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These Double Chocolate Pumpkin Swirl Cookies are full of caramel, chocolate, pumpkin, and spices. They’re downright delectable! Perfect for fall 🙂
Double Chocolate Pumpkin Swirl Cookies | Two Cookies in One
Today I’m sharing with you a fabulous swirl whirl of a cookie that will make you never want to diet again. Double Chocolate Pumpkin Swirl Cookies aka #fatpantsapprove. It’s the kind of recipe that people will ask you for again and again. Like, the ones that you bring to a party that gets finished first.
Chewy, sweet, spicy, super-cool-looking cookies that are downright delectable.
These are so simple to throw together and the combination of caramel, chocolate, pumpkin, and spices will make you keep shoveling these into your pie hole. Make them, like, now.
Let’s do this:
Main Ingredients Needed
Now because we are making two different kinds of cookie dough for this recipe you’re going to need a lot of the same ingredients, and some different. I broke it down for you below. First with a list that both doughs share then the extra ingredients for both the pumpkin and chocolate cookie doughs. Here’s what you’ll need for these Chocolate Pumpkin Swirl Cookies:
- Butter – provides flavor and moisture to keep these cookies soft.
- Sugar + Brown Sugar – to sweeten of course. You can use light or dark brown sugar.
- Eggs – for structure and texture.
- Vanilla – for flavor.
- Flour – to fill out the doughs.
- Baking Soda – for rise.
- Salt – to balance the flavors.
- Caramel Filled Chocolate Chips – both the chocolate and the pumpkin cookie doughs are filled with these caramel filled chocolate chips! I found them at Target but if you can’t, just replace with regular chocolate chips.
Pumpkin Cookie Dough
- Pumpkin Puree – this is canned! Don’t get this confused with pumpkin pie filling, they’re different.
- Baking Powder – because of the extra moisture from the pumpkin puree this dough needs a little more help with rising.
- Cinnamon + Pumpkin Pie Spice – these flavor the cookie dough even more and bring out that amazing pumpkin flavor.
Chocolate Cookie Dough
- Cocoa Powder – this is to make the dough chocolatey.
- Milk – because we are using powder to flavor, this dough needs a little extra moisture to keep the cookies soft.
How to Make Chocolate Pumpkin Swirl Cookies
For full details on how to make Chocolate Pumpkin Swirl Cookies, see the recipe card down below 🙂
Step 1: Make Pumpkin Cookie Dough
Mix butter and sugars together to incorporate. Stir in egg and vanilla; mix until light and fluffy. Stir in pumpkin puree, then dry ingredients and spices until just incorporated. Scrape sides of the bowl and stir again briefly. Stir in caramel-filled chocolate chips by hand with a spatula. Refrigerate dough.
Step 2: Make Chocolate Cookie Dough
Mix butter and sugars together to incorporate. Stir in egg and vanilla; mix until light and fluffy. Stir in milk, then dry ingredients until just incorporated. Scrape sides of the bowl and stir again briefly. Stir in caramel-filled chocolate chips by hand with a spatula.
Remove pumpkin cookie dough from the refrigerator.
Step 3: Scoop Cookie Dough Balls + Chill
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 a 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.
Step 4: Preheat Oven + Form Balls
Preheat oven to 350 degrees.
Once doughs have chilled together, push together gently to form a round cookie dough ball.
Step 5: Bake + Cool
Bake 8-10 minutes or until flattened and baked. The middle might seem slightly underdone but will finish cooking on the sheet. Once removed from the oven, cool 3 minutes on the hot pan before removing.
Storing Pumpkin Swirl Cookies
Any leftover Pumpkin Swirl Cookies will stay good in an airtight container for up to 3 days! If you find that your cookies are drying out, throw a piece of plain white bread into the container to regulate moisture.
Alternatively, you can freeze these cookies for up to three months. Enjoy these babies all Holiday season!
More Pumpkin/Fall Cookies to Try!
The hint of caramel pretty much takes these over the edge. These cookies are irresistible fresh out of the oven.
Pretty sure I ate six…..teen.
If you like chocolate and/or pumpkin and/or sugar and/or chewy cookies, then this is your ticket. Be sure to make these asap! You won’t be sorry!!
The printable recipe card is down below, enjoy!
Double Chocolate Pumpkin Swirl Cookies
Ingredients
Pumpkin Cookie Dough
- 1/4 cup butter softened
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar light or dark
- 1/2 large egg beaten – about 2 tablespoons
- 1/2 teaspoon vanilla
- 1/4 cup pumpkin puree
- 3/4 cup all purpose flour + 1 tablespoon
- 1/8 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/2 cup caramel filled chocolate chips or regular chocolate chips
Double Chocolate Cookie Dough
- 1/4 cup butter softened
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/2 large egg beaten, about 2 tablespoons
- 1/2 teaspoon vanilla
- 1/2 cup all purpose flour
- 1/4 cup unsweetened cocoa powder + 1 tablespoon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon milk
- 1/2 cup caramel filled chocolate chips or regular chocolate chips
Instructions
- For the Pumpkin Cookie Dough: Mix butter and sugars together to incorporate. Stir in egg and vanilla; mix until light and fluffy. Stir in pumpkin puree, then dry ingredients and spices until just incorporated. Scrape sides of the bowl and stir again briefly. Stir in caramel-filled chocolate chips by hand with a 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, then 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 the 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 a 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. The middle might seem slightly underdone but will finish cooking on the sheet. Once removed from the oven, cool 3 minutes on the hot pan before removing.
- Serve warm. Cookies will keep in an airtight container for up to 3 days.
Definitely making these again, I didn’t have brown sugar so I just substituted it with regular sugar, I also didn’t have those caramel filled chips and talking about, so instead I use milk chocolate chips. But they turned out delicious anyway, I also didn’t have milk, so I just used evaporated milk which has the same result. But other than that these cookies were delicious, sure some of them were different sizes but I don’t think that really matters. Probably cuz I didn’t have a cookie
scooper. 10 out of 10, definitely make again.
Yummy! A Perfect fall cookie! My son is two and he is constantly tickling people so I know what you mean. It’s the cutest thing ever!
I think I was a little off on my measuring because I ended up with 18 cookies instead of 24. I had to cook them for a little longer (11-13 minutes), but they turned out really well. They are soft and fluffy and deliciously chocolate-y!
I was very disappointed when I tried this recipe, my chocolate half of the cookie spread much more then the pumpkin side so I ended up with weird looking cookies. How did you get yours to be even on both sides after baking?
I tried this recipe on Tuesday, and I will never try it again. I refrigerated both doughs for several hours, and the pumpkin dough was still very difficult to work with. The chocolate dough wasn’t much better. They were hard to deal with all the way around. They tasted pretty good but are not worth the effort the way the recipe stands.
I need to find those chips pronto – your cookies look to die for
I just love it when little ones figure out they can tickle people; it’s so cute and even though it really doesn’t tickle, you just have to laugh… I’ve seen these stuffed chocolate chips at the store and wondered how they tasted. Looks like I need to actually purchase some next time!
Aren’t those caramel chips just amazing? I was eating them by the handfuls the other day! And these swirly cookies??? Oh, my word! I want like 26 to munch on all day!!! Yum!!!
BA-rilliant! Definitely adding to the must-try pile, and pinning 🙂
These are THE cookie to eat this Fall! So incredibly awesome!
these look phenomenal! love love love!
ps: the tickling thing is just too cute!!
Pumpkin, caramel AND chocolate in one cookie?! Sign me up! These look awesome.
This post made me giggle! And I love these two tone cookies. What a lovely presentation!
YUMMM these look amazing!
OH. MY. WORD. It’s like you’ve taken all of my favorite flavors and combined them into one cookie, you genius you! And I know what you mean about those cute moments with the little ones where you think you could have tons more because they’re so darn cute. Then I have to remind myself of what it’s like to have a newborn and all the sleepless nights and how they grow up to be toddlers who scream in the grocery store. 😉
OMG Olivia has been tickling for a while and I LOVE IT. Her newest thing is to hide but she is in plain sight.
These cookies are an awesome duo.
I really need to get my hands on a bag of those filled chocolate chips!
Oh my these look good! I have been tempted to buy those caramel chocolate chips and now I will definitely have to. And I’m so sorry you’re son already has the screaming “NO” down. My daughter is 15 months and I’m not looking forward to it.
Blake’s tickling really does sound so adorable! And hey, I’d freak out if someone took away my food too… can’t blame him;-) Love these cookies.
Can these be in my cookie jar now?? Please?!
That sounds so cute! I don’t think my one nephew has learned how to tickle yet but I bet I will love it when he does. With some hesitation though as I was tickled mercilessly as a child to the point where I couldn’t breathe sometimes. As for these cookies, I just picked up a bag of the peanut butter filled chips. Love how you used the caramel ones in these!