Chocolate Pumpkin Spice Mookies | Muffin + Cookie
Get ready to elevate your Fall baking game with these Chocolate Pumpkin Spice Mookies!—a delightful fusion of a rich double chocolate Muffin topped with a soft, spiced pumpkin Cookie. Perfect for brunch, dessert, or even a cozy evening snack!
Looking for some inspiration?… For more Recipes with Pumpkin, click HERE! ; for more Pumpkin Spice Recipes, click HERE! ; for more Cookie Recipes, click HERE! ; for more Recipes with Chocolate chip, click HERE! ; for more Chocolate Recipes, click HERE! ; and for more Muffin Recipes, click HERE!
If you love Everything with Pumpkins, you are going to Love my Cozy Fall Cooking & Baking Selection ; click HERE!
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Chocolate Pumpkin Spice Mookies | Muffin + Cookie
Get ready to elevate your Fall baking game with these Chocolate Pumpkin Spice Mookies!—a delightful fusion of a rich double chocolate Muffin topped with a soft, spiced pumpkin Cookie. Perfect for brunch, dessert, or even a cozy evening snack!
Equipment
Ingredients
DOUBLE CHOCOLATE MUFFINS
- 6.70 oz (190 g) all-purpose flour
- 1/2 Tbsp (6 g) baking powder
- 4.23 oz (120 g) granulated sugar
- 2.29 oz (65 g) unsweetened cocoa powder
- 1/8 tsp (0.75 g) sea salt
- 3 eggs (Large)
- 9.35 oz (265 g) sour cream
- 5.82 oz (165 g) vegetable oil
- 1 tsp (4 g) vanilla bean paste
- 6 oz (170 g) dark chocolate chips (I used mini ones)
PUMPKIN SPICE COOKIES
- 4 oz (115 g) butter (Melted)
- 7.51 oz (213 g) pumpkin purée
- 4.94 oz (140 g) all-purpose flour
- 1/2 tsp (2 g) baking powder
- 1/4 tsp (1 g) baking soda
- 1/4 tsp (1.5 g) sea salt
- 1 tsp (2 g) ground cinnamon
- 1/2 tsp (1 g) pumpkin pie spice (Homemade recipe HERE)
- 1.76 oz (50 g) granulated sugar
- 1.76 oz (50 g) light brown sugar
- 1 egg (Large)
- 1 tsp (5 g) vanilla bean paste
- 5.29 oz (150 g) dark chocolate chips (I used mini ones)
Instructions
- Line a muffin tray like you would usually do and set aside. NOTE: For this recipe, I used my Muffin Tray placed on top of a medium perforated baking sheet. Set aside.
- NOTE: For best results I recommend to use tulip muffin liners that way you will have nice tall mookies and the cookie won't spread like with a regular liner.
DOUBLE CHOCOLATE MUFFINS PREPARATION
- In a mixing bowl, whisk together the dry ingredients (All-purpose flour, baking powder, Cocoa powder, sugar, and sea salt). Make a well, add the eggs, sour cream, vegetable oil and vanilla bean paste. Mix until combined, then fold the chocolate chips. Set aside.6.70 oz all-purpose flour, 1/2 Tbsp baking powder, 4.23 oz granulated sugar, 2.29 oz unsweetened cocoa powder, 1/8 tsp sea salt, 3 eggs, 9.35 oz sour cream, 5.82 oz vegetable oil, 1 tsp vanilla bean paste, 6 oz dark chocolate chips
PUMPKIN SPICE COOKIES PREPARATION
- In a mixing bowl, whisk the all-purpose flour together with the baking powder, baking soda, sea salt, ground cinnamon and Pumpkin Pie Spice.4.94 oz all-purpose flour, 1/2 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp sea salt, 1 tsp ground cinnamon, 1/2 tsp pumpkin pie spice
- In a separate mixing bowl, whisk the cooled melted butter together with the granulated sugar and light brown sugar until no sugar lumps remain (about 30 seconds). Whisk in the egg, the pumpkin purée and the vanilla bean paste until smooth. Pour the pumpkin/sugar preparation into the flour/spices bowl, and fold the chocolate chips until just combined. NOTE: The dough will be very soft and heavy ; that's normal.4 oz butter, 1.76 oz granulated sugar, 1.76 oz light brown sugar, 1 egg, 7.51 oz pumpkin purée, 1 tsp vanilla bean paste, 5.29 oz dark chocolate chips
ASEEMBLY
- Scoop the muffin batter into each well of your Muffin Tray (3/4 full). Then, using an ice cream scoop, scoop the cookie dough on top of the chocolate muffins. Sprinkle some chocolate chips on top if you like. Refrigerate for 30 minutes. NOTE: This is the secret to have nice tops and for the chocolate not to fall down.
BAKE!
- Preheat oven to 375℉/190℃. Take the Mookies out of the refrigerator.
- Bake for 12 minutes at 375℉/190℃. (Every oven heats differently, monitor your Mookies from 10 minutes) It is ready when they have puffed up and that the toothpick inserted into the center comes out almost clean or with little to no crumbs.
- Once your Chocolate Pumpkin Spice Mookies are out of the oven, let them cool down for about 10 minutes before demolding them onto your cooling rack. Enjoy! Autumn Leaves & Pumpkins Please!NOTE: These muffins are best enjoyed the day of. However, you can store them at room temperature up to 3 days.
YouTube Video
Nutrition
Calories: 577kcal | Carbohydrates: 61g | Protein: 9g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 83mg | Sodium: 299mg | Potassium: 394mg | Fiber: 4g | Sugar: 29g | Vitamin A: 3152IU | Vitamin C: 1mg | Calcium: 183mg | Iron: 3mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
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Note: For this recipe, I inspired myself from my Double Chocolate Muffins and from my Pumpkin Chocolate Chip Cookies If you have not tried any of these two recipes, you are in for a treat! Also, I’d like to thank my Friend Alicia from the blog Bal des saveurs who made me discover the “Mookies’ with her Mukies recipe. Bisous! ~Nessa
Ils ont l’air tellement bon ces muffins, merci pour la recette! Bonne journée, bisous!
Tu vas te régaler, on les a adoré au gouter. Grosses Bises, ~Nessa
Oh là là ! C”est tellement gourmand et parfait pour les gourmands indécis ! Je note, mon mari va adorer et moi aussi, hihi !
Bonne soirée, bises.
Roh oui, c’est le meilleur des deux mondes c’est certain! Grosses Bises, ~Nessa
Miam ! ça donne très envie ça ! Bon dimanche
Ravie de t’avoir régalée! Grosses Bises, ~Nessa
tut ça devait être bien délicieux
excellente soirée bises
Roh oui surtout si tu hésites entre le cookie et le muffin la tu as les deux, c’est vraiment merveilleux! Bises, ~Nessa