Pumpkin Cookies with Chocolate Glaze


Makes 3 1/2 dozen


2 cups all-purpose flour (leveled)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon each pumpkin pie spices (ginger, cinnamon, nutmeg)
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
1  egg
1 can (15 ounces) pumpkin puree (not pumpkin pie mix)

Basic Chocolate Ganache
Makes about 1 cup

7 ounces semisweet chocolate or candy melts, chopped
1/4 cup heavy whipping cream


  1. Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin pie spices, and salt; set aside.
  2. Using a mixer, beat together butter and sugar until light and fluffy. Add egg; beat until smooth. With mixer on low speed, alternately add flour mixture and pumpkin puree; mix just until combined (do not overmix).
  3. Use a small cookie scoop or drop dough by heaping tablespoons onto two baking sheets. Space about 1 1/2 inches apart. Bake until puffed and edges are golden, 15 to 20 minutes, rotating sheets once during baking. Immediately transfer cookies to wire racks, and cool.
  4. When cookies have cooled, set them (still on rack) over a baking sheet or waxed paper.
  5. Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; stir until almost melted. Remove from heat; add heavy whipping cream and stir until completely melted. Pour chocolate into a pastry bag or ziplock type plastic bag. Snip off a small corner with scissors or a knife to make about an 1/8-inch hole. Drizzle chocolate over cookies. Refrigerate until chocolate is firm, about 15 minutes.

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