Asher’s Double Chocolate Pumpkin Cookies

When your son’s  math homework turns into the best cookie recipe- you know it’s going to be a keeper. These Double Chocolate Chip Cookies were actually Asher’s creation for a math extra credit project.  They were learning to divide and multiply fractions. He dreamed up this flavor combination all on his own and I helped him with the ratios for the flavors. I’ll be honest, I didn’t expect the pumpkin + chocolate combination to be this good, but they turned out rich, soft, and perfectly gooey.

Quick Ingredient Snapshot

• all-purpose einkorn flour
• Dutch processed cocoa powder
• baking soda
• pink Himalayan salt
• pumpkin pie spice
• organic butter
• organic brown sugar
• organic cane sugar
• organic pumpkin puree
• organic vanilla extract
• egg
• chocolate chips

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Asher's Double Chocolate Pumpkin Cookies

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Course: Dessert, Snack

Cuisine: American

Keyword: best cookie recipe, best cookies, chocolate chip, chocolate chip cookies, chocolate cookies, einkorn chocolate chip cookies, pumpkin cookies

Servings: 24 cookies

Equipment

• 2 baking sheets
• 2 bowls
• 1 mixer or beater

Ingredients

• 2 ¾ cup all-purpose einkorn flour
• ¼ cup Dutch processed cocoa
• 1 tsp baking soda
• 1 tsp pink Himalayan salt
• 1 tsp pumpkin pie spice
• 1 cup organic butter
• ¾ cup organic brown sugar
• ¾ cup organic cane sugar
• ½ cup organic pumpkin puree liquid blotted out
• 2 tsp organic vanilla extract
• 2 large egg (room temperature)
• 1 cup chocolate chips (real good or nestle simple)

Get Recipe Ingredients

Instructions

• Preheat your oven to 350°F (175°C). Line 2 cookie sheets with parchment paper.
• In a small bowl, whisk together the dry ingredients of 2 ¾ cup all-purpose einkorn flour,1 tsp baking soda, 1 tsp pink Himalayan salt, 1 tsp pumpkin pie spice and ¼ cup Dutch processed cocoa.
• In a separate large bowl combine your wet ingredients- cream together the 1 cup organic butter melted,¾ cup organic brown sugar, ¾ cup organic cane sugar,½ cup organic pumpkin puree and 2 tsp organic vanilla extract. Mix until light and fluffy.
• Beat in the 2 large egg until well combined.
• Gradually add the dry ingredients to the wet mixture, stirring until just combined.
• Fold in the 1 cup chocolate chips until evenly distributed throughout the dough.
• Using a 2 tbsp cookie scoop, scoop the dough onto the prepared baking sheet lined with parchment paper, spacing them at least 2 inches apart.
• Refrigerate for 15 minutes
• Bake for around 10 minutes, or until the edges are golden brown.
• Remove from the oven and transfer them to a wire rack to cool completely.

Notes

• You can store these in an airtight container on the counter or  in a freezer bag and freeze until you are ready to eat.  To thaw out simply set out on the counter.
• You can swap regular flour for all purpose flour for every 1 cup or einkorn flour use ¾ cup all purpose flour. 

Storage and Freezer Tips

Store in an airtight container on the counter for up to 4 days.

Freezer: Place on a parchment lined baking sheet and freeze for 2 hours.  Transfer to a freezer safe Ziploc or container and store up to 2 months.

Thaw at room temperature for 15-20 minutes.

Substitutions and Variations

Flour: Swap einkorn flour for all-purpose flour. Use 3/4 cup regular flour for every 1 cup of einkorn flour.

Add in Pecans or walnuts for extra crunch

Use white chocolate chips instead of regular for extra sweetness.

Did you make this recipe?  Tag @healthierhomemade.co to share!