Double Chocolate Pumpkin Cookies

Double chocolate pumpkin cookie with a bite taken out sitting on a white and blue striped linen with more cookies behind.

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.

Course Dessert

Cuisine American

Keyword Double Chocolate Pumpkin Cookies

Prep Time 10

Cook Time 17

Total Time 27

Servings cookies

Calories 173kcal

Author Michelle

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.

Video

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