Move over pumpkin pie, Nana’s Spicy Pumpkin Chocolate Cookies are a delicious, traditional, family favorite. These light and fluffy cookies will make a great addition to your holiday cookie tray; if there’s any left!
Whenever Starbucks announces the return of their Pumpkin Spice Lattes, I know it’s time to make my Nana’s Spicy Pumpkin Chocolate Cookies. These incredibly scrumptious cookies are soft, chewy and full of intense pumpkin flavor, 2 kinds of gooey chocolate and rolled in a spicy cinnamon-sugar mixture. There’s nothing better than a batch of these delicious treats on a chilly fall evening!
My Nana was a fantastic home cook. My Mom would tell me stories of how she would return home from school everyday and Nana would have a different dessert-type snack waiting for her. Nana didn’t use a single recipe; she baked by feel and used her instincts. Every sweet was delicious, and I wish she were here today to contribute more fantastic recipes to Culinary Envy. I miss her dearly.
But I digress. As for today, the weather is getting cooler (thank goodness), football has started up again and the leaves are turning golden hues in my backyard. Yep, it’s the perfect time to heat up the oven and get the pumpkin pulp out! It’s time once again for Nana’s Spicy Pumpkin Chocolate Cookies! They remind me of snickerdoodle cookies since they are rolled in a cinnamon-sugar mixture before baking. However, these cookies are SO much better because they have that intense, warm, fall spicy flavor and there’s a pinch of cayenne added to the cinnamon-sugar mixture to give them that extra little oomph. Plus, Nana didn’t add chocolate M&M’s to hers, but I couldn’t resist! It really takes these treats to the next level.
And, don’t worry about the leftover pumpkin going to waste. You can always use the extra pulp making some Pumpkin Butternut Pasta, Spiced Pumpkin Chocolate Chip Loaf or Firehouse Chili with Pumpkin Sour Cream. You can find even more ideas here.
So, let’s get baking everyone! It’s time to surprise the kids and have a snack waiting for them when they return home today. Just think about how excited your little darlings will be! My Nana would have been so happy you are carrying on her tradition!
- ½ cup unsalted butter, melted
- ¼ cup packed dark brown sugar
- 1 cup granulated sugar, divided
- 1 teaspoon vanilla extract
- 6 tablespoons pumpkin puree
- 1½ cups all-purpose
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 2¼ teaspoons ground cinnamon, divided
- ⅛ teaspoon cayenne pepper
- ¼ cup semi-sweet mini morsel chocolate chips
- ½ cup white M&M’s
- In a large bowl, whisk together the melted butter, brown sugar and ½ cup granulated sugar. Add in the vanilla and pumpkin puree and whisk until smooth.
- In a medium bowl, combine the flour, salt, baking soda, baking powder, pumpkin pie spice and 1½ teaspoons cinnamon. Add the flour mixture to the wet ingredients and stir until just combined. Gently fold in the mini chocolate chips. Cover the dough with plastic wrap and chill for 30 minutes. The dough can remain in the refrigerator for 2 days, if necessary.
- When ready to bake, preheat the oven to 350°F. Line a cookie sheet with silpat baking mat or parchment paper. Roll the chilled dough into balls (about 1½ tablespoons each).
- In a small bowl, combine the remaining ½ cup of granulated sugar, ¾ teaspoon cinnamon and ⅛ teaspoon cayenne pepper. Roll the dough balls completely in the spicy sugar mixture. Place on the cookie sheet at least 2” apart and slightly flatten the top of each cookie dough ball.
- Bake for 9 minutes and remove cookies from the oven. Immediately put white M&M’s on top of each cookie. Allow to cool on the cookie sheet for 10 minutes. The cookies will look under baked, but they will finish cooking while they cool. Transfer to a wire rack to finish cooling.
Try it with some adagio gingerbread tea, and our Chocolate Ghost Pretzels, they’re AMAZING!