This post is written by me on behalf of American Heritage Chocolate. I was compensated for my time. All opinions are my own.
It’s fall-ish guys! This is exciting. In my opinion, September and October are the very best months. My favorite pumpkin recipes are starting to reemerge and this one should be added to your list of things to try this fall. It’s a soft and chewy pumpkin cookie that’s drizzled with chocolate.
These pumpkin cookies are soft as pillows and very pretty too. Make these for a potluck or for a Friday night family night–either way, they’re sure to be gone before the end of the evening.
If you’re not up for making actual cookies an alternative would be to make these into cookie bars and then spread the melted chocolate on top of the bar cookies. Because sometimes you really want cookies but don’t want to actually form the dough into balls…been there done that a time or two.
For the chocolate drizzle I used American Heritage chocolate. You may not know what that is, so let me tell you a little bit about it. You’re familiar with Mars, right? The chocolate company that’s been around for 100 years that produces Snickers, Twix, M&Ms, Dove etc. Well, Mars has extensively researched about the history of chocolate and has produced a chocolate that would have been in America in the 1700s. Their recipe represents a true taste of chocolate the way our ancestors would have enjoyed it. This chocolate let’s you taste history.
Tweet: Chocolate is more American than apple pie! @365dayscrockpot http://bit.ly/1UtcedP
As I’ve learned about this chocolate I have really connected with the father of our country, George Washington! How you may ask? Well George Washington absolutely loved chocolate. He loved to drink a hot chocolate drink every morning for breakfast. He made is first order of 20 pounds of chocolate in 1758 to serve Mount Vernon guests and he continued to order the chocolate until his death in 1799.
I am like George Washington…a day without chocolate is a very sad day indeed. I don’t remember the last day that went by in my life when I did not have at least a little bit of chocolate!
When I tell people about this chocolate they always ask me “what does it taste like?” I explain that it tastes like a dark chocolate (it’s 63% cacao) with a little spice in it. There is a hint of cinnamon, nutmeg, chili pepper, orange, anise and vanilla in it. That’s why I felt it would go so perfectly with PUMPKIN! All those spices and pumpkin just seem to love each other.
One thing that I’ve learned about this chocolate is that it is really perfect for MELTING! Hooray. Buckeyes, truffles, strawberries, eclairs and more will all benefit from this awesome melting chocolate. What’s crazy is that you just put some of the chocolate drink in a bowl and melt it in the microwave for a minute and you have creamy chocolate. Basically the chocolate drink is little tiny bits of chocolate. It’s not like a normal hot chocolate/chocolate milk drink mix. It’s actually pure chocolate. So you can drink it if you want or use it for all sorts of other purposes. Such as dipping pretzels in. Or angel food cake or bananas. The options are endless…
If you’d like more information about where you can purchase American Heritage Chocolate or learn more about the history of chocolate or get more great recipes visit their webpage here.
Chocolate Drizzled Pumpkin Cookies
- Total Time: 30 minutes
- Yield: 20 cookies 1x
- 1/2 cup softened, unsalted butter (1 stick, no substitutions)
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1/3 cup pumpkin puree
- 1 1/2 cup all purpose flour
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp pumpkin pie spice (if you like more of the pumpkin spice flavor you can add up to 1 tsp)
- 1/2 cup American Heritage finely grated chocolate drink mix
- 1 tsp canola or vegetable oil
- Heat your oven to 350° F. In a mixing bowl combine the softened butter, sugars, vanilla and pumpkin puree. Use a hand mixer to cream the mixture until smooth and silky.
- Add in the flour, salt, baking soda, baking powder and pumpkin pie spice. Stir with a spoon until well combined.
- Using a medium cookie scoop (1 1/2 Tbsp scoop), Scoop the dough onto a parchment-lined cookie sheet. Bake for about 8-10 minutes.
- Let the cookies sit on the cookie sheet for 3 minutes and then remove the parchment paper and let the cookies cool on a cooling rack. Place the parchment paper under the cooling rack.
- Place 1/2 cup of chocolate drink mix into a glass bowl. Add in the oil. Microwave on high for about 45 seconds. Stir and then microwave for another 30 seconds. Stir again. Chocolate should be melted and smooth.
- To drizzle the chocolate on the cookies: Dip a fork into the melted chocolate. Let the first clumpy drip land into the bowl. Drizzle the chocolate over the tops of the cookies. The extra chocolate will fall through the cooling rack onto the parchment paper for easy clean up.
- Enjoy the cookies. Save leftovers in an airtight container. They will stay good for a day. Then store remaining in the freezer for up to a month.
Allie Taylor says
Dear Karen, I loved learning about American Heritage Chocolate. It sounds absolutely delicious and perfect for fall baking. Your cookies look scrumptious!
[email protected] says
Thanks Allie! They were perfect. And you'll like American Heritage Chocolate!