As the leaves transform into a kaleidoscope of vibrant hues and the air turns crisp, it’s the perfect time to embrace the essence of fall. What better way to do so than by baking a batch of Dark Chocolate Chip Pumpkin Cookies? These delectable treats are the embodiment of autumn, combining the warmth of pumpkin with the richness of dark chocolate. Let’s embark on a baking journey that will fill your home with the cozy scents of fall and your taste buds with pure delight.
These Dark Chocolate Chip Pumpkin Cookies are a delightful departure from the typical crunch of traditional cookies. These morsels of goodness have a cake-like texture that’s soft, tender, and almost fluffy. When you take a bite, you’ll immediately notice the difference as the cookie gently yields, revealing the perfect balance of moistness. The addition of pumpkin puree in the recipe lends these cookies their distinctive cake-like quality, making each bite a comforting, melt-in-your-mouth experience. So, if you prefer cookies that are more tender and cakey than crunchy, you’re in for a treat with this delectable twist on a classic cookie.
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This recipe was inspired by America’s Favorite Pumpkin Recipes magazine.
Equipment Needed:
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- 12×17 Cookie Sheet
- Parchment paper sheets
- Cooling rack
- Hand mixer
- Kitchen Aid Mixer
- Mixing bowls
- Ice Cream Scooper
Whether you opt for the powerful KitchenAid mixer or the dependable hand mixer, both tools make light work of combining these ingredients into a velvety, aromatic cookie dough.
Ingredients
For the Dark Chocolate Chip Pumpkin Cookies, you will need:
Wet Ingredients
- 1 egg
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 teaspoon whole milk
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups of all-purpose flour (1/2 teaspoon salt
- 1 teaspoon of baking soda
- 2 teaspoons of pumpkin pie spice
- 2 teaspoons of baking powder
- 2 cups dark chocolate morsels
Instructions:
Here’s how to create your Dark Chocolate Chip Pumpkin Cookies:
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a large bowl, stir together egg, granulated sugar, vegetable oil, milk, and vanilla extract until the mixture is light and fluffy.
- Then add in the pumpkin puree. Mix a little more to ensure the pumpkin is well incorporated into this mixture.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet mixture, mixing until well combined.
- Fold in the dark chocolate chips.
- Drop rounded ice cream scoops full of cookie dough onto the prepared baking sheets.
- Bake for approximately 20-23 minutes in the preheated oven, or until the edges are golden and the centers are firm.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
- This recipe makes about 18 cookies.
Tips and Tricks:
- For the best flavor, use 100% pure canned pumpkin puree without added spices.
- Don’t overmix the cookie dough to avoid a tough texture.
- Add an extra touch of fall by sprinkling a pinch of cinnamon on top before baking, if desired
- If you don’t have pumpkin pie spice, you could combine other ingredients that you might already have in your pantry to make your own version of pumpkin pie spice, such as ground cinnamon, ground nutmeg, ground ginger, ground cloves, or ground allspice, typically in equal parts. I recommend mixing 1 teaspoon of each, mixing it well, and then using 2 teaspoons for this recipe. You could always save the rest for another recipe. Keep it saved in an air-tight jar for added freshness.
How to Store the Cookies:
To store your Dark Chocolate Chip Pumpkin Cookies, place them in an airtight container or resealable plastic bags. If you plan to keep them for an extended period, layer the cookies with parchment paper to prevent sticking.
Best Practices for Keeping Cookies Fresh:
- Room Temperature: Cookies are best enjoyed within a few days at room temperature. Keep them in an airtight container away from direct sunlight and heat sources.
- Refrigeration: For longer storage, you can refrigerate your cookies. Be sure to place them in an airtight container to prevent them from absorbing any odors in the fridge. Allow the cookies to come to room temperature before serving to regain their full flavor and texture.
- Freezing: Dark Chocolate Chip Pumpkin Cookies can also be frozen. Layer them between sheets of parchment paper in an airtight container or resealable bags. Freeze for up to three months. Thaw the cookies at room temperature when ready to enjoy.
- Revival: Revive your cookies and restore their warmth and crispiness by giving them a quick air fryer transformation. Stick them in your air fryer at 425°F for 5 minutes. This will melt the chocolate and make it taste like it just came out of the oven.
Savor the flavors of fall with these Dark Chocolate Chip Pumpkin Cookies. With a perfect blend of pumpkin, spices, and dark chocolate, they’re a warm and comforting delight for the season. Whether you share them with family, and friends, or savor them alone, these cookies are a taste of autumn that’s worth every bite. Happy baking!
Have fun with this recipe. Feel free to share what you have done in the comments below or share a picture of you enjoying this delicious meal!
Bom apetite! Enjoy your meal!
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Decadent Dark Chocolate Chip Pumpkin Cookies
Equipment
- 12×17 Cookie Sheet
- Parchment paper sheets
- cooling rack
- Hand mixer
- kitchen aid mixer
Ingredients
Wet Ingredients
- 1 egg
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 teaspoon whole milk
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups of all-purpose King Arthur – All Purpose Flour
- 1/2 teaspoon salt
- 1 teaspoon of baking soda
- 2 teaspoons of pumpkin pie spice
- 2 teaspoons of baking powder
- 2 cups dark chocolate morsels
Instructions
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a large bowl, stir together egg, granulated sugar, vegetable oil, milk, and vanilla extract until the mixture is light and fluffy.
- Then add in the pumpkin puree. Mix a little more to ensure the pumpkin is well incorporated into this mixture.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet mixture, mixing until well combined.
- Fold in the dark chocolate chips.
- Drop rounded ice cream scoops full of cookie dough onto the prepared baking sheets.
- Bake for approximately 20-23 minutes in the preheated oven, or until the edges are golden and the centers are firm.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
- This recipe makes about 18 cookies.
- Bom Apetite!
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