Chocolate Pumpkin Brownie Cookies

Most of the snow has melted, leaving behind only strips of ice on the pavement. It’s amazing how quickly the snow disappeared. But then again, the past few days have been a relative heat wave, featuring sunny skies and temperatures of 30 F. Compared to -16 F, the weather is definitely warm.

With the first full week of the semester only hours away, and after a rather productive Sunday afternoon, I felt the urge to cook and bake. I have a curry slowly simmering in the crockpot, and two containers full of fudgy cookies. The cookies have made it to the blog, and, if all goes well, mouth-watering curry (ka’ree) pictures will hopefully also find their way here.

The desire to bake these cookies came from a craving for chocolate that a simple chocolate bar would not quench. Once upon a time, I made pumpkin Nutella cookies. They were rich cookies, making them quite the crowd pleaser. I wanted to recreate those cookies, but I didn’t have Nutella. I decided to replace the famous chocolate hazelnut spread with melted chocolate. And voilĂ  these Chocolate Pumpkin Brownie Cookies were born. These cookies are incredibly rich and fudgy. Chocolate fans will definitely love them. The pumpkin spices are subtle and not too overwhelming, but, feel free to increase or decrease the spices based on your personal preferences.

Pictures and Recipe Updated on November 15, 2019

Servings 24 cookies

Ingredients

  • 2 eggs
  • 1 cup pumpkin puree unsweetened
  • 1 tsp vanilla
  • 1 stick butter softened
  • 1 1/4 cups flour
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp ginger, nutmeg, cloves blend
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 1 cup dark or bittersweet chocolate melted
  • 1 cup chocolate chips

Instructions

  1. Preheat the oven to 350 F degrees

  2. Melt 1 cup dark or bittersweet chocolate for the cookie batter. For the double boiler method, fill the bottom of a small pot with water. Bring to a boil. After the water has boiled, reduce heat to low so that the water is still warm, but no longer boiling. (If the water is boiling, the heat will burn the chocolate). Place a small heatproof bowl on top of the pot. Add the chocolate. Let the chocolate sit until it begins to soften and melt. Stir the chocolate until it is smooth. Remove the bowl from the heat and set aside.

  3. In a small bowl, mix the flour, cocoa powder, spices, baking powder, and salt.

  4. In a large mixing bowl, cream the softened butter with the brown and granulated sugars. Add the eggs, one at a time, stirring after each addition. Add vanilla. Mix. Add the cup of pumpkin puree. Add the melted chocolate. Mix.

  5. Add the dry ingredients. Add the chocolate chips. Fold the dough until everything is well incorporated.

  6. Bake the cookies for 8 to 10 minutes. The cookies should still have a slight shine / gooey texture in the center, when you pull them out of the oven. Slightly undercooked is better than overcooked for this cookie.

 

 

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