cooco logo
Search icon
Notification icon
Chocolate dipped pumpkin cookies

Chocolate dipped pumpkin cookies

By Daniel Viljoen
60’ Prep time
11’ Cook time
71’ Total time
165 Calories
18 Serving

Summary

A fall twist on dipped chocolate chip cookies, these chocolate dipped pumpkin cookies combine the best of both worlds for a deliciously fun treat! with warm spices, pumpkin puree, and dipped in melted chocolate chips, these cookies are the perfect way to welcome in the cooler weather if we do say so ourselves.
Daniel Viljoen 0 Followers

Step by Step

Check circle icon

Step 1

Preheat oven to 350℉. Line a baking sheet with parchment paper and set aside.
Step 2
Check circle icon

Step 2

Add the flour, baking soda, sea salt, and cinnamon to a bowl and mix well. Set aside.
Step 3
Check circle icon

Step 3

Using a standing mixer, cream butter, and brown sugar together on medium/high speed until light and fluffy. Scrape the sides of the bowl and then add the pumpkin puree and vanilla extract. Turn the mixer back on and mix on medium/high speed until light and fluffy.
Check circle icon

Step 4

Slowly add dry ingredients to wet ingredients mixing on low.
Check circle icon

Step 5

Place the cookie dough in the refrigerator for 1 hour to harden.
Step 6
Check circle icon

Step 6

Using a 1.5-tablespoon cookie scoop, roll the dough into a ball and place it on the baking sheet. Bake for 9-11 minutes.
Step 7
Check circle icon

Step 7

Remove the cookies from the oven and let cool for at least 30 minutes.
Step 8
Check circle icon

Step 8

When the cookies are cooled, prepare the chocolate dip. Add the chocolate chips and coconut oil to a bowl and microwave for 15-second intervals.
Step 9
Check circle icon

Step 9

Spoon 1 teaspoon of melted chocolate onto the bottom of the pumpkin cookies. Flip the cookies and press them onto the parchment paper. Place baking sheet with cookies into the freezer for 3-4 minutes.

Tips and Warnings

  • Store the cookies in an airtight container using parchment paper to separate each cookie. Then store in a cool place or the freezer.
  • To make these cookies into whoopie pies: use the filling recipe from our ginger molasses cookies.

Ingredient

  • Vanilla extract
    Vanilla extract
    4.93 ml
  • Semi-sweet chocolate chips
    Semi-sweet chocolate chips
    113.4 g
  • All-purpose flour
    All-purpose flour
    29573.53 ml
  • Ground cinnamon
    Ground cinnamon
    4.93 ml
  • Unsalted butter
    Unsalted butter
    118.29 ml
  • Baking soda
    Baking soda
    2.46 ml
  • Coconut oil ⁣⁣
    Coconut oil ⁣⁣
    4.93 ml
  • Flakey sea salt
    Flakey sea salt
    1
  • Brown sugar
    Brown sugar
    236.59 ml
  • Pumpkin puree
    Pumpkin puree
    118.29 ml
  • Sea salt
    Sea salt
    2.46 ml

Nutrition Facts

View nutrition facts
User Avatar Cooco Assistant

Press Start button to talk to assistant