Top | Cookies, Brownies, and Bar Cookies
Pumpkin Chocolate Cookies
(recipe, Kim Carlson)
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Introduction
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.
Ingredients
Cookies
- 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
Glaze
- ¼ lb. bittersweet chocolate
Steps
- 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.