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Recipe

Pumpkin and Cinnamon Chocolate Jack-o’-lantern Cookies

To make the jack-o-lantern stencil, draw a ghoulish face on some thick paper (a Taza bar wrapper works great, so would construction paper) and then carefully cut it out with small scissors or an Exacto blade. Hold the stencil about an inch over the cookie and sprinkle with confectioners’ sugar.

Pumpkin and Cinnamon Chocolate Jack-o’-lantern Cookies

Makes 18 cookies

Ingredients

1 stick butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup canned pumpkin
1 egg, beaten
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 package (2.7 oz) Taza Cinnamon Mexicano, chopped
Butter or non-stick cooking spray
Confectioners’ sugar for decorating (optional)

Directions

1. Adjust oven rack to middle position and preheat to 375 degrees. Using a wooden spoon or a mixer cream butter and both sugars together, then add pumpkin, egg, and vanilla extract and mix until combined.

2. In a separate bowl whisk together flour and baking soda. Fold in chopped chocolate. Butter a cookie sheet and drop batter by rounded tablespoons on the sheet about 2 inches apart. Bake until cookies are puffed and golden, about 15 minutes. Let cookies cool, then decorate like Jack-o’-lanterns with stencil and confectioners’ sugar if desired.

Fair for all

WE BELIEVE BOTH FARMER AND CHOCOLATE MAKER SHOULD SHARE THE REWARD OF MAKING A GREAT PRODUCT

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