Name: Double Chocolate Pumpkin Cookies
Prep time: 10 min
Cook time: PT-488388H36M9S
Total time: 30 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 tsp baking soda; 1/2 tsp salt; 1 tsp ground cinnamon; 3/4 cup pumpkin puree (not pumpkin pie filling); 1/2 cup granulated sugar; 1/2 cup brown sugar; 1/2 cup vegetable oil (or melted coconut oil); 1 large egg; 1 tsp vanilla extract; 1 cup semi-sweet chocolate chips

Why You’ll Love This Recipe

These cookies strike the perfect balance between indulgent chocolate and the subtle, earthy sweetness of pumpkin. They’re easy to make, require no chilling, and come together in under 30 minutes. Plus, they’re naturally soft and moist thanks to the pumpkin, which means you won’t need any extra oil or butter-heavy ingredients. It’s a great way to sneak a little fall flavor into a beloved classic.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
unsweetened cocoa powder
baking soda
salt
ground cinnamon
pumpkin puree (not pumpkin pie filling)
granulated sugar
brown sugar
vegetable oil (or melted coconut oil)
egg
vanilla extract
semi-sweet chocolate chips

Directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and cinnamon. Set aside.
In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, oil, egg, and vanilla until smooth and well combined.
Gradually stir the dry ingredients into the wet ingredients, mixing just until incorporated.
Fold in the chocolate chips evenly throughout the dough.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10–12 minutes, or until the cookies are set around the edges and slightly soft in the center.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes approximately 24 cookies.
Prep time: 10 minutes
Bake time: 10–12 minutes
Cooling time: 10 minutes
Total time: about 30 minutes

Variations

Spice it up: Add nutmeg, ginger, or cloves for a more classic pumpkin spice flavor.
White chocolate chips: Swap in white chocolate chips for a contrast in color and flavor.
Nutty version: Add chopped pecans or walnuts for texture and crunch.
Gluten-free: Use a 1:1 gluten-free flour blend for a gluten-free variation.
Vegan-friendly: Use a flax egg and dairy-free chocolate chips to make the cookies vegan.

Storage/Reheating

Store cooled cookies in an airtight container at room temperature for up to 4–5 days.
For longer storage, freeze the cookies in a single layer, then transfer them to a freezer-safe container or bag. They will last up to 3 months frozen.
To enjoy from frozen, thaw at room temperature or warm briefly in the microwave for 10–15 seconds.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, just make sure it’s pureed and well-drained to match the texture of canned pumpkin puree.

Why are my cookies cakey?

Pumpkin adds moisture, which can create a cakier texture. Be sure not to overmix the dough and use the correct amount of flour.

Can I skip the cinnamon?

Yes, but the cinnamon complements the pumpkin and chocolate nicely. You can adjust it to taste or omit it entirely.

Do I need to chill the dough?

No chilling is necessary. The dough is ready to bake as soon as it’s mixed.

Can I make these cookies ahead of time?

Absolutely. These cookies store well and actually taste even better the next day as the flavors meld.

Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling contains added sugar and spices that can throw off the recipe balance.

How do I make them extra fudgy?

Slightly underbake the cookies and use extra chocolate chips for a gooey texture.

Are these cookies very sweet?

They’re moderately sweet, but the chocolate chips and brown sugar give them a rich flavor. You can adjust the sugar slightly to taste.

Can I add oats or other mix-ins?

Yes, oats or coconut can be mixed in for added texture. Reduce flour slightly if adding a dry mix-in.

Do they spread a lot?

No, these cookies hold their shape well. You can flatten them slightly before baking if you prefer a thinner cookie.

Conclusion

Double Chocolate Pumpkin Cookies are everything you want in a fall dessert—rich, chocolaty, soft, and full of cozy flavor. With minimal prep and no need to chill the dough, they’re a quick and satisfying bake for busy autumn days. Whether you’re making them for a party, gifting them to friends, or enjoying them with a hot drink, these cookies are sure to be a seasonal favorite.