- 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.