Chocolate Pumpkin Cookies

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These Chocolate Pumpkin Cookies are a must-try this fall! They’re super fudgy and packed with chocolate chips, making them a hit with everyone.

A stack of chocolate pumpkin cookies loaded with chips.

Pumpkin Cocoa Cookies

Every fall season, I can't wait to use pumpkin. I love that orange veggie, so I throw it into everything—even soup!

Using pumpkin puree in baked treats makes everything soft and moist. I'm all about pumpkin spice scones, pumpkin bundt cake, or a pumpkin cobbler.

My favorite thing to make with canned pumpkin is these pumpkin chocolate chip cookies. They're seriously the best ones ever!

Well, they were the best until I made a chocolate version with dark cocoa powder and three kinds of chocolate chips. This is now my all-time favorite fall cookie.

Why You'll Love This Recipe

The Perfect Combo: Pumpkin and chocolate might seem weird, but they work well together! The pumpkin adds moisture and a light sweetness that balances the rich, dark cocoa perfectly.
Three Types of Chocolate: What's better than having one kind of chocolate? How about three? With semi-sweet milk and white chocolate chips, each bite is a delicious treat that hits the spot.
Soft and Fudgy Texture: These cookies are super soft and fudgy—kind of like brownies! They're just right for anyone who loves a cookie that practically melts in your mouth.

Main Ingredients

Overhead pictures of chocolate cookies with triple chips.

This chocolate pumpkin cookie recipe is made with simple pantry ingredients that you may already have on hand.

Brown Sugar: Sweetens the dough.
Vegetable Oil: Use a neutral oil like canola or avocado oil. It gives cookies a softer, crumb-like texture and keeps them moist.
Pumpkin Purée: Gives the cookies a great pumpkin flavor and moist texture. Do not buy pumpkin pie filling because it adds sugar and spices.
Egg: Binds the ingredients together.
All-Purpose Flour: Measure the flour correctly using the spoon and sweep method. Read our tutorial on measuring flour.
Cocoa Powder: I prefer Hershey's special dark cocoa powder because it gives baked goods a deep color and rich chocolate taste. Regular cocoa powder will taste good, but the cookies will be lighter.
Baking Powder & Baking Soda: Combining these leavening agents makes them bake nice and puffy.
Pumpkin Pie Spice: You can use your favorite store brand or combine the fall spices you have on hand.
Chocolate Chips: These pumpkin cookies use a mix of white, milk, and dark chocolate chips. You can use just one variety or a blend of different ones.

BruCrew Tip: Use leftover puree to make a pumpkin cream cold brew.

How To Make Chocolate Pumpkin Cookies

Pumpkin cocoa cookies on an orange plate.

These fudgy cookies are loaded with tons of chocolate and pumpkin puree. They're easy to make and taste totally rich and indulgent!

Mix the sugar and oil in a large bowl until the mixture resembles wet sand. Then, add the pure pumpkin puree, egg, and vanilla extract and mix again.
Stir together the dry ingredients, then slowly beat them into the wet ingredients.
Add plenty of chocolate chips and stir gently.
Drop the sticky dough onto a prepared baking sheet using a cookie scoop. Bake to your desired consistency, then cool on a wire rack.

Storage Recommendations

On the Counter: Store the pumpkin treats in an airtight container for 3-4 days to keep them soft and fresh.

In the Freezer: Place the cookies in a single layer on a baking sheet and freeze until solid. Place them inside a freezer-safe container or bag between layers of parchment paper.

A stack of chocolate cookies packed with triple chocolate chips.

Tips and Tricks

Feel free to experiment with different kinds of chocolate chips or even add in some chopped nuts for a little extra crunch.
When these cookies come out of the oven, they will be very soft. Before moving them, let them rest on the hot cookie sheet for 2-3 minutes.
Do not overbake, or the cookies will have a dry cake-like texture.
Press chocolate chips into the tops of the hot cookies to make them extra pretty.
Heat a cookie in the microwave for 8-10 seconds to enjoy a warm "fresh from the oven" taste.
To thaw frozen cookies, put them on a plate with a paper towel at room temperature until soft. This way, you won’t get condensation that could make the cookies soggy.

FAQs

What if I don't have dark cocoa powder?

You can use regular cocoa powder, but your cookies will be slightly lighter in color and flavor. If you want that rich, deep chocolate taste, dark cocoa is the way to go!

Can I use chocolate chunks instead of chips?

Yes! Chocolate chunks work great and create big pockets of melted chocolate, adding to the gooey goodness.

Can I add other mix-ins?

Definitely! For an extra flavor boost, you can add nuts, dried fruit, or even colorful M&Ms. Get creative with your mix-ins!

How do I know when they're done baking?

Look for slightly set edges and a soft center. They might seem underbaked when you pull them out, but they'll firm up as they cool!

A stack of fudgy chocolate pumpkin cookies.

More Pumpkin Desserts

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Recipe

Yield: 36 cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients

¾ cup packed brown sugar
½ cup oil
1 cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
2 cups all purpose flour
½ cup dark cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 teaspoon table salt
⅔ cup white chips
⅔ cup milk chocolate chips
⅔ cup dark chocolate chips

Instructions

Preheat oven to 350 degrees. Line a sheet pan with a Silpat or parchment paper.
Beat the sugar and oil until it looks like sand. Add the pumpkin, egg, and vanilla and mix again.
Stir together the flour, cocoa powder, baking powder, baking soda, spice, and salt. Slowly mix into the wet ingredients until combined.
Mix together the three kinds of chips. Reserve 3-4 Tablespoons. Stir the rest of the chips into the batter.
Drop the cookie batter by spoonfuls onto the cookie sheet. Bake for 10 minutes.
Remove from the oven and let the cookies rest on the hot pan for 2-3 minutes. Gently remove and place on wax or parchment paper on the counter.
Press a few of the reserved chocolate chips into the tops of the hot cookies. Let cool completly before storing in a tightly sealed container.