Double Chocolate Pumpkin Swirl Cookies
User Reviews
5
3 reviews
Excellent
-
Prep Time
40 mins
-
Cook Time
10 mins
-
Total Time
50 mins
-
Servings
24 cookies
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Calories
98 kcal
-
Course
Dessert, Baked Goods
-
Cuisine
American
Double Chocolate Pumpkin Swirl Cookies
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These Double Chocolate Pumpkin Swirl Cookies are full of caramel, chocolate, pumpkin, and spices. They're downright delectable!
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Ingredients
Pumpkin Cookie Dough
- 1/4 cup butter softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar light or dark, packed
- 1/2 large egg beaten - about 2 tablespoons
- 1/2 teaspoon vanilla
- 1/4 cup pumpkin puree
- 3/4 cup all-purpose flour + 1 tablespoon
- 1/8 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/2 cup chocolate chips or regular chocolate chips, caramel filled
Double Chocolate Cookie Dough
- 1/4 cup butter softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar packed
- 1/2 large egg beaten, about 2 tablespoons
- 1/2 teaspoon vanilla
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder + 1 tablespoon, unsweetened
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon milk
- 1/2 cup chocolate chips or regular chocolate chips, caramel filled
Instructions
- For the Pumpkin Cookie Dough: Mix butter and sugars together to incorporate. Stir in egg and vanilla; mix until light and fluffy. Stir in pumpkin puree, then dry ingredients and spices until just incorporated. Scrape sides of the bowl and stir again briefly. Stir in caramel-filled chocolate chips by hand with a spatula. Refrigerate dough.
- For the Double Chocolate Cookie Dough: Mix butter and sugars together to incorporate. Stir in egg and vanilla; mix until light and fluffy. Stir in milk, then dry ingredients until just incorporated. Scrape sides of bowl and stir again briefly. Stir in caramel filled chocolate chips by hand with spatula.
- Remove pumpkin cookie dough from the refrigerator.
- Line baking sheet with parchment paper or silicone baking mat. Using a 2 teaspoon-sized cookie scoop, scoop 12 level balls of pumpkin cookie dough out onto a prepared baking sheet. Using the same sized cookie scoop, do the same with the double chocolate cookie dough. Refrigerate 10-20 minutes until pumpkin cookie dough doesn't stick to your hands when touched.
- Preheat oven to 350 degrees.
- Once doughs have chilled together, push together gently to form a round cookie dough ball. Bake 8-10 minutes or until flattened and baked. The middle might seem slightly underdone but will finish cooking on the sheet. Once removed from the oven, cool 3 minutes on the hot pan before removing.
- Serve warm. Cookies will keep in an airtight container for up to 3 days.
Nutrition Information
Show Details
Calories
98kcal
(5%)
Carbohydrates
15g
(5%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
3g
(15%)
Cholesterol
18mg
(6%)
Sodium
121mg
(5%)
Potassium
34mg
(1%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
527IU
(11%)
Vitamin C
1mg
(1%)
Calcium
11mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 98 kcal
% Daily Value*
| Calories | 98kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 18mg | 6% |
| Sodium | 121mg | 5% |
| Potassium | 34mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 527IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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