Double Chocolate Pumpkin Cookies

close up piece of Double Chocolate Chip Pumpkin Cookie showing the inside

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These double chocolate pumpkin cookies are the perfect combination of chocolate and pumpkin in a fudgy, decadent cookie. Chocolate pumpkin cookie batter and chocolate chips make this a cookie dream come true for chocolate lovers!

I did a twist on my Cranberry Pumpkin Cookies that I start making around this time of year and added cocoa and chocolate chips, turning them into a completely new – and seriously delicious- cookie recipe.

Three Pieces Double Chocolate Chip Pumpkin Cookies on a white plate
Double Chocolate Chip Pumpkin Cookies

Chocolate Pumpkin Cookies

These cookies are thick and fudgy and I just had to take a bite out of one and show you the chewy decadence that lies inside. The secret to this is to make sure to slightly underbake them.

Since you drop these by tablespoonful into a baking sheet and don’t flatten them, ten minutes in the oven should be all that you need. They will still be a little gooey on the top but what you end up with is amazing cookies that aren’t very cake-like and more like a brownie than anything else!

Bake these babies up and enjoy. I suspect you will have a new favorite pumpkin cookie recipe!

close up piece of Double Chocolate Chip Pumpkin Cookie showing the inside

Chocolate Pumpkin Cookie Ingredients

The ingredients for these are the usual, with ONE exception – make sure that you use pumpkin puree and NOT pumpkin pie filling in the can! If you have pumpkin pie filling that you want to use up, then try my Pumpkin Bread Pudding recipe.

Ingredients in making Chocolate Pumpkin Cookies

More Pumpkin Recipes

 

And that my friends, is that! Hope you enjoy them!

Happy baking!

Love,

Karlynn

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How to make amazing Double Chocolate Chip Pumpkin Cookies! Love chocolate and pumpkin? Then these are the cookies for you! 

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Double Chocolate Pumpkin Cookies

How to make amazing Double Chocolate Chip Pumpkin Cookies! Love chocolate and pumpkin? Then these are the cookies for you! 

4.91 from 10 votes
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
16 minutes
Course
Dessert
Cuisine
American
Servings
36
Calories
111
Author
Karlynn Johnston

Ingredients

  • 1/2 cup butter
  • 1 cup white sugar
  • 1/3 cup brown sugar
  • 1 teaspoon vanilla
  • 1 large egg
  • 1 cup pumpkin puree
  • 2 1/4 cups flour
  • 1/2 cup cocoa
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips

Instructions

  1. Preheat your oven to 350 °F

  2. Cream your butter and sugars together until they are combined, then beat in the egg and vanilla. Add in the pumpkin and mix thoroughly. 

  3. Sift all your dry ingredients together in a separate bowl.

  4. Slowly add in the flour mixture into the wet and once combined, add in the chocolate chips. 

  5. Drop by rounded tablespoonful onto a greased or parchment-lined cookie sheet. 

  6. Cook at 350 degrees for 10-12 minutes, until they are lovely little chocolate pumpkin cakes, just waiting to be eaten.

Nutrition Information

Calories: 111kcal, Carbohydrates: 17g, Protein: 1g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 12mg, Sodium: 96mg, Potassium: 69mg, Sugar: 10g, Vitamin A: 370IU, Vitamin C: 0.3mg, Calcium: 24mg, Iron: 0.7mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Kylie Costello says

    These cookies are amazing. They are soft and cake like, they remind me of the tops of cupcakes. I used earth balance butter substitute and dark chocolate chips and they turned out great. I can’t wait to share this recipe with my mom and friends! 10/10 will absolutely be making again.5 stars

  2. Tracy says

    No, no no no! The texture is the only good thing…..I highly recommend adding MORE sugar (and I’m not a big sweets person), less salt and some cinnamon.4 stars

  3. Linda M Schlenker says

    Help! What i the consistency of the dough supposed to be like? I am using fresh pumpkin puree not the commercially canned stufr so I think that the moisture content is higher. My dough was sticky almost gluey – extremely difficult to scoop and the cookies while tasting excellent are not at attractive – more like mounds than cookies. So is the dough supposed to be stiff – like a sugare cookie or runnier like batter? Thinking that if stiffer – will add more flour. Thanks for any any assistance you can provide.

  4. Alisia says

    These cookies are so good! The texture is like a cookie and a cake had a baby together. And they aren’t too sweet which surprised me because of the amount of sugar thata added. Overall I’m very happy that I went with this recipe. ?5 stars

  5. Mary P Hoffman says

    Chocolate and pumpkin? They probably have a great texture!

  6. Danieleson says

    This is the 2nd cookie recipe I made from your collection and the only thing I can say is WOW!

    5 stars

  7. Janet says

    These look amazing! I’m definitely going to make them today! Tell Rootbeer that things will be ok. My husband and I have found ourselves childless these days too, but in a much more long term way – 2 kids away at University and one all grown up and moved out! Our furry 4th child, Gus, is finding it pretty tough too (not to mention his momma!). Chocolate cookies will definitely help 😉

    5 stars

    • thekitchenmagpie says

      @Janet I hope you enjoy them! Yes, Rootbeer will be SO happy that the kids are home today!

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