Double Chocolate Pumpkin Cookies You’ll LOVE
Can I tell you something? These Double Chocolate Pumpkin Cookies are my absolute favorite fall treat! They’re super chocolatey and have this amazing pumpkin flavor that makes them perfect for breakfast with coffee or as a dessert after dinner.
The best part? They’re so easy to make, and everyone asks for the recipe. Trust me, once you try these pumpkin cookies, you’ll be making them all season long. They’re THAT good!
Ingredients You’ll Need
Here’s what makes these cookies so delicious and easy to throw together. Check the recipe card below for exact amounts!
- Pumpkin puree: Adds moisture and that cozy fall flavor we all love.
- Cocoa powder: Gives a rich chocolate taste that pairs perfectly with pumpkin.
- Chocolate chips: Extra chocolate chunks make every bite absolutely amazing.
- All-purpose flour: Creates the perfect cookie texture that’s soft inside.
- Brown sugar: Adds sweetness and keeps cookies super moist and chewy.
- Butter: Makes cookies rich and gives them that melt-in-your-mouth feel.
- Eggs: Bind everything together and help cookies rise just right.
- Vanilla extract: Enhances all the flavors and adds warmth to cookies.
- Baking soda: Helps cookies spread and get that perfect soft texture.
- Salt: Balances sweetness and makes chocolate flavor pop even more.
How to Make Double Chocolate Pumpkin Cookies
Making these cookies is easier than you’d think, and the result is absolutely worth it! Let’s get baking together.
Step 1: Preheat Your Oven
Preheat your oven to 350°F and line two baking sheets with parchment paper for easy cleanup later.
Step 2: Mix Wet Ingredients
Cream together ½ cup softened butter and ¾ cup brown sugar until light and fluffy, about 2 minutes.
Step 3: Add Pumpkin and Eggs
Beat in ½ cup pumpkin puree, 1 egg, and 1 teaspoon vanilla extract until everything is well combined.
Step 4: Combine Dry Ingredients
Whisk together 1½ cups flour, ⅓ cup cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt in another bowl.
Step 5: Mix Everything Together
Gradually add the dry ingredients to the wet mixture, stirring until just combined without overmixing the cookie dough.
Step 6: Fold in Chocolate Chips
Stir in 1 cup of chocolate chips gently, making sure they’re distributed evenly throughout your delicious cookie dough.
Step 7: Scoop and Bake
Drop rounded tablespoons of dough using your cookie scoop onto prepared baking sheets, spacing 2 inches apart, and bake 10-12 minutes.
Step 8: Cool and Enjoy
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips for the Best Double Chocolate Pumpkin Cookies
- Don’t overbake: Remove cookies when edges are set but centers look slightly underdone for perfect texture.
- Use real pumpkin: Canned pumpkin puree works great, but make sure it’s pure pumpkin, not pie filling.
- Room temperature ingredients: Softened butter and eggs mix better and create a smoother, more uniform dough.
- Chill the dough: Refrigerate for 30 minutes if it’s too soft to help cookies hold their shape.
- Double the chocolate: Add both cocoa powder and chips for the ultimate chocolate lover’s cookie experience.
Variations and Substitutions
Want to mix things up? These cookies are super flexible and fun to customize your way!
- White chocolate version: Swap regular chips for white chocolate, just like my Pumpkin White Chocolate Chip Cookies recipe.
- Add spices: Mix in ½ teaspoon cinnamon or pumpkin spice for extra cozy fall flavors.
- Make them gluten-free: Use your favorite gluten-free flour blend as a one-to-one replacement.
- Oatmeal twist: Add ½ cup oats, like my Pumpkin Oatmeal Cookies, for a chewy texture.
- Dairy-free option: Use coconut oil instead of butter and dairy-free chocolate chips throughout.
Frequently Asked Questions
Can I make these cookies ahead of time?
Yes! Bake them up to three days early and store them in an airtight container at room temperature.
How do I store leftover cookies?
Keep them in an airtight container at room temperature for up to five days, or freeze for three months.
Can I freeze the cookie dough?
Absolutely! Scoop dough balls, freeze on a tray, then store in freezer bags for up to three months total.
Why are my cookies spreading too much?
Your butter might be too soft or the dough too warm. Try chilling the dough for thirty minutes first.
Can I use fresh pumpkin instead?
Sure, but make sure to cook and drain it really well so there’s no extra moisture in there.
What’s the difference between these and regular pumpkin cookies?
These have double chocolate from cocoa powder and chips, similar to my Pumpkin Chocolate Chip Cookies, but richer overall.
How do I know when they’re done baking?
Edges should be set, but centers will look slightly soft. They’ll firm up as they cool down.
Can I add nuts to this recipe?
Of course! Chopped walnuts or pecans add great crunch. Just fold in ½ cup with the chocolate chips.
Double Chocolate Pumpkin Cookies You’ll Love
Ingredients
- ½ cup unsalted butter softened
- ¾ cup brown sugar packed
- ½ cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat oven: Set the temperature to 350°F and prepare two baking sheets with parchment paper now.
- Cream butter and sugar: Beat softened butter with brown sugar until a light and fluffy mixture forms.
- Add wet ingredients: Mix in pumpkin puree, egg, and vanilla extract until completely smooth and combined.
- Whisk dry ingredients: Combine flour, cocoa powder, baking soda, and salt in a separate large bowl.
- Combine mixtures: Gradually stir dry ingredients into the wet mixture until just combined without any overmixing.
- Add chocolate chips: Fold in chocolate chips gently, distributing them evenly throughout the cookie dough.
- Scoop dough: Drop rounded tablespoons onto prepared sheets, spacing them about two inches apart for spreading.
- Bake cookies: Place in preheated oven and bake for 10-12 minutes until edges are set.
- Cool properly: Let cookies rest on the baking sheet for five minutes before moving to a rack.
- Serve and enjoy: Wait until completely cool, then serve these delicious double chocolate pumpkin treats IMMEDIATELY!
Notes
- Store cooled cookies in an airtight container for up to five days fresh.
- Freeze baked cookies for 3 months, wrapped tightly in plastic and foil.
- Chill the dough for 30 minutes if too soft for easier scooping and handling.
- Don’t overbake cookies, or they’ll be dry instead of soft and fudgy.
- Try adding pumpkin spice for extra fall flavor that complements the chocolate beautifully.
