Nana's Spicy Pumpkin Chocolate Cookies Recipe

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.