Double Chocolate Pumpkin Cookies
- Cook Time: 27 minutes
- Total Time: 27 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice (optional)
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated white sugar
- 1/2 cup packed light brown sugar
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Step 1: Oven and Pan Preparation. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents the cookies from sticking and helps them bake evenly without over-browning the bottoms.
- Step 2: Whisk Dry Ingredients. In a medium-sized mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, salt, and pumpkin pie spice. Ensure there are no large lumps of cocoa powder, as these can create bitter spots in the cookies.
- Step 3: Cream Butter and Sugars. In a separate large bowl, use a hand mixer or stand mixer to beat the softened butter, granulated sugar, and brown sugar together. Continue mixing on medium speed for about 2 minutes until the mixture is light and fluffy.
- Step 4: Add Wet Ingredients. Add the pumpkin puree, egg, and vanilla extract to the butter mixture. Beat again on medium speed until the ingredients are fully combined. Don’t worry if the mixture looks slightly curdled; the addition of the dry ingredients will smooth it out.
- Step 5: Combine Mixtures. Turn the mixer to low speed and gradually add the dry flour and cocoa mixture to the wet ingredients. Mix just until no white streaks of flour remain. Be careful not to overmix, as this can lead to a tougher cookie texture.
- Step 6: Fold in Chocolate Chips. Using a rubber spatula, gently fold in the chocolate chips by hand. Distribute them evenly throughout the thick dough so every cookie gets plenty of chocolate.
- Step 7: Scoop and Bake. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes. The cookies are done when the edges are set, but the centers still look slightly soft.
- Step 8: Cool. Let the cookies rest on the baking sheet for 5 minutes to firm up. Transfer them to a wire cooling rack to cool completely. The chocolate chips will be gooey and delicious while warm!