Nana’s Spicy Pumpkin Chocolate Cookies
By: Culinary Envy
Published: Monday, September 12, 2016 - 5:24pm

Ingredients




½ cup unsalted butter, melted
¼ cup packed dark brown sugar
1 cup granulated sugar, divided
1 teaspoon vanilla extract
6 tablespoons pumpkin puree
1½ cups all-purpose
¼ teaspoon salt
¼ teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon pumpkin pie spice
2¼ teaspoons ground cinnamon, divided
⅛ teaspoon cayenne pepper
¼ cup semi-sweet mini morsel chocolate chips
½ cup white M&M’s

Preparation

1 In a large bowl, whisk together the melted butter, brown sugar and ½ cup granulated sugar. Add in the vanilla and pumpkin puree and whisk until smooth. 2 In a medium bowl, combine the flour, salt, baking soda, baking powder, pumpkin pie spice and 1½ teaspoons cinnamon. Add the flour mixture to the wet ingredients and stir until just combined. Gently fold in the mini chocolate chips. Cover the dough with plastic wrap and chill for 30 minutes. The dough can remain in the refrigerator for 2 days, if necessary. 3 When ready to bake, preheat the oven to 350°F. Line a cookie sheet with silpat baking mat or parchment paper. Roll the chilled dough into balls (about 1½ tablespoons each). 4 In a small bowl, combine the remaining ½ cup of granulated sugar, ¾ teaspoon cinnamon and ⅛ teaspoon cayenne pepper. Roll the dough balls completely in the spicy sugar mixture. Place on the cookie sheet at least 2” apart and slightly flatten the top of each cookie dough ball. 5 Bake for 9 minutes and remove cookies from the oven. Immediately put white M&M’s on top of each cookie. Allow to cool on the cookie sheet for 10 minutes. The cookies will look under baked, but they will finish cooking while they cool. Transfer to a wire rack to finish cooling.

About

Nana’s Spicy Pumpkin Chocolate Cookies are soft, chewy and full of pumpkin flavor, 2 kinds of gooey chocolate and rolled in a spicy cinnamon-sugar mixture.