Chocolate Pumpkin Swirl Cookies
(adapted from The Cookie Book, makes 22 cookies)
8 tablespoons unsalted butter, room temperature
1 cup packed light brown sugar
1/2 cup granulated sugar
1/2 cup vegetable oil
1/2 cup strained pumpkin puree, see note
2 eggs, room temperature
1 tablespoon vanilla extract
2 1/3 cups + 1/4 cup unbleached, all-purpose flour, divided
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cloves
1/2 teaspoon allspice
1/4 cup Dutch-process cocoa powder
1 1/4 cup roughly chopped bittersweet chocolate chips (or bar)
fleur de sel, for sprinkling
[NOTE: at least 30 minutes, and up to several hours before making, scoop a can of pumpkin puree into a cheesecloth-lined mesh sieve. Place over a bowl or large measuring cup. Let the excess liquid drain, pressing occasionally with a spoon. Before using squeeze the cheesecloth to release even more liquid. Measure after straining.]
Mix the butter and sugars until fluffy and combined, about 4 minutes. Beat in the oil and strained pumpkin puree. Beat in the eggs, one at a time, scraping down sides and bottom of the bowl as needed. Mix in the vanilla.
In another bowl, whisk the 2 1/3 cups flour, salt, baking powder, and baking soda. Add to the pumpkin mixture and mix on low just until combined.
Divide the dough evenly between two bowls. To one bowl, add the remaining 1/4 cup flour and spices. The the other, add the cocoa powder and chopped chocolate. Refrigerate both bowls of dough for 45 minutes or more.
Preheat oven to 350. Line two cookie sheets with parchment.
Use a 2-teaspoon cookie scoop to portion one of each dough into your hand. Roll into a ball. Add one more scoop of each and roll gently between your palms until swirled. Place onto the prepared sheet, leaving 2 inches between. Sprinkle with fleur de sel. (Place the doughs back in the refrigerator between batches.)
Bake the cookies for 11-12 minutes. The cookies should be soft in the centers, but not raw. Cool on the sheet for 5 minutes, then transfer to a cooling rack to cool completely.
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