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Chocolate-Glazed Pumpkin Cookies

Canned pumpkin puree gives these cookies a tender, almost cakelike texture.

  • prep: 30 mins
    total time: 1 hour 30 mins
  • yield: Makes 3 1/2 dozen
Photography: David Loftus

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Ingredients

  • 2 cups all-purpose flour, (spooned and leveled)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon pumpkin-pie spice
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup sugar
  • 1 large egg
  • 1 can (15 ounces) pure pumpkin puree
  • 4 ounces semisweet chocolate, chopped

Cook's Note

Store cookies in layers divided by parchment paper in an airtight container up to three days. A resealable plastic bag works well for the simple piping in this recipe. Fill it with chocolate, seal while squeezing out air, and twist into a cone; then snip off the corner and pipe.

Directions

  1. Step 1

    Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin-pie spice, and salt; set aside.

  2. Step 2

    Using an electric mixer, beat together butter and sugar until light and fluffy. Add egg; beat until smooth. With mixer on low speed, alternately add flour mixture in two parts and pumpkin puree in one, beginning and ending with flour mixture; mix just until combined (do not overmix).

  3. Step 3

    Drop dough by heaping tablespoons onto two baking sheets, 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 completely.

  4. Step 4

    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; stir until completely melted. Pour chocolate into a resealable plastic bag. Snip off a corner with scissors or a knife to make an 1/8-inch hole; pipe chocolate over cookies. Refrigerate until chocolate is firm, about 20 minutes.

Source
Everyday Food, November 2007

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Reviews (30)

  • 16 Oct, 2012

    A fall favorite for two years now. These are easy to make and delicious! The texture is wonderful--light and fluffy like cupcakes. Just the right amount of pumpkin flavor goodness.

  • 13 Dec, 2011

    I made these and had to make another batch within the week they were so good! I did use pumpkin pie filling instead of pumpkin puree and I think that it gave it great flavor and consistency. They turned out so soft and stayed soft for days, left out on the counter.
    Make these!! You won't be disappointed!

  • 22 Nov, 2011

    I made two batches this week. The first batch didn't have enough pumpkin flavor to it, so I added vanilla and doubled the pumpkin pie spice for the second batch. Even though guests professed to like them, to me they were still bland even with the chocolate glaze. They were easy to make and not bad taste wise, just not the spicy pumpkin cookie I was looking for. I won't make them again.

  • 5 Nov, 2011

    Easy to make, nice light taste. Great to serve with coffee or tea. I will definately make this recipe again!

  • 30 Oct, 2011

    I forgot to add that I also tried drizzeling white chocolate instead and found it to be a nice combination with the spices.

  • 30 Oct, 2011

    Living in a small city in France for four years now, I'm used to searching for substitutions when baking with American recipes. As canned pumpkin purée is hard to find outside of Paris (and even in Paris), I decided to give a local specialty a try: chestnut purée also canned). It made an excellent cookie. If you can find that in the US, give it a try. Even my step-son, who likes baking, but prefers salty snacks to cookies agreed to taste a cookie he helped make (and snuck another one later!).

  • 26 Nov, 2010

    These cookies were so delicious. They are moist in side and the chocolate drizzle is just the right amount.

  • 27 Oct, 2010

    I made these cookies three times in 4 days...they are a huge hit. Nice soft cookie and the crunch of the chocolate on top really makes these cookies awesome. So good and easy to make. Will make these over and over again, especially during the fall season! Easy and great. Definitely make a double batch as I couldn't get 3 1/2 dozen out of these...

  • 15 Oct, 2010

    I am not a baker, even though I love to do it when I have time. Even though it isn?

  • 15 Jan, 2009

    Delicious! I added cinnamon to the dough, since I really love the taste of pumpkin and cinnamon. They were so easy to make.....I use organic pumpkin puree.

  • 11 Dec, 2008

    These were awful! I baked them and the bottoms were burnt and the inside raw! They tasted plain - no flavor - no spices came through! I wasted two hours and lots of flour, etc....

  • 21 Nov, 2008

    Ratio that I like: 1 part cloves to 1 part nutmeg to 2 parts ginger to 4 parts cinnamon... This is the Libby's Pumpkin Pie recipe ratio. For pumpkin baked goods (cake, muffins, bread, etc.) I find that I end up using 1 part cloves and 1 part nutmeg to 2 parts ginger to 8 parts cinnamon.

  • 1 Nov, 2008

    These came out perfect and I was able to whip them up quickly! I just used a ziploc baggy and filled it w/melted chocolates. Just clip the end and then drizzle away! They were a big hit!

  • 30 Oct, 2008

    These are exactly what I was craving. However something about chocolate on the pumpkin didn't sound good to me, so instead, I sprinkled a little cinnamon sugar on the cookies prior to baking and skipped the whole drizzling part. Great with coffee or tea.

  • 28 Oct, 2008

    I think these would be very good without the chocolate if you doubled the amount of spices.

  • 15 Oct, 2008

    I have now made these cookies 4 times in the last month. Always a hit...easy to make. I find piping the chocolate is a bit more work than it is worth and now, half way through baking, drop chocolate chips onto the tops of the cookies and its so much easier with the same result.

  • 12 Oct, 2008

    Kind of like muffin tops. They were a big hit!

  • 13 Aug, 2008

    Just made these, half of them are already gone, eaten by kids and husband! Delicious without the glaze. Next time double the recipe. Already added more spices this batch and a bit of maply syrup. Yummy!

  • 11 Mar, 2008

    Love this recipe!

  • 20 Jan, 2008

    These cookies were fluffy, cake-like and not too sweet. They worked well for a potluck brunch addition; however, for a dessert I would increase the sugar. (I did double the spices and it was just about right.)

  • 30 Dec, 2007

    Really delicious. Like a mini cake. Maybe next time I'll make a sandwich with cream cheese frosting in the middle.

  • 10 Dec, 2007

    Made this for cookie swap. Everyone asked for the recipe. I tweaked teh recipe a bit though. I increased the amount of pumpkin pie spice to 1 teaspoon; I added 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground ginger; and 1/4 cup extra of sugar. Very very good. Even without the chocolate drizzle. Highly recommend it.

  • 5 Dec, 2007

    I enjoyed the cake-like texture of these cookies combined with the chocolate; however, next time I will add more spices (maybe some allspice or cloves?) as I felt they were a little bland. All-in-all, they were a fun alternative to pumpkin pie and everyone enjoyed them.

  • 23 Nov, 2007

    The cookies were a big hit. I might make a chocolate ganache next time and poor over the top. They were like tiny pieces of pumpkin bread. Great if your watching your portions. One was satisfying.

  • 21 Nov, 2007

    delicious!!! i changed the recipe a little though...instead of doing the chocolate as a glaze i used chocolate chips

  • 21 Nov, 2007

    Put the chopped chocolate in a plastic bag. Set the bag in a bowl of hot water until the chocolate melts. Mush it a bit with your fingers to make sure it has all melted. Then snip a corner and decorate.

  • 11 Nov, 2007

    I made these cookies and found them to be tasteless.

  • 8 Nov, 2007

    I made these and they were great! They were like eating cake, pumpkin pie and cookies all at the same time! I love that the pumpkin is added - it's so festive :)

  • 8 Nov, 2007

    I made these cookies yesterday for a Pot Luck at the Model Railroad club that we belong too and they were a big hit. The members loved them and they are very good and easy to make. The only problem was getting the melted chocolate from the bowl into a bag but finally managed to get it in.

  • 6 Nov, 2007

    I haven't made these myself, but I have had them and they are a great way to get a pumpkin fix! yummy and perfectly bite-sized.