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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.