Chocolate Drizzled Pumpkin Cookies Recipe

There’s something undeniably comforting about the aroma of freshly baked pumpkin cookies filling your kitchen on a crisp autumn evening. The soft, tender cookie base paired with a delicate drizzle of rich chocolate creates the perfect balance of flavors that warm both the heart and the soul. Chocolate Drizzled Pumpkin Cookies are ideal for cozy nights at home, festive holiday gatherings, or simply enjoying with a cup of tea or coffee.

The inspiration for this recipe comes from a family tradition of baking pumpkin treats each fall. Every year, as the leaves turn golden and the air becomes cooler, the kitchen becomes a hub of activity, filled with laughter, warm spices, and the irresistible scent of pumpkin baked goods. This recipe combines the nostalgic flavors of pumpkin and cinnamon with the indulgent touch of chocolate, making it a treat that both kids and adults can enjoy. Whether you’re sharing them with friends, gifting them during the holidays, or enjoying a quiet moment alone, these cookies are sure to become a seasonal favorite.

Ingredients

• 1 cup pumpkin puree

• 1/2 cup unsalted butter, softened

• 1/2 cup brown sugar, packed

• 1/4 cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground ginger

• 1/2 cup semi-sweet chocolate chips or chopped chocolate

• 2 tablespoons milk (for chocolate drizzle, optional)

Directions

1. Preheat the oven and prepare your baking sheets
   Start by preheating your oven to 350°F (175°C). Proper preheating is crucial for even baking, ensuring that the cookies spread correctly and develop that perfect soft yet slightly crisp edge. While the oven warms, prepare two baking sheets by lining them with parchment paper or silicone baking mats. This prevents the cookies from sticking and makes cleanup much easier. If you only have one baking sheet, you can bake the cookies in batches, but make sure to allow the sheet to cool slightly between batches to avoid overbaking.

2. Cream the butter and sugars
   In a large mixing bowl, add the softened unsalted butter along with the brown sugar and granulated sugar. Using an electric mixer or a sturdy wooden spoon, cream the butter and sugars together until the mixture becomes light, fluffy, and slightly pale in color. This usually takes about 2–3 minutes with a mixer. Creaming properly incorporates air into the mixture, which helps create cookies with a tender texture and a slightly puffy center. Make sure the butter is fully softened before starting; if it’s too hard, it won’t blend well with the sugar.

3. Add the wet ingredients
   Once the butter and sugars are well combined, add the egg to the mixture, followed by the pumpkin puree and vanilla extract. Mix on medium speed or stir thoroughly with a spoon until all ingredients are fully incorporated and smooth. The pumpkin adds moisture and a soft, tender texture to the cookies, while the egg acts as a binding agent, holding everything together. Be sure to scrape down the sides of the bowl occasionally to ensure no pockets of dry ingredients remain. The mixture should be creamy and slightly thick, ready for the addition of dry ingredients.

4. Combine the dry ingredients
   In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and the warm spices: cinnamon, nutmeg, cloves, and ginger. Whisking helps to evenly distribute the leavening agents and spices, preventing clumps and ensuring that every bite has a consistent flavor. Gradually add this dry mixture to the wet pumpkin mixture in small portions, mixing gently after each addition. Stir until just combined—overmixing can result in dense, tough cookies rather than soft, tender ones. The dough should be slightly sticky but firm enough to scoop easily.

5. Fold in the chocolate
   Now it’s time for the chocolate! Fold in the chocolate chips or chopped chocolate evenly throughout the dough. Use a spatula to gently incorporate the chocolate so that it’s evenly distributed without overworking the dough. The chocolate adds rich, sweet pockets of flavor that perfectly complement the warm pumpkin spices. If you want extra chocolate indulgence, you can even fold in a small handful of white chocolate chips or a mix of semi-sweet and milk chocolate.

6. Scoop the cookies
   Using a cookie scoop, tablespoon, or even two spoons, drop rounded balls of dough onto the prepared baking sheets. Space each cookie about 2 inches apart to allow room for spreading during baking. If you prefer uniform cookies, a cookie scoop ensures that each one is the same size. For a rustic, homemade look, slightly flatten the tops of the dough balls with your fingers or the back of a spoon. This helps the cookies bake evenly and creates a gentle dome shape.

7. Bake to perfection
   Place the baking sheets in the preheated oven and bake for 12–15 minutes. Keep a close eye on them, especially during the last few minutes. The edges should be lightly golden, while the centers remain soft and slightly underbaked—this will give the cookies that ideal chewy, tender texture. Baking times may vary slightly depending on your oven and the size of your cookies, so it’s okay to rotate the sheets halfway through for even baking.

8. Cool the cookies
   Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes. This brief cooling period lets the cookies firm up slightly, making them easier to transfer without breaking. Use a spatula to carefully move the cookies to a wire rack to cool completely. Cooling on a rack prevents the bottoms from becoming soggy and ensures the cookies maintain their shape and texture.

9. Prepare the chocolate drizzle (optional but recommended)
   While the cookies are cooling, melt the remaining chocolate for the drizzle. Place the chocolate in a small microwave-safe bowl with a little milk, if desired, to create a smooth, pourable consistency. Microwave in 20-second intervals, stirring after each interval, until fully melted and glossy. Be careful not to overheat, as chocolate can seize and become grainy. Once melted, drizzle the chocolate over the cooled cookies using a spoon or piping bag, creating thin, decorative lines. You can also experiment with zigzag patterns, swirls, or even a simple crosshatch for a professional look.

10. Serve and enjoy
    Allow the chocolate drizzle to set slightly before serving. These cookies are best enjoyed at room temperature and pair beautifully with warm beverages such as coffee, hot chocolate, or spiced tea. They can also be stored in an airtight container at room temperature for several days, making them perfect for sharing with friends, gifting, or enjoying throughout the week.

11. Tips for extra flavor and texture
    For a more decadent version, try sprinkling a tiny pinch of sea salt over the chocolate drizzle before it sets. You can also toast some chopped nuts, such as pecans or walnuts, and fold them into the dough for added crunch. Another variation is adding a few extra spices to the chocolate drizzle itself, like a dash of cinnamon or pumpkin pie spice, to tie all the flavors together.

Prep Time, Cook Time, Total Time, Yield

• Prep Time: 15 minutes

• Cook Time: 12–15 minutes

• Total Time: 30 minutes

• Yield: 24 cookies

Notes

• Pumpkin puree tip: Use pure pumpkin puree, not pumpkin pie filling, for the best results. Pure pumpkin allows for the right consistency and flavor without extra sugar or spices.

• Storage: Store cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months; thaw at room temperature before serving.

• Chocolate variation: For extra indulgence, try using dark chocolate, white chocolate, or a mix of your favorite chocolate chips for the drizzle and dough.

• Spice customization: Feel free to adjust the amount of cinnamon, nutmeg, or cloves to suit your taste. Some prefer a more robust spice flavor, while others like it subtle.

Why These Pumpkin Cookies Are Special

Chocolate Drizzled Pumpkin Cookies are more than just a sweet treat—they’re an experience. The combination of pumpkin’s natural moisture and warm spices creates a soft, cake-like texture, while the chocolate drizzle adds a touch of elegance and indulgence. Unlike other cookies that can be overly dense or too sweet, these achieve the perfect balance of flavor and texture. They are ideal for holiday parties, fall festivals, or as thoughtful homemade gifts.

The chocolate drizzle elevates these cookies from a simple pumpkin treat to a visually stunning dessert. It’s a detail that impresses guests while remaining incredibly easy to execute. Even novice bakers can create professional-looking cookies with minimal effort, making this recipe accessible and rewarding for all skill levels.

Tips for Perfect Cookies Every Time

1. Room temperature ingredients: Ensure your butter and egg are at room temperature for even mixing and smoother dough.

2. Don’t overmix the dough: Overmixing can lead to dense cookies. Mix just until ingredients are combined.

3. Chill if needed: If your dough feels too soft or sticky, chill it for 30 minutes before scooping. This helps the cookies hold their shape during baking.

4. Even baking: Rotate your baking sheets halfway through the baking time for uniform color and texture.

5. Customize your drizzle: Try adding a sprinkle of sea salt over the chocolate drizzle for a sweet-and-salty twist.

Fun Ways to Enjoy These Cookies

• With a warm beverage: Pumpkin cookies pair perfectly with hot chocolate, coffee, or spiced chai tea.

• Ice cream sandwich: Sandwich a scoop of vanilla or cinnamon ice cream between two cookies for a seasonal dessert treat.

• Gift them: Wrap cookies in a decorative tin or box to share with friends and family during the holidays.

• Cookie platter: Combine with other fall desserts like apple cinnamon bars or gingerbread cookies for a festive spread.

Frequently Asked Questions

1. Can I use canned pumpkin puree for this recipe?
Yes! Canned pumpkin puree works perfectly. Make sure it is 100% pumpkin and not pumpkin pie filling, which contains added sugar and spices.

2. How do I make the chocolate drizzle smooth?
Microwave the chocolate in short intervals of 20 seconds, stirring in between, and add a small amount of milk if needed. Avoid overheating, as chocolate can seize and become grainy.

3. Can I make these cookies ahead of time?
Absolutely. Bake the cookies and store them in an airtight container at room temperature for up to 5 days. You can also freeze unbaked dough for up to 2 months. Simply thaw and bake when ready.

4. Can I substitute spices if I don’t have them all?
Yes! At minimum, use cinnamon and nutmeg. You can omit cloves or ginger if needed, but the flavor may be slightly less traditional. Adjust to taste.

Chocolate Drizzled Pumpkin Cookies Recipe

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• Author: Michelle Davis
• Total Time: 30 minutes
• Yield: 24 cookies 1x

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Description

There’s nothing quite like the aroma of pumpkin and warm spices filling your kitchen on a crisp autumn day. These Chocolate Drizzled Pumpkin Cookies are soft, tender, and lightly spiced, with a rich chocolate drizzle that adds a touch of indulgence. Perfect for cozy evenings, holiday gatherings, or a sweet snack any time of day, this recipe combines comforting flavors with a simple baking process that yields irresistibly delicious cookies. Inspired by seasonal traditions and the joy of baking, these cookies are ideal for sharing with friends, family, or enjoying solo with a warm beverage.

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Ingredients

Scale 1x2x3x

• 1 cup pumpkin puree

• 1/2 cup unsalted butter, softened

• 1/2 cup brown sugar, packed

• 1/4 cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground ginger

• 1/2 cup semi-sweet chocolate chips or chopped chocolate

• 2 tablespoons milk (for chocolate drizzle, optional)

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Instructions

• Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.

• In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.

• Add the egg, pumpkin puree, and vanilla extract to the mixture, stirring until fully combined and smooth.

• In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.

• Gradually add the dry mixture to the wet ingredients, stirring until just combined. Avoid overmixing to ensure tender cookies.

• Fold in the chocolate chips or chopped chocolate evenly throughout the dough.

• Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

• Bake in the preheated oven for 12–15 minutes, or until the edges are lightly golden and the centers are set but still soft.

• Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

• For the chocolate drizzle, melt the remaining chocolate with milk in a small microwave-safe bowl using 20-second intervals, stirring between each interval until smooth. Drizzle over the cooled cookies using a spoon or piping bag.

• Let the chocolate set before serving. Enjoy cookies with coffee, hot chocolate, or spiced tea.

• Optional: Sprinkle a pinch of sea salt over the chocolate drizzle or add toasted nuts to the dough for

Notes

• • Use pure pumpkin puree, not pumpkin pie filling.

  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.

  • Adjust spices to taste for a stronger or milder flavor.

  • Chocolate drizzle can be customized with milk, dark, or white chocolate for variety.

• Prep Time: 15 minutes
• Cook Time: 12–15 minutes

Michelle Davis