I am a sucker for a good chocolate chip cookie. I have to say, these pumpkin dark chocolate chip cookies may even be my favorite new chocolate chip cookies. The spices in these pumpkin dark chocolate chip cookies mixed with the dark chocolate. Then the texture that the pumpkin gives is a chewy and crispy texture. They are really almost the perfect chocolate chip cookie.
I am not sure if you have ever used pumpkin in your cookies before, but I am here to tell you to go for it. The pumpkin adds a really nice texture along with a light flavor that is amazing. The pumpkin in these pumpkin dark chocolate chip cookies really sets them over the edge of delicious.
Why pumpkin and not just pumpkin spice?
I make other cookies that just have pumpkin spice in them. I wanted to try to add actual pumpkin into the cookies and see what would happen. That is how these pumpkin dark chocolate cookies were born. Every year for thanksgiving I make a chocolate pumpkin pie. I thought, why not take those flavors and put them into a cookie. I fell in love with the texture that the pumpkin gives to the cookies.
Not only does it add a slightly pumpkin flavor. Also, the warm spices with the dark chocolate, total home run. Yet, the pumpkin itself gives that perfect, soft, chewy and crispy texture to the cookies that is so perfect for a chocolate chip cookie. That is why these pumpkin dark chocolate chip cookies may just be my new favorite chocolate chip cookies.
Why Dark Chocolate?
You can really use whatever chocolate you prefer here. Really, I will not judge. I just really love the flavor of the dark chocolate with the warm pumpkin spice spices. The dark chocolate with the cinnamon, nutmeg, cloves and ginger is such an amazing combination. It creates this rich and deep flavor. I think it is because the dark chocolate is less sweet and more rich to begin with. It is indescribable how amazing the dark chocolate is with all of the warm pumpkin spices.
What do you need to make these cookies?
Really it is a lot of the normal cookies ingredients with the addition of the Fall spices and pumpkin of course.
Butter- We are going to melt this, you can even brown it slightly if you’d like for a deeper more rich flavor
Granulated Sugar- We will use a mix of both sugars in here. Adding both with add texture and sweetness
Light Brown Sugar-Make sure you pack your cups when measuring the light brown sugar
Flour- AP flour here, nothing special. This will add the strength to the cookie dough
Pumpkin puree- After all, they are pumpkin cookies. Make sure it is puree and not pie filling. I love the Libby’s brand(not sponsored) but you can use what you like.
Egg White- We are using just the white here as a binder, but not adding too much extra moisture since we have the puree. This will help keep the cookies chewy and not cakey
Spices- I like to add cinnamon and pumpkin pie spice here. I know that the pumpkin pie spice has cinnamon, but it is a great punch to add the extra
Dark Chocolate Chunks- You can use chips, chunks, chopped chocolate. Honestly, anything you have or prefer is fine. I really love the dark chocolate for these cookies, but if you are not a fan you can use regular semi-sweet chocolate chips too
Chef’s Tips
As in most chocolate chip cookies, the biggest advice I can give is to not over mix your batter. You can mix more on the wet, but once you add in the dry, just fold everything together. That way you will get the final product you are looking for. It is hard to not make a cake-like cookie, especially when you add pumpkin into your cookies. So, this is why we are adding the melted butter and the egg white.
You can also slightly under bake the cookies to keep that chewy, crispy texture. These pumpkin dark chocolate chip cookies will come out perfectly every time with these little tips.
What equipment is needed to make these cookies
You don’t need anything too fancy here. The usually cookie making items are fine. You do not even need a stand mixer or hand mixer since we are using melted butter. You can whisk and fold in all of your ingredients. If you want to make your cookies all the same size, get yourself a scoop. If you love making cookies, it is a good tool to have on hand. I like the 2 oz size, but if you like larger cookies, go for the 4 oz size.
If you love these cookies you will also love these recipes
Pumpkin Spice Oatmeal Chocolate Chip cookies
White Chocolate Pumpkin Snickerdoodle Blondies
Pumpkin Dark Chocolate Chip Cookies
Ingredients
- 1/2 cup butter melted, lightly browned and slightly cooled
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg white room temperature
- 1 teaspoon vanilla extract
- 1/4 cup pumpkin puree
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 1/2 cups dark chocolate chunks or chips
Instructions
- Preheat oven to 350˚ F. Line two baking sheets with parchment paper. Set aside.
- In a medium saucepan over medium-high heat, melt the butter and let it slightly brown.Remove from the heat and carefully pour the butter into a large heat-safe bowl. Use a spatula to scrape down the bottom of the pan to get all the brown butter bits. Set the butter aside to cool for about 30 minutes.
- Meanwhile, in a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and pumpkin spice and set aside.
- To the butter, add both sugars, egg white, vanilla and pumpkin puree. Whisk until smooth.
- Add the dry ingredients to the wet and mix until just combined. Do not over mix.
- Fold in the dark chocolate chunks or chips.
- Scoop the dough into 2 ounce portions and place 2 inches apart on the prepared cookie sheets.
- Bake for 8 to 10 minutes or until the edges are set and golden brown but the center is still slightly under baked. Remove the cookie sheet from the oven and let cool for 10 minutes before transferring to a wire rack to cool completely. ENJOY!
