Double Chocolate Pumpkin Cookies Recipe

Why I Like This Recipe

• Perfect texture. These pumpkin cookies are flat, chewy, and reminiscent of classic chocolate chip cookies. The pumpkin puree keeps them nice and soft.
• Easy to customize. These cookies are easy to customize to your liking. Switch up the chocolate chips to white chocolate chips or add nuts!
• Stays soft for days. These cookies are just as delicious on day two as they are freshly baked.

What Others Are Saying

Great Thanksgiving treat for chocolate lovers!---Catherine

You had me just at the mention of chocolate and pumpkin.---Donna

Tips and Tricks

1. Use a cookie scoop: Drop cookies can be made by dropping spoonfuls of dough onto the baking sheet, but for the more uniform cookies, I recommend using a cookie scoop. A 2 Tbsp. cookie scoop works perfectly for this recipe.
2. Bake on light-colored baking sheets: I bake exclusively on light-colored metal baking sheets for even baking. My favorite baking sheets are the Member's Mark aluminum baking sheets from Sam's Club.
3. Bang the baking sheets against the counter. For a rich, fudge-like center, bang the cookie sheets a few times against the counter halfway through the baking process, then a few more times after they finish baking. This flattens the cookies slightly and condenses everything. These aren't your typical cake-like, dense pumpkin cookies. They are ooey-gooey.

Ingredients

• Pumpkin puree: Use 100% pumpkin puree, not pumpkin pie filling.
• Sugar: Typically, I use a combination of brown and white sugar in chocolate chip cookies, but these cookies are soft and moist already without needing to add brown sugar.
• Butter: I always use butter in cookies, unless otherwise directed. I prefer salted butter, but you can use unsalted butter if you'd like.
• Egg: For richness and texture.
• All-purpose flour
• Baking soda and salt: For flavor and leavening.
• Pumpkin pie spice: For the classic pumpkin spice flavoring we all know and love. You can also use your own mixture of spices (cloves, nutmeg, cinnamon) to taste.
• Ground cinnamon: Yes, there is already cinnamon in pumpkin pie spice, but I like adding a bit more. It's my favorite spice.
• Chocolate pudding mix: a box of chocolate instant pudding creates a moist texture and delicious flavor.
• Chocolate chunks or chocolate chips: It doesn't matter which one you use; they taste the same! You can reserve some to add to the cookies after they come out of the oven if you'd like.

See the recipe card for full information on ingredients and quantities.

How To Make Double Chocolate Pumpkin Cookies

Step 1: Mix melted butter, sugar, and cocoa powder together.

Step 2: Add pumpkin puree and egg. Mix thoroughly.

Step 3: Add baking soda, salt, cinnamon, pumpkin pie spice, chocolate pudding mix, and flour.

Step 4: Stir in chocolate chips.

Optional: The cookie dough will be sticky, so you can chill it for 30 minutes to allow the melted butter to set up a bit before scooping. Pumpkin cookies naturally don't spread as much as others, so if you want to bake right away, you can.

Step 5: Scoop cookie dough onto parchment-lined baking sheet. Bake cookies for 7 minutes. Bang the baking sheet against the counter 3 times to slightly flatten the cookies, then bake for an additional 6-7 minutes. Bang the baking sheet against the counter 3 more times.

Step 6: Allow cookies to cool for 10 minutes before transferring to a wire cooling rack.

Storage tips: One batch of chocolate pumpkin cookies makes 2 ½ dozen cookies. They will stay fresh 3-5 days if stored in an air-tight container.

Pumpkin Cookie FAQs