Since breaking out the pumpkin puree for the White and Dark Chocolate Pumpkin Cake
I made last week, I can't seem to get enough!
I've been adding pumpkin to my smoothies, cupcakes and morning oatmeal too.
I guess it's that time of year :)
My daughter asked me to bake her some pumpkin cookies and I was happy to fill her
request. Most of the time I bake pumpkin cookies with cream cheese frosting, but
I thought I would switch things up and use dark chocolate this time.
Good decision.
Pumpkin and dark chocolate are a perfect match!
I went the easy route and used Ghirardelli Dark Chocolate Melting waters for the
chocolate drizzle.
Drizzling chocolate is fun.
You should try it :)
Pumpkin Dark Chocolate Cookies
2 C all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 C Dixie Crystal's granulated sugar
3/4 C Dixie Crystal's light brown sugar
1/2 C unsalted butter, at room temperature
1 large egg
1 tsp. pure vanilla extract
1/2 C pumpkin puree
1/2 C dark chocolate chips
Ghirardelli Dark Chocolate Melting Wafers (for drizzle)
Preheat oven to 350 degrees. Line a large baking sheet with a Silpat or parchment paper.
In a medium size mixing bowl, whisk together flour, salt, baking soda and cinnamon; set aside.
In the bowl of a stand mixer, cream butter and sugars. Add egg, vanilla and pumpkin puree.
Add dry ingredient to wet; mixing just until combined.
Fold in dark chocolate chips.
I like to chill my cookie dough for 15 minutes or so before baking, but that step is optional
and totally up to you.
Using a medium cookie scoop, drop cookie dough onto prepared baking sheet.
Bake 10-12 minutes or until lightly browned. Cool on wire racks.
Melt dark chocolate wafers according to package instructions.
Using a fork, drizzle melted chocolate over cooled cookies.
Store in an airtight container.
Makes 2 dozen cookies.
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I can smell the pumpkin and dark chocolate now! YUMMY!
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