Double Chocolate Pumpkin Caramel Swirl Cookies

Double Chocolate Pumpkin Caramel Swirl Cookies requires around 45 minutes from start to finish. This recipe serves 24 and costs 13 cents per serving. One serving contains 81 calories, 1g of protein, and 3g of fat. This recipe is liked by 1593 foodies and cooks. If you have cocoa powder, granulated sugar, baking powder, and a few other ingredients on hand, you can make it. It is brought to you by Laurens Latest. Taking all factors into account, this recipe earns a spoonacular score of 9%, which is very bad (but still fixable). Try Double Chocolate Peppermint Chip Swirl Cookies #fbcookieswap, Double Chocolate Chip Cookies with Caramel, and Salted Caramel-stuffed Double Chocolate Cookies for similar recipes.

Servings: 24

 

Ingredients:

Equipment:

Cooking instruction summary:

For the Pumpkin Caramel Cookie Dough:Mix butter and sugars together to incorporate. Stir in egg and vanilla; mix until light and fluffy. Stir in pumpkin puree, than dry ingredients and spices until just incorporated. Scrape sides of bowl and stir again briefly. Stir in caramel filled chocolate chips by hand with spatula. Refrigerate dough.For the Double Chocolate Cookie Dough-Mix butter and sugars together to incorporate. Stir in egg and vanilla; mix until light and fluffy. Stir in milk, than dry ingredients until just incorporated. Scrape sides of bowl and stir again briefly. Stir in caramel filled chocolate chips by hand with spatula. Remove pumpkin cookie dough from refrigerator.Line baking sheet with parchment paper or silicone baking mat. Using a 2 teaspoon sized cookie scoop, scoop 12 level balls of pumpkin cookie dough out onto prepared baking sheet. Using the same sized cookie scoop, do the same with the double chocolate cookie dough. Refrigerate 10-20 minutes until pumpkin cookie dough doesn't stick to your hands when touched.Preheat oven to 350 degrees.Once doughs have chilled together, push together gently to form a round cookie dough ball. Bake 8-10 minutes or until flattened and baked. Middle might seem slightly underdone in the middle, but will finish cooking on the sheet. Once removed from oven, cool 3 minutes on hot pan before removing. Serve warm.Cookies will keep in airtight container for up to 3 days.

 

Step by step:

For the Pumpkin Caramel Cookie Dough

1. Mix butter and sugars together to incorporate. Stir in egg and vanilla; mix until light and fluffy. Stir in pumpkin puree, than dry ingredients and spices until just incorporated. Scrape sides of bowl and stir again briefly. Stir in caramel filled chocolate chips by hand with spatula. Refrigerate dough.For the Double Chocolate Cookie Dough-

2. Mix butter and sugars together to incorporate. Stir in egg and vanilla; mix until light and fluffy. Stir in milk, than dry ingredients until just incorporated. Scrape sides of bowl and stir again briefly. Stir in caramel filled chocolate chips by hand with spatula.

3. Remove pumpkin cookie dough from refrigerator.Line baking sheet with parchment paper or silicone baking mat. Using a 2 teaspoon sized cookie scoop, scoop 12 level balls of pumpkin cookie dough out onto prepared baking sheet. Using the same sized cookie scoop, do the same with the double chocolate cookie dough. Refrigerate 10-20 minutes until pumpkin cookie dough doesn't stick to your hands when touched.Preheat oven to 350 degrees.Once doughs have chilled together, push together gently to form a round cookie dough ball.

4. Bake 8-10 minutes or until flattened and baked. Middle might seem slightly underdone in the middle, but will finish cooking on the sheet. Once removed from oven, cool 3 minutes on hot pan before removing.

5. Serve warm.Cookies will keep in airtight container for up to 3 days.

Nutrition Information:

covered percent of daily need