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.
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!
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.
More Pumpkin Recipes
- Pumpkin Bars with Cream Cheese Icing
- Traditional Pumpkin Pie
- Pumpkin Bread
- White Bean and Pumpkin Chili
And that my friends, is that! Hope you enjoy them!
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Double Chocolate Pumpkin Cookies
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes
- Total Time
- 16 minutes
- Karlynn Johnston
- 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
- Preheat your oven to 350 °F
- Cream your butter and sugars together until they are combined, then beat in the egg and vanilla. Add in the pumpkin and mix thoroughly.
- Sift all your dry ingredients together in a separate bowl.
- Slowly add in the flour mixture into the wet and once combined, add in the chocolate chips.
- Drop by rounded tablespoonful onto a greased or parchment-lined cookie sheet.
- Cook at 350 degrees for 10-12 minutes, until they are lovely little chocolate pumpkin cakes, just waiting to be eaten.
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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Comments & Recipe Tips Share a tip or comment!
Kaila Hardisty says
So sticky! I had a lot trouble getting them onto the baking sheet. Big mess! The flavor didn’t seem to be pumpkin forward, so I added some cinnamon and pumpkin spice.
Made this cookies 🍪 today, they came out wonderful. Thanks for sharing.
This recipe calls for one can of pumpkin puree. What size can?
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.
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.
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.
I don’t know how to describe what mine were like. They were not cookies because they would not stay together. I like the taste though they were not crunchy or chewy and I had to bake them a little bit longer.
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. ?
Mary P Hoffman says
Chocolate and pumpkin? They probably have a great texture!
This is the 2nd cookie recipe I made from your collection and the only thing I can say is WOW!
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 😉
@Janet I hope you enjoy them! Yes, Rootbeer will be SO happy that the kids are home today!