Welcome to a recipe that combines two classic favorites – chocolate and pumpkin! These Double Chocolate Pumpkin Cookies are the ultimate treat, perfect for autumn gatherings or cozy nights at home. With a delightful mix of gooey chocolate chips and warm pumpkin spice, these cookies are guaranteed to become a favorite in your household. Let’s get baking!
Introduction
There’s something special about the combination of chocolate and pumpkin. The rich, sweet flavors of chocolate blend seamlessly with the earthy, slightly spiced pumpkin to create a uniquely satisfying dessert. These Double Chocolate Pumpkin Cookies not only highlight the best of fall but also bring a comforting twist to the traditional cookie recipe.
Pumpkin is often associated with pies and lattes, but pairing it with chocolate brings out a new level of decadence. These cookies, packed with both semi-sweet and dark chocolate chips, are gooey in the center, with a soft, chewy texture that will have you reaching for another. Trust me, this recipe is as delightful as it sounds!
Ingredients
To prepare this comforting Double Chocolate Pumpkin Cookies recipe, you’ll need the following ingredients:
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips, plus more for topping
- 1/2 cup dark chocolate chips (optional)
Feel free to experiment with ingredient substitutions, such as using a gluten-free flour blend or swapping regular butter for dairy-free alternatives. Keep in mind that changes may slightly alter the flavor or texture, but the core recipe will remain delicious.
How to Make Double Chocolate Pumpkin Cookies
Follow these steps to create your own delicious batch of Double Chocolate Pumpkin Cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined.
- Add the pumpkin puree, egg, and vanilla extract. Stir until smooth and the mixture is thoroughly combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring gently just until combined. Be careful not to overmix, as this can affect the cookies’ texture.
- Fold in the semi-sweet chocolate chips and dark chocolate chips (if using).
- Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Top each cookie with a few extra chocolate chips for that gooey, melty chocolate appearance.
- Bake the cookies for 12-14 minutes, or until the edges are lightly golden but the centers remain soft and gooey.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
With these simple steps, you’ll have a batch of irresistibly delicious cookies that are perfect for any occasion!
Helpful Tips
- Use room temperature ingredients: For best results, ensure your butter and egg are at room temperature. This helps the ingredients mix together more smoothly, creating a better texture for your cookies.
- Don’t overbake: These cookies should remain soft and slightly underbaked in the center. They’ll continue to cook as they cool, so taking them out a little earlier ensures they stay gooey and chewy.
- Pumpkin puree vs. pumpkin pie filling: Make sure to use plain pumpkin puree rather than pumpkin pie filling, which contains added sugars and spices that could throw off the flavor of the cookies.
Cooking Tips
- Spices: If you’re a fan of stronger spices, feel free to increase the cinnamon and nutmeg or add a pinch of ground cloves or ginger for a more robust pumpkin spice flavor.
- Chocolate choice: While the recipe calls for semi-sweet and dark chocolate chips, you can experiment with white chocolate chips or milk chocolate if you prefer a sweeter flavor.
- Chilling the dough: If your dough seems too soft, you can refrigerate it for about 30 minutes before baking to help the cookies keep their shape.
Serving Suggestions
These cookies are great on their own, but if you want to elevate your experience, here are a few ideas:
- Serve warm with a glass of cold milk or a hot cup of coffee for a classic pairing.
- For extra indulgence, drizzle the cookies with melted chocolate or caramel sauce before serving.
- Create an ice cream sandwich: Use two cookies to sandwich a scoop of vanilla ice cream for a decadent treat.
Nutritional Information
These Double Chocolate Pumpkin Cookies not only taste amazing, but they also come with some nutritional benefits from the pumpkin. Pumpkin is a great source of vitamin A, fiber, and antioxidants.
Nutritional Information (Per Serving)
- Calories: 180
- Carbohydrates: 25g
- Protein: 2g
- Fat: 9g
- Saturated Fat: 5g
- Polyunsaturated Fat: 0.5g
- Monounsaturated Fat: 2.5g
- Trans Fat: 0g
- Cholesterol: 25mg
- Sodium: 85mg
- Potassium: 80mg
- Fiber: 1g
- Sugar: 18g
- Vitamin A: 1000 IU
- Vitamin C: 1mg
- Calcium: 20mg
- Iron: 1mg
These cookies provide a good balance of carbs and fats, making them a delightful treat for the occasional indulgence!
Storage and Leftovers
- Refrigerate: Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you prefer, you can refrigerate them for an even longer shelf life (up to 1 week).
- Reheat: For the best experience, reheat the cookies in a microwave for about 10 seconds to get them warm and gooey again.
If you have a large batch, you can also freeze the cookie dough! Shape the dough into balls, place them on a baking sheet, and freeze until solid. Then, store in a freezer bag for up to 3 months. When ready to bake, simply add a few extra minutes to the baking time.
Frequently Asked Questions (FAQs)
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to choose a blend that works well in baking to maintain the right texture.
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree, but make sure it’s well-drained, as fresh pumpkin tends to be more watery than canned puree.
Can I add nuts or dried fruit?
Absolutely! Chopped walnuts or pecans would add a delightful crunch, and dried cranberries could give a sweet-tart contrast to the chocolate.
Related Recipes
If you loved these Double Chocolate Pumpkin Cookies, you might want to try these other delicious recipes:
These recipes are perfect for adding more variety to your meal planning and enjoying comforting dishes at home!
Conclusion
Now that you’ve mastered the art of making Double Chocolate Pumpkin Cookies, it’s time to enjoy your creation! These cookies are the perfect blend of pumpkin spice and chocolate, making them ideal for any season. Don’t forget to share your baking success and any creative twists you’ve added to the recipe. We’d love to hear your feedback and ideas!
Happy baking!
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Double Chocolate Pumpkin Cookies – Soft & Gooey Treats
Description
Welcome to a recipe that combines two classic favorites – chocolate and pumpkin! These Double Chocolate Pumpkin Cookies are the ultimate treat, perfect for autumn gatherings or cozy nights at home. With a delightful mix of gooey chocolate chips and warm pumpkin spice, these cookies are guaranteed to become a favorite in your household. Let’s get baking!
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips, plus more for topping
- 1/2 cup dark chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined.
- Add the pumpkin puree, egg, and vanilla extract. Stir until smooth and the mixture is thoroughly combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring gently just until combined. Be careful not to overmix, as this can affect the cookies’ texture.
- Fold in the semi-sweet chocolate chips and dark chocolate chips (if using).
- Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Top each cookie with a few extra chocolate chips for that gooey, melty chocolate appearance.
- Bake the cookies for 12-14 minutes, or until the edges are lightly golden but the centers remain soft and gooey.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use room temperature ingredients: For best results, ensure your butter and egg are at room temperature. This helps the ingredients mix together more smoothly, creating a better texture for your cookies.
- Don’t overbake: These cookies should remain soft and slightly underbaked in the center. They’ll continue to cook as they cool, so taking them out a little earlier ensures they stay gooey and chewy.
- Pumpkin puree vs. pumpkin pie filling: Make sure to use plain pumpkin puree rather than pumpkin pie filling, which contains added sugars and spices that could throw off the flavor of the cookies.
