Chocolate Pumpkin Spice Cookies

Chocolate Pumpkin Spice Cookies - chocolate and pumpkin goes so well together in these rich, fudge-y cookies  http://www.insidebrucrewlife.com
Ok, you guys!  These Chocolate Pumpkin Spice Cookies turned out absolutely delish!  You need to try a batch just to see what I’m talking about!  Right now!  Like run to your kitchen and start baking…you can thank me later when you are dying over how rich and fudge-y these cookies are.

Now you can use any M&M on these cookies, but as soon as I saw there were Pumpkin Spice M&M’s this year, I headed right to my Target and bought a bag.  Ok, fine, I actually bought 2 bags :-)  You never know when pumpkin inspiration is going to hit.  
Chocolate Pumpkin Spice Cookies - chocolate and pumpkin goes so well together in these rich, fudge-y cookies  http://www.insidebrucrewlife.com

 The other night I was craving pumpkin cookies!  Surprise surprise!  Me craving pumpkin goodies in the fall :-)  I sure hope you guys love this orange stuff as much as me, or it’s going to be a long 2-3 months.  I promise it won’t be all pumpkin here all the time, but I have gone through a few cans already, just so you know!

At first I was going to make another version of these Chocolate Chip Pumpkin Cookies, but then my husband was digging in my baking cupboard for something sweet and I saw the cocoa powder and the bags of pumpkin M&M’s, and a new version started swirling in my head.  These are now my absolute favorite fall cookie!

Now let’s talk baking time before you get started.  I tested 3 different times to see which one gave the best cookie.  I started with 9 minutes, but those were way too puffy and dry for my taste.  So, I dropped the time to 7 minutes.  The biggest key to underdone cookies is to keep them on the hot baking sheet for 3-4 minutes after taking them out of the oven.  They will continue to bake on the sheet.   Then you can remove them to a wire rack to cool completely.  I was questioning my 7 minute time because they seemed a little too under done.  So, round three went in the oven for 8 minutes.

After the cookies had cooled completely and set up, I started taste testing…some one’s got to do it!  It’s the best part of my job description!  Any way, my favorite cookie was the 7 minute batch.  It was fudge-y and decadent and absolutely amazing!!  After it cooled completely the centers were not under done any more.  They are worth waiting for!

It was all I could do to not eat the entire 7 minute batch!

The cookies that were baked for 8 minutes were really good too.  They were still slightly fudge-y and delicious!  I would say if you have time to let the cookies sit for a while, go with the 7 minute time.  But if you need to eat them right out of the oven, 8 minutes will work for you.  Honestly just have fun with it and find what works best for you.  Maybe you like dry cookies and want to bake them longer…go for it!

I’ll just be sitting in the corner with my under done cookies because that’s how I roll!

Chocolate Pumpkin Spice Cookies - chocolate and pumpkin goes so well together in these rich, fudge-y cookies  http://www.insidebrucrewlife.com

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Chocolate Pumpkin Spice Cookies

Yield: 40 cookies

Chocolate Pumpkin Spice Cookies

Chocolate and pumpkin cookies with Pumpkin Spice M&M's on top are a rich decadent fall cookie.

Ingredients

1/2 cup brown sugar
1/2 cup oil
1 cup pumpkin puree
1 egg
1 Tablespoon vanilla extract
2 cups flour
1/2 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1 cup mini chocolate chips
1 bag Pumpkin Spice M&M's

Instructions

  1. In a mixing bowl cream the brown sugar and oil. Add the pumpkin, egg, and vanilla and cream again. Sift together the flour, cocoa powder, baking powder, baking soda, cinnamon, nutmeg, and salt. Slowly mix into the pumpkin mixture. Stir in the chocolate chips by hand.
  2. Drop by teaspoon onto a nonstick baking sheet. Press 5-6 M&M's onto the top of the dough close together. Bake at 350* for 7-8 minutes. Cool on the pan for 3-4 minutes before removing to a wire rack to cool completely. Makes about 40 cookies. Store in a sealed container on the counter for 4-5 days.

Notes

*I used 1/4 cup regular cocoa powder and 1/4 cup dark chocolate cocoa powder to get the dark color in the cookies.

*If you bake the cookies for 7 minutes, they will be slightly underdone until they cool completely. They end up being extremely rich and fudge-y after setting up.

*Use regular colored M&M's if you can't find the pumpkin spice candies.

http://insidebrucrewlife.com/2013/09/chocolate-pumpkin-spice-cookies/

Other great ways to use up that extra pumpkin puree:

Pumpkin Cappuccino Chip Muffins 1-1

Pumpkin Cappuccino Chip Muffins

Pumpkin Chocolate Chip Bread 6

Pumpkin Chocolate Chip Bread

Chocolate Covered Pumpkin Twinkies 12

Chocolate Covered Pumpkin Twinkies

Comments

  1. says

    Josh ran into Target on Saturday to grab more formula for the little Mr. and I texted him and told him he needed to grab a bag of the pumpkin spice and the white chocolate candy corn m&m’s! He couldn’t find them anywhere, and finally he asked someone and they were only in one checkout aisle. Sadly, I threw the bags into my clear pumpkin candy jar that is on the kitchen counter, so I guess I have to go back to Target and grab another bag to make these :)
    Chels R. recently posted..Crockpot Minestrone SoupMy Profile

  2. Tina says

    My question is what is the texture for the brown sugar and oil being creamed? I’ve only creamed with butter or shotening never oil. Sorry for the stupid question, just wanna make sure I make these right cuz they look so yummy!

  3. Melissa says

    Just made these – however instead of chocolate chips or the M&Ms I stuck a Pumpkin Hershey’s Kiss in the middle (like you would on a peanut butter blossom) when the cookies came out of the oven! VERY GOOD!!

  4. tasha says

    Found via Pinterest and made these today. I found them to be a bit bland, with most of the flavor coming from the M&Ms. They are definitely not a sweet treat, with only half cup of sugar for 40 cookies. Also, I think the oil lends itself to the texture of a cake than a cookie. I don’t think I will make these again.

    • says

      I am sorry to hear you didn’t like these cookies. Everyone’s tastes are different though. With the chocolate chips and M&M’s I felt there was plenty of sweetness going on in them. I also could taste the pumpkin puree in the cookie. How long did you bake them? If you baked them longer than 8 minutes, they do become a cakier cookie. I found that the under baked cookies set up and were a fabulous fudge like cookie. Definitely not cakey at all.

  5. says

    Made these as an easy bbq dessert for friends that came over for Monday night football. Turned out great with the changes I made. I linked it back to you on my blog since it started off as your idea. I added just a tad different spices (allspice & cloves) to really bring home that “fall flavor”, traded some of the oil for homemade cinnamon applesauce with no sugar, & increased the brown sugar. It wasn’t sweet enough me when I was mixing it up – for two cups of flour which is similar to a lot of chocolate chip cookie recipes they call for 1 1/2 cups of sugar. So I thought increasing it to one cup was good and not overdoing it. Ended up using dark chocolate mms because we couldn’t find the pumpkin mms :(
    Stephanie @ Stephanies Az Kitchen recently posted..Chocolate Pumpkin Chocolate Chip CookiesMy Profile

    • says

      Thanks for sharing your fun healthy version! I love seeing what others do with my recipes. With all the chocolate chips and M&M’s in mine, I didn’t use as much sugar and they still were super sweet and decadent.

  6. Lauren B says

    I just made these cookies and fell in love. Two of my favorite flavors combined… how could these not be a home run?! I have celiac which means gluten is a BIG no no so I went ahead and made two batches, a regular for my family and a gluten free batch for myself. The gluten free cookies came out just as awesome! So for my fellow gluten free bakers out there, use a simple all purpose GF baking flour and boom! pure awesomeness. Thanks for this recipe!

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