Best 2 Nanas Spicy Pumpkin Chocolate Cookies Recipes

In the realm of delectable treats, one recipe stands out as a true symphony of flavors: Nanas Spicy Pumpkin Chocolate Cookies. These cookies are much more than just a combination of ingredients; they are a culinary journey that tantalizes the taste buds and leaves you craving more. From the moment you take your first bite, you'll be captivated by the harmonious blend of pumpkin's natural sweetness, the warmth of spicy undertones, and the richness of dark chocolate. Nanas Spicy Pumpkin Chocolate Cookies are the perfect treat for any occasion, whether you're hosting a cozy gathering with friends or simply indulging in a moment of pure bliss. So embrace the flavors of fall and embark on a culinary adventure with this delightful recipe.

Check out the recipes below so you can choose the best recipe for yourself!

NANA'S SPICY PUMPKIN CHOCOLATE COOKIES

Nana's Spicy Pumpkin Chocolate Cookies image

Nana's spicy pumpkin chocolate cookies are soft, chewy, and full of pumpkin flavor, two kinds of gooey chocolate, and rolled in a spicy cinnamon-sugar mixture.

Provided by Culinary Envy

Categories Fruits and Vegetables Vegetables Squash

Time 1h9m

Yield 24

Number Of Ingredients 14

Ingredients

1 cup white sugar, divided
½ cup unsalted butter, melted
¼ cup dark brown sugar
6 tablespoons pumpkin puree
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
2 ¼ teaspoons ground cinnamon, divided
1 teaspoon pumpkin pie spice
¼ teaspoon salt
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ cup miniature semisweet chocolate chips
½ teaspoon ground cayenne pepper, or to taste
½ cup white candy-coated milk chocolate pieces (such as M&M's®)

Steps:

Whisk 1/2 cup white sugar, melted butter, and brown sugar together in a large bowl. Add pumpkin puree and vanilla extract; whisk until smooth.
Combine flour, 1 1/2 teaspoons cinnamon, pumpkin pie spice, salt, baking soda, and baking powder in a separate bowl.
Mix flour mixture into the sugar-butter mixture; stir until just combined. Fold in chocolate chips gently. Cover dough with plastic wrap and chill for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a Silpat® baking mat.
Roll 1 1/2 tablespoons of chilled dough into a ball. Repeat with the remaining dough.
Combine the remaining 1/2 cup white sugar, 3/4 teaspoon cinnamon, and cayenne pepper in a small bowl. Roll dough balls completely in the spicy cinnamon-sugar. Place on the prepared baking sheet, at least 2 inches apart, and slightly flatten the tops.
Bake in the preheated oven until edges are golden and cookies appear under-baked, about 9 minutes. Remove from oven and immediately place candy-coated chocolate pieces on top. Cool on the baking sheet for 10 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 136 calories, Carbohydrate 21.4 g, Cholesterol 10.8 mg, Fat 5.4 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 3.3 g, Sodium 55.9 mg, Sugar 14.5 g

JUST LIKE BIG NANA'S PUMPKIN CHIP COOKIES

Just Like Big Nana's Pumpkin Chip Cookies image

As a child, every year for Christmas my 'Big Nana' gave me a pair of homemade mittens with quarters in them and a plate of pumpkin chip cookies. I always ate the cookies cold from the fridge. I looked forward to them every year and this recipe tastes just like the ones I remember.

Provided by ValaAmaris

Categories Fruits and Vegetables Vegetables Squash

Time 25m

Yield 30

Number Of Ingredients 8

Ingredients

1 teaspoon shortening, or as needed
1 (18 ounce) package yellow cake mix
1 teaspoon cinnamon
1 (15 ounce) can canned solid-pack pumpkin
1 ¾ cups semisweet chocolate chips
2 eggs
1 tablespoon milk
1 teaspoon vanilla extract

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets with shortening.
Whisk cake mix, cinnamon together in a bowl, breaking up any lumps. Beat pumpkin, eggs, milk, and vanilla into the cake mix mixture; stir in chocolate chips until evenly distributed through the dough.
Drop rounded tablespoons of dough 2 inches apart onto prepared baking sheets.
Bake in the preheated oven until cookies begin to brown and spring back when touched. Cool 2 minutes on the baking sheet before to a wire rack to cool completely.

Nutrition Facts : Calories 132.2 calories, Carbohydrate 20.7 g, Cholesterol 12.8 mg, Fat 5.4 g, Fiber 1.2 g, Protein 1.8 g, SaturatedFat 2.2 g, Sodium 152 mg, Sugar 13.2 g

Tips:

Choose the right pumpkin. For the best flavor, select a sugar pumpkin, which is small and has a deep orange color.
Roast the pumpkin before using it. This will help to bring out its natural sweetness and make it easier to puree.
Don't overcook the chocolate. Overcooked chocolate will be dry and crumbly.
Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
Use a serrated knife to cut the cake. This will help to prevent the cake from crumbling.

Conclusion:

This recipe is a delicious and unique way to enjoy pumpkin chocolate cake. The combination of pumpkin, chocolate, and spices creates a flavor that is both familiar and surprising. This cake is perfect for any occasion. It can be served as a dessert, a snack, or a breakfast treat. It is also a great way to use up leftover pumpkin puree.