Wow! These cookies! Pumpkin and chocolate combined in one cookie is an amazing combination.
Pumpkin is one of my favorite ingredients to bake with. You can add it to cookies, breads, cakes and I even add it into many of my savory dishes. These cookies are soft, puffy, spicey, and filled with chocolate flavor. I made these cookies because I like to have fun in the kitchen and these are so fun to make! You make two batches of dough and then can make fun mixtures and shapes with the cookie. A classic black and white cookie inspired me so I made mine evenly half pumpkin and half chocolate. I also love straight lines and symmetry so this was the perfect mixture for me. You can also make a fun swirl by rolling the dough in your hands or interesting layers of dots. There are tons of cool looks you can make with these cookies.
The baking process for these cookies:
You start by baking one batch of dough which will be the base for both halves of the cookie. Once you make a pumpkin base you will split the dough into two. One dough will have cocoa powder and melted chocolate to make a great chocolate pumpkin cookie. The other half of the dough will be a pumpkin spiced dough which pairs so well with the chocolate half. Be careful to read the steps before starting to bake because you need to split up the flour, cocoa powder, spices, and chocolate chunks to get a perfect cookie.
A few tips:
Storage - these come out so soft and delicious they will last for 3-4 days in an airtight container. I like to use parchment paper between each layer of cookies in the container so the cookies don't stick together.
Prepare the ingredients - measure everything out before baking this cookie it will make the baking process go smoother and quicker.
Working with dough - I tend to refrigerate my dough before working with it because the warmer the dough is the more likely the cookie will flatten in the oven. Once I start shaping the dough I try to work as quickly as possible so the cookies don't get too warm before baking.
Pumpkin Puree - I use plain pumpkin puree when I bake and then add in the spices later. I find the cans of pumpkin pie filling that has all the spices in the can don't taste as good. The pumpkin pie filling often tastes artificial and I like to bake with all-natural ingredients.
Dark chocolate chunks - I prefer to use large chunks of chocolate when I am making a richer cookie dough base. I find pre-packaged chocolate chunks at my local grocery store but you can also purchase your favorite chocolate bar and chop it up into pieces.
Check out how to make these cookies in the video below:
Pumpkin and Chocolate Cookies
Serving size: 50 cookies
Total Time: 1 hour and 30 minutes
Source: Adapted from the Cookie Book by Rebecca Firth
8 tablespoons unsalted butter, room temperature
1 cup brown sugar
1/2 cup granulated sugar
1/2 cup vegetable oil
1/2 cup pumpkin puree
2 eggs
1 tablespoon vanilla extract
2 1/3 cups plus 1/4 cup all-purpose flour, divided
1 1/2 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon ginger
1/2 teaspoon allspice
1/4 cup unsweetened cocoa powder
1 1/4 cups dark chocolate chunks
Step 1: In a large bowl with an electric mixer with a paddle attachment, mix the butter with the brown sugar and sugar until smooth and creamy. Mix in the oil and pumpkin puree until smooth. Add in the eggs and vanilla, take care to scrape down the sides of the bowl.
Step 2: In another bowl, mix together 2 1/2 cups flour, salt, baking powder, and baking soda. Add this flour mixture to the batter and mix until just combined.
Step 3: Evenly divide the dough between two bowls. To one bowl add the remaining 1/4 cup of flour, cinnamon, nutmeg, ginger, cloves, and allspice. To the other bowl add the cocoa powder and chocolate chunks. Wrap each dough mixture in plastic wrap and refrigerate for 30-45 minutes.
Step 4: When the dough is ready, preheat the oven to 350 degrees. Prepare a baking sheet with parchment paper or grease with pam. Grab 1 tablespoon scoop of the chocolate dough and pumpkin spice dough and press them together into a small bowl. Set dough balls about 2 inches apart on a baking sheet and bake for 10 minutes, or until brown on the outside and slightly underdone in the center. Remove from oven and let cool.
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