Recipes Desserts Cookies Pumpkin Cookie Recipes Nana's Spicy Pumpkin Chocolate Cookies Be the first to rate & review! 2 Photos Nana's spicy pumpkin chocolate cookies are soft, chewy, and full of pumpkin flavor, two kinds of gooey chocolate, and rolled in a spicy cinnamon-sugar mixture. Submitted by Culinary Envy Published on June 19, 2020 Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 9 mins Additional Time: 40 mins Total Time: 1 hr 9 mins Servings: 24 Yield: 24 cookies Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 24 servings 1 cup white sugar, divided ½ cup unsalted butter, melted ¼ cup dark brown sugar 6 tablespoons pumpkin puree 1 teaspoon vanilla extract 1 ½ cups all-purpose flour 2 ¼ teaspoons ground cinnamon, divided 1 teaspoon pumpkin pie spice ¼ teaspoon salt ¼ teaspoon baking soda ¼ teaspoon baking powder ¼ cup miniature semisweet chocolate chips ½ teaspoon ground cayenne pepper, or to taste ½ cup white candy-coated milk chocolate pieces (such as M&M's®) Directions Whisk 1/2 cup white sugar, melted butter, and brown sugar together in a large bowl. Add pumpkin puree and vanilla extract; whisk until smooth. Combine flour, 1 1/2 teaspoons cinnamon, pumpkin pie spice, salt, baking soda, and baking powder in a separate bowl. Mix flour mixture into the sugar-butter mixture; stir until just combined. Fold in chocolate chips gently. Cover dough with plastic wrap and chill for 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a Silpat® baking mat. Roll 1 1/2 tablespoons of chilled dough into a ball. Repeat with the remaining dough. Combine the remaining 1/2 cup white sugar, 3/4 teaspoon cinnamon, and cayenne pepper in a small bowl. Roll dough balls completely in the spicy cinnamon-sugar. Place on the prepared baking sheet, at least 2 inches apart, and slightly flatten the tops. Bake in the preheated oven until edges are golden and cookies appear under-baked, about 9 minutes. Remove from oven and immediately place candy-coated chocolate pieces on top. Cool on the baking sheet for 10 minutes. Transfer to a wire rack to cool completely. Cook's Note: The dough can remain in the refrigerator for 2 days if necessary. I Made It Print Nutrition Facts (per serving) 136 Calories 5g Fat 21g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 136 % Daily Value * Total Fat 5g 7% Saturated Fat 3g 17% Cholesterol 11mg 4% Sodium 56mg 2% Total Carbohydrate 21g 8% Dietary Fiber 1g 3% Total Sugars 15g Protein 1g 2% Vitamin C 0mg 0% Calcium 16mg 1% Iron 1mg 3% Potassium 41mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.