Nana's Spicy Pumpkin Chocolate Cookies
Nana's spicy pumpkin chocolate cookies are soft, chewy, and full of pumpkin flavor, two kinds of gooey chocolate, and rolled in a spicy cinnamon-sugar mixture.
- Serves: 24 persons
- 1cup white sugar, divided
- ½cup unsalted butter, melted
- ¼cup dark brown sugar
- 6tablespoons pumpkin puree
- 1teaspoon vanilla extract
- 1½ cups all-purpose flour
- 2¼ teaspoons ground cinnamon, divided
- 1teaspoon pumpkin pie spice
- ¼teaspoon salt
- ¼teaspoon baking soda
- ¼teaspoon baking powder
- ¼cup miniature semisweet chocolate chips
- ½teaspoon ground cayenne pepper, or to taste
- ½cup white candy-coated milk chocolate pieces (such as M&M's®)
Step 1Whisk 1/2 cup white sugar, melted butter, and brown sugar together in a large bowl. Add pumpkin puree and vanilla extract; whisk until smooth.
Step 2Combine flour, 1 1/2 teaspoons cinnamon, pumpkin pie spice, salt, baking soda, and baking powder in a separate bowl.
Step 3Mix flour mixture into the sugar-butter mixture; stir until just combined. Fold in chocolate chips gently. Cover dough with plastic wrap and chill for 30 minutes.
Step 4Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a Silpat® baking mat.
Step 5Roll 1 1/2 tablespoons of chilled dough into a ball. Repeat with the remaining dough.
Step 6Combine the remaining 1/2 cup white sugar, 3/4 teaspoon cinnamon, and cayenne pepper in a small bowl. Roll dough balls completely in the spicy cinnamon-sugar. Place on the prepared baking sheet, at least 2 inches apart, and slightly flatten the tops.
Step 7Bake in the preheated oven until edges are golden and cookies appear under-baked, about 9 minutes. Remove from oven and immediately place candy-coated chocolate pieces on top. Cool on the baking sheet for 10 minutes. Transfer to a wire rack to cool completely.