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Chocolate Pumpkin Spice Cookies

The taste is the definition of autumn and winter.

The cool thing about these cookies is that they hold their shape very nicely. You can use cookie stamps if you'd like, but for these, I used doilies and plastic bugs. The glaze highlights the design.


6 TBSP Soft Butter

1/3 cup Brown

1 Egg Yolk

1/3 cup Molasses

1 ¾ cups All-Purpose Flour

2 ½ tsp Pumpkin Pie Spice

3 TBSP Unsweetened Cocoa Powder

1/2 tsp Baking Soda

1/4 tsp Salt


1 cup Powdered Sugar

1 TBSP Melted Butter

1/2 tsp Vanilla Extract

2 TBSP Warm Water


-Cream together softened butter and brown sugar until


-Add egg yolk and molasses and mix until creamy.

-In a separate bowl mix all the dry ingredients.

-Combine wet mixture and dry ingredients until a dough

forms. Use your hands if you need too. I did.

-Wrap and chill the dough for 30 minutes.

-Roll out the dough and stamp and cut the cookies.

-Place on a baking sheet and refrigerate for 10 - 15

minutes before baking.

-Preheat oven to 375•F

-Bake cookies for 8-10 minutes. Don't over bake! Cookies

should be soft to the touch.

-While the cookies are baking, Mix all the glaze ingredients until you get a thin paintable glaze.

-While cookies are still warm, brush with the glaze.

-Let rest for 30 minutes and enjoy!


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