Chocolate Dipped Pumpkin Cookies – Match Foodie Finds

A fall twist on dipped chocolate chip cookies, these Chocolate Dipped Pumpkin Cookies mix one of the best of each worlds for a deliciously enjoyable deal with! With heat spices, pumpkin puree, and dipped in melted chocolate chips, these cookies are the proper technique to welcome within the cooler climate if we do say so ourselves.

It’s autumn as soon as once more, which implies it’s pumpkin time, individuals. I’ve already had this Unimaginable Pumpkin French Toast, Pumpkin Chili, and I’m sipping on our Pumpkin Smoothie as I write this. However bummer… I nonetheless have some pumpkin puree left over! What a tragedy. Guess I’ve no selection however to make these chocolate dipped pumpkin cookies! 😉

These chocolate dipped pumpkin cookies are straightforward to make. You begin by creaming collectively butter and brown sugar, then mixing it with the moist and dry elements. After chilling the dough within the fridge, scoop it onto a baking sheet, bake, and add a scrumptious melted chocolate topping as soon as they’re cooled! Yum.

• All-purpose flour: A should for any cookie recipe! It’ll give these cookies the proper texture.
• Sea salt: Sea salt actually elevates these cookies and brings out all of the pure flavors.
• Cinnamon: This heat spice pairs completely with pumpkin, serving us these tasty fall flavors!
• Unsalted butter: Ensure your butter is at room temperature to make creaming a breeze!
• Brown sugar: We used brown sugar as an alternative of standard sugar in these pumpkin cookies as a result of it provides heat and retains them additional moist.
• Pumpkin puree: Hey pumpkin taste! This isn’t to be confused with pumpkin pie filling. We simply need pure pumpkin right here.
• Semi-sweet chocolate chips: We’ll soften these all the way down to create that impossible to resist chocolate topping. White chocolate would even be tremendous yummy.
• Coconut oil: Combine this with the chocolate chips for a easy and pourable topping.

Gear Wanted

• Stand mixer: You’ll want a stand mixer to combine the dough so it’s good and easy.
• 1.5-tablespoon cookie scoop: Offers the proper scoop measurement for these pumpkin cookies. Should you don’t have one, you can too use a daily spoon to portion out the dough.

Go for it! Since this recipe doesn’t require eggs, you’re already midway there. To make these cookies 100% plant-based, you’ll want vegan chocolate chips and vegan butter.

Find out how to Make Chocolate Dipped Pumpkin Cookies

For the total recipe, scroll all the way down to the recipe card for an inventory of elements and directions.

Prepared, set, bake! These scrumptious pumpkin cookies are SO straightforward and style like a childhood autumn dream. Make them with the kiddos, on an evening in with your pals, or all by your self. Heck, they’ll be scrumptious both method!

1. Preheat Oven: Preheat oven to 350℉. Line a baking sheet with parchment paper and put aside. 
2. Combine Dry Components: Subsequent, add the flour, baking soda, sea salt, and cinnamon to a bowl and blend properly. Put aside. 
3. Combine Moist Components: Utilizing a standing mixer, cream the butter and brown sugar collectively on medium-high pace till mild and fluffy. Scrape the perimeters of the bowl after which add the pumpkin puree and vanilla extract. Then, flip the mixer again on and blend at medium-high pace till mild and fluffy. 
4. Mix: Slowly add dry elements to moist elements, mixing on low. 
5. Chill Dough: As soon as the dough is blended, place it within the fridge for 1 hour to harden. 
6. Scoop: Utilizing a 1.5-tablespoon cookie scoop, roll the dough right into a ball and place it on the baking sheet. Bake for 11th of September minutes. Take away the cookies from the oven and let cool for at the least half-hour. 
7. Put together Chocolate Dip: When the cookies are cooled, add the chocolate chips and coconut oil to a bowl and microwave for 15-second intervals. 
8. Add Topping: Spoon 1 teaspoon of melted chocolate onto the underside of the pumpkin cookies. Flip the cookies and press them onto the parchment paper. Place the baking sheet with the cookies within the freezer for 3-4 minutes.

Make ’em Into Whoopie Pies

Once we had been filming the movies for these wonderful cookies, Rosie determined to take issues up 10,000 notches and switch ’em into whoopie pies. Sure, you learn that proper, whoopie pies. Much like our ginger molasses whoopie pies, she used the cream cheese filling, and piped it proper in between two of those pumpkin cookies. You’ll want:

• Cream cheese
• Butter
• Powdered sugar
• Vanilla extract

We will affirm that these pumpkin cookies as whoopie pies are scrumptious each with the chocolate dip and with out 🤩 Add a photograph into the feedback in case you do that variation — we at all times like to see your creations.

Retailer the cookies in an hermetic container utilizing parchment paper to separate them. Then retailer in a cool place or the freezer.  The cookies will keep recent for as much as 3 months within the freezer and as much as 1 week in a cool place.