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Mocha Pumpkin Spice Cookies

Ingredients

  • 1 c white sugar
  • 2 TBSP molasses
  • 6 TBSP pumpkin puree
  • ½ C shortening do not substitute butter
  • 1 egg at room temperature
  • 2 tsp baking soda
  • 2 ¼ c flour
  • 2 tsp instant dark roasted instant coffee
  • 2 tsp pumpkin pie spice
  • ½ tsp cinnamon
  • 1 tsp salt
  • 1 jar Ghirardelli hot fudge sauce
  • Whole coffee beans for garnish

Instructions

  • Heat oven to 375 degrees. Line a cookie sheet with parchment paper.
  • Add the sugar, molasses, pumpkin puree and shortening in a bowl, stirring after each addition.
  • Whisk in the egg.
  • In another bowl add all of the dry ingredients (flour, instant coffee, pumpkin pie spice, cinnamon, salt and baking soda) and stir until all ingredients are well blended.
  • Slowly scoop in a small amount of the dry ingredients into the wet ingredients, mixing after each addition until batter is formed.
  • Use a small ice cream scoop to make your cookie batter into balls and place on the lined cookie sheet.
  • Bake for 7-8 minutes or until cookies appear puffy and slightly undercooked. Allow them to cool on the cookie sheet before moving them to a wire rack for the chocolate drizzle. The cookies will harden as they cool.
  • Place a cup of the fudge sauce into the microwave for 5-10 seconds for it to melt. Use a teaspoon to drizzle the melted chocolate sauce over each cookie. Garnish each cookie with a coffee bean.