• 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.