Hey there, fellow cookie enthusiasts! Today, I’m super excited to share a delightful twist on the classic cookie – Chocolate Dipped Pumpkin Cookies. If you’re anything like me, pumpkin and chocolate is a combination that you can’t resist during the cozy autumn months. This recipe brings together the warm, spicy flavors of pumpkin spice with the rich decadence of dark chocolate. Stick around, and I promise you’ll have a new favorite fall treat!
I remember the first time I made these cookies with my kids. Instead of waiting for the cookies to cool, they impatiently hovered around, sneaking a few chocolate wafers when I wasn’t looking! These are memories that make cooking not just about food but about family, and I hope this recipe brings some of that joy into your home too. Now, let’s dive into the recipe and soon you’ll be wondering how you ever celebrated fall without this flavorful treat.
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why you’ll love this recipe
You’ll adore these Chocolate Dipped Pumpkin Cookies for so many reasons! First, they bring together the irresistible flavors of pumpkin and chocolate in one bite. These cookies are soft, chewy, and have just the right amount of spice to warm your heart. Plus, they’re perfect for those cozy fall nights when you want something sweet but also want to stick to seasonal flavors. And let’s not forget, they’re a hit with both kids and adults alike!
ingredients
- 2 1/4 cup all-purpose flour
- 2 teaspoons pumpkin spice
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup room temperature butter
- 1 egg (room temperature)
- 1 1/4 cup granulated sugar
- 1/2 cup canned pumpkin
- 1 teaspoon vanilla extract
- 1/3 cup granulated sugar (for coating)
- 1/2 teaspoon cinnamon (for coating)
- Ghirardelli dark chocolate melting wafers or your favorite chocolate (for coating)
- Optional Fall sprinkles
step-by-step instructions
prepare the dough
- Combine dry ingredients: In a medium bowl, mix together flour, pumpkin spice, baking soda, baking powder, and salt. Set aside.
- Cream the wet ingredients: In a large mixing bowl, cream butter, pumpkin, sugar, and egg until smooth. Blend in vanilla extract.
- Mix the dough: Gradually add the dry ingredients to the wet ingredients, mixing in portions to ensure smooth blending.
- Chill: Once everything is well combined, cover the dough and chill it in the refrigerator for at least an hour.
bake the cookies
- Preheat and prep: Preheat your oven to 350°F and line cookie sheets with parchment paper.
- Coating mix: In a small bowl, mix the additional granulated sugar and cinnamon.
- Shape cookies: Use a 1 1/2 tablespoon cookie scoop to portion the dough, rolling each scoop into a ball. Roll each ball in the cinnamon sugar mixture.
- Bake: Place the dough balls on the cookie sheet, about 2 inches apart. Slightly flatten with a flat-bottomed cup dipped in the sugar mixture. Bake for 11-13 minutes.
- Cool: Let cookies cool on the tray for 5 minutes, then transfer them to a cooling rack. If you’re in a hurry, pop them in the freezer for 10 minutes!
dip in chocolate
- Melt chocolate: Once cookies are cool, melt your favorite chocolate in the microwave in intervals, about 1/2 cup at a time.
- Dip cookies: Dip half of each cookie into the melted chocolate and place them on waxed paper. Add sprinkles quickly if using.
recipe tips & variations
Feel free to play around with this recipe to make it your own! You could add some chopped nuts for extra crunch or even substitute milk chocolate if you prefer a sweeter taste. If you’re into spice, a pinch more of pumpkin spice can level up the warmth in every bite. Remember, recipes are just guidelines, and the best part of cooking is making something truly yours!
storage & reheating
These cookies keep well in an airtight container at room temperature for up to a week. If you want them warm and gooey, just pop them in the microwave for 10 seconds and enjoy that fresh-baked taste all over again.
FAQs
You can make your own by combining cinnamon, nutmeg, ginger, and cloves.
Absolutely, just make sure it’s of a similar consistency after cooking and straining?
Chilling helps the flavors meld and prevents spreading while baking, so it’s highly recommended.
Related recipes
For more fun baking projects, check out our recipes for fudgy chewy brookies, red velvet brownies, and red velvet cheesecake brownies.
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Print
Chocolate Dipped Pumpkin Cookies
- Total Time: 1 hour 13 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delightful Chocolate Dipped Pumpkin Cookies combining warm pumpkin flavors with rich chocolate.
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons pumpkin spice
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup room temperature butter
- 1 egg (room temperature)
- 1 1/4 cups granulated sugar
- 1/2 cup canned pumpkin
- 1 teaspoon vanilla extract
- 1/3 cup granulated sugar (for coating)
- 1/2 teaspoon cinnamon (for coating)
- Ghirardelli dark chocolate melting wafers or your favorite chocolate (for coating)
- Optional Fall sprinkles
Instructions
- Combine dry ingredients: In a medium bowl, mix together flour, pumpkin spice, baking soda, baking powder, and salt. Set aside.
- Cream the wet ingredients: In a large mixing bowl, cream butter, pumpkin, sugar, and egg until smooth. Blend in vanilla extract.
- Mix the dough: Gradually add the dry ingredients to the wet ingredients, mixing in portions to ensure smooth blending.
- Chill: Once everything is well combined, cover the dough and chill it in the refrigerator for at least an hour.
- Preheat and prep: Preheat your oven to 350°F and line cookie sheets with parchment paper.
- Coating mix: In a small bowl, mix the additional granulated sugar and cinnamon.
- Shape cookies: Use a 1 1/2 tablespoon cookie scoop to portion the dough, rolling each scoop into a ball. Roll each ball in the cinnamon sugar mixture.
- Bake: Place the dough balls on the cookie sheet, about 2 inches apart. Slightly flatten with a flat-bottomed cup dipped in the sugar mixture. Bake for 11-13 minutes.
- Cool: Let cookies cool on the tray for 5 minutes, then transfer them to a cooling rack. If you’re in a hurry, pop them in the freezer for 10 minutes!
- Melt chocolate: Once cookies are cool, melt your favorite chocolate in the microwave in intervals, about 1/2 cup at a time.
- Dip cookies: Dip half of each cookie into the melted chocolate and place them on waxed paper. Add sprinkles quickly if using.
Notes
- Feel free to add some chopped nuts for extra crunch or substitute milk chocolate for a sweeter taste.
- A pinch more of pumpkin spice can enhance the warmth in every bite.
- Store cookies in an airtight container at room temperature for up to a week.
- Reheat in the microwave for 10 seconds for that fresh-baked taste.
- Prep Time: 1 hour
- Cook Time: 13 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie