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Double Chocolate Pumpkin Swirl Cookies
5 from 3 votes

Double Chocolate Pumpkin Swirl Cookies

These Double Chocolate Pumpkin Swirl Cookies are full of caramel, chocolate, pumpkin, and spices. They're downright delectable!

Prep Time
40 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 24 cookies
Calories: 98 kcal
Course: Dessert, Baked Goods
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Remove pumpkin cookie dough from the refrigerator.
  4. 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.
  5. Preheat oven to 350 degrees.
  6. 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.
  7. Serve warm. Cookies will keep in an airtight container for up to 3 days.

Nutrition Information

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: 24 cookies

Amount Per Serving

Calories 98

% 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.