These are the perfect Fall cookies for chocolate lovers. When you can’t decide if you want chocolate chip cookies or pumpkin everything, you take half of each and combine them into one delicious cookie.
What do you do when you can’t decide between chocolate or pumpkin? Well duh, you make both and eat them together. No one would get upset and you get the best of both worlds!
If Brownie + Cookies = Brookies.
Then Pumpkin + Cookies = Pumpkies
Simple math. But also, I just made that up.
I am a very indecisive person when it comes to food. Whenever I’m in a restaurant that offers a long menu, I can take up to an hour to decide what I want to order. And often times, I couldn’t make up my mind and ended up ordering one of each. Take these cookies for example, sometimes you just crave chocolate chip cookies, but is is also pumpkin spice season… so like what a normal person would do, I made both and combine them into one cookie.
If you’re like me, then these are the perfect cookies for you.
HOW TO MAKE PUMPKIES:
First, you need to make two separate batch of cookie dough in two separate bowl- Pumpkin and Double Chocolate Chip. Make the pumpkin dough first as it has more moisture and will need more time to chill (30-45 minutes). While the pumpkin dough is in the refrigerator, you can start making double chocolate chip dough. You’ll notice that the chocolate chip dough is more dense and thick. Because the dough is so thick, it is easier to work with and would only require 15 minutes to chill.
When you’re ready to bake the cookies, scoop a spoonful of pumpkin chocolate chip cookie dough onto the prepared baking sheet. Then scoop a spoonful of double chocolate chip cookie dough and place it right next to the pumpkin dough. Use your hands to shape the dough and your fingers to press them together. Then add more chocolate chips on top. Repeat with the remaining dough.
THIS IS A THIN SOFT COOKIE
These pumpkin chocolate cookies have a soft and chewy texture that resemble your typical store bought chocolate chip cookies, except you get chocolate deliciousness and pumpkin spice in every single bite.
Chill the Dough: Because the cookie dough is very soft, you will need to chill the dough before baking. Pumpkin cookie dough requires a longer time to chill (approximately 30-45 minutes), while the thicker double chocolate chip dough requires shorter time (15 minutes).
Eggs: Only 1 egg is required in this recipe. Pumpkin puree provides moisture and is used to replaced eggs when making pumpkin cookie dough.
Cooling Time: Cookies smell amazing fresh from the oven, but be patient! Let the cookies cool for a while before serving. They will hold its shape during the cooling process, and become chewier and more flavorful over time.
MORE CHOCOLATE CHIP COOKIE RECIPES:
- BANANA BREAD MILK CHOCOLATE COOKIES
- MILK BAR CORNFLAKE CHOCOLATE CHIP MARSHMALLOW COOKIES
- NUTELLA STUFFED BROWN BUTTER CHOCOLATE CHIP COOKIES
- VEGAN CHOCOLATE CHIP COOKIES
If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram and hashtag it #onehappybite so I can see your creations!
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Pumpkin Double Chocolate Chip Cookies (Pumpkies)
- Prep Time: 20 mins
- Cooling Time: 30 mins
- Cook Time: 12 mins
- Total Time: 1 hr
- Yield: 18 cookies 1x
Description
Ingredients
Pumpkin Chocolate Chip Cookies
- ½ cup or 1 stick unsalted butter, room temperature
- ¼ cup brown sugar
- ½ cup granulated sugar
- 6 tbsp pumpkin puree
- ½ cup cake flour
- 1 cup all purpose flour
- ½ tsp cornstarch
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 tsp pumpkin spice
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 cup chocolate chips
Double Chocolate Chip Cookies
- ½ cup or 1 stick unsalted butter, room temperature
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg, room temperature
- ½ cup cake flour
- ¾ cup all purpose flour
- ½ tsp corn starch
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup cocoa powder
- 1 cup chocolate chips
Instructions
Pumpkin Chocolate Chip Cookies
-
In a mixing bowl using a handheld or standing mixer with paddle attachment, cream together butter and sugars until smooth. Add pumpkin puree and mix until well combined.
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In another bowl, combine cake flour, all purpose flour, corn starch, baking soda, baking powder, salt, pumpkin spice, cinnamon, and nutmeg together. Sift the dry ingredients into the butter-pumpkin mixture (step 1). Mix until just combined. Stir in chocolate chips.
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Transfer the pumpkin cookie dough to a clean bowl and cover with plastic wrap. Chill the dough in the refrigerator for at least 30 minutes.
Double Chocolate Chip Cookies
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In a mixing bowl using a handheld or standing mixer with paddle attachment, cream together butter and sugars until smooth. Add egg and mix until well combined.
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In another bowl, combine cake flour, all purpose flour, corn starch, baking soda, salt, and cocoa powder together. Sift the dry ingredients into the butter-sugar mixture. Mix until just combined. Stir in chocolate chips.
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Cover the dough with plastic wrap. Chill the dough in the refrigerator for at least 15 minutes.
Assembly
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Preheat the oven to 350°F. Line baking sheets with parchment paper or grease with cooking spray.
- Take the chilled dough out of the refrigerator. Scoop a spoonful of pumpkin chocolate chip cookie dough onto the prepared baking sheet. Then scoop a spoonful of double chocolate chip cookie dough and place it right next to the pumpkin dough. Use your hands to shape the dough and your fingers to press them together. Then add more chocolate chips on top. Repeat with the remaining dough, leave space in between.
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Bake for 12-13 minutes, or until golden brown. Let cookies cool for 10 minutes on the baking sheet before transferring them to a wire wrack to cool completely. Cookies will hold their shapes during the cooling process, and become chewier and more flavorful over time.
Notes
Cookies can be stored in an air tight container for up to 5 days.
- Category: Dessert
- Cuisine: American
Keywords: chocolate chip, cookies, pumpkin
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