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Chocolate-Dipped Pumpkin Clouds

November 16, 2011

Chocolate-Dipped Pumpkin Clouds

The key to perfect meals in my opinion, whether you’re serving something self-contained like soup or casserole, or something more complex like a full dish with sides, is juxtaposing complementary flavors and textures. Sweet with sour, crunchy with chewy, savory with just a hint of tart.

Case in point- these luscious pumpkiny clouds with a dark chocolate shell. Oh man, are these bad boys good. This weekend I was craving a dessert that marked the arrival of Thanksgiving and the start of the holiday season- and what better way to do than combining smooth pumpkin flavor with a bittersweet crackle of chocolate?

It’s like your mouth goes, “ohh, this pumpkin business is kinda nice and cozy and inviting and I feel like I’m on Grandma’s couch,” and then BLAM there’s a little chocolate party in there to remind you that oh, yeah, you like leather jackets and motorcycles now, and maybe once you smoked a cigarette outside of your house when you were young before running in and downing mouthwash before mom got home. I heard that last part from a friend, or something, if you’re reading this Mom.

Anyhoo. Check this recipe out- these definitely deserve a place on your Thanksgiving dessert rotation!

 

Chocolate-Dipped Pumpkin Clouds
 

Save Print

Prep time
30 mins

Cook time
1 hour 30 mins

Total time
2 hours

 

Light, moist pumpkin cookies dipped in semi-sweet chocolate.
Author: Martha Stewart
Recipe type: Dessert
Serves: 3-4 dozen

Ingredients
  • 2 cups all-purpose flour, (spooned and leveled)
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon pumpkin-pie spice
  • ¼ teaspoon salt
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 cup sugar
  • 1 large egg
  • 1 can (15 ounces) pure pumpkin puree
  • 8 oz semi-sweet chocolate chips

Instructions
  1. In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin-pie spice, and salt; set aside.
  2. Using an electric mixer, beat together butter and sugar until light and fluffy. Add egg; beat until smooth. With mixer on low speed, alternately add flour mixture in two parts and pumpkin puree in one, beginning and ending with flour mixture; mix just until combined (do not overmix).
  3. Let dough refrigerate for at least a half hour. Preheat the oven to 375 with about 10 minutes to go.
  4. Drop dough by heaping tablespoons onto two baking sheets, about 1½ inches apart. Bake until puffed and edges are golden, 15 to 20 minutes, rotating sheets once during baking. Immediately transfer cookies to wire racks, and cool completely.
  5. When cookies have cooled, set them (still on rack) over a baking sheet or waxed paper. Place chocolate in a medium heatproof bowl and microwave for about 60 seconds; stir. Microwave for another 20-30 seconds (keeping an eye on it) and stir again until nice and melty.
  6. Dip each cookie top down into the bowl of chocolate, remove and shake to get rid of any excess. Place back on the rack.
  7. Refrigerate cookies until chocolate is firm, about 30 minutes.

2.1.7

Pumpkin cookies

I strayed from my inspiration, Martha’s recipe, here just a bit by refrigerating the dough for a half hour before I scooped and placed them on the cookie sheet- this stops the cookies from spreading out too much during baking, and this adds to how moist and perfectly cloud-like they get once they’re cooked. I also decided to go whole hog and dip the entire top of the cookie in melted chocolate- as opposed to doing some dainty drizzle. Girl’s gotta eat (some chocolate)! If you’re going to do it my way, be sure to let the cookies cool a little first so you aren’t burning your fingers while dipping.

The funny thing (I thought) about these cookies is they basically maintain their shape from when they’re plopped on the cookie sheet to when they come out of the oven- which I kinda like! We don’t always need perfect circles when it comes to cookies!

What are your favorite Thanksgiving desserts?

Happy Eating 🙂
mally

4 Filed Under: Dessert Tagged With: chocolate pumpkin cookies, martha stewart pumpkin cookies, pumpkin cookies, thanksgiving desserts

Comments

  1. Joanne says

    November 19, 2011 at 2:20 pm

    I LOVE pumpkin clouds and dipping them in chocolate is just brilliant!

    Reply

Trackbacks

  1. Thanksgiving Sides and Desserts Roundup | Total Noms says:
    November 19, 2012 at 11:33 am

    […] chocolate dipped pumpkin clouds are the ultimate Thanksgiving cookie- sweet, soft and chewy cookies topped with deep, dark […]

    Reply
  2. Soft-Batch Pumpkin Snickerdoodles - Total Noms says:
    September 16, 2013 at 11:47 am

    […] Chocolate Dipped Pumpkin Clouds: […]

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  3. Pumpkin Cheesecake | Total NomsTotal Noms says:
    November 30, 2013 at 11:04 am

    […] made quite a few of Martha’s desserts over the years- from Dark Chocolate Cheesecake, to Pumpkin Cookies and more. She’s got such a large repertoire of recipes that sometimes seeing her seal of […]

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About Mallory


Welcome to Total Noms! My name is Mallory and I started this blog as part of a New Year's resolution in 2010 to write more and cook more. I love to play in the kitchen and I'm excited to share my favorite recipes and photos with you. Learn more about me and my blog.

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