Dark Chocolate Pumpkin Spice Cookies

Medically reviewed by Christiana George Updated Date: June 9, 2023

I can’t believe it’s almost Halloween. Time is flying by. We finally got around to putting up our spooky decorations for the kids and decorating our pumpkins. Hopefully, they will have as much fun as last year when the big day arrives. In the meantime, we are enjoying these Dark Chocolate Pumpkin Spice Cookies. They are chock full of Pumpkin Spice M&Ms, pumpkin puree, pretzels, and Hershey’s Special Dark Cocoa. They are decadently good.

I love chocolate and pretzels together, so why not add a little pumpkin and pumpkin spice to liven things up a bit.

It’s okay if you eat a few Pumpkin Spice M&Ms as you are mixing everything together. You deserve it.

Once they are baked, you will probably think to yourself that these are just about the ugliest cookies you have ever seen. And you would be right. Unfortunately, Pumpkin Spice M&M’s tend to bleed out their colors when baked. If you sit then on top, like I did for my Maple Pumpkin M&M Cookies, it’s not so bad. Once mixed into the cookie, they kind make a mess. Have no fear, because we are going to pretty these up with a heavenly dark chocolate glaze.

I kept the glaze on the thick side, more of a frosting to cover any M&Ms that lost color. I just poured it on with a spoon and spread it around a little.

Since the pretzels inside the cookies became soft during baking, I wanted to add more to the top for some crunch factor. I also sprinkled the glaze with a bit of sea salt before adding the pretzel bits.

Not only did the dark chocolate glaze cover the ugly parts, but it added a new level of decadence to the whole cookie. The cookies themselves were a soft, cake-like consistency and full of pumpkin spice flavor. The thick dark chocolate glaze made them richer and enhanced the chocolate flavors while the pretzel bits on the top added a little saltiness and crunch.

Dark Chocolate Pumpkin Spice Cookies

by The Sweet Chick

Prep Time: 15 minutes

Cook Time: 10-12 minutes

Yields: 36 Cookies

Keywords: bake dessert pumpkin pumpkin spice Pumpkin Spice M&Ms pretzels Halloween cookie American fall

Ingredients:

For the cookies

1 cup pumpkin puree
1 cup brown sugar
1/2 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
2 cups all purpose flour
1/4 cup Hershey’s Special Dark Cocoa
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons pumpkin spice
1/4 teaspoon salt
1 cup chopped pretzel pieces
1 cup Pumpkin Spice M&Ms

For the glaze

2 cup powdered sugar
6 tablespoons Hershey’s Special Dark Cocoa
5-6 tablespoons milk
2 teaspoon vegetable shortening

Optional toppings

1 1/2 teaspoons sea salt
1 cup chopped pretzel pieces

Instructions

For the cookies

Preheat oven to 350° F.

In a stand mixer, add pumpkin puree, sugar, oil, egg, and vanilla. Mix on low until well blended.

In a medium bowl mix together the flour, cocoa, baking powder, baking soda, spice, and salt. Slowly add the flour mixture to the pumpkin mixture while mixer is on low speed. Mix until smooth.

Next add in the pretzel pieces, mixing until full incorporated.

Then mix in the M&M’s by hand.

With a cookie scoop, place cookie dough mounds on a parchment lined or greased baking sheet, 2 inches apart.

Bake for 10- 12 minutes at 350° F , or until a toothpick inserted in the middle comes out dry. ( I baked mine for 12 minutes.)

Let the cookies cool on the baking sheets for 2 minutes before moving them to a cooling rack with some wax paper underneath. Then let them cool completely before adding the glaze.

For the glaze

In a small bowl whisk together powdered sugar, cocoa, milk, and vegetable shortening until smooth. You want the glaze to be on the thick side.

Using a spoon, pour a bit of the glaze over each cookie and spread it around a bit to cover any M&Ms that have lost their color.

Optional toppings

If you are adding sea salt and/or pretzel bits, add them before the glaze sets. (The glaze will not be completely hard, but will become thicker.) Just sprinkle a bit of sea salt on each cookie per preference and then sprinkle the pretzel bits.

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Honeycrisp Apple Salad With Walnuts And Pumpkin Seeds

Salad

Christiana George

Updated Date:
June 8, 2023

Hello November. Your arrival marks the end of the surrealness that was the last half week. Subways are once again open with limited service, supermarkets are operating in full swing, fallen trees are finally being cleared from roads that have been mostly empty for the last few days.

While those of us living in the Brooklyn area were lucky enough to experience very little damage from the hurricane, the pictures tell a different story. I think they’re what lends to the unrealness of the situation: the incongruity between what we witnessed firsthand and the chaos documented elsewhere. Most of you saw a coast that was being battered by unrelenting forces of nature. On the other hand, many of us sat around all of Tuesday night waiting for the power to go out, which didn’t happen, and trees to topple, which did, but only a little.

I feel fortunate that I could tell our friends and family that we were fine. I know that many weren’t as lucky, and my thoughts go out to them.

As soon as the markets re-opened today, I rushed out and bought fresh produce. Because in our rush to pick up emergency supplies, like bottled water and canned beans and vienna sausages (which are dirt cheap compared to Spam—why is that?), we’d forgotten that what we would probably need the most was food to get us through the next couple days.

Hahaha, riiiight.

So, hello November. Let’s start you out right. With a salad, because salads usually do the trick. Especially ones that contain bits of fruit.

Have you ever had a honeycrisp apple? I don’t know how I’ve never heard of them before, because they’re lovely. Maybe because I’ve never been an apple connoisseur; Fujis have always suited me just fine. But I’m seriously digging the crisp/tart/perfect flesh of the honeycrisp. Paired with arugula, walnuts, and pumpkin seeds, not to mention a cider vinegar, honey, and poppy seed dressing, the salad is light and fresh and perky.

For many who were shaken by the storm, light and fresh and perky may be way to start out on the right foot.

HONEYCRISP APPLE SALAD WITH WALNUTS AND PUMPKIN SEEDS

Adapted from The Cozy Apron

Serves 4 to 6

Ingredients:

For the vinaigrette:

6 Tbsp apple cider vinegar
1 Tbsp finely chopped walnuts
3 Tbsp honey
2 tsp poppy seeds
pinch cumin
salt & pepper to taste
6 Tbsp olive oil

For the salad:

2 cups arugula
4 cups escarole, cut into bite-sized pieces
1 honeycrisp apple, sliced into thin matchsticks
1/2 cup roasted pumpkin seeds
1/2 cup roasted walnuts

Directions:

For the vinaigrette, mix all the ingredients but the olive oil together well in a jar with a lid. Pour in the olive oil, close the jar, and shake it until the dressing is emulsified.

For the salad, in a large bowl, combine the arugula, escarole, half the apples sticks, and half the pumpkin seeds and walnuts. Lightly drizzle with the dressing. Serve the salad onto individual serving plates, and garnish each with the remaining apples, pumpkin seeds, and walnuts. Drizzle on more dressing as desired.