Chewy Pumpkin Dark Chocolate Chip Brownies
It’s finally fall! Which means… ALL THE FALL FLAVORS! This year, I’m kicking it off with one of my favorite flavors: pumpkin.
I’m a year-round pumpkin kind of person, but coming out of summer, I usually limit my indulgence in this special flavor until the first official day of fall (not post-Labor Day). So I was excited to break out some canned pumpkin (of which I’m thankfully stocked up on) and go to town on these cookies!
These cookies are delightfully soft and chewy and full of pumpkin flavor. With a warm blend of spices, they’re a perfect treat for these cooler days.
Up until this year, I purchased my pumpkin spice pre-mixed from the store. But with the recent discovery of Burlap & Barrel spices, I decided to mix my own blend using some of their amazing offerings. Let me tell you, their Royal Cinnamon blew me away – and as a crucial ingredient in pumpkin pie spice, they take these cookies to a new level! I also utilized their Ground Allspice in this mix. I included my spice ratio below, but feel free to use store-bought pumpkin pie spice.
Chewy Pumpkin Dark Chocolate Chip Cookies
Yields 24-30 cookies
Ingredients
2 ½ cups (315 g) flour
1 tsp baking soda
1 ½ tsp pumpkin spice*
1 tsp cinnamon
½ tsp salt
15 tbsp butter, room temperature
1 cup + 2 tbsp (235 g) dark brown sugar
½ cup (100 g) sugar
2 tsp vanilla
½ cup (122g) pumpkin puree
10 oz (283 g) dark chocolate chip cookies
*Pumpkin pie spice blend:
3 tbsp Burlap & Barrel Royal Cinnamon
2 tsp nutmeg
2 tsp ginger
1 tsp Burlap & Barrel Ground Allspice
1 tsp cloves
Instructions
Preheat oven to 350°F. Line 2-3 cookie sheets with parchment paper and set aside.
In a small bowl, whisk together flour, baking soda, spices and salt. Set aside.
In a medium bowl, beat together butter and sugars until light and fluffy. Add vanilla and mix until incorporated.
Add pumpkin puree and mix until well incorporated.
Gently fold in the dry ingredients and mix until just combined. Stir in the dark chocolate chips.
Using a large cookie scoop, scoop batter onto prepared cookie sheets. Bake for 10-12 minutes, until the edges are set and the centers are slightly undone. Allow to cool 5 minutes on the cookie sheet before transferring to a wire rack to cool.