SEE RECIPE FOTO ON FACEBOOK/THE KITCHEN BUZZZ;
INSTAGRAM/THE KITCHEN BUZZZ!
Prep time: 15 minutes
Bake time: 13 to 18 minutes
Makes: 24 cookies
It’s lots of fun to prepare festive desserts but when your crowd keeps growing before the day of, you may need to add a sweet treat here and there. This year, along with my pies on Thanksgiving Day, I decided to make these soft pumpkin cookies. And check out that chocolate drizzle (photo is on FB/TheKitchenBuzzz and Instagram/TheKitchen Buzzz). Looks like they’re from a bakery, right?
Chocolate Drizzle Cookies are easy and quick to make. Enjoy them on Thanksgiving Day!
2-1/2 cups all-purpose, unbleached flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1-1/4 cups granulated sugar
1/2 cup unsalted butter (1 stick), room temperature
1 cup pureed, canned pumpkin
1 large egg
1 teaspoon vanilla extract
3/4 cup semisweet chocolate chips
Mix & Bake the Cookies:
1. Preheat oven to 350°F. Line two 18 X 12-inch baking sheets with parchment paper; set aside.
2. In a 6 to 8-cup bowl, combine flour, baking powder, cinnamon, cloves, nutmeg and salt; set aside.
3. In a separate 10-cup bowl, beat sugar with the softened butter until mixture is uniform.
4. Beat in the pumpkin, egg and 1 teaspoon vanilla extract until well-blended.
5. Gradually (a little at a time) add the flour mixture, beating well after each addition.
6. When dough is mixed and uniform, drop it by rounded tablespoonful onto prepared baking sheets, spaced 2 inches apart (12 per baking sheet).
7. Set cookie sheets with cookie dough on top and bottom oven racks; bake for 7 minutes.
8. After 7 minutes invert the baking sheets on oven racks (top to bottom and bottom to top); bake for an additional 6 to 7 minutes.
9. After 6 to 7 minutes, check top of one cookie. If it springs back and feels almost solid, the cookies are done. If tops are too soft and your finger leaves an indentation, bake the cookies for an additional 3 to 5 minutes.
10. Make sure the bottoms are golden brown and do not become dark brown.
11. When done, set the baking sheets with cookies on a rack on counter to cool to room temperature.
Melt & Drizzle the Chocolate:
1. Place the chocolate chips in a double boiler with at least 1-1/2 inches of water in pot,
2. Bring water to a boil; melt and stir the chocolate chips until completely melted.
3. Immediately dip a fork in the melted chocolate and drizzle a cookie. Repeat with remaining cookies.
4. Serve cookies on a flat platter. Alternatively, if making the cookies a few days ahead, when chocolate drizzle has hardened, gently place each cookie in gallon-size double Ziploc bags.
5. Seal bags completely and freeze. On the day of serving, remove cookies from freezer and place them on a flat platter for approximately 2 hours. Serve.
Text & Photograph ©2023 Nancy DeLucia Real