The recipe in question hails from the November 2007 issue of Martha Stewart's Everyday Food magazine. I think it comes down to the fact that I can be seduced by just about anything pumpkin. Chocolate-Glazed Pumpkin Cookies proved impossible to resist.
- 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
- 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.
|A very soft, very orange dough.|
|The puff in action.|
|Fitting your baggie in a glass makes for easy filling.|
|Have fun with your drizzle.|
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