Description
Indulge in the delightful fusion of rich chocolate and warm pumpkin with these Double Chocolate Pumpkin Swirl Cookies, perfect for cozy autumn days or festive gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter (softened)
- 1 cup pumpkin puree (not pie filling)
- 1 tsp vanilla extract
- 1 cup semi-sweet or dark chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, baking soda, and salt until well combined.
- In another bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in pumpkin puree and vanilla extract into the butter mixture until fully integrated.
- Gradually fold the dry ingredients into the wet mixture until just combined to avoid over-mixing.
- Gently fold in chocolate chips until evenly distributed throughout the dough.
- Drop spoonfuls of dough onto prepared baking sheets, spacing them about two inches apart. Bake for 10 to 12 minutes until edges are set but centers remain soft.
- Allow cookies to cool on baking sheets for five minutes before transferring to wire racks to cool completely.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 12g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: For a richer flavor, consider using dark chocolate chips. Chilling the dough for about 30 minutes can help maintain shape while baking. Store cookies in an airtight container at room temperature for up to a week.