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Nana's Spicy Pumpkin Chocolate Cookies
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Prep Time:
20 minutes
Cook Time:
9 minutes
Total Time:
69 minutes
Pumpkin-chocolate cookies with cinnamon-sugar and white chocolate for a decadent fall treat.
Ingredients:
  • 1 cup white sugar, divided
  • 0.5 cup unsalted butter, melted
  • 0.25 cup dark brown sugar
  • 6 tablespoons pumpkin puree
  • 1 teaspoon vanilla extract
  • 1.5 cups all-purpose flour
  • 2.25 teaspoons ground cinnamon, divided
  • 1 teaspoon pumpkin pie spice
  • 0.25 teaspoon salt
  • 0.25 teaspoon baking soda
  • 0.25 teaspoon baking powder
  • 0.25 cup miniature semisweet chocolate chips
  • 0.5 teaspoon ground cayenne pepper, or to taste
  • 0.5 cup white candy-coated milk chocolate pieces (such as M&M's®)
Instructions:
  • In a large bowl, whisk together 1/2 cup of white sugar, melted butter, and brown sugar until smooth. Stir in pumpkin puree and vanilla extract until well combined.
  • In a separate bowl, mix together flour, 1 1/2 teaspoons of cinnamon, pumpkin pie spice, salt, baking soda, and baking powder.
  • Combine the flour mixture with the sugar-butter mixture until just mixed. Gently fold in the chocolate chips. Cover the dough with plastic wrap and chill for 30 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C) and prepare a baking sheet with parchment paper or a Silpat® baking mat.
  • Form 1 1/2 tablespoons of chilled dough into balls, then continue with the rest of the dough.
  • In a small bowl, mix the remaining 1/2 cup white sugar, 3/4 teaspoon cinnamon, and cayenne pepper. Roll dough balls in the spicy cinnamon-sugar mixture. Space them at least 2 inches apart on the baking sheet and gently press down on the tops.
  • Bake in a hot oven until edges turn golden and cookies look slightly under-baked, for around 9 minutes. Take out from the oven and promptly place candy-coated chocolate pieces on top. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool thoroughly.

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