Description
Pumpkin and chocolate espresso dough swirled together to make a cookie tastes just like the cookie version of your favorite fall drink.
Ingredients
Units
Scale
Pumpkin Dough
- 1 1/2 cups flour
- 3/4 cup sugar
- 1/4 cup brown sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 stick cold butter, cubed
- 1 egg
- 1 tsp vanilla
- 1 tsp pumpkin pie spice
- 6 tbsp pumpkin puree
Chocolate Dough
- 1 1/2 cups flour
- 3/4 cup sugar
- 1/4 cup brown sugar
- 2 tbsp espresso powder
- 1/2 cup cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 stick cold butter, cubed
- 1 egg
- 1 tsp vanilla
Instructions
- Make pumpkin and chocolate espresso dough in separate bowls.
- Pumpkin Dough:
- In a medium bowl, gently whisk together your flour, salt, baking powder and pumpkin pie spice.
- In a separate bowl using and electric handheld mixer or the bowl of your stand mixer, add chilled butter and cream on medium until it forms a whipped texture.
- Add in sugars and mix on medium speed until creamed together and fluffy. Make sure all butter is evenly blended into the sugars.
- Mix in egg, vanilla and pumpkin puree until just combined. (Make sure to get as much moisture out of the pumpkin that you can. To do this, place pumpkin puree on a paper towel lined plate and blot out as much moisture as possible.)
- Pour in your flour mixture in 1/3 portions, waiting to make sure the flour mixture is incorporated completely before adding more.
- Chocolate Espresso Dough:
- You’re repeating the following steps just with a couple ingredient swaps. In a medium bowl, gently whisk together your flour, salt, baking powder, espresso powder and cocoa powder.
- In a separate bowl using and electric handheld mixer or the bowl of your stand mixer, add chilled butter and cream on medium until it forms a whipped texture.
- Add in sugars and mix on medium speed until creamed together and fluffy. Make sure all butter is evenly blended into the sugars.
- Mix in egg, vanilla and mix until combined
- Pour in your flour mixture in portions, waiting to make sure the flour mixture is incorporated completely before adding more.
- Pumpkin Dough:
- Scoop a couple tablespoons of pumpkin dough and a couple tablespoons of chocolate dough. Mold together and roll into a dough ball and place on a parchment lined rimmed cookie sheet.
- Once you’ve made all the dough balls, freeze for at least 10 minutes.
- While the cookies are chilling, preheat your oven to 350°F. After your cookies are chilled, place 5-6 on a parchment lined baking sheet. Bake for 15-18 minutes.
- Remove from the oven and let cool for 10 minutes & enjoy!