For my first baked pumpkin good of 2013, I wanted to make one of my favorites: soft chocolate pumpkin spice cookies. One thing I did a little differently this year was add the new pumpkin spice flavored M&M’s.
The most sought-after candy this Fall seems to be pumpkin spice flavored m&m’s, sold exclusively at Target. As soon as I started seeing pictures pop up on Instagram, I got excited and immediately wanted to get them for my pumpkin baked goods.
These were a pain to get. We went to several Targets and they were always sold out, despite the fact that we were told they were in stock. Finally, on attempt number 4, we found a Target with a few left on the shelf, so I quickly grabbed a few bags.
The m&m’s are rounder and bigger than the regular milk chocolate m&m’s, but smaller than the filled ones like peanut or peanut butter. Inside, I thought maybe I’d find a light pumpkin filling, but it’s just chocolate.
When you first bite in, all you taste is chocolate. The pumpkin spice is there, but it’s quite subtle. A little too subtle in my opinion.
Nevertheless, I decided to use them for my chocolate pumpkin cookies. I love these cookies. The bake up like little soft pumpkin spice cakes.
I wasn’t too happy with how the m&m’s turned out though. I’ve baked with m&m’s before, but these melted more than usual and I really didn’t like the smeared candy coating all over my cookies. Next time I’ll stick with chocolate chips or maybe use the Fall color milk chocolate m&m’s.
Chocolate Pumpkin Spice Cookies
- 1 cup canned pumpkin puree
- 1 cup white sugar
- 1/2 cup vegetable oil
- 1 large egg
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 tablespoon vanilla extract
- 1 cup pumpkin spice m&m's or chocolate chips
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Whisk together pumpkin, sugar, vegetable oil, vanilla and egg in a large bowl . In a separate bowl, whisk together together flour, baking powder, baking soda, cocoa powder, and ground cinnamon. Add the flour mixture to pumpkin mixture and stir until combined. Cookie dough will be quite wet and sticky. Refrigerate for about 30 minutes. Roll dough into balls about 1 inch in diameter. The dough will still be sticky but should be easier to work with after being chilled. Place on cookie sheets, about 2 inches apart.
- Place a few chocolate chips/m&m's on the surface of each cookie ball and flatten ball slightly. Smooth and shape dough with hands so that it resembles a smooth, round disc (cookies won't spread that much during baking so you want it to be as close to a finished cookie look as possible). If dough is getting too sticky, wash hands first before attempting again.
- Bake for approximately 10 minutes until cookies look dry on the exterior and will slide off baking sheet easily. Let cookies finish cooling on cookie sheet.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.