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 |  before baking |  after baking |  love my SPRINKLE POPS! |
How cute are these little PUMPKIN CHOCOLATE CHIP rake cookies, with SPRINKLE POP Autumn Leaf SPRINKLES? They remind me of when I was a child and my dad would rake the leaves into a big pile, just so my friends and I could jump into the piles! (he didn't mind raking them back up) These are a firmer pumpkin cookie (not soft & cakey like most) with mini-morsel chocolate chips, dipped in melted chocolate and then dunked into those adorable little Autumn Leaf sprinkles. I used a small pretzel stick as the rake handle.
PUMPKIN CHOCOLATE CHIP Autumn LEAF RAKE COOKIES
1/2 cup (1 stick) unsalted butter ………………….......1/4 cup dark brown sugar
1/2 cup white sugar……………………………………...1 tsp vanilla extract
6 TB pumpkin puree…………………………………..…2 cups flour
Dash of salt………………………………………………1/4 tsp baking powder
1/4 tsp baking soda......………...…...…...…………......1-1/2 tsp cinnamon
1/4 tsp ground nutmeg………………………………….1/4 tsp ground cloves
1/2 cup mini-morsel chocolate chips...…………..........about 30 small pretzel sticks
***
1 cup semi-sweet or dark chocolate chips (for melting later)
about 1 cup mini Autumn Leaf Sprinkles
***
Preheat oven to 350. Line baking sheets with parchment paper. In a bowl, whisk together flour, salt, baking powder, baking soda and spices. Set aside.
In mixer bowl, beat melted butter, brown sugar, and granulated sugar together until well mixed. Beat in the vanilla and pumpkin until smooth. Add the flour mixture and beat just until well incorporated. Fold in the chocolate chips.
Cover the bowl and chill for 30 minutes, or up to 3 days. (batter must be chilled)
Take dough out of the refrigerator. Roll into about 1-1/2” TB balls (easiest to use a cookie scoop and then roll with your hands). Slightly flatten the balls and use the tines of a fork to press down (more towards one side for the bottom of the rake). Push a pretzel stick firmly into the side of the cookie (that doesn't have the tine marks, so it should be a little puffier).
Bake them for about 9-10 minutes. Let them sit on the pan for about 5 minutes before removing to a rack or paper to cool completely. Then get ready to decorate them.
Put the sprinkles into a saucer or jar top. Melt the chocolate chips for about 1 minute in the microwave ~ take them out and stir with a spoon until all the chips are melted. Carefully dip the bottom of the cookie rakes into the chocolate, then dip them into the leaf sprinkles and lay back onto the rack or paper to dry. Repeat with all the cookies. I also put a little dab of melted chocolate at the base of the pretzel for decoration (and to act as "glue" to help keep the pretzel in the cookie).
Makes about 1-1/2 to 2 dozen cookies.
PUMPKIN CHOCOLATE CHIP Autumn LEAF RAKE COOKIES
1/2 cup (1 stick) unsalted butter ………………….......1/4 cup dark brown sugar
1/2 cup white sugar……………………………………...1 tsp vanilla extract
6 TB pumpkin puree…………………………………..…2 cups flour
Dash of salt………………………………………………1/4 tsp baking powder
1/4 tsp baking soda......………...…...…...…………......1-1/2 tsp cinnamon
1/4 tsp ground nutmeg………………………………….1/4 tsp ground cloves
1/2 cup mini-morsel chocolate chips...…………..........about 30 small pretzel sticks
***
1 cup semi-sweet or dark chocolate chips (for melting later)
about 1 cup mini Autumn Leaf Sprinkles
***
Preheat oven to 350. Line baking sheets with parchment paper. In a bowl, whisk together flour, salt, baking powder, baking soda and spices. Set aside.
In mixer bowl, beat melted butter, brown sugar, and granulated sugar together until well mixed. Beat in the vanilla and pumpkin until smooth. Add the flour mixture and beat just until well incorporated. Fold in the chocolate chips.
Cover the bowl and chill for 30 minutes, or up to 3 days. (batter must be chilled)
Take dough out of the refrigerator. Roll into about 1-1/2” TB balls (easiest to use a cookie scoop and then roll with your hands). Slightly flatten the balls and use the tines of a fork to press down (more towards one side for the bottom of the rake). Push a pretzel stick firmly into the side of the cookie (that doesn't have the tine marks, so it should be a little puffier).
Bake them for about 9-10 minutes. Let them sit on the pan for about 5 minutes before removing to a rack or paper to cool completely. Then get ready to decorate them.
Put the sprinkles into a saucer or jar top. Melt the chocolate chips for about 1 minute in the microwave ~ take them out and stir with a spoon until all the chips are melted. Carefully dip the bottom of the cookie rakes into the chocolate, then dip them into the leaf sprinkles and lay back onto the rack or paper to dry. Repeat with all the cookies. I also put a little dab of melted chocolate at the base of the pretzel for decoration (and to act as "glue" to help keep the pretzel in the cookie).
Makes about 1-1/2 to 2 dozen cookies.
 I buy sprinkles in bulk on eBay |  Sprinkle some love! |
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