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Pumpkin Chocolate Cookies

By Kim Carlson, from the Culinate Kitchen collection

Yield

36 cookies

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

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.

This content is from the Culinate Kitchen collection.

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Tags

autumn,
baking,
chocolate,
cookies,
dessert,
pumpkin,
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There are 11 comments on this item

Average Rating 3

27% recommend this recipe

1. by chefsquire on Oct 29, 2008 at 3:19 PM PDT

Wow those cookies look amazing! I’m bookmarking these :)

2. by Leonor de SOusa Bastos on Oct 29, 2008 at 3:39 PM PDT

I’ve never saw pumpkin cookies before!!

They look delicious!!

Now I’m curious about them...
:)

3. by megan on Oct 30, 2008 at 5:31 PM PDT

these looks delicious! what a fun treat to make for the fall season :)

4. by aviva on Oct 31, 2008 at 5:52 PM PDT

I made these cookies and the outcome was much more muffin-like than cookie. Try putting these in muffin tins, you’ll be happier with the result.

5. by Addy on Jan 7, 2009 at 6:18 PM PST

I made these and had to guesstimate the 1 oz cookie scoop by doing a very heaping tablespoon. They were very undercooked so I had to put them back in.
This is the first batch of cookies that I didn’t give away because I liked them so much. They turned out very soft and almost muffinlike, as aviva said. But I liked that. They’re very pumpkin-y and spicy and the chocolate makes them super delish.
I’m going to try them again with a touch less flour and more baking time initially.

6. by Mount Pleasant Farmers Market on Oct 30, 2009 at 3:46 PM PDT

Outstanding! Popular with parents AND the kids. Used toasted walnuts instead of almonds, roasted Jarrahdale pumpkin. Think it would do well with ginger too. Greased cookie sheets with coconut oil.

7. by Karey McMahon on Nov 6, 2009 at 7:39 PM PST

These weren’t as good as they look in the photo, but next time I will use 1 cup of pecans instead of 1/2 c. almonds. They definitely turned out better when cooked more.

8. by jeanne_marie on Nov 10, 2009 at 1:29 PM PST

At first I wasn’t crazy about these cookies. I anticipated a chewy buttery chocolate chip cookie infused w/ pumpkin, and instead got a soft muffin-like puff cookie. After eating a few, they grew on me. Went well in the morning w/ black tea! Great flavor.

9. by kimcly on Nov 25, 2009 at 5:09 PM PST

I think that the main thing for me was that I was expecting a buttery chewy sort of cookie. I felt better though after I renamed them. I called them pumpkin muffin tops and everyone who had them liked them. It seems like the expectation from the name is the main problem. I used pecans as I’m allergic to almonds. All in all, very yummy. The other thing I had a problem with was the chocolate drizzle on top. The chocolate never melted enough to drizzle, just sort of smear like frosting. I think that was probably the low quality chocolate I used though. I may try decreasing the leavening just to see if it will create the kind of cookie I was expecting.

10. by Ginny Mahar on Sep 23, 2010 at 7:55 AM PDT

Jackpot! I live in Missoula and have grown to LOVE these cakey, chocolatey, spiced cookies with the rich aroma of pumpkin-- perfect for fall. I was just wondering how I might procure the recipe...Thanks Culinate!

11. by NHNonni on Oct 30, 2011 at 4:55 AM PDT

I should have realized that these cookies would not become favorites based on the quantity of baking powder in the recipe. They are softer than the type of crisp cookies that we typically enjoy most. That said, I made them and gave them to the kids next door as a Halloween treat. Naturally we ate a few too. They’re pretty good. I won’t be making them again.j

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