Go Back
- 1 cup canned pumpkin puree - 1/2 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1 large egg - 2 teaspoons vanilla extract - 3 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 2 teaspoons pumpkin pie spice - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips - 2 tablespoons coconut oil These ingredients create a rich and flavorful cookie. The canned pumpkin puree gives the cookies a moist texture and warm taste. The butter adds creaminess, while the sugars bring sweetness. Pumpkin pie spice gives that classic fall flavor. The baking soda and baking powder help the cookies rise nicely. The chocolate chips are a special treat that adds sweetness and richness. You can swap ingredients if needed. For example, use coconut oil instead of butter for a dairy-free option. Always remember to measure your ingredients accurately for the best results. 1. Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper. This helps cookies bake evenly and not stick. 2. In a big bowl, cream the softened butter with brown sugar and granulated sugar. Mix until it feels fluffy and light. This step adds air to the dough, making cookies soft. 3. Next, add the canned pumpkin puree, a large egg, and vanilla extract to the bowl. Beat well until everything blends together smoothly. 1. In another bowl, sift together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and salt. Sifting helps mix and aerate the ingredients, leading to a better texture. 2. Gradually mix the dry ingredients into the wet mixture. Use a spatula or spoon to combine gently. Be careful not to overmix. Overmixing can make cookies tough. 1. To form the cookies, use a tablespoon to scoop dough onto the prepared baking sheet. Space them about 2 inches apart. They need room to spread while baking. 2. Bake the cookies for 10-12 minutes until the edges turn lightly golden. Let them cool on the baking sheet for a few minutes. After that, transfer them to a wire rack to cool completely. 1. Once the cookies cool, melt the semi-sweet chocolate chips with coconut oil. Use a microwave-safe bowl and heat in 30-second bursts. Stir after each burst until smooth. This keeps the chocolate silky and shiny. 2. Dip the edge of each cookie into the melted chocolate. Let any extra chocolate drip back into the bowl. 3. Place the dipped cookies on a clean parchment-lined sheet. Allow the chocolate to set. You can speed this up by putting them in the fridge for a few minutes. Enjoy your delicious chocolate dipped pumpkin spice cookies! How do I ensure cookies are fluffy? To make fluffy cookies, cream the butter and sugars well. This adds air to the mix. Use softened butter, not melted. The right texture is key. How do I avoid overmixing the dough? Mix the wet and dry ingredients just until combined. Do not beat too long. Overmixing makes the cookies tough. Stop as soon as you see no dry flour. What are the best methods for melting chocolate? The microwave works well for melting chocolate. Use a bowl safe for the microwave. Heat in short bursts of 30 seconds, stirring in between. How do I avoid grainy chocolate? Add a small amount of coconut oil to the chocolate. This helps it melt smoothly. Stir well to combine. Keep the heat low to avoid burning. What are creative ways to arrange cookies? Place cookies on a nice platter. You can stack them or arrange them in circles. This makes a fun display. How can I add seasonal decorations for appeal? Sprinkle pumpkin pie spice on top for color. You can also use crushed nuts. These small touches make the cookies pop. They look great for fall gatherings. {{image_2}} If you want to make these cookies gluten-free, use a gluten-free flour blend. Many blends work well for baking. Just make sure the blend has xanthan gum for structure. For a dairy-free version, swap the butter with coconut oil or a vegan butter. Use dairy-free chocolate chips instead of semi-sweet ones. Both options taste great and keep the cookies soft. To make your cookies even tastier, try adding chopped nuts or dried fruits. Walnuts or pecans add a nice crunch. Dried cranberries or raisins give a sweet burst. You can also mix in different spices. A pinch of nutmeg or ginger can add warmth. Try a dash of cinnamon for extra flavor. Experimenting will give your cookies a unique twist. For a fun look, dip your cookies in white chocolate instead of dark. White chocolate adds a sweet contrast to the pumpkin spice flavor. You can also get creative with decorations. Add sprinkles or edible glitter on top of the chocolate. This makes the cookies festive and fun for any occasion. To keep your chocolate dipped pumpkin spice cookies fresh, use airtight containers. Glass or plastic containers work great. Place parchment paper between layers to avoid sticking. Store cookies at room temperature for up to one week. If you want them to last longer, refrigerate them for up to two weeks. For long-term storage, you can freeze these cookies. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze until solid, about one hour. After that, transfer them to a freezer bag or container. They will stay fresh for up to three months. When you're ready to enjoy them, thaw the cookies overnight in the fridge. If you want to eat them warm, you can reheat them in the oven at 350°F (175°C) for about five minutes. Enjoy your delicious treats! You can use fresh pumpkin, but it has more moisture. This can change the flavor and texture of the cookies. When using fresh pumpkin, make sure to cook and puree it well. Drain any excess liquid to keep the dough from getting too wet. To stop the cookies from spreading, keep the dough thick. Use cold butter and chill the dough for 30 minutes. Also, make sure to measure the flour correctly. Too little flour can cause cookies to spread. The best way to melt chocolate is in a microwave. Use short bursts, about 30 seconds. Stir after each burst until smooth. Avoid using high heat, as this can burn the chocolate. You can also use a double boiler for even melting. These cookies last about a week at room temperature. Store them in an airtight container to keep them fresh. If you want to keep them longer, freeze them. They can last up to three months in the freezer. This blog post covered how to make pumpkin chocolate chip cookies. You learned about key ingredients, from pumpkin puree to chocolate chips. I provided step-by-step instructions to help you bake with ease. Baking tips ensured your cookies turn out fluffy. I shared variations and storage tips for freshness. In the end, enjoy this recipe and feel free to get creative! Happy baking!

Chocolate Dipped Pumpkin Spice Cookies

Indulge in the perfect fall treat with these Chocolate Dipped Pumpkin Spice Cookies! Made with creamy pumpkin puree and rich chocolate, these cookies are a delightful blend of flavors. They're easy to make and perfect for sharing with family and friends. Get the full recipe and impress your guests with this delicious seasonal dessert. Click through now to discover the magic of autumn baking! #PumpkinSpice #FallBaking #Cookies #DessertRecipes
Print Recipe Pin Recipe

Ingredients
  

1 cup canned pumpkin puree

1/2 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

1 large egg

2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons pumpkin pie spice

1/2 teaspoon salt

1 cup semi-sweet chocolate chips

2 tablespoons coconut oil (for melting chocolate)

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy.

      Add the pumpkin puree, egg, and vanilla extract to the mixture, and beat well until combined.

        In a separate bowl, sift together the flour, baking soda, baking powder, pumpkin pie spice, and salt.

          Gradually mix the dry ingredients into the wet ingredients, beating until just combined. Do not overmix!

            Using a tablespoon, drop dollops of dough onto the prepared baking sheet, spacing them about 2 inches apart.

              Bake for 10-12 minutes or until the edges are lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

                Once the cookies are cool, melt the semi-sweet chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring each time, until smooth.

                  Dip the edge of each cookie into the melted chocolate, allowing any excess to drip back into the bowl.

                    Place the dipped cookies on a clean parchment-lined sheet to let the chocolate set. You can speed this up by refrigerating them for a few minutes.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies

                        - Presentation Tips: Arrange the cookies on a decorative platter and sprinkle a little pumpkin pie spice or crushed nuts on top of the chocolate for added visual appeal.