Packed with pumpkin and gooey chocolate, and rolled in a spicy cinnamon-sugar and white chocolate, these soft and chewy cookies scream fall!
- 1 cup white sugar, divided
- ½ cup unsalted butter, melted
- ¼ cup dark brown sugar
- 6 tablespoons pumpkin puree
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 2 ¼ teaspoons ground cinnamon, divided
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ cup miniature semisweet chocolate chips
- ½ teaspoon ground cayenne pepper, or to taste
- ½ cup white candy-coated milk chocolate pieces (such as M&M's®)
- Whisk 1/2 cup white sugar, melted butter, and brown sugar together in a large bowl. Add pumpkin puree and vanilla extract; whisk until smooth.
- Combine flour, 1 1/2 teaspoons cinnamon, pumpkin pie spice, salt, baking soda, and baking powder in a separate bowl.
- Mix flour mixture into the sugar-butter mixture; stir until just combined. Fold in chocolate chips gently. Cover dough with plastic wrap and chill for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a Silpat® baking mat.
- Roll 1 1/2 tablespoons of chilled dough into a ball. Repeat with the remaining dough.
- Combine the remaining 1/2 cup white sugar, 3/4 teaspoon cinnamon, and cayenne pepper in a small bowl. Roll dough balls completely in the spicy cinnamon-sugar. Place on the prepared baking sheet, at least 2 inches apart, and slightly flatten the tops.
- Bake in the preheated oven until edges are golden and cookies appear under-baked, about 9 minutes. Remove from oven and immediately place candy-coated chocolate pieces on top. Cool on the baking sheet for 10 minutes. Transfer to a wire rack to cool completely.