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 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
- Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin pie spices, and salt; set aside.
- 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).
- 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.
- When cookies have cooled, set them (still on rack) over a baking sheet or waxed paper.
- 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.