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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cream softened butter with dark brown sugar, brown sugar, and sugar until light and fluffy.
Add eggs and vanilla extract, mixing well until fully incorporated.
Mix in pumpkin puree until smooth.
Add plain flour, nutmeg, and cinnamon, and combine until just mixed.
Fold in dark chocolate and milk chocolate until evenly distributed.
Scoop onto a lined tray and bake at 180 degrees Celsius for 15 minutes until edges are lightly golden.
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The texture of this cookie is more like cake - it should be soft and gooey.
Can I use only one type of chocolate?
Yes, you can use either all dark chocolate or all milk chocolate based on your preference.
How do I store these cookies?
Store them in an airtight container at room temperature for up to 5 days.
Can I freeze the cookie dough?
Yes, you can freeze the dough for up to 3 months. Thaw before baking.
What can I use instead of pumpkin puree?
You can substitute with sweet potato puree or butternut squash puree.
How do I know when the cookies are done?
The cookies are done when the edges are lightly golden and the center is set.
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