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Harvest Marble Chocolate Chip Cookies

Harvest marble chocolate chip cookies swirl pumpkin-spiced dough with cocoa dough for a soft, marbled cookie with set edges and semisweet chocolate chips. Chill the dough until firm, then bake the two-tone cookies in batches.
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Prep Time 20 minutes
Cook Time 24 minutes
Chilling time 1 hour
Total Time 1 hour 44 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the pumpkin dough
  • 2.5 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp pumpkin pie spice
  • 0.75 cup unsalted butter softened
  • 0.75 cup brown sugar packed, light
  • 0.5 cup granulated sugar
  • 0.5 cup pumpkin puree canned, not pumpkin pie filling
  • 1 egg yolk large
  • 2 tsp vanilla extract
  • 1 cup semisweet chocolate chips
For the chocolate dough
  • 0.25 cup unsweetened cocoa powder

Equipment

  • 1 electric mixer
  • 1 18x13-inch baking sheet

Method
 

Make the pumpkin dough
  1. Whisk the all-purpose flour, baking soda, salt, and pumpkin pie spice together in a medium bowl.
  2. Beat the softened unsalted butter, packed light brown sugar, and granulated sugar in a large bowl until creamy, about 2 minutes.
  3. Beat in the canned pumpkin puree, large egg yolk, and vanilla extract until combined.
  4. Mix the flour mixture into the butter mixture just until no dry streaks remain.
  5. Fold in the semisweet chocolate chips, then divide the dough evenly between two bowls.
Make the chocolate dough
  1. Stir the unsweetened cocoa powder into one bowl of dough until evenly mixed.
  2. Cover both bowls and refrigerate for 45-60 minutes, until firm.
Shape and bake the cookies
  1. Heat the oven to 350°F and line an 18x13-inch baking sheet with parchment paper.
  2. Pinch off 1 tablespoon of each dough, press the pieces together, and twist once to marble.
  3. Gently roll each marbled piece into a ball.
  4. Arrange 12 balls on the baking sheet, spacing them about 2 inches apart.
  5. Bake for 10-12 minutes, until the edges are set and the tops look dry.
  6. Repeat with the remaining dough, letting the baking sheet cool between batches.
  7. Cool the cookies on the baking sheet for 5 minutes.
  8. Transfer the cookies to a wire rack to cool.

Notes

For clear marbling, twist the dough pieces just once before rolling. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months. For a dairy-free variation, use plant-based butter and dairy-free chocolate chips.