 |  |  |
 spices, dark chocolate, espresso powder |  basic pumpkin dough |  scoop out Pumpkin Spice & Chocolate doughs |  Roll cookie balls in sugar |
 6 balls spaced alternately on cookie sheet |  flatten to about 2-1/2" across |  After baking |  slight sugar crunch outside |
BIG, THICK Pumpkin & Chocolate swirled cookies ~ made from scratch ~ with white & brown sugar. The cookie dough balls are rolled in sugar before baking, so they have a slightly sugar crunch outside, but soft inside. These aren't really as "cakey" as other pumpkin cookies.
Chocolate Pumpkin Swirl Sugar Cookies
8 TB (1 stick) unsalted butter, room temperature
1 cup packed dark brown sugar………..1/2 cup granulated sugar
1/2 cup pumpkin puree…………………2 eggs
2 tsp. vanilla extract……………………1/2 tsp. salt
2-1/4 cups + 1/4 cup all-purpose flour, divided
1 tsp. baking powder…………………....1 tsp. baking soda
2 tsp. cinnamon……………………….…1/2 tsp. grated nutmeg
1/2 tsp. cloves…………………………....1 tsp. instant coffee or espresso powder
1/4 cup DARK unsweetened cocoa powder
about 1/2 cup granulated sugar (for rolling balls in)
***
Preheat oven to 350. Line 2-3 cookie sheets with parchment paper.
Beat butter and sugars until fluffy and combined, about 2 minutes. Beat in pumpkin & vanilla; then the eggs (one at a time). Scrape down sides of bowl & paddle. Now beat in salt, baking powder & baking soda ~ then gradually beat in 2 cups flour (on low just until combined).
Take out half of the dough and put it into another bowl; set aside. Add the remaining 1/4 cup flour and spices to the dough that's still in your mixer bowl. Test it by touching your finger to it & if it's too sticky, beat in another 2-3 TB flour. Then scrape the spiced pumpkin dough out and put it into another bowl & set aside.
Put the reserved dough (that you took out at first) back into the mixer bowl ~ add the cocoa powder and instant coffee. Mix it in well. If it seems too sticky, then you can beat in another 2 TB flour or so. *** Push the chocolate dough to one side of the mixer bowl, and scrape the pumpkin dough into the mixer bowl next to it. (If you have more of one flavor than the other, don't worry about it) *** (NOTE: The reason I do the pumpkin dough first is that I don't have to wash off the paddle or bowl before doing the chocolate dough. If you do the chocolate first, then it will show up in the pumpkin dough.)
Use an ice cream scoop to run through both doughs ~ and form into balls in your hands ~ I put 6 balls on each cookie sheet ~ alternating distances (see photo above). ** TIP: (I do all of the balls on all sheets at the same time, so that I can adjust the sizes to even them out. *** If the dough sticks to your hands too much ~ dampen your hands with water) Then roll each ball in the ½ cup extra sugar. Flatten them down with your hands to about 2-1/2” across.
Bake cookies for 10-12 minutes. (They should be just starting to firm up.) Cool on sheet for 5 minutes, then transfer to rack or paper to cool completely. Makes about 1-1/2 dozen big thick cookies.
Chocolate Pumpkin Swirl Sugar Cookies
8 TB (1 stick) unsalted butter, room temperature
1 cup packed dark brown sugar………..1/2 cup granulated sugar
1/2 cup pumpkin puree…………………2 eggs
2 tsp. vanilla extract……………………1/2 tsp. salt
2-1/4 cups + 1/4 cup all-purpose flour, divided
1 tsp. baking powder…………………....1 tsp. baking soda
2 tsp. cinnamon……………………….…1/2 tsp. grated nutmeg
1/2 tsp. cloves…………………………....1 tsp. instant coffee or espresso powder
1/4 cup DARK unsweetened cocoa powder
about 1/2 cup granulated sugar (for rolling balls in)
***
Preheat oven to 350. Line 2-3 cookie sheets with parchment paper.
Beat butter and sugars until fluffy and combined, about 2 minutes. Beat in pumpkin & vanilla; then the eggs (one at a time). Scrape down sides of bowl & paddle. Now beat in salt, baking powder & baking soda ~ then gradually beat in 2 cups flour (on low just until combined).
Take out half of the dough and put it into another bowl; set aside. Add the remaining 1/4 cup flour and spices to the dough that's still in your mixer bowl. Test it by touching your finger to it & if it's too sticky, beat in another 2-3 TB flour. Then scrape the spiced pumpkin dough out and put it into another bowl & set aside.
Put the reserved dough (that you took out at first) back into the mixer bowl ~ add the cocoa powder and instant coffee. Mix it in well. If it seems too sticky, then you can beat in another 2 TB flour or so. *** Push the chocolate dough to one side of the mixer bowl, and scrape the pumpkin dough into the mixer bowl next to it. (If you have more of one flavor than the other, don't worry about it) *** (NOTE: The reason I do the pumpkin dough first is that I don't have to wash off the paddle or bowl before doing the chocolate dough. If you do the chocolate first, then it will show up in the pumpkin dough.)
Use an ice cream scoop to run through both doughs ~ and form into balls in your hands ~ I put 6 balls on each cookie sheet ~ alternating distances (see photo above). ** TIP: (I do all of the balls on all sheets at the same time, so that I can adjust the sizes to even them out. *** If the dough sticks to your hands too much ~ dampen your hands with water) Then roll each ball in the ½ cup extra sugar. Flatten them down with your hands to about 2-1/2” across.
Bake cookies for 10-12 minutes. (They should be just starting to firm up.) Cool on sheet for 5 minutes, then transfer to rack or paper to cool completely. Makes about 1-1/2 dozen big thick cookies.
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