Ingredients
Scale
- For the Cookies:
- 1 cup pumpkin puree
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
Instructions
- 1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- 2. In a large bowl, whisk together pumpkin puree, melted butter, brown sugar, granulated sugar, egg, and vanilla.
- 3. In another bowl, sift flour, cocoa powder, baking soda, and salt.
- 4. Gradually add dry ingredients to wet ingredients, mixing until combined.
- 5. Fold in semi-sweet and white chocolate chips.
- 6. Drop spoonfuls of dough onto prepared baking sheets.
- 7. Bake for 10-12 minutes until edges are set.
- 8. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container for up to 5 days. These cookies freeze well.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 150 kcal
- Sugar: 15g
- Fat: 7g
- Carbohydrates: 22g
- Protein: 2g