Double Chocolate Pumpkin Cookies
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 With Caramel!
A Quick Look At The Recipe
- Recipe Name: Double Chocolate Pumpkin Cookies
- Ready In: 30 minutes
- Makes: 12 cookies
- Main Ingredients: salted butter, light brown sugar, pumpkin, Dutch cocoa powder
- Flavor Profile: rich chocolate with cozy spice and melty chocolate chips in every bite
- Dietary Info: eggless, no seed oils, vegan and gluten free swap available
- Difficulty: Easy!
- Why You’ll Love It: Soft, fudgy, and sweet-meets-salty chocolate pumpkin cookies
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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
- Brown Sugar: I use my homemade light brown sugar here. You can use store bought too.
- Pumpkin: Organic pumpkin puree is an amazing egg replacer. You can use 113 grams of pumpkin to replace 2 eggs in soft and chewy cookie recipes.
- 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 which is just a mix of cinnamon, ginger, cloves and nutmeg. But store bought also works. This gives these double chocolate cookies a little cozy spice and depth of flavor.
- 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. Check out the post the Difference Between Baking Soda and Baking Powder for more info.
- Pumpkin Seeds: I’m using organic roasted and salted pumpkin seeds. This gives a little texture to these cookies!
- 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.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker’s Tips for Double Chocolate Pumpkin Cookies
- Always weigh ingredients for the best results.
- 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.
- If you want to use a cookie scoop, you can, but the dough is not super sticky and can easily be molded with your hands.
- The flaky sea salt on top is totally optional. But I’m obsessed with sweet and salty cookies so it’s my favorite part!
- Vegan: Replace the butter with your favorite vegan butter or vegetable shortening, I prefer Miyoko's.
- Gluten Free: Replace the all purpose flour with 184 grams (1 cup plus 3 tablespoons) of Namaste Organic Perfect Flour Blend. If you use a different flour, results may vary, but I've tested this one.
- Store in an airtight container at room temperature or you can freeze for up to 3 months.
How to Make Double Chocolate Pumpkin Cookies
- 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 and then the dry ingredients: 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. You'll have 6 cookies per cookie sheet.
- Flatten them slightly so they’re about 2-inches in diameter. Top with the pumpkin seeds and more chocolate chips.
- 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). Sprinkle with flaky sea salt immediately after coming out of the oven. Allow the cookies to cool completely on the baking sheets.
Serving Ideas
As the weather turns cooler and pumpkin season starts, these Double Chocolate Pumpkin Cookies are sure to become a favorite! I literally make these cookies every single week (year round!) they are my favorite cookie to date. Try them with some of my favorite hot chocolate recipes like Chai Tea Hot Chocolate, Caramel Hot Cocoa, Healthy Gingerbread Hot Cocoa with Bone Broth, or Bone Broth Hot Cocoa.
Recipe FAQ’s
No, they really taste more like chocolate with a subtle pumpkin spice. They are so good!
These are soft, chewy and taste of rich, fudgy chocolate (think brownies) with a little hint of pumpkin spice. These are my favorite cookie ever, I make them every week all year round!
Because I use both Dutch cocoa powder and chocolate chips, giving you double the chocolate flavor!
Yes, pumpkin makes a great egg replacer for soft and chewy cookies. It brings moisture to cookies and makes them incredibly soft. I especially love using it in chocolate cookies as it keeps them very moist. You can replace 2 eggs with 113 grams pumpkin puree in soft and chewy cookies.
Yes, that's perfect for these cookies. I always use Farmer's Market Organic Pumpkin Puree.
Yes, you can replace the all purpose flour with a gluten free flour blend. I recommend using Namaste Organic Perfect Flour Blend,
Yes, just replace the butter with your favorite vegan butter. I recommend Miyoko's for the best flavor.
Yes, if you want to add pumpkin seeds into the cookies too (I actually do this all the time now!). These would also be good with the addition of walnuts or pecans too, try 85 grams of chopped nuts.
If you didn't measure ingredients properly, this can happen. Be sure to use a digital food scale for the best results, this ensures you get the right amount of pumpkin, cocoa and flour and these cookies spread correctly!
Store in an airtight container so they stay soft and chewy.
Yes, these are a great cookie to make ahead of time so long as you store them properly. If making a day in advance you can store in an airtight container. If you are making them farther in advance, you can freeze them in an airtight container as these freeze very well. Just thaw the day you plan to serve.
Yes, these are great for holiday cookie trays or Christmas cookie boxes as they use up leftover pumpkin puree. They are rich, fudgy and have a hint of spice, making them perfect for the holidays.
Yes! Store in an airtight container or zip bag in the freezer for up to 3 months. You can simply thaw in the fridge for 24 hours and then enjoy! Pop them in the microwave for 10 seconds for an out of the oven warm cookie vibe.
More Pumpkin Cookie Recipes
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Double Chocolate Pumpkin Cookies
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper
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 and then the dry ingredients: 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. You'll have 6 cookies per cookie sheet. Flatten them slightly so they’re about 2-inches in diameter.
- Top with the pumpkin seeds and more chocolate chips.
- 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
- Always weigh ingredients for the best results.
- 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.
- If you want to use a cookie scoop, you can, but the dough is not super sticky and can easily be molded with your hands.
- The flaky sea salt on top is totally optional. But I’m obsessed with sweet and salty cookies so it’s my favorite part!
- Vegan: Replace the butter with your favorite vegan butter or vegetable shortening, I prefer Miyoko's.
- Gluten Free: Replace the all purpose flour with 184 grams (1 cup plus 3 tablespoons) of Namaste Organic Perfect Flour Blend. If you use a different flour, results may vary, but I've tested this one.
- Store in an airtight container at room temperature or you can freeze for up to 3 months.
- High Altitude — Bake at 375°F for 13 to 15 minutes or until the tops and edges are dry.
Nutrition
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I literally make these every single week all year long!