Line baking sheet with parchment paper.

In large bowl, combine all pumpkin cookie ingredients and mix well until thoroughly combined. (Note: If batter is too sticky, add a little more flour, 1 tablespoon at a time.)

Spoon out 1-½ tablespoons of batter, roll into ball, flatten into cookie shape and place on baking sheet. Repeat with remaining batter. Freeze until firm, 10-15 minutes.

Using double boiler, heat chocolate chips. Using 2 forks, carefully pick up cookie, dip in chocolate until fully coated. Place on baking sheet. Repeat with remaining cookies.

Let coating firm up at room temperature for 10 minutes and refrigerate until ready to serve.