A Market for Everyone owned by our Community
OUR DOYLESTOWN STORE
29 W State St., Doylestown PA
Phone: 215-348-4548 | Map
MON-FRI: 10:00am - 7:00pm
NEW! SAT: 9:00am - 6:00pm
SUN: 10:00am - 6:00pm
OUR DOYLESTOWN STORE
29 W State St., Doylestown PA
Phone: 215-348-4548 | Map
MON-FRI: 10:00am - 7:00pm
NEW! SAT: 9:00am - 6:00pm
SUN: 10:00am - 6:00pm
A Market for Everyone owned by our Community
29 W State Street, Doylestown PA | Map
Phone: 215-348-4548 | Parking Info
MON-FRI: 10:00am - 7:00pm | NEW! SAT: 9:00am - 6:00pm | SUN: 10:00am - 6:00pm
Winter Saturday Hours: 9:00 - 6:00

Double Chocolate Pumpkin Cookies


By Rebecca Moranopumpkin_cookie_(2).jpg (adapted from Mel's Kitchen Cafe)

Makes roughly 2 dozen cookies:

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/16 teaspoon ground cloves
  • 4 ounces semisweet chocolate (I just used chocolate chips)
  • 1/2 cup (1 stick) butter (or butter substitute), cut into large pieces
  • 1 1/2 cups sugar
  • 1/2 cup pumpkin puree
  • 2 teaspoons vanilla
  • 1 cup semisweet chocolate chips

First preheat your oven to 325 degrees.  Then in a small bowl, whisk together flour, cocoa powder, baking soda, salt, cinnamon, nutmeg and cloves and set it aside.  In a small saucepan (or in a microwavable bowl) over low heat, melt the chocolate and butter together until smooth. Don't let it burn and set aside to cool for a couple of minutes.  While the chocolate cools, use the attachment paddle on a stand mixer to beat together the sugar, pumpkin and vanilla. Add the chocolate mixture and mix until combined. Add the dry ingredients and chips and beat until evenly mixed. Line a baking sheet with parchment or a silicone liner (I use this one), and scoop golf ball-sized balls onto the cookie sheet, leaving about 2 inches of space between each one (they spread a lot).

Bake for 12-14 minutes, until the edges look dry and the tops are cracked. Let them cool for 10-15 minutes on the cookie sheet before transferring them to a rack to cool completely!  Enjoy!


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