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Harvest Marble Chocolate Chip Cookies

Harvest marble chocolate chip cookies combine pumpkin-spiced dough with cocoa dough and semisweet chocolate chips in a two-tone cookie. Chilling the dough helps keep the marbled portions distinct while the centers bake up slightly soft.
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Prep Time 20 minutes
Cook Time 14 minutes
Chilling and cooling 50 minutes
Total Time 1 hour 24 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 1 egg large
  • 0.33 cup pumpkin puree canned, not pumpkin pie filling
  • 1 tsp vanilla extract
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 2 tbsp unsweetened cocoa powder
  • 1 cup semisweet chocolate chips

Equipment

  • 2 18x13-inch baking sheets
  • 1 mixer

Method
 

  1. Heat the oven to 350°F and line two 18x13-inch baking sheets with parchment paper.
  2. In a large bowl, beat the butter, brown sugar, and granulated sugar with a mixer on medium speed for 2–3 minutes, until creamy.
  3. Beat in the egg, pumpkin puree, and vanilla until smooth.
  4. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  5. Add the flour mixture to the butter mixture in two additions, mixing on low just until combined.
  6. Transfer half the dough to the medium bowl.
  7. Stir the cocoa powder into the dough left in the large bowl.
  8. Fold 1/2 cup chocolate chips into each portion.
  9. Cover both bowls and refrigerate the dough for 45 minutes.
  10. Pinch off about 1 tablespoon of each dough, gently press the pieces together, and roll into a ball.
  11. Make 24 cookies, arranging 12 on each baking sheet about 2 inches apart, and flatten them slightly.
  12. Bake on the upper and lower racks for 12–14 minutes, switching the sheets between racks and rotating them front to back halfway through, until the edges are set and the centers still look slightly soft.
  13. Cool the cookies on the sheets for 5 minutes.
  14. Transfer the cookies to a wire rack.

Notes

For distinct marbling, gently press the dough pieces together without blending them. Store cooled cookies in an airtight container at room temperature for up to 4 days; freeze for up to 2 months. Dairy-free butter and chocolate chips can be used as a dairy-free swap.