You will love these Chewy Pumpkin Cookies Dipped In Chocolate. The perfect fall treat with lots of chocolate for your soul! Baking cookies has turned into such a pleasure recently! They are easy to make and the perfect home baked delight!
Table of contents
Why This Recipe Works
Chill or Not to Chill? That is the Question!: Your choice! These Chewy Pumpkin Cookies Dipped In Chocolate turn out perfectly delicious, with a chewy center and crispy edges even if you do not chill the dough at all. But if you would like an ever crispier, chewer, caramelized cookie feel free to chill the dough overnight in the refrigerator. Chilling is done so that the flour gets fully hydrated and helps to make the cookie dough firmer which prevents the cookies from spreading too much when cooking. However, I didn’t have a big issue with these cookies. They spread quite well!
Cream the sugar and butter! This will give you a superb cookie! Creaming butter and sugar together adds pockets of air that aerate the batter. This air puffs up the cookies as they bake, giving them a lighter and more appealing texture. The air is added by beating room-temperature butter with sugar at high speed. You will need a stand mixer for that ( using a hand mixer will take slightly longer). If you do not have any type of mixer just melt the butter in the microwave, then let it cool in the fridge for about 10 min. Then add the sugar and the rest of the wet ingredients, and mix well. Then add the dry ingredients and mix carefully and not too long. You just want to incorporate the dry ingredients into the wet ones. As soon as you stop seeing flour pieces stop mixing. Overmixing will give you cakey cookies because gluten will start to develop.
Use pumpkin pure! Select a good brand of thick pumpkin pure. You don’t want something that is watery because it will affect the texture of the cookie.
Add pumpkin spice! You can use store-bought or make it yourself. Either way, make sure that the spice is not too old because if it is you will not get the same expected flavour. Che
Use lots of chocolate for the glaze of the cookie! For the glaze, I use melted dark chocolate chips and heavy cream! That just adds incredible flavor and texture to the cookie!
Ingredients
For the full list of ingredients for this Chewy Pumpkin Cookies Dipped In Chocolate recipe check the recipe card below.
- Sugar: I use equal amounts of brown and white sugar. Brown sugar works well for adding moisture to the cookies, whereas granulated sugar will create a more aerated crumb and crispier texture.
- Flour: I use all-purpose flour which is great for cookies. It does not have a very high gluten content which is what we want since we do not want gluten development.
- Butter: I use 2 sticks of unsalted butter. I prefer the European kind. It has high fat content and it is delicious. The butter should be at room temperature for the creaming.
- Eggs: I use one whole egg which also needs to be at room temperature. If we add cold eggs to the creamed butter and sugar it will cause the butter to harden and we will have a hard time mixing the dry ingredients which will affect the structure of the cookies in the end.
- Aromas: And of course, we can not forget about the pumpkin spice! It gives the cookies the divine fall smell! You can use your store-bought or you can make it yourself. Check below how to make pumpkin spice mix yourself.
- Pumpkin pure: Select a good brand of thick pumpkin pure. You don’t want something that is watery because it will affect the texture of the cookie. I like to use Libby’s pumpkin puree. ( I am not paid to say that, that is just what I use. 🙂 )
- Leaveners: I use 1 tsp of baking powder and 1 tsp of baking soda. If you end up with a chemical taste that means you have added too much baking soda.
Step By Step Instructions
Here is how you can make this easy Chewy Pumpkin Cookies Dipped In Chocolate recipe.
Step 1
Take the egg and butter out of the fridge for about an hour or two before you start making the cookies. We want them to be at room temperature for optimal results. If you are going to bake the cookies right away preheat your oven to 350 degrees Fahrenheit.
Step 2
Place the room-temperature butter in a stand mixer bowl. Add the brown and white sugar. Using the paddle attachment turn the mixer on medium speed and mix for about 6-8 minutes while stopping the mixer a few times to scrape down the mixture from the walls. The mixture should look fluffy and airy.
Step 3
Add the eggs to the mixture and keep mixing for another 3-4 minutes until the eggs are well incorporated. The mixture should still look fluffy and airy.
Step 4
In a bowl add the flour, baking soda, baking powder, and salt. Mix them for a few seconds with a whisk.
Step 5
Add the dry ingredients, pumpkin puree, and pumpkin spice to the butter-sugar mixture. Pulse the mixer a few times. Do not mix continuously because you can overmix the batter and we do not want that.
Step 6
Add the chopped chocolate bar to the mixture and fold by in by hand with a spatula.
Step 7
If you are going to chill the dough place it in an airtight container for 3 hours to overnight in the refrigerator. If you are going to bake the cookies right away take a baking tray with lined parchment paper. Use an ice cream scoop to scoop the cookie dough. Place about 6 cookies per tray. Make sure to leave space between the cookies because they will expand. Bake for 15 to 20 minutes on the middle rack.
Step 8
Take the cookies out. Let them rest on the tray for 5 minutes. Then transfer to a rack to cool for about 10 minutes.
Step 9
In a bowl place the chocolate chips and heavy cream and place in the microwave for 30 sec. Take out and mix. Place again for 30 sec in the microwave. Take out and mix. If the mixture hasn’t melted place again for 30 sec in the micwave. Dip each cookie half trough in the mixture, then let it cool for 10 -15 min on a wire rack. Enjoy!
Expert Baking Tips
- For crispy edges and chew center let the cookies cool on the baking sheet for 5 minutes then transfer to a cooling rack for 10 minutes.
- When adding the dry ingredients stir just so that they get incorporated. Do not overmix. Overmixing will develop gluten and you will end up with a cakey cookie.
- To get the Chewy Pumpkin Cookies Dipped In Chocolate it is optimal to chill the dough. Chilling is done so that the flour gets fully hydrated. That helps to make the cookie dough firmer which prevents the cookies from spreading too much when cooking. Chilling also improves texture and flavor. However, these cookies are delicious without chilling too!
- If you want to get a light cookie cream your butter and sugar for about 6-8 minutes.
- If the cookies do not end up having the same circular shape, you can use a biscuit cutter to “scoot” the cookies into a circular shape.
- Use a scale to weigh your ingredients. Using cups as a measurement tool will result in a lot of variation in the amount of ingredients you use. And you will not be able to get the optimal result. You can end up with dry or greasy cookies.
- On average it will take about 17 min to bake the cookies. However, every oven is different. Use your judgment. The cookies should be golden brown at their edges and slightly soft in the center.
How to make your own pumpkin spice mix?
Making pumpkin spice mix at home is very simple and usually consists of 5 spices in the following ratio:
This is the ratio we use: 4 : 1 : 1 : ½ : ½
4 teaspoons – ground cinnamon
1 teaspoon – ground ginger
1 teaspoon – ground nutmeg
½ teaspoon – ground allspice
½ teaspoon – ground cloves
Mix the spices and store them in an airtight container. For optimal flavour use within 1-2 months of mixing.
FAQ
Too much flour was added. Make sure to use a scale to measure the ingredients.
Too much baking soda/powder was added. Make sure you use unsalted butter.
The ingredients were not mixed consecutively but rather dumped at once.
Not enough flour. Make sure you use a scale to weigh your ingredients.
You didn’t add enough flour or the cookies are underbaked.
You did not add enough sugar. Make sure you use a scale to weigh your ingredients.
They are probably underbaked.
Probably you overbaked the cookies.
Creaming butter and sugar together adds pockets of air that aerate the batter. This air puffs up the cookies as they bake, giving them a lighter and more appealing texture. The air is added by beating room-temperature butter with sugar at high speed.
Brown sugar works well for adding moisture to the cookies, whereas granulated sugar will create a more aerated crumb and crispier texture.
Yes! You can freeze the dough for up to a month. Then thaw overnight in the refrigerator.
Storing
The Chewy Pumpkin Cookies Dipped In Chocolate have optimal texture and flavor on the first day you have baked them. You can store the cookies in an airtight container at room temperature for up to 2 days.
Would You Like To Try Other Sweet Treats?
Here are some other sweet treats you can try:
Have You Tried This Chewy Pumpkin Cookies Dipped In Chocolate Recipe?
If you make this Chewy Pumpkin Cookies Dipped In Chocolate recipe be sure to rate it or/and leave a comment. I would love to hear from you! And of course, if you do make this recipe, don’t forget to tag me on Instagram! I would love to see how your cookies turned out! Thank you so much!
Chewy Pumpkin Cookies Dipped In Chocolate
Ingredients
- 1 large egg
- 2 cups all-purpose flour 300 g
- 1/2 cup white sugar 100 g
- 1 cup dark brown sugar 200 g
- 200 g pumpkin pure
- 1 tsp baking powder
- 1 tsp baking soda
- 8 oz unsalted butter 225 g / 2 sticks
- 1 tsp pumpkin spice
- 4 oz dark chocolate bar or chips
- 1 cup dark chocolate chips melted for dipping
- 1/2 cup heavy cream
Instructions
- Take the eggs and butter out of the fridge for about an hour or two before you start making the cookies. We want them to be at room temperature for optimal results. If you are going to bake the cookies right away preheat your oven to 350 degrees Fahrenheit.
- Place the room-temperature butter in a stand mixer bowl. Add the brown and white sugar. Using the paddle attachment turn the mixer on medium speed and mix for about 6-8 minutes while stopping the mixer a few times to scrape down the mixture from the walls. The mixture should look fluffy and airy.
- Add the eggs to the mixture and keep mixing for another 3-4 minutes until the eggs are well incorporated. The mixture should still look fluffy and airy.
- In a bowl add the flour, baking soda, baking powder, and salt. Mix them for a few seconds with a whisk.
- Add the dry ingredients, pumpkin puree, and pumpkin spice to the butter-sugar mixture. Pulse the mixer a few times. Do not mix continuously because you can overmix the batter and we do not want that.
- Add the chopped chocolate bar to the mixture and fold by in by hand with a spatula.
- If you are going to chill the dough place it in an airtight container for 3 hours to overnight in the refrigerator. If you are going to bake the cookies right away take a baking tray with lined parchment paper. Use an ice cream scoop to scoop the cookie dough. Place about 6 cookies per tray. Make sure to leave space between the cookies because they will expand. Bake for 15 to 20 minutes on the middle rack.
- Take the cookies out. Let them rest on the tray for 5 minutes. Then transfer to a rack to cool for about 10 minutes.
- In a bowl place the chocolate chips and heavy cream and place in the microwave for 30 sec. Take out and mix. Place again for 30 sec in the microwave. Take out and mix. If the mixture hasn’t melted place again for 30 sec in the microwave. Dip each cookie half trough in the mixture, then let it cool for 10 -15 min on a wire rack. Enjoy!
