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Soft Pumpkin Double Chocolate Chip Cookies

Soft, chewy and double chocolaty cookies with delicious flavor of pumpkin and warm spices!! These cookies are a cross between gooey loaded chocolate chip cookie and chewy chocolate brownie! Sounds tempting! Isn't It? 

Bonus!! To keep'em scrumptious yet healthy, I baked these cookies with raw date sugar and extra dark chocolate chips! How good does that sound?! 

Oh, and these will stay good for 3-4 days (if you can manage to save some that long!!) Just don't forget to serve a glass of milk to dunk these delights!!! 

You guessed it!! This is one of the recipe I was talking about this Monday. I'm not cooking with eggs these days . So made this batch of cookies few weeks ago.

Soft and Chewy Pumpkin Cookies | Time to enjoy Fall Favorite Pumpkin Season | chefdehome.com

Growing up, we had access to very less baked goods. Just breads, dinner rolls, few cakes, and biscuits aka sugar cookies. So, my understanding of cookies and cakes grew in past few years with enjoying and tasting cookie culture of this country. This cookie is special close to my heart because this was the first cookie that enjoyed a LOT in first month of my arrival in US.  I was living in Seattle at that time and Soft Pumpkin Chocolate Chip cookies were sold in Fred Meyers. Gosh! I loved them! Those cookies used to be my every day breakfast.... sometimes lunch too :) I never knew what magic pumpkin and pumpkin spices can add to these little sweet treats! seriously..... addictive!

When I moved to California, I always missed those pumpkin cookies. I have tasted a lot from local stores here.... but that flavor has been missing! One of our recent visit to Seattle, I searched for Pumpkin Cookies in nooks and crannies in Fred Meyer with no success!! Probably, I was searching for a fall favorite in early summer season!! :)

Last month, I devoted few tests to come-up with a perfect recipe. I must say, after few trial and errors, I finally have that soft chewy chocolate cookie with to-die-for flavor of pumpkin and pumpkin spice! This recipe, my friends, is sure a keeper!!

Glass of Milk and Soft Double Chocolate Pumpkin Cookies | chefdehome.com

Few things I have changed to make these cookie suit my current lifestyle. I kept them healthy and less-sweet with raw date sugar, dark chocolate chips, and also used very less butter. Cookies are not overly sweet. Most sweetness is courtesy of choco chips here and there!  

I also added two kinds of chocolate chips instead of one. This is totally optional. To keep them even more low sugar and healthier, feel fee to use all dark chocolate chips!

PS: If you can't find date sugar, I recommend using sugar in raw. 

 Just 30 minutes for Better than store bought Soft Double Chocolate Pumpkin Cookies made with raw date sugar | chefdehome.com

No matter if you add double chocolate chips or just one kind, don't forget to add the mentioned spices and pumpkin puree!! Also, be careful not to over-bake these cookies or you will end up with very dry cookies!! Follow the bake instructions carefully and I promise you will love these fall-favorite pumpkin bites as much as I do! 

Extra Soft Texture of Soft Chocolate Chip Pumpkin Cookies | chefdehome.com

To make these cookies extra soft, I added one extra egg white in the dough. This helps give cookies some stable body and soft texture like a chewy soft cake. 

Oh, and if you like gooey chocolate chips, microwave the cookies for a few seconds before serving! For the record, these taste delightful with glass of milk! and comfort?? almost impossible to beat!

Just 30 minutes for Better than store bought Soft and chewy Double Chocolate Pumpkin Cookies | chefdehome.com

Wish you a great day ahead!! -Savita

Chocolate, chocolate and some more chocolate!!

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Soft Pumpkin Double Chocolate Chip Cookies

Soft Pumpkin Double Chocolate Chip Cookies
Total Time Prep Time Cook Time Difficulty Easy Yields 12 Large Cookies Serves 12 Notes You can make, 12 big-chunk or 24 small cookies.
Smart Swap Replace two kind of chips with all dark-chocolate chips.

Ingredients

    Pumpkin Double Chocolate Chip Cookies
  • 1/2 Cup Pumpkin  (puree)
  • 1 Cup Chocolate Chips  (1/2 cup Dark Chocolate and 1/2 cup white milk chocolate chips)
  • 5 tbsp Unsalted Butter  
  • 1 Cup Date Sugar in Raw  (or cane sugar in raw)
  • 1/2 tsp Vanilla Extract  
  • 2 Egg(s)  (1 whole and 1 egg white)
  • 1.5 Cup All-Purpose Flour  
  • 1 tsp Baking Soda  
  • 1/4 tsp Salt  
  • 1/2 tsp Cinnamon  (ground)
  • 1/8 tsp Nutmeg  (grated)
  • 1/4 tsp Ginger  (dry ginger powder)
  • 1/4 tsp Cloves  (powder)

Directions

Hide Step Photos
  • 1. Preheat oven at 350 degrees Fahrenheit. In a bowl, mix in flour with all spices - cinnamon, ginger, nutmeg, cloves, with baking soda and salt. Set aside. Also, line two sheet pans with parchment paper and a set aside. Collect all rest ingredients at one place.
  • Step for Recipe - Soft Pumpkin Double Chocolate Chip Cookies
    2. Using a stand mixer or hand mixer, beat the room temperature butter until smooth. Beat in date sugar, a little at a time, until the mixture is light and fluffy.
    Additional Notes
    If not using date sugar, use half white and half light brown sugars.
  • Step for Recipe - Soft Pumpkin Double Chocolate Chip Cookies
    3. Add one whole egg and beat to incorporate into batter. Then add one egg white and beat until creamy and fully mixed in. Now, add pumpkin puree.
    Step for Recipe - Soft Pumpkin Double Chocolate Chip Cookies
    4. Continue beating until batter is smooth.
  • Step for Recipe - Soft Pumpkin Double Chocolate Chip Cookies
    5. Add flour and spice mixture to batter 1/3 at a time and beat at low speed after every addition. Don't over beat the mixture. Now, add white and dark chocolate chips and fold with spatula just until distributed.
    Step for Recipe - Soft Pumpkin Double Chocolate Chip Cookies
    6. Scoop the cookie dough on baking sheet pan spacing 1-2 inch apart. I have made 12 large thick cookies. You can also make 24 small cookies.
    Additional Notes
    This cookie batter does not expand a lot due to use of less butter. Rather it rise to make soft cookies. So just space apart cookies only 1-2 inch.
  • Step for Recipe - Soft Pumpkin Double Chocolate Chip Cookies
    7. Bake at 350 F preheated oven for 20 minutes. Rotate pan half-way and continue baking. Once baked, transfer cookies to cookie rack to cool completely.
    Additional Notes
    Serve warm or microwave for few seconds before serving for extra-gooey melted chocolate chips.
Savita's Notes:

Be careful not to overbake these cookies so that they'll have a chewy texture.

Adapted from Food Network

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9 reviews(s)

  1. I've never tried date sugar and I love the healthy option. I also LOVE LOVE LOVE pumpkin and this dark chocolate combo sounds awesome!
    Thanks, Rachelle for kind words. I agree, chocolate and pumpkin go great together!
  2. These cookies look amazing! I love soft cookies and love how you lightened these up a bit!
  3. These look gorgeous! Thick and delicious! Need to try them!
    Thanks, Mira for such sweet words. I hope you like these cookies if get chance to try.
  4. well you need to come to Seattle again to eat those cookies, I insist you do! ;) Love how thick and soft these look , yum!
    :) thanks, Manali! If you insist so much, I think I have too!! Time to meet you, for sure!! :)
  5. These look so soft, chewy and delicious. I can tell you, they wouldn't last 4 days in our house as they would be eaten in minutes haha. Love these!
    Thanks, Dannii!! For the record, these cookies never cross two days mark in my home too :)