Midnight Pumpkin Graveyard Cookies

Step 1

In a large mixing bowl whisk together the flour, baking soda, pumpkin spice, and salt; set aside while you cream the butter and sugars.

Step 2

Using a handheld mixer on medium speed, beat the softened butter with granulated and brown sugars until light and fluffy, about 2‑3 minutes, then add the egg, vanilla, and pumpkin puree, mixing until fully incorporated.

Step 3

Add the black food coloring and continue mixing until the dough turns a uniform midnight hue; fold in the dark chocolate chips and, if desired, the crushed pretzel bits for crunch.

Step 4

Scoop the dough onto a parchment‑lined sheet pan using a tablespoon‑sized cookie scoop, spacing them 2 inches apart. Lightly dust each cookie with a pinch of cornstarch to prevent spreading.

Step 5

Bake in a pre‑heated oven at 350°F (175°C) for 10‑12 minutes, until the edges are set but the centers still look slightly soft; the cookies will continue to firm up as they cool.

Step 6

Allow the cookies to cool on the sheet pan for 5 minutes before transferring to a wire rack; once fully cooled, arrange chocolate chips or pretzel crumbs as “tombstones” for a festive graveyard look.