When I saw the picture of these in Sherri's blog, they looked so fluffy and delicious that I knew I had to try them at some point. They are very cake-like, and the hardened chocolate really takes them over the edge. I'll admit I had a lot of fun swirling the chocolate over the cookies. The spice is very subtle, so you can taste the pumpkin nicely. These also look gorgeous. I currently have them stacked up on a covered cake stand, and they look like I bought them from a bakery!
I used a round tbsp to scoop them out, and the dough yielded 20 cookies.
(If you haven't noticed, I recently discovered the food setting on my point-and-shoot digital camera, so my pictures have gotten SO much better, in my opinion.)
Chocolate-Glazed Pumpkin Cookies
(source: yum.)
Ingredients
2 c. flour
1/2 t. soda
1/2 t. baking powder
1/2 t. pumpkin pie spice
1/4 t. salt
1/2 c. butter, softened
1 c. sugar
1 egg
1 c. pumpkin puree
4 oz. semisweet chocolate, chopped
Preparation
Preheat oven to 375.
Whisk dry ingredients together. Set aside. Using an electric mixer, beat butter and sugar until light. Add egg; beat, until smooth. With mixer on low alternately add flour in two parts and pumpkin in one. Beginning and ending with the flour mixture. Do not overmix.
Bake until puffed and golden- about 15 minutes.
When cookies have cooled, melt chocolate either in microwave at 30 second intervals or over double-boiler. Drizzle over cookies and cool in refrigerator until chocolate is set.
Reference: Martha Stewart's Everyday Food magazine.
