Chocolate dipped Pumpkin cookies

Williams Sonoma cute fall cookie presses
The Pumpkin Cookies are a very simple sugar cookie with yellow and red food coloring to make orange dough.

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 heaping tablespoon of caned or fresh pumpkin
1 teaspoon vanilla extract
1 teaspoon nutmeg
1 teaspoon orange extract
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice

Center Chocolate:
Bark Chocolate

Directions:
Preheat oven to 375 degrees.

In a small bowl stir together flour, baking soda, baking powder, nutmeg and pumpkin pie spice. Set aside.

In a large bowl, cream together all the wet ingredients. Beat the Butter and sugar until smooth. Add egg, pumpkin, orange and vanilla extract. Add a few drops of red and yellow food coloring to get a nice bright orange color. Gradually blend in the dry ingredients into the wet. Roll the dough out and use Williams Sonoma fall cutters and place onto ungreased cookie sheets.
Bake 8 to 10 minutes in the preheated oven, or until slightly golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Center Directions:
Once the Cookies are cooled, make the Bark Chocolate according to the direction on the package. Dip on side of the leaf cookie in the chocolate and place another leaf on top. Put on cooling rack until harden.