Pumpkin German chocolate cookies

* Please consider reading what Living Better Cafe has in store, for you.

Living Better Cafe wants to, welcome you to Dessert on a dime were every Friday throughout this Fall season. And Living Better Cafe know's your taste bud's will be sing a fair festival tone. So, Katrina hope's you enjoy this recipe down below.

Calling out to all the Chocolate Lover out there. You love the taste of Chocolate? Correct. Well you have not sink your taste buds into, this recipe. Why I Katrina Smith and Living Better Cafe dares you to.

Serves: 24 dozen

Adapted from: http://www.handletheheat.com/german-chocolate-cookies/

1 1/4 c. (5.6 ounces) all-purpose flour
1/3 c. unsweetened Dutch-process cocoa powder
1 tsp. baking powder
1/4 tsp. Course Himalayan salt
1 stick (4 ounces) Margarine, at cool room temperature
3/4 c. lightly packed dark brown sugar
1/4 c. Pure granulated sugar
1 lg egg
1 lg egg yolk
1/2 tsp.vanilla extract
1 c. semisweet chocolate chips
1 (16 oz.) can Pumpkin

Directions:

1. Preheat oven to 350. placing a silicone mat down on a baking sheet.

2. In a medium- size glass mixing bowl. shift together flour, cocoa powder, baking powder and salt.

3. In a separated medium- size mixing bowl, with a whisk or electric mixer. Beat together Margarine, Brown sugar and the granulated sugar at medium- high speed until completely incorporated and smooth. Add in the egg, egg yolk and the vanilla extract and blend until fully incorporated. On low speed slowly add in the flour mixture. Folding in the chocolate chips, and the pumpkin, with a spatula.

4. Using an Ice cream scooper. drop the dough by 11/2 Tbsp. rounds onto the prepared cookie sheet.

5. Bake for about 10 minutes, or util cookies are set. Allow to cool on baking sheet for 10 minutes before removing them, to the cooling rack to completely cool.

Topping:

*Note: You can save more money, if you buy already made topping.