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Double Chocolate Pumpkin Cookies

(adapted from Mel's Kitchen Cafe)
Course Dessert, Snack
Prep Time 10 minutes
Cook Time 12 minutes
Cooling Time 14 minutes
Total Time 22 minutes
Servings 2 dozen
Author Janssen Bradshaw

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/16 teaspoon ground cloves
  • 4 ounces semisweet chocolate I just used chocolate chips
  • 1/2 cup 1 stick butter, cut into large pieces
  • 1 1/2 cups sugar
  • 1/2 cup pumpkin puree
  • 2 teaspoons vanilla

Instructions

  1. Preheat oven to 325 degrees.
  2. In a small bowl, whisk together flour, cocoa powder, baking soda, salt, cinnamon, nutmeg and cloves. Set aside.
  3. In a small saucepan (or in a microwavable bowl) over low heat, melt the chocolate and butter together until smooth. Don't let it burn. Set aside to cool for a couple of minutes.
  4. While the chocolate cools, use the attachment paddle on a stand mixer to beat together the sugar, pumpkin and vanilla. Add the chocolate mixture and mix until combined. Add the dry ingredients and beat until evenly mixed.
  5. Line a baking sheet with parchment or a silicone liner (I use this one), and scoop golf ball-sized balls onto the cookie sheet, leaving about 2 inches of space between each one (they spread a lot).
  6. Bake for 12-14 minutes, until the edges look dry and the tops are cracked. Let cool for 10-15 minutes on the cookie sheet before transferring them to a rack to cool completely.