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Pumpkin Chocolate “Thumbprint” Cookies Recipe
Pumpkin Chocolate Thumbprint Cookies

Pumpkin Chocolate “Thumbprint” Cookies

There are certain flavors that we can’t get enough of during Fall: warm cinnamon spice heating up our senses; sweet and sticky maple syrup coating our tongues; sweet and bold pumpkin. We wanted to take all these sweet flavors and bundle them into one bite, so we created our Pumpkin Chocolate “Thumbprint” Cookies recipe! It’s a spin on the traditional thumbprint cookie with a dash of pumpkin and a square of our favorite fall chocolate bars: Baconluxious Chocolate and Cinnamon Cereal Smooch.

These treats are adorable, easy, and delicious! You’ll satisfy all your fall cravings in one delectable bite.

Ingredients

  • Cooking spray
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon, plus more for dusting
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon plus a pinch of salt
  • 1/2 cup packed light brown sugar
  • 1/2 cup pumpkin puree
  • 1/3 cup melted butter
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 Baconluxious Chocolate bar, squares separated
  • 1 Cinnamon Cereal Smooch bar, squares separated

Directions

  1. 1. Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F.
  2. Line 2 baking sheets with parchment paper; mist with cooking spray.
  3. Whisk the flour, baking powder, baking soda, cinnamon, allspice and 1/4 teaspoon salt in a medium bowl.
  4. Whisk the brown sugar, pumpkin puree, melted butter, egg and 1/2 teaspoon vanilla in a large bowl; add the flour mixture and gently stir with a wooden spoon until just incorporated.
  5. Drop tablespoonfuls of dough 2 inches apart on the prepared baking sheets.
  6. Bake 8-10 minutes, until cookies look slightly dry and crackled on top, then remove from the oven and immediately push a square of Baconluxious Chocolate into half of the warm cookies; push a square of Cinnamon Cereal Smooch into the other half.
  7. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

Store in an airtight container for up to 1 week.