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Why You’ll Love My Recipe
These Double Chocolate Pumpkin Cookies are rich, fudgy, and full of cozy, fall-inspired flavor. With cocoa-infused dough, melty chocolate chips, and just the right hint of pumpkin, they’re a total dream for anyone who believes chocolate makes everything better!
These cookies are inspired by my Cranberry Pumpkin Cookies, a fall favorite that I make every year. If you’re in the mood for something brighter and less decadent, the original cranberry version is always a winner!
Reader Review
Made these cookies🍪 today. They came out wonderful. Thanks for sharing.
Karlynn’s Recipe Notes
- Skill Level: This recipe is super easy to make, even for beginner bakers!
- Total Time: These Double Chocolate Pumpkin Cookies come together in just 20 minutes from start to finish.
- Variations: Try adding pumpkin spice chips for an extra pumpkin boost, or sprinkle in a little nutmeg, cinnamon, or pumpkin spice to enhance those warm fall flavors. Pair these cookies with my Butterscotch Cookies, Dark Chocolate Cookies, or Classic Hermit Cookies for a sweet, indulgent cookie spread!
- Tools For This Recipe: You will need a couple of mixing bowls, a hand mixer or whisk, a baking spatula for mixing, a sifter, a cookie sheet, and a spoon or cookie scoop for portioning the dough.
What You’ll Need for Ingredients
Pumpkin Purée: Pumpkin purée delivers that classic, pumpkin-forward flavor while keeping the cookies soft and brownie-like. Karlynn’s Tip: Be sure to use plain pumpkin purée, not the canned pumpkin pie filling!
Cocoa: Cocoa powder adds a deep, fudgy chocolate taste that makes these cookies irresistible. It’s even better once the chocolate chips melt into the dough, amplifying that rich, chocolatey goodness!
Flour: Flour forms the structure of these cookies, working together with the baking soda and baking powder to give them just the right balance of softness and lift.
Butter: Butter adds richness and helps create the tender cookie feel that everyone loves. Karlynn’s Tip: Let your butter soften at room temperature before creaming it together with the sugars. Fully softened butter makes a big difference, especially if you’re mixing by hand with a whisk instead of a mixer.
Sugar: Using a combination of white and brown sugar creates the best cookie texture! White sugar helps the cookies spread ever-so-slightly, while brown sugar adds moisture and a subtle caramelly taste.
How To Make Double Chocolate Pumpkin Cookies
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Preheat your oven to 350°F.
- Cream the butter and sugars together until combined, then beat in the egg and vanilla.
- Add the pumpkin purée and mix thoroughly.
- Sift the dry ingredients together in a separate bowl.
- Slowly add the flour mixture to the wet mixture.
- Once combined, add the chocolate chips.
- Drop by rounded tablespoonfuls onto your prepared cookie sheet.
- Bake in the oven for 10-12 minutes, then enjoy!
Karlynn’s Tips and Tricks for the Perfect Double Chocolate Pumpkin Cookies
- Don’t Overbake Them: The secret to these cookies is slightly underbaking them! Because the dough is dropped onto the cookie sheet by tablespoonfuls and not flattened, about 10 minutes in the oven is all they need. They’ll look a little gooey on top when they come out, but that’s exactly what you want! As they cool, they set into fudgy cookies that taste almost like brownies.
- Pumpkin Purée vs. Pumpkin Pie Filling: Though they may sound similar, pumpkin purée and pumpkin pie filling are not the same! For this recipe, you’ll want plain purée only. Pie filling contains added sugars and thickeners, so it’s used exclusively for making pies. Save that pie filling for my Pumpkin Bread Pudding instead!
Storage Instructions
These Double Chocolate Pumpkin Cookies tend to disappear fast when they’re freshly baked, but if any stick around, here’s how to keep them tasting great!
Refrigerator: Once completely cooled, store your cookies in an airtight container in the fridge (or at room temperature) for up to 4 days.
Freezer: These cookies freeze beautifully! Once cooled, place them in a freezer-safe container or zip-top bag and freeze for 3 months, following USDA food safety guidelines. Thaw at room temperature or warm them briefly in the microwave for a just-baked feel!
More Delicious Pumpkin Recipes
If you’re baking in the fall, or you can’t get enough pumpkin, these cozy Pumpkin Recipes are definitely worth trying next:
- My Pumpkin Bars are moist and decadent, topped with a tangy cream cheese frosting that makes them impossible to resist!
- Pumpkin Bread is perfect for breakfast, snacking, or sharing with family, friends, and neighbors alike.
- This Traditional Pumpkin Pie Recipe is a must-have for the holidays, or you can make it anytime you’re craving a classic dessert!
That’s all, folks! These Double Chocolate Pumpkin Cookies are everything you want in a dessert: soft, fudgy, decadent, and dangerously snackable.
Bake up a batch, enjoy every bite, and let me know how your cookies turned out in the comments below. Trust me, these won’t last long!
Happy Baking!
Karlynn
Double Chocolate Pumpkin Cookies
Ingredients
- ½ cup butter
- 1 cup white sugar
- ⅓ cup brown sugar
- 1 teaspoon vanilla
- 1 large egg
- 1 cup pumpkin puree
- 2 ¼ cups flour
- ½ cup cocoa
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Gonzalez says
Made this cookies 🍪 today, they came out wonderful. Thanks for sharing.
Chris says
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.
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.
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.
Mary says
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.
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. ?
Mary P Hoffman says
Chocolate and pumpkin? They probably have a great texture!
Danieleson says
This is the 2nd cookie recipe I made from your collection and the only thing I can say is WOW!
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 😉
thekitchenmagpie says
@Janet I hope you enjoy them! Yes, Rootbeer will be SO happy that the kids are home today!