Pumpkin Chocolate Chip Cookies With Chocolate Drizzle

October may have ended, but pumpkin is still in high demand -- at least by my stomach. The pumpkin cupcakes and pumpkin whoopie pies, while scrumptious, couldn't last forever. After making and eating those, I've been craving even more pumpkin, so I made these pumpkin cookies!

The original recipe comes from Culinate -- a sort of social networking site for those who are interested in eating well. (Check out the about page for more detail.) The only changes I made were to use regular sugar, and I didn't have almonds, so I skipped those. I rewrote the recipe below in an order that makes more sense for the way I'm used to baking.

Pumpkin Chocolate Chip Cookies with Chocolate Drizzle (adapted from Culinate

Ingredients

2½ cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1½ tsp. cinnamon
¾ tsp. nutmeg
½ tsp. cloves
½ tsp. sea salt
1 stick unsalted butter, softened
1½ cups granulated sugar
1 egg
1 cup canned pumpkin
1 tsp. vanilla extract
1 cup semi-sweet chocolate chips

¼ lb. bittersweet chocolate (for drizzle)


Preparation

Preheat oven to 375 degrees. Line cookie sheets with parchment paper and spray with nonstick baking spray.

In a medium bowl, combine the flour, baking powder, baking soda, spices, and salt. Set aside.

In bowl of electric mixer, combine butter and sugar and beat until light and fluffy.

Add in egg, pumpkin, and vanilla extract.

Gradually add the dry ingredients, mixing just until combined. Fold in chocolate chips.

Using a round measuring teaspoon, scoop small globs of dough onto prepared cookie sheets.


Bake cookies for 4 minutes, rotate cookie sheets, and bake for an additional 4 minutes. Cookies should be light golden brown. Transfer cookies to cooling racks. Repeat with remaining dough.


Meanwhile, melt bittersweet chocolate in microwave in microwave-safe dish. Use a fork to generously drizzle the chocolate over the cookies. Expect to have a messy counter when you're finished.


If you don't dump one whole tray of cookies inside your oven (oops), you'll end up with about 150 mini cookies.


I brought these to our neighborhood block party, where they were very well received. Someone even filled a plate to bring some home.

And I absolutely loved them too. They were moist and chewy with the perfect amount of chocolate. If you love pumpkin and you love chocolate, you must make these!

Stay tuned for pumpkin scones, maybe pumpkin doughnuts, and some savory pumpkin dishes!