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.

Ingredients

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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