Chocolate Glazed Pumpkin Cookies Recipes

Steps:

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

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg, then stir in the pumpkin and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon; gradually mix into the creamed mixture. Stir in the walnuts and chocolate chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.
• Bake for 15 minutes in the preheated oven, or until light brown. Cool on wire racks.

Steps:

• Preheat oven to 375°F.
• Whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt.
• Using an electric mixer, beat together butter and sugar until light and fluffy.
• Add egg to butter/sugar and beat until smooth.
• With mixer on low speed, alternately add flour mixture in two parts and pumpkin puree in one. (Begin and end with flour mixture). Mix just until combined.
• Drop dough by heaping tablespoons onto two baking sheets, about 1 1/2 inches apart. Bake until cookies are puffed and golden, 15 to 20 minutes, rotating sheets once during baking.
• When done, immediately transfer cookies to wire racks and cool completely.
• When cookies have cooled, set the racks of cookies over wax paper and melt the chocolate. (Microwave, double boiler, or small heavy sauce pan).
• Using a large tablespoon or serving spoon, drizzle the chocolate over the cookies, then refrigerate the cookies until the chocolate is firm--about 20 minutes.

Steps:

• Heat oven to 350 degrees. Line two rimmed baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking powder, baking soda and kosher salt.
• In a large bowl, with an electric mixer on medium, beat together the butter and sugar until fluffy, about 3 minutes. Beat in the egg, the pumpkin purée and vanilla extract until blended.
• Add the flour mixture to the pumpkin mixture and beat just until combined.
• Scoop the batter into 2-tablespoon scoops, at least 1 inch apart, onto the prepared sheets. Sprinkle with sanding sugar. Bake one sheet at time until the cookies are puffed, set and spring back when gently pressed in the center, about 12 minutes. Repeat with the second sheet.
• Transfer the cookies to a rack to cool completely.