I have combined two of my loves in this Chocolate Dipped Pumpkin Cookie, pumpkin and dark chocolate. A soft cake like pumpkin spiced cookie mixed with rich dark chocolate is just pure autumn Heaven. If you have read any of my previous post I am a bit of a chocolate snob and I tend to like higher quality chocolate . Let’s talk about this Chocoley’s Bada Bing Bada Boom Dipping Chocolate. This chocolate goodness is not only rich and delicious it is so easy to work with . I rarely melt chocolate in the microwave for many reasons, mainly it ends in disaster for me. This dipping chocolate melted beautifully in the microwave. If you love fall cookies you have to try my Pumpkin Eggnog Cookies a try.
Here is the thing about this chocolate, you just can’t go out to your supermarket and buy it. Mail ordering is really no big deal , I feel like I am constantly ordering more and more of my household goods. Click here Chocoley to check out all of their yummy chocolates. These Chocolate dipped pumpkin cookies are worth ordering worthy. In this recipe I used the Bada Bing Bada Boom Dark Chocolate.
This is a fairly easy cookie to make, very basic ingredients . Mix in a medium bowl flour, pumpkin spice, baking soda, baking powder , salt and set aside.In a large mixing bowl cream together the butter, pumpkin , sugar and egg until smooth. Then add in the vanilla extracts. Add a little of the four mixture to the wet ingredients , blending as you go. Once it is all blended cover and chill for an hour.
Once dough is chilled Preheat oven to 350 Degrees and Line cookie sheets with parchment paper. Mix the sugar and Cinnamon in a small bowl. Use a 1 1/2 Tablespoon cookie scoop out dough, roll in a ball and coat it with the sugar cinnamon mixture. Place ball of dough on a cookie sheet about 2 inches apart and Slightly flatten balls with the bottom of a cup dipped in the sugar . Bake for 11-13 minutes. When they come out of the oven let them cool for 5 minutes then transfer them to a cooling rack(if you are impatience you can place the rack in the freezer for 10 minutes).
Once all of the cookies are completely cooled you can prepare the chocolate.
I followed the directions on the package for the microwave. I melted about a 1/2 cup at a time , refilling my dipping cup as it would get low.
Dip half the cookie in the melted chocolate.
Place a waxed paper and immediately sprinkle with the fall sprinkles while the chocolate is wet. Leave on the wax paper until the chocolate is dry.