Ingredients
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1 1/2 cups packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup pumpkin puree
- 12 ounces semi-sweet chocolate chips
Chocolate Ganache
- 2/3 cup heavy cream
- 3/4 cup dark chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Cream Butter and Sugar: In the bowl of a stand mixer, cream together the softened unsalted butter and packed brown sugar until the mixture is light and fluffy, ensuring a smooth base for the dough. Then, beat in the eggs one at a time to incorporate fully, followed by the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. This dry mixture is then gradually added to the wet mixture, followed by blending in the pumpkin puree and semi-sweet chocolate chips evenly throughout the dough.
- Shape Cookies: Using a heaping tablespoon, scoop spoonfuls of the cookie dough onto a cookie sheet, spacing them about 1 inch apart to allow for spreading while baking.
- Bake Cookies: Place the cookie sheet in the preheated oven and bake the cookies for 12 minutes until they are set and lightly golden at the edges. Remove from the oven and allow to cool for a couple of minutes on the cookie sheet.
- Cool Completely: Transfer the cookies carefully onto a cooling rack and let them cool completely to prepare for the ganache coating.
- Prepare Chocolate Ganache: In a microwave-safe bowl, combine the dark chocolate chips with the heavy cream. Microwave for 30 seconds and stir, then microwave for an additional 30 seconds if the chocolate has not melted completely. Stir again and let the ganache stand for one minute before mixing it until glossy and smooth.
- Dip Cookies: Dip the cooled cookies into the prepared chocolate ganache, coating each cookie thoroughly. Place the dipped cookies on a piece of wax paper and allow the ganache to harden before serving.
Notes
- Ensure that the butter is softened but not melted for the best creaming results.
- If you prefer a less sweet ganache, use semi-sweet chocolate chips instead of dark chocolate chips.
- For even baking, rotate the cookie sheet halfway through the baking time if your oven has hot spots.
- Store leftover cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Allow the cookies to cool completely before dipping in ganache to prevent melting or sliding off.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
