One bite and these soft Chocolate Pumpkin Cookies will become your new favorite treat to make this fall. Make sure you enjoy a warm pumpkin cookie because the melty chocolate is amazing.
Every fall I look forward to pumpkin season. I’m a big fan of the orange veggie, so I like to add it to all the things. Yup, even dinner.
But my favorite way to use pumpkin puree is in baked goods because it adds such a soft and moist texture. Pumpkin chocolate chip bread, pumpkin butterscotch cookies, easy pumpkin roll recipe…give me all of it!!!
Chocolate Pumpkin Cookies
But I think my absolute favorite thing to make with canned pumpkin are these pumpkin chocolate chip cookies. Seriously, they are the best!
Well, they were the best. Until I made these chocolate pumpkin cookies with dark cocoa powder and THREE kinds of chocolate chips! These are now my all time favorite.
You are going to fall madly in love with these pumpkin cookies! Trust me and eat one warm and gooey from the oven. They are divine!!!
These sweet double chocolate pumpkin cookies are made with basic pantry ingredients that you may already have on hand.
- Brown Sugar – Sweetens the cookie dough.
- Oil – Use a neutral oil like canola for the cookies. Using oil in cookies gives them a softer crumb like texture and keeps them moist.
- Pumpkin Puree – Gives the cookies a great pumpkin flavor and moist texture.
- Egg – Binds the ingredients together.
- Vanilla Extract & Salt – Adds flavor and balances out the sweetness.
- Flour – Provides structure to the dough. Make sure you are measuring the flour properly using the spoon and sweep method. Read our tutorial on how to measure flour.
- Cocoa Powder – I prefer to use Hershey’s special dark cocoa powder because it gives baked goods a deep color and rich chocolate taste. Regular cocoa powder will taste good too, but the cookies will be lighter.
- Baking Powder & Baking Soda – Gives the cookies lift as they bake, so they end up nice and puffy.
- Pumpkin Pie Spice – Adds a great pumpkin pie flavor to the chocolate cookies.
- Chocolate Chips – These pumpkin cookies use a mix of white chocolate chips, milk chocolate chips, and dark chocolate chips. Feel free to use just one variety or a mix of different ones you like.
How to make Chocolate Pumpkin Cookies
These chocolate chip pumpkin cookies are loaded with double the chocolate and pumpkin puree. The soft puffy cookies are amazing and rich.
- Mix together the sugar and oil until it looks like wet sand.
- Add the pumpkin puree, egg, and vanilla and mix again.
- Stir together the dry ingredients and slowly beat it into the wet ingredients.
- Pour in the chocolate chips and stir gently.
- Drop by spoonfuls onto a cookie sheet and bake.
- Make sure you use pumpkin puree, not pumpkin pie mix. The pie mix has added sugar and spices.
- Use a mixture of white and chocolate chips for a delicious and pretty cookie.
- These chocolate pumpkin cookies will be very soft when they come out of the oven. Let them rest on the hot cookie sheet for 2-3 minutes, before gently removing them and placing them on wax or parchment paper.
- Press extra chocolate chips into the tops of the hot cookies once you have them on the parchment paper. Extra chocolate is always a good idea, plus it makes the tops of the cookies so pretty.
- Store the cooled cookies in a tightly sealed container to keep them soft and fresh.
- Heat a cookie in the microwave for 8-10 seconds to enjoy a warm “fresh from the oven” taste.
Frequently Asked Questions
How long will chocolate pumpkin cookies last?
One day once you taste how amazing they are. If you can resist eating all of them in one day, they will keep for 3-4 days in a tightly sealed container. If you need to keep them long, freeze them.
Can you freeze pumpkin cookies?
Yes you can. Almost all baked cookies freeze well. Make sure the cookies are completely cooled, then place them in a single layer on a cookie sheet not touching and freeze until solid. Place the frozen cookies inside a freezer safe container or freezer bag between layers of parchment paper.
When thawing the frozen cookies, remove them from the packaging and place them on a paper towel lined plate. Let them sit at room temperature until thawed. This keeps condensation from forming and making the cookies soggy.
More Easy Pumpkin Recipes
- Pumpkin Cheesecake Bites
- Pumpkin Butter recipe
- Pumpkin Spice Bundt Cake
- Pumpkin Cobbler
- Pumpkin Pie Oatmeal
- Nutella Swirl Muffins
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- 3/4 cup packed brown sugar
- 1/2 cup oil
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1/2 cup dark cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon table salt
- 2/3 cup white chips
- 2/3 cup milk chocolate chips
- 2/3 cup dark chocolate chips
- 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.
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Nutrition Information:Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 116Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 6mgSodium: 133mgCarbohydrates: 15gFiber: 1gSugar: 7gProtein: 2g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.