Double Chocolate Pumpkin Cookies You'll Love
Rich, chocolatey cookies loaded with pumpkin and chocolate chips. Perfect for fall baking, these soft treats combine cocoa powder and chocolate chunks for double chocolate goodness everyone loves.
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.