Pumpkin Muffie-Cookies

pumpkin muffie-cookies

makes about 15

Ingredients

for the muffie-cookies:

• all purpose flour: 2-1/2 cups (325g)

• baking soda: 1 teaspoon

• cinnamon: 1 teaspoon

• nutmeg: a healthy pinch

• freshly ground black pepper: 1/4 teaspoon

• kosher salt: 1/2 teaspoon

• light brown sugar: 1 cup (200g)

• room temp unsalted butter: 1 cup (2 sticks, 227g)

• canned pumpkin puree: 1 cup

• large egg: 1

• vanilla extract: 2 teaspoons

• chopped semisweet chocolate: 1/2 cup

for the topping:

• light brown sugar: 1/2 cup (100g)

• cinnamon: 1/4 teaspoon

A Few Notes:

• The dough will be very soft and sticky, don’t worry! It will get easier to form into balls after you roll it in the cinnamon sugar. I highly suggest using a cookie scoop if you’ve got one.

• For the chopped chocolate: we’re looking for medium-sized pieces that are not too thick. That’s what will create those pretty puddles of chocolate! But: you can sub chocolate chips if that’s what you have on hand.

Pairs Well With:

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Now, I’m not usually a cake-y cookie person. So if you’re not either, I get it. But these babies are the exception! They’re like a super-soft cross between a cookie and a muffie (or do you call it a muffin top? Either way - you probably know what I’m talking about)! They’re flavored with warming fall spices, and flecked with pools of chopped chocolate. Yes, you can eat them for breakfast.

The How To:

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, black pepper, and kosher salt.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium high speed until creamy-fluffy, about 2 minutes. Add the pumpkin puree, egg, and vanilla extract and beat on medium speed for 1 minute. Add the flour mixture and mix on low speed just until the dough comes together. 

In a small bowl, stir together the topping ingredients.

Form the dough into three-tablespoonful size (60g) balls - it will be quite sticky, it’s okay (see notes)! Roll each ball in the cinnamon sugar topping mixture, completely covering all of the surfaces. Lightly press a few pieces of chopped chocolate into the top of each ball.

Place cookies at least 3 inches apart on the baking sheet. Bake at 350 degrees F for 13-14 minutes, until set around the edges. Let them cool on the pan for 2 minutes, then transfer them to a wire rack.

Store at room temperature in an airtight container for up to 3 days.