Description
These marbled cookies combine silky pumpkin-spiced dough and deep chocolate batter, flecked with melty semisweet chips. Crisp edges give way to soft centers that melt in your mouth with autumn warmth.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter softened
- 1/2 cup vegetable shortening softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree
- 3 tablespoons unsweetened cocoa powder
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a large bowl cream butter, shortening, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg, vanilla extract, and pumpkin puree until smooth.
- Divide the dough evenly into two bowls.
- Stir cocoa powder into one portion until fully combined.
- Fold chocolate chips into each dough portion.
- Drop tablespoonfuls of each batter alternately onto the prepared baking sheets.
- Use a toothpick or skewer to gently swirl the batters to create a marbled effect.
- Bake for 10 to 12 minutes until edges are set and centers are slightly soft.
- Cool cookies on the baking sheets for 5 minutes then transfer to wire racks to cool completely.
Notes
- Chill dough for 30 minutes before baking to minimize spreading.
- Store cookies in an airtight container at room temperature for up to five days.
- For extra fall warmth add a pinch of nutmeg or pumpkin pie spice to the dough.
- Use dark chocolate or white chocolate chips for a flavor variation.