Description
Double Chocolate Pumpkin Cookies are soft, fudgy cookies made with rich cocoa, chocolate chips, and pumpkin puree. These fall-inspired treats are quick to make and perfect for chocolate lovers craving a cozy seasonal dessert.
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
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, mix pumpkin puree, granulated sugar, brown sugar, oil, egg, and vanilla until smooth and well combined.
- Gradually stir the dry ingredients into the wet mixture until just incorporated.
- Fold in chocolate chips evenly throughout the dough.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing about 2 inches apart.
- Bake for 10–12 minutes, or until edges are set and centers are slightly soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Add nutmeg, ginger, or cloves for extra pumpkin spice flavor.
- Swap chocolate chips with white chocolate for contrast.
- Add chopped nuts for a crunchy texture.
- Use a 1:1 gluten-free flour blend for a gluten-free version.
- Make vegan by using a flax egg and dairy-free chocolate chips.
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 10mg
