These chocolate pumpkin cookies are chewy, fudgy, and absolutely delicious. Many times pumpkin cookies have an odd texture—these don’t!
Confession: I don’t like the taste of pumpkin on it’s own. I don’t like the flavor of texture of pumpkin pie, and I don’t care for pumpkin cookies UNLESS they are somehow paired with chocolate. Pumpkin chocolate chip bread? YES, please. Pumpkin chocolate chip cookies? Yum.
These chocolate pumpkin cookies are chewy, fudgy, and absolutely delicious. Many times pumpkin cookies have an odd texture—these don’t! I used my chewy chocolate chip pumpkin cookie recipe and tweaked it a bit to make a solid chocolate version. You get a blast of chocolate fudgy chunks, but also the pumpkin and spice flavors. Perfection.
I like adding extra chocolate chunks (or chips) onto the tops of my cookies as soon as they get out of the oven. It’s easy to do and gives them that “wow” factor! Mac likes that little detail too (my 2-year-old). I caught him eating JUST the chunks off of the cookies several times, ha!
One batch of chocolate pumpkin cookies makes 3 dozen. They will stay fresh 3-5 days if stored in an air tight container. If you can’t find chocolate chunks you can substitute chocolate chips.
Tip: for uniform cookies every time, use a cookie scoop! One of my favorite kitchen tools.
Fudgy Chocolate Pumpkin Cookies
(scroll down for a printable version)
1 c. pumpkin puree
1 c. sugar
1 c. butter, softened
2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground cloves
3.4 oz. box chocolate pudding mix
12 oz. bag chocolate chunks (reserve 1 cup)
Cream butter, sugar and pumpkin puree. Add egg and mix thoroughly. In a separate bowl combine dry ingredients. Combine wet and dry ingredients. Stir in chocolate chunks. Use a cookie scoop to drop dough onto a parchment paper lined baking sheet.
Bake at 350 degrees for 15-18 minutes or until edges are set. Add a few more chocolate chunks onto the top of each cookie and press into the warm cookie.
Let cookies cool for 10 minutes before moving to a wire cooling rack.
You might also like these cookie recipes
Irresistible Peanut Butter Chocolate Chip Cookies: Soft and chewy, even after a couple of days, these peanut butter chocolate chip cookies are simply irresistible! Quite possibly my favorite chocolate chip cookie recipe.
Chocolate Pumpkin Muffins: These chocolate pumpkin muffins combine pureed pumpkin, pumpkin spice, and chocolate in the best way possible.
Here are 40 delicious recipes using canned pumpkin that you may want to check out!
Fudgy Chocolate Pumpkin Cookies Printable Recipe
Fudgy Chocolate Pumpkin Cookies
- 1 cup pumpkin puree
- 1 cup sugar
- 1 cup butter softened
- 1 egg
- 2 cup flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 3.4 oz. box chocolate pudding mix
- 12 oz. bag chocolate chunks reserve 1 cup
- Cream butter, sugar and pumpkin puree. Add egg and mix thoroughly. In a separate bowl combine dry ingredients.
- Combine wet and dry ingredients. Stir in chocolate chunks. Use a cookie scoop to drop dough onto a parchment paper lined baking sheet.
- Bake at 350 degrees for 15-18 minutes or until edges are set.
- Add a few more chocolate chunks onto the top of each cookie and press into the warm cookie.
- Let cookies cool for 10 minutes before transferring to a cooling rack. Makes 3 dozen.
Welcome! I'm Brandy, mother to 5 darling kiddos and a cute black lab named Toby. My husband is in the Coast Guard so we've lived all over the place, turning each house into a home. I love baking, sewing, making cute things with my kids, and sharing what I've learned with all of you!