Description
Chocolate dipped pumpkin cookies: Your new favorite fall treat! Get the easy recipe for soft, spiced pumpkin cookies coated in decadent chocolate. So delicious!
Ingredients
Scale
- Cookie Base Essentials:
- 2 ½ cups (300g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ½ cup (100g) light brown sugar, packed
- 1 large egg, room temperature
- 1 cup (240g) canned pumpkin puree (not pie filling)
- Rich Chocolate Dipping:
- 1 ½ cups (255g) semi-sweet chocolate chips
- 1 teaspoon coconut oil (or vegetable shortening)
- Optional Finishing Touch:
- Flaky sea salt (for sprinkling)
Instructions
- Cream It Up:: First things first, grab your stand mixer (or a big bowl and some elbow grease, no judgment!) and cream together that softened butter, granulated sugar, and brown sugar. Beat it until it’s light and fluffy, about 2-3 minutes. This is where you incorporate air, making your chocolate dipped pumpkin cookies super tender. I always get impatient here, but giving it enough time really makes a difference, I’ve learned that the hard way.
- Wet Ingredients In:: Next, beat in the pumpkin puree and the egg until everything is well combined and looks wonderfully smooth. The mixture will be a gorgeous orange hue, and honestly, it smells like fall already! Make sure there are no streaks of egg or pumpkin. I once rushed this and ended up with pockets of unmixed pumpkin, oops! Scrape down the sides of the bowl to make sure everything gets happy together.
- Dry Mix Time:: In a separate bowl, whisk together your flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Give it a good whisk to distribute all those lovely spices evenly. This step is important for consistent flavor throughout your chocolate dipped pumpkin cookies. I sometimes forget to whisk properly, and then I get a bite that’s super gingery and another that’s bland, ha!
- Combine Gently:: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Seriously, stop mixing as soon as you don’t see any more streaks of flour. Overmixing develops the gluten, and that means tough cookies, and we definitely don’t want tough chocolate dipped pumpkin cookies, do we? This is where I always have to remind myself to step away from the mixer!
- Scoop & Bake:: Drop rounded spoonfuls (about 1.5 tablespoons) of dough onto a baking sheet lined with parchment paper, leaving a couple of inches between each. These cookies will spread a bit, so give them space! Bake at 350°F (175°C) for 10-12 minutes, or until the edges are lightly golden and the centers are set. Don’t overbake! They should still be soft when you pull them out. I’ve definitely left them in too long and regretted it.
- Cool & Dip:: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. While they’re cooling, melt your chocolate chips with the coconut oil in a microwave-safe bowl or a double boiler until smooth. Dip each cooled cookie halfway into the melted chocolate, letting any excess drip off. Place them back on parchment paper to set. If you’re feeling extra, sprinkle with a pinch of sea salt before the chocolate hardens!