Bake up a batch of these Double Chocolate Pumpkin Cookies made with real pumpkin and homemade pumpkin spice for the ultimate fall treat! They’re soft, fudgy, and filled with melty, chocolatey goodness everyone will love.
Double Chocolate Pumpkin Cookies
Rich, fudgy, and full of cozy fall flavor, these Double Chocolate Pumpkin Cookies are the perfect cross between a brownie and a soft pumpkin cookie. Made with real pumpkin puree, warm spices, and chunks of melty chocolate, they’re soft, chewy, and impossible to resist.
Whether you’re baking for a fall get-together, a Halloween treat tray, or just a quiet night at home, these cookies hit the sweet spot between indulgent and seasonal. Chocolate lovers and pumpkin fans alike will swoon.
Why You’ll Love This Recipe
These Double Chocolate Pumpkin Cookies have the best of both worlds. Rich chocolate flavor and cozy fall spices. They’re:
- Soft, chewy, and perfectly fudgy
- Easy to make in one bowl
- Packed with real pumpkin and homemade pumpkin spice
- A hit with both chocolate lovers and pumpkin fans
Tips for the Best Double Chocolate Pumpkin Cookies
- Use real pumpkin puree, not pumpkin pie filling. The latter contains sugar and spices that can throw off your texture and flavor balance.
- Don’t overbake! The cookies will continue to set as they cool, so pull them out when the edges are firm but the centers still look a little soft.
- For extra decadence: Sprinkle a little flaky sea salt on top right after baking to balance the sweetness.
- Want even more chocolate? Add a handful of mini chocolate chips or drizzle melted chocolate over cooled cookies.
More Pumpkin Recipes You'll Love
- Pumpkin Chocolate Chip Cookies - Soft, chewy, and packed with warm pumpkin spice and melty chocolate chips for the perfect cozy fall cookie.
- Pumpkin Sheet Cake - Moist, spiced pumpkin cake made with real pumpkin and warm spices topped with rich cream cheese frosting. An easy, crowd-pleasing fall dessert.
- Pumpkin Pudding - Smooth, creamy, and full of pumpkin spice flavor, this easy pudding tastes like fall in every spoonful.
- Pumpkin Roll with Cream Cheese Filling - Classic pumpkin roll with a tender spiced cake and sweet cream cheese swirl that looks as good as it tastes.
- No Bake Pumpkin Chocolate Cheesecake - Layers of creamy pumpkin cheesecake in a rich chocolate Oreo crust for an effortless, no-bake fall favorite.
Double Chocolate Pumpkin Cookies Video
Double Chocolate Pumpkin Cookies
Bake up a batch of these Double Chocolate Pumpkin Cookies made with real pumpkin and homemade pumpkin spice for the ultimate fall treat! They’re soft, fudgy, and filled with melty, chocolatey goodness everyone will love.
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Servings: 24 cookies
Calories: 173kcal
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
Serving: 1cookie | Calories: 173kcal | Carbohydrates: 20g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 29mg | Potassium: 146mg | Fiber: 2g | Sugar: 12g | Vitamin A: 930IU | Vitamin C: 0.2mg | Calcium: 23mg | Iron: 2mg
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