Nana's Spicy Pumpkin Chocolate Cookies recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 1 cup white sugar, divided ½ cup unsalted butter, melted ¼ cup dark brown sugar 6 tablespoons pumpkin puree 1 teaspoon vanilla extract 1 ½ cups all-purpose flour 2 ¼ teaspoons ground cinnamon, divided 1 teaspoon pumpkin pie spice ¼ teaspoon salt ¼ teaspoon baking soda ¼ teaspoon baking powder ¼ cup miniature semisweet chocolate chips ½ teaspoon ground cayenne pepper, or to taste ½ cup white candy-coated milk chocolate pieces (such as M&M's®)
Nutrition Info
- 136 caloriescarbohydrate: 21.4 gcholesterol: 10.8 mgfat: 5.4 gfiber: 0.7 gprotein: 1.2 gsaturatedFat: 3.3 gservingSize: -sodium: 55.9 mgsugar: 14.5 gtransFat: : -unsaturatedFat: : -
Directions Nana's Spicy Pumpkin Chocolate Cookies
Directions
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Whisk 1/2 cup white sugar, melted butter, and brown sugar together in a large bowl. Add pumpkin puree and vanilla extract, whisk until smooth.
Combine flour, 1 1/2 teaspoons cinnamon, pumpkin pie spice, salt, baking soda, and baking powder in a separate bowl.
Mix flour mixture into the sugar-butter mixture, stir until just combined. Fold in chocolate chips gently. Cover dough with plastic wrap and chill for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a Silpat® baking mat.
Roll 1 1/2 tablespoons of chilled dough into a ball. Repeat with the remaining dough.
Combine the remaining 1/2 cup white sugar, 3/4 teaspoon cinnamon, and cayenne pepper in a small bowl. Roll dough balls completely in the spicy cinnamon-sugar. Place on the prepared baking sheet, at least 2 inches apart, and slightly flatten the tops.
Bake in the preheated oven until edges are golden and cookies appear under-baked, about 9 minutes. Remove from oven and immediately place candy-coated chocolate pieces on top. Cool on the baking sheet for 10 minutes. Transfer to a wire rack to cool completely.