Make these rich and soft 3 ingredient Chocolate Pumpkin Cookies in just 25 minutes to satisfy both your decadent chocolate and smooth pumpkin cravings!
Chocolate Pumpkin Cookies
I LOVE Fall. And I LOVE pumpkin. And I LOVE super easy and yummy recipes. So basically this 3 ingredient Chocolate Pumpkin Cookies recipe is pure perfection. You literally just need 3 ingredients and less than a half hour to satisfy your chocolate AND pumpkin craving. It's amazing.
These Chocolate Pumpkin Cookies are soft, gooey, and a little cakey. And so so rich. You have richness from the decadent chocolate and the smooth pumpkin and the gooey chocolate chips, too. So good. I like to eat mine warm. If yours last long enough to cool down, you can always pop them in the microwave for 10-15 minutes to keep those chocolate chips nice and gooey!
To make your own Chocolate Pumpkin Cookies, pour a box of chocolate cake mix and a can of pumpkin puree into a large mixing bowl. Stir until just combined. Then gently fold in chocolate chips. Using a cookie scoop or tablespoon, scoop rounded tablespoons onto a lined cookie sheet about 2-3 inches apart. Bake in a 350° oven for about 15 minutes, and then let them sit for about 5 minutes on the cookie sheet (I know! It's hard to wait!) before moving them to cool completely. Enjoy with a big glass of milk. Or better yet a giant pumpkin spice latte!
Chocolate Pumpkin Cookies Recipe
Double Chocolate Pumpkin Cookies
Ingredients
- 1¼ cup all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon salt
- ½ cup unsalted butter room temperature
- ¾ cup granulated sugar
- 1 large egg
- ½ cup pumpkin puree
- 1 teaspoon vanilla
- 2 cups chocolate chunks
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- In a large mixing bowl, add flour, cocoa powder, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Whisk to combine. Set aside.
- In a second large mixing bowl, cream together butter and sugar until light and fluffy.
- Add egg and pumpkin puree and beat again until smooth and combined.
- Add vanilla. Beat until combined.
- Add dry ingredient mixture to wet ingredients, and beat until just combined.
- Fold in half of the chocolate chunks.
- Onto prepared baking sheet, place heaping tablespoons of dough. Gently press remaining chocolate chunks onto tops of cookies.
- Bake at 350°F for about 16 to 18 minutes, or until cookies are set around the edges. Transfer to a wire rack to cool completely.
Notes
- Storage: Cookies are freshest the day they are baked. Keep cookies in an airtight container at room temperature for up to 5 days.
- Freezer instructions: Store baked cookies in a freezer-safe bag for up to 2 months. Thaw at room temp. To freeze dough, scoop, freeze on a lined tray, then transfer to a bag. Bake from frozen, adding 1–2 minutes to the bake time.
Nutrition
Did you like this Chocolate Pumpkin Cookies Recipe? Find more on my Pumpkin and Falling for Fall boards on Pinterest!
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