Chocolate Pumpkin Spice Fall Stamped Cookies

• 1 cup unsalted butter, room temperature
• 1 cup packed dark brown sugar
• 1 large egg
• 1 tsp vanilla
• 2 2/3 cups (330g) flour
• 1 tsp pumpkin spice (or cinnamon)
• 4 1/2 tsp cocoa powder
• 1/2 tsp salt
• Granulated sugar and 1/2 tsp pumpkin spice for rolling

With an electric mixer with a paddle attachment, cream butter and brown sugar at medium speed until fluffy. Beat in egg and vanilla. In a separate bowl, combine flour, pumpkin spice and salt. Slowly add flour mixture to wet ingredients and mix until no dry streaks remain. Do not overmix.

Separate the dough into thirds. Add 1 1/2 tsp of cocoa powder to one third of the dough. Knead until smooth. Then add 3 tsp of cocoa powder to another third of the dough. Knead until smooth. Knead the remaining third of the dough without any cocoa powder until smooth. Place all three balls back in bowl, cover and refrigerate for 15-30 minutes.

When ready, let dough sit out for a few minutes to soften. Preheat oven to 350° F. Using approximately 1 Tbsp of each color dough, gently roll each ball, about ¼ cup in size (73 grams), until slightly marbled. Avoid over rolling the dough which may cause the colors to combine too much.

Roll in sugar mixed with pumpkin spice (optional) and place on an uncoated aluminum baking sheet. To stamp, press square stamp down on dough in circular motion until the stamp hits the surface and dough spreads past the outside edges of stamp. Twist stamp back and forth and slowly tilt to release from dough. Remove excess dough around design if desired. Repeat with other stamp designs.

Bake for 12-15 minutes. Let cookies cool on baking sheet for 5 minutes and carefully remove to cool completely on a wire rack. Repeat steps with remaining dough. Makes about 12-14 square cookies.