Its October, we are well into Fall and I think its about time for me to bake with pumpkin!

Pumpkin chocolate chip cookies coated with chocolate and sprinkles.

I came across this awesome recipe that I will try out as soon as I get some ingredients by mail and will post pictures of how it turned out. Till then, I thought I should share it with everyone. This recipe makes about 50-60 cookies.

For the cookies,

• 1 cup sugar (white)

• 1 cup sugar (light brown)

• 2 sticks/1 cup softened butter (unsalted)

• 2 eggs (large)

• 1 teaspoon vanilla extract

• 1 cup pumpkin puree (canned is fine)

• 3 cups flour

• 1/2 teaspoon salt

• 2 teaspoons baking soda

• 1 teaspoon cinnamon

• 1/2 teaspoon ginger (ground)

• 1/4 teaspoon nutmeg (ground)

• 12 oz Chocoley V125 Indulgence Couverture Milk Chocolate Discs (chopped)[1]

For Dipping and Decoration,

• 4 lbs Bada Bing Bada Boom Dipping and Enrobing Chocolate (Your favorite flavor)[2]

• Orange Non-Pareil Sprinkles (or your favorite decorative Halloween Topping).

Other items you will need are,

• Non-stick spray
• Cookie Sheets
• Electric Mixer
• Whisk
• Double Boiler Insert
• Dipping Tools
• Heavy Weight Dipping Sheets

1. Preheat Oven to 350° F.

2. Prepare cookie sheets with non-stick spray.

3. Beat the butter until smooth using an electric mixer.

4. Slowly add both sugars (white and brown), and continue to beat the mixture until it is fluffy.

5. Add the eggs, pumpkin puree and vanilla extract and beat into the batter mixture.

6. In a separate bowl use a whisk to combine the flour, salt, baking soda, ginger, cinnamon, and nutmeg.

7. Add the mixture from step 6, a little bit at a time, into the batter from step 5, beating until well mixed.

8. Mix in V125 Indulgence Couverture Milk Chocolate discs.

9. Place desired sized scoops of the cookie batter onto the cookie sheets.

10. Bake for 12-20 minutes (until cookies are browned on the edges).

11. Remove cookies from the oven and allow to fully cool.

1. After the cookies have fully cooled, melt your Bada Bing Bada Boom Dipping & Enrobing Chocolate in a double boiler, according to the directions that came with the chocolate.

2. Use a stainless steel dipping tool to carefully coat each cookie in melted chocolate.

3. Set on fresh Heavy Weight Dipping Sheet and place in refrigerator until chocolate is set.

4. Immediately sprinkle with Orange Non-Pareils or your favorite decorative Halloween topping.

5. Promptly remove from refrigerator and seal in an airtight container until ready to serve.

Store at room temperature in low humidity.