Submitted by Stacey Hutchings
Adapted from Everyday Food
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon ginger
pinch grated nutmeg
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1 large egg
1 can (15 ounces) pumpkin
4 ounces semisweet chocolate chips
Preheat oven to 375 degrees. In a medium bowl, whisk together first seven ingredients. Set aside.
In a large bowl, using an electric mixer, beat together butter and sugar until fully combined. Beat in egg. With mixer on low speed, mix in half the flour mixture, then the pumpkin, then the remaining flour mixture, just until combined.
Drop dough by tablespoons onto a cookie sheet lined with parchment paper. Bake for 15 minutes, or beginning to turn golden. Cool on a wire rack.
When cookies are cool, set the rack over a waxed paper. Place chocolate in a small bowl or mug. Microwave for 30 seconds. Stir. Microwave another 30 seconds. Stir. Continue to microwave by 10 second increments until smooth. Drizzle over cookies with a fork, or pour chocolate into a plastic baggie. Cut off a corner to make an 1/8 inch hole. Pipe chocolate over cookies. Refrigerate until chocolate is firm, about 15 minutes.
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