Double Chocolate Chip Pumpkin Cookies
I absolutely adored the soft pumpkin chocolate chip cookies I made last week. The other day, I suddenly had this urge to make a chocolate version. I’d never seen one or tried one, but I suddenly just had to have one.
So I took the pumpkin chocolate chip cookie recipe and added some cocoa powder and hoped for the best. I was a little worried with the texture of the batter, but in the end they baked up quite nicely.
This chocolate version still maintains all the moistness and softness that I loved about the original version, but with the addition of chocolate. I absolutely loved these. The chocolate doesn’t overwhelm the pumpkin and cinnamon so you can still taste those fall flavors.
I’m not quite sure which I like better: the original version or these. I guess it depends on what I’m in the mood for, but this recipe is definitely a keeper.
Double chocolate chip pumpkin cookies
1 cup canned pumpkin puree
1 cup white sugar
1/2 cup vegetable oil
1 large egg
2 cups all-purpose flour
1/4 cup dutch processed cocoa powder
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 teaspoon baking soda
1 tablespoon vanilla extract
1 cup semisweet chocolate chips
1. Preheat oven to 350F and line baking sheets with parchment paper.
2. Whisk together pumpkin, sugar, vegetable oil, vanilla and egg in a large bowl . In a separate bowl, whisk together together flour, baking powder, baking soda, cocoa powder, ground cinnamon, and salt. Add the flour mixture to pumpkin mixture and stir until combined.
3. Stir in the chocolate chips.
4. Take large tablespoons full of dough and drop onto cookie sheet, about 2 inches apart. When finished, try to shape the dough to resemble a cookie. The dough will be sticky and wet and hard to shape. The cookies dough should be round and flat and smooth, resembling close to the finished baked product because the cookies don't spread much during baking and will rise up. It helps to work with the dough if your hands are freshly washed and slightly damp.
5. Bake for approximately 10-15 minutes until cookies are firm to the touch and can be moved off silpat mat without bottom sticking.
Adapted from All Recipes
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