Honestly, I started this cookie recipe and quickly realized I did not have everything I needed.
White sugar! Cinnamon!
Who runs out of white sugar?
How was I also out of cinnamon!?!
So I made some changes and these cookies took on a the role of scone instead.
We dipped them in some chocolate and enjoyed!
Chocolate Dipped Pumpkin Scones
recipe adapted from Pumpkin Snickerdoodles at Greens and Chocolate
1/2 cup unsalted butter, softened
3/4 cup brown sugar
1 large egg
1/2 cup pumpkin puree
1/2 tsp vanilla extract
2 cups flour
1/2 tsp nutmeg
1/2 tsp ginger
sprinkle of all spice
3/4 tsp baking soda
1/2 tsp salt
melting chocolates (optional)
Preheat oven to 350 and line a baking sheet with parchment paper.
In a medium bowl, combine dry ingredients and set aside.
In a large bowl, or a stand mixer, combine the butter and sugar until fluffy.
Add the egg and mix thoroughly.
Add pumpkin and vanilla and mix.
Slowly add dry ingredients to pumpkin mixture.
Scoop out large balls of dough (I used a large cookie scoop)
and with a damp hand roll the dough into a ball.
Place them on the cookie sheet two inches apart and flatten tops slightly
with the back of a spoon (get it a little wet so the dough doesn't stick).
Bake for about 10 minutes or until light brown on the edges.
Allow to cool and then prep melting chocolate according to package directions and dip away!
Abby used the leftover green chocolate and sprinkles from the Monster Mix we made earlier this week.
We ran out of green so I dipped the rest in melted down chocolate chips!
We ate them for dessert but these would make a delicious breakfast too!
I am sharing this recipe with...