Chocolate-Glazed Pumpkin Cookies

210 Ratings
  • 5 39
  • 4 59
  • 3 64
  • 2 38
  • 1 10

Canned pumpkin puree gives these Chocolate-Glazed Pumpkin Cookies a tender, almost cakelike texture.

Everyday Food, November 2007

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Credit: David Loftus

Recipe Summary

total:
1 hr 30 mins
prep:
30 mins
Yield:
Makes 3 1/2 dozen
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Ingredients

Directions

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

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  • 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).

  • 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.

  • 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.

Cook's Notes

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.

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Reviews (32)

210 Ratings
  • 5 39
  • 4 59
  • 3 64
  • 2 38
  • 1 10
Martha Stewart Member
07/23/2018
The cookies are marvelous! Invited my neighbors over for Cookies and Coffee, not a crumb was left! They were so easy to make, the next weekend my 5 year old neighbor helped bake a batch for her school lunches! We had fun, took me two hours to clean up the fun! I love the spice mix in oatmeal and my tea!!! Use it in savory dishes, too!raf
Martha Stewart Member
11/02/2015
Made them, did substitution of pumpkin spice for: ½ tsp nutmeg, ½ tsp ginger, 2 tsp cinnamon and added 2 tsp of vanilla. These tasted great, all the flavors and spices came through, got 4 dozen cookies, kind of muffinesque, neither chunky nor crisp, nice. 100% would do it again.
Martha Stewart Member
10/16/2012
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.
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Martha Stewart Member
12/13/2011
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!
Martha Stewart Member
11/22/2011
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.
Martha Stewart Member
11/05/2011
Easy to make, nice light taste. Great to serve with coffee or tea. I will definately make this recipe again!
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Martha Stewart Member
10/30/2011
I forgot to add that I also tried drizzeling white chocolate instead and found it to be a nice combination with the spices.
Martha Stewart Member
10/30/2011
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!).
Martha Stewart Member
11/26/2010
These cookies were so delicious. They are moist in side and the chocolate drizzle is just the right amount.
Martha Stewart Member
10/27/2010
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...
Martha Stewart Member
10/15/2010
I am not a baker, even though I love to do it when I have time. Even though it isn?
Martha Stewart Member
01/15/2009
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.
Martha Stewart Member
12/11/2008
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....
Martha Stewart Member
11/21/2008
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.
Martha Stewart Member
11/01/2008
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!
Martha Stewart Member
10/30/2008
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.
Martha Stewart Member
10/28/2008
I think these would be very good without the chocolate if you doubled the amount of spices.
Martha Stewart Member
10/15/2008
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.
Martha Stewart Member
10/12/2008
Kind of like muffin tops. They were a big hit!
Martha Stewart Member
08/13/2008
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!
Martha Stewart Member
03/11/2008
Love this recipe!
Martha Stewart Member
01/20/2008
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.)
Martha Stewart Member
12/30/2007
Really delicious. Like a mini cake. Maybe next time I'll make a sandwich with cream cheese frosting in the middle.
Martha Stewart Member
12/10/2007
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.
Martha Stewart Member
12/05/2007
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.
Martha Stewart Member
11/23/2007
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.
Martha Stewart Member
11/21/2007
delicious!!! i changed the recipe a little though...instead of doing the chocolate as a glaze i used chocolate chips
Martha Stewart Member
11/21/2007
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.
Martha Stewart Member
11/11/2007
I made these cookies and found them to be tasteless.
Martha Stewart Member
11/08/2007
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 :)
Martha Stewart Member
11/08/2007
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.
Martha Stewart Member
11/06/2007
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.
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