Double Chocolate Pumpkin Cookies
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Soft, chewy, fudgy and full of pumpkin spice and rich chocolate. These Double Chocolate Pumpkin Cookies are a sweet and salty cookie that will become your new fall favorite!
These are my favorite pumpkin cookies to date! And I am obsessed with my Pumpkin Oatmeal Chocolate Chip, The Best Gluten Free Pumpkin Chocolate Chip, and Frosted Pecan Pumpkin Spice. Add these to your fall baking list and see which one you like best! Plus, try this cute decorated Pumpkin Chocolate Chip Cookie Cake or Brown Butter Pumpkin Cookies!
Table of Contents
I am obsessed with these eggless chocolate pumpkin cookies! Pumpkin is a great egg replacer for cookies because of its texture and moisture. These eggless chocolate pumpkin cookies are so soft and chewy!
If you’re a chocolate lover (like me) but still want to bake the flavors of fall, then this cookie is the best of both worlds! These pumpkin cookies with cocoa are lightly spiced while being rich and chocolatey at the same time. The addition of pumpkin seeds on top adds the perfect textural element. Combine all this with flaky sea salt, and these sweet and salty Double Chocolate Pumpkin Cookies are sure to be your new favorite fall cookie!
Why You’ll Love This Recipe
Rich and Fudgy: These pumpkin cookies with cocoa are thick, rich, and fudgy. Reminiscent of a brownie, if you’re a chocolate lover you’re going to be super happy with this recipe!
Perfectly Pumpkin: I don’t like when pumpkin things are overly pumpkin or overly spiced. These eggless chocolate pumpkin cookies strike the perfect balance of pumpkin spice and rich chocolate.
Sweet and Salty: I love, no more like I’m obsessed with sweet and salty cookies. If there’s any opportunity to add salt, I do it! The salt pairs so perfectly with the rich chocolate and light spice.
Naturally Eggless: Pumpkin is one of my favorite egg replacers. Its texture mimics eggs so well and always creates a moist cookie with the a soft and chewy texture.
Ingredients
- Butter: I use Organic Valley Butter.
- Brown Sugar: I use my homemade light brown sugar here. You can use store bought too.
- Pumpkin: My favorite is Farmer’s Market Organic Pumpkin.
- All Purpose Flour: I love Cairnspring Mills, it’s what I use here.
- Cocoa Powder: I use organic Dutch cocoa powder for a rich and sweet flavor. You can use natural if you prefer, but I prefer the Dutch.
- Vanilla Bean: Organic ground vanilla bean adds so much depth of flavor! If you don’t have vanilla bean you can use vanilla extract, just double the amount.
- Pumpkin Spice: I used my Homemade Pumpkin Pie Spice Mix here.
- Baking Powder: I use baking powder whenever making anything with Dutch cocoa powder. Never use baking soda whenever you’re baking with Dutch cocoa powder because the reaction can cause a bitter flavor that is not ideal. This goes for all baked goods, even beyond cookies.
- Salt: I use a fine sea salt for the salt inside the cookie.
- Chocolate Chips: I use organic semi sweet chocolate chips, but you could use dark or even milk chocolate if you prefer.
- Pumpkin Seeds: I’m using Go Raw Organic Pumpkin Seeds that are lightly salted.
- Flaky Sea Salt: The flaky sea salt is totally optional, but completely necessary for me! If you’re not obsessed with sweet and salty, then feel free to leave this off.
Tools Needed
- Scale: Always use a digital food scale for the best baking results.
- Stand Mixer: I use my stand mixer here, but you could also use a hand mixer if you prefer.
- Baking Sheet: You’ll need 2 half sheet pans. Or you can just use 1 and bake off each one separately.
- Parchment Paper: I always prefer to use parchment paper for ease and clean up. My favorite nontoxic parchment paper is Kana. Use code MIMIBAKES for a discount.
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Step by Step Instructions
Step 1
Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, add the butter and light brown sugar. Mix on low until combined and there’s no butter chunks.
Step 3
Add the pumpkin, flour, baking powder, vanilla bean, pumpkin spice, and salt in that order and mix on low until combined.
Add the chocolate chips and mix to combine completely.
Step 4
Using your hands, form the dough into 12 balls and place on the prepared baking sheets. Flatten them slightly so they’re about 2-inches in diameter.
Top with pumpkin seeds and more chocolate chips (optional).
Step 5
Bake for 15 to 17 minutes or until the tops and edges are dry. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 6
Sprinkle with flaky sea salt immediately after coming out of the oven. Allow the cookies to cool completely on the baking sheets.
Baker’s Tips
- Make sure your butter is soft. I like to leave it out on the counter for a bit before baking. Even overnight is good now that it’s getting colder out.
- I make my own light brown sugar, but you can also use store bought.
- The flaky sea salt on top is totally optional. But I’m obsessed with sweet and salty cookies so it’s my favorite part!
FAQ’s
Yes, just add 1/4 teaspoon salt to the recipe.
You can, but the flavor may not be as sweet.
Store in an airtight container for up to 7 days. You can also freeze these too. Check out my article How to Freeze Cookies Properly.
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Double Chocolate Pumpkin Cookies
Ingredients
- 113 grams salted butter (softened)
- 170 grams light brown sugar (packed)
- 113 grams pumpkin puree
- 170 grams all purpose flour
- 57 grams Dutch cocoa powder (sifted)
- 1 ½ teaspoons baking powder
- ½ teaspoon ground vanilla bean
- ½ teaspoon pumpkin spice
- ½ teaspoon fine sea salt
- 198 grams semi sweet chocolate chips
- 28 grams pumpkin seeds
- Flaky sea salt
Instructions
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter and light brown sugar. Mix on low until combined and there’s no butter chunks.
- Add the pumpkin, flour, baking powder, vanilla bean, pumpkin spice, and salt in that order and mix on low until combined.
- Add the chocolate chips and mix to combine completely.
- Using your hands, form the dough into 12 balls and place on the prepared baking sheets. Flatten them slightly so they’re about 2-inches in diameter.
- Top with pumpkin seeds and more chocolate chips (optional).
- Bake for 15 to 17 minutes or until the tops and edges are dry.
- Sprinkle with flaky sea salt immediately after coming out of the oven. Allow the cookies to cool completely on the baking sheets.
- Store in an airtight container for up to 7 days.
Video
Notes
Nutrition
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