Name: Double Chocolate Pumpkin Cookies – Soft & Gooey Treats
Cuisine: American
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)

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

Scale

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.

Notes

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.