Top | Cookies, Brownies, and Bar Cookies
Pumpkin Chocolate Cookies
(recipe, Kim Carlson)
According to the deli manager at the awesome Good Food Store in Missoula, Montana, these are the store's most popular cookie. We're not surprised.
- 1 stick unsalted butter, softened
- 1½ cups organic unrefined cane sugar
- 1 egg
- 1 cup canned pumpkin
- 1 tsp. vanilla extract
- 2½ cups all-purpose flour, preferably organic
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1½ tsp. cinnamon
- ¾ tsp. nutmeg
- ½ tsp. cloves
- ½ tsp. sea salt
- ½ cup slivered almonds
- 1 cup semi-sweet chocolate chips
- ¼ lb. bittersweet chocolate
- Preheat the oven to 375 degrees.
- In a stand mixer, or with a hand-held mixer, beat the butter and sugar until light and fluffy. Beat in the egg, pumpkin, and vanilla extract.
- In a medium bowl, combine the flour, baking powder, baking soda, spices, and salt.
- Gradually mix the dry ingredients into the butter mixture. Fold in the almonds and chocolate chips.
- Pack a 1-oz. cookie scoop level with dough and drop the dough onto a greased cookie sheet.
- Bake cookies for 8 to 10 minutes, rotating the sheet halfway through for even browning. Remove from oven and transfer cookies to wire rack to cool.
- Meanwhile, melt the bittersweet chocolate in a double boiler until smooth. Using a fork, drizzle the chocolate over the cookies.