How To Make Chocolate-Glazed Pumpkin Cookies
The soft texture of these pumpkin cookies is reminiscent of cake. The chocolate glaze adds some very welcome bittersweet notes.
Serves:
Ingredients
- 2cupsall purpose flour
- ½tspbaking soda
- ½tspbaking powder
- ½tsppumpkin pie spice
- ¼tspsalt
- ½cupunsalted butter
- 1cupsugar
- 1large egg
- 1canpure pumpkin puree
- 4ozsemisweet chocolate
Instructions
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Preheat oven to 375 degrees F. In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin-pie spice, and salt; set aside.
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Using an electric mixer, beat together butter and sugar until light and fluffy. Add egg; beat until smooth.
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With mixer on low speed, alternately add flour mixture in two parts and pumpkin puree in one, beginning and ending with flour mixture; mix just until combined (do not overmix).
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Drop dough by heaping tablespoons onto two baking sheets, about 1½ inches apart. Bake for about 15 to 20 minutes until puffed and edges are golden, rotating sheets once during baking. Immediately transfer cookies to wire racks, and cool completely.
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When cookies have cooled, set them (still on rack) over a baking sheet or waxed paper. Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; stir until almost melted.
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Remove from heat; stir until completely melted. Pour chocolate into a resealable plastic bag. Snip off a corner with scissors or a knife to make a ⅛-inch hole; pipe chocolate over cookies. Refrigerate until chocolate is firm.
Nutrition
- Calories: 90.94kcal
- Fat: 3.74g
- Saturated Fat: 2.25g
- Trans Fat: 0.10g
- Monounsaturated Fat: 1.04g
- Polyunsaturated Fat: 0.18g
- Carbohydrates: 13.94g
- Fiber: 0.75g
- Sugar: 7.71g
- Protein: 1.19g
- Cholesterol: 11.95mg
- Sodium: 42.18mg
- Calcium: 11.83mg
- Potassium: 48.16mg
- Iron: 0.64mg
- Vitamin A: 123.07µg
- Vitamin C: 0.54mg
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