Chocolate Dipped Pumpkin Cookies Recipe
These chocolate dipped pumpkin cookies combine your favorite nostalgic cookie with all the warm flavors of fall. Made with pumpkin puree, they've got that authentic pumpkin taste you know and love with a fun chocolate dipped bottom.
Servings: 18
Ingredients
Cookie Dough
- 1.25 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter room temperature
- 1 cup brown sugar
- ½ cup pumpkin puree
- 1 teaspoon vanilla extract
Chocolate Dip
- 4 oz. semi-sweet chocolate chips
- 1 teaspoon coconut oil
Optional Garnish
- Flakey sea salt
Instructions
- Preheat oven to 350℉. Line a baking sheet with parchment paper and set aside.
- Add the flour, baking soda, sea salt, and cinnamon to a bowl and mix well. Set aside.
- Using a standing mixer, cream butter, and brown sugar together on medium/high speed until light and fluffy. Scrape the sides of the bowl and then add the pumpkin puree and vanilla extract. Turn the mixer back on and mix on medium/high speed until light and fluffy.
- Slowly add dry ingredients to wet ingredients mixing on low.
- Place the cookie dough in the refrigerator for 1 hour to harden.
- Using a 1.5-tablespoon cookie scoop, roll the dough into a ball and place it on the baking sheet. Bake for 9-11 minutes.
- Remove the cookies from the oven and let cool for at least 30 minutes.
- When the cookies are cooled, prepare the chocolate dip. Add the chocolate chips and coconut oil to a bowl and microwave for 15-second intervals.
- Spoon 1 teaspoon of melted chocolate onto the bottom of the pumpkin cookies. Flip the cookies and press them onto the parchment paper. Place baking sheet with cookies into the freezer for 3-4 minutes.
Video
Notes
- Store the cookies in an airtight container using parchment paper to separate each cookie. Then store in a cool place or the freezer.
- To make these cookies into whoopie pies: use the filling recipe from our ginger molasses cookies.
Nutrition
Calories: 165kcal | Carbohydrates: 23g | Protein: 1g | Fat: 8g | Fiber: 1g | Sugar: 14g