A cookie walks into a bar…of chocolate.
Not only is Fall the coziest season, but it’s the most delicious, too. When you mix pumpkin spice with chocolatey goodness, you want nothing more than to grab your significant other and wrap yourselves up in festive wonder.
The Pumpkin Throw
Speaking of being wrapped up, did you make sure to get your hands on the limited-released Pumpkin Throw? Made of 100% organic cotton, this oversized throw is just what you need to bring out the golden colors of the season. Is it soft? Yes. Is it transeasonal? Absolutely. The pumpkin throw wants nothing more than to complement your fall-inspired home decor, but it’s the perfect weight for all-year comfort. Learn more about our Pumpkin Throw here!
Chai-Spice Pumpkin and Chocolate Thumbprint Cookies Recipe
And now for the main event. Stephani Pollack of The Cupcake Project has graced us with the most tempting fall cookies. They're a seasonal spin on traditional chocolate thumbprint cookies. These pumpkin cookies pair perfectly with our Pumpkin Throw, so check out the recipe below, and let’s get baking!
- 1 cup unsalted butter, room temperature
- ½ cup brown sugar
- ½ cup white sugar
- 2 egg yolks
- ½ cup pureed pumpkin
- 3 cups all-purpose flour
- 1 teaspoon ground cardamom
- ½ teaspoon ground allspice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground clove
- 1 teaspoon ground ginger
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 tablespoon unsalted butter
- Preheat oven to 300 F.
- In a medium-sized mixing bowl, mix butter, brown sugar and white sugar until fully combined.
- Mix in the egg yolks.
- Mix in pureed pumpkin, flour, cardamom, allspice, cinnamon, clove, ginger, black pepper and salt until a thick dough forms.
- Scoop out balls of dough about two teaspoons in size and place them on a parchment- or Silpat-lined cookie sheet about one inch apart from each other.
- Use your thumb or pointer finger to make a divot in the center of each ball of dough.
- Bake for 25 minutes or until the cookies darken slightly in color.
- Remove cookies from the oven and, while they are still hot, deepen any of the divots with your finger as needed.
- Place on a cooling rack.
- Melt chocolate chips and butter together in 20 second intervals in the microwave until all the chips are melted, stirring between each interval.
- Spoon a small amount of filling into each of the divots.