Pumpkin season is HERE and I couldn’t be more excited! It signifies the arrival of fall, the appearance of flannel plaid shirts and little black leather jackets, the biting feeling of a cool morning breeze, and the smell of cranberries, apple cider, and cinnamon. Most importantly, it opens the door for so many creative culinary creations (did you see that alliteration?).
Pumpkin (and the entire squash family) can easily transition from a sweet pie to savory ravioli filling and everything in between. I’ve been tasked with bringing a pumpkin dessert to my family’s Thanksgiving dinner this year, and if anything, have no idea what do to because of all the option! Pumpkin pudding with crispy sage as the garnish? Pumpkin pie tarts? Pumpkin loaf with maple glaze? We need YOUR ideas to help decide what to make!
I just couldn’t wait until Thanksgiving to try out the pumpkin treats, and made these little circles of heaven – pumpkin cookies dipped in milk chocolate and then rolled in skor bits. These cookies have a bit more of a cakey texture, which means….soft baked foreva.
Keep reading for the recipe 🙂
Yield: 36 cookies
- 3 1/4 cups all purpose flour
- 4 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 tsp ground cinammon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp allspice
- 1 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 cup unsalted butter, softened + 1 tbsp for melting chocolate
- 1 large egg york
- 3/4 cup pumpkin puree
- 1 1/2 tsp vanilla extract
- 1/2 cup chocolate chips
- 1/4 cup skor bits
- In a medium sized mixing bowl, whisk together flour, baking soda, baking powder, and spices until well combined. Set aside.
- In a stand mixer or with an electric beater, cream together 1 cup of the butter, brown sugar, and granulated sugar until just combined. Add egg yolk, pumpkin, and vanilla, and beat on low.
- Slowly add dry ingredients to wet ingredients until combined. Cover bowl with plastic wrap and place in the fridge to cool for 45 minutes.
- Preheat oven to 350 farenheit during the last 10 minutes of cooling. Scoop out 2 tablespoons of cookie batter at a time, roll into a ball, and place on parchment lined cookie sheet. Flatten with a fork until roughly 1/2 inch thick. Repeat, but ensure cookies are at least 2 inches apart.
- Bake for 22-25 minutes, until just golden brown. Remove from oven, and set on cooling rack.
- While cookies are cooling, melt the chocolate with 1 tbsp butter over a double boiler. This will take approximately 10 minutes. Pour skor bits into a shallow bowl and place it next to the chocolate.
- Slowly dip cookies into chocolate, and roll in skor bits. Place on parchment lined cooling rack and let chocolate harden – about 1 hour.