Double Chocolate Pumpkin Cookies

DSC_0448Happy Halloween!!

Soon we’re heading out to trick or treat in the neighborhood with my cousins and their three year old pirate.  William is going to be snug in the stroller in his koala bear costume.  In addition to it being my first Halloween as a mom, this is also the first year I’ve lived somewhere that kids trick or treat!  I’m stocked with candy and ready for the cuteness and Frozen overload.

We haven’t carved our pumpkin yet but I did make these pumpkin cookies yesterday.  They’re not cakey but are soft and loaded with plenty of white chocolate and semi-sweet chips.

What to buy:

  • 1 cup unsalted butter, melted
  • 1/2 cup brown sugar
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup pumpkin puree
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup semi-sweet chocolate chips (I used the miniature kind)
  • 1/2 cup white chocolate chips

What to do:

  • whisk the melted butter, sugars, pumpkin and vanilla until smooth
  •  in another bowl, combine flour, salt, baking powder, baking soda, cinnamon and nutmeg
  • pour the wet ingredients into the dry and mix together to form a soft dough
  • fold in  semi-sweet chocolate and white chips
  • chill dough for 30 minutes or a few hours
  • preheat the oven to 350 degrees and line two baking sheets with parchment paper or spray
  • roll the dough into balls, about 2 tablespoons of dough for each
  • bake the cookies for 8-10 minutes, they’ll look a little under baked but you want this so they don’t get too dry and cakey
  • cool cookies for 10-15 minutes on cookie sheets before transferring to a wire rack
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