Pumpkin Chocolate Cookies
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Soft and chewy pumpkin cookies are loaded with mini chocolate chips and dipped in dark chocolate. This recipe for Pumpkin Chocolate Cookies is naturally eggless and insanely delicious, it might just be my new favorite!
If you’re looking for more pumpkin cookies, be sure to check out some of my other favorites like Double Chocolate Pumpkin Cookies, Frosted Pecan Pumpkin Spice Cookies, or Brown Butter Pumpkin Cookies.
Table of Contents
My go to is always cookies whenever I have leftover pumpkin! Pumpkin makes the best egg replacer because it provides moisture and gives a light and fluffy texture to bake goods. You won’t even miss the eggs in these naturally eggless pumpkin cookies!
These Pumpkin Chocolate Cookies are loaded with mini chocolate dark chips and then I also dip the bottoms in chocolate! If you love chocolate as much as I do, then you will love these eggless pumpkin cookies.
Why You’ll Love This Recipe
Pumpkin + Chocolate: The best of both worlds! If you’re a true chocoholic, like me, then you may have trouble deciding if you want the seasonal flavor or just chocolate for a treat. With this recipe, you don’t have to choose!
Dipped Cookies: I love chocolate dipped cookies so much because you get pure chocolate in every single bite!
Naturally Eggless: Pumpkin makes a great egg replacer! It creates fluffy, soft, and chewy cookies.
Soft and Chewy: These Pumpkin Chocolate Cookies are incredibly soft and chewy thanks to the pumpkin!
Ingredients
- Butter: I use Organic Valley Salted Butter.
- Brown Sugar: I use my homemade light brown sugar, but store bought also works.
- Honey: I love using a little bit of organic raw honey in these cookies for a sweet earthy flavor that compliments the pumpkin so well.
- Pumpkin: My favorite is Farmer’s Marker Organic Pumpkin.
- All Purpose Flour: I love Cairnspring Mills!
- Baking Soda: I use baking soda in these cookies because they have brown sugar and honey.
- Salt: Make sure to use a fine sea salt for the cookies so it mixes in well.
- Dark Chocolate: I use organic mini dark chocolate chips in the cookie and for dipping. You could also use a chopped up dark chocolate bar too.
Tools Needed
- Scale: I always recommend a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for this recipe, but if you want to use a hand mixer you can too.
- Half Sheet Pan: You’ll need two half sheet pans.
- Parchment Paper: I use nontoxic parchment paper for ease, but I also think cookies bake better with parchment paper. If you’re not using it be sure to grease cookie sheets or use nonstick.
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Step by Step Instructions
Step 1
To make the dough: Preheat the oven to 375°F. Line two baking sheets with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and honey and mix on low until combined and there’s no butter chunks.
Add the pumpkin, flour, baking soda, and salt and mix until combined into a stiff dough. Add the mini chocolate chips and mix to combine completely.
Step 3
Using your hands, form the cookie dough into 12 balls and flatten them slightly so they’re about 2-inches in diameter. Place them evenly spaced out on each cookie sheet (6 per sheet).
Step 4
Bake for 15 to 17 minutes or until the edges and bottoms are golden brown. Allow to cool completely on the baking sheets. (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 5
To make the topping: In a heatproof bowl, add the mini chocolate chips and melt completely. You can do this using a double boiler or doing 30 second intervals in the microwave, ensuring to stir between each one to prevent burning. If you’re serving these for a party where you want to leave them out, I’d recommend tempering the chocolate. If you don’t temper the chocolate, just store in the fridge.
Step 6
Dip each cookie bottom into the melted chocolate and place, chocolate side down on the parchment paper. Place the baking sheets in the freezer to let the chocolate set.
Baker’s Tips
- Make sure the butter is soft. I like to leave butter out in the counter to soften naturally.
- I use mini chocolate chips for ease, but you could also use a dark chocolate bar and just chop it up.
- I dip the entire bottom of these cookies in chocolate, so there’s chocolate in every bite. You could also half dip these if you like.
- I drizzle the extra chocolate on top of the cookies, this is optional.
- Tempering the chocolate is optional. But, be sure to store these cookies in the fridge if you don’t temper the chocolate.
FAQ’s
No, you can use a chopped up dark chocolate bar instead if you prefer. I just love mini chocolate chips for ease because you don’t need to chop them for melting and in the cookies you’ll get chocolate in every bite. You could even use regular chocolate chips if you prefer.
No, because there’s honey in these cookies, they acne be made vegan. But you can make them dairy free by swapping the butter for a vegan butter or shortening.
Yes, there’s a note at the bottom of the recipe card with a gluten free adjustment.
Store in an airtight container in the fridge. You can also freeze them.
Craving More?
Pumpkin Chocolate Cookies
Ingredients
Dough
- 113 grams salted butter (softened)
- 170 grams light brown sugar
- 21 grams raw honey
- 113 grams pumpkin puree
- 255 grams all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 170 grams mini dark chocolate chips
Topping
- 170 grams mini dark chocolate chips
Instructions
- To make the dough: Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and honey and mix on low until combined and there’s no butter chunks.
- Add the pumpkin, flour, baking soda, and salt and mix until combined into a stiff dough. Add the mini chocolate chips and mix to combine completely.
- Using your hands, form the cookie dough into 12 balls and flatten them slightly so they’re about 2-inches in diameter. Place them evenly spaced out on each cookie sheet (6 per sheet).
- Bake for 15 to 17 minutes or until the edges and bottoms are golden brown. Allow to cool completely on the baking sheets.
- To make the topping: In a heatproof bowl, add the mini chocolate chips and melt completely. You can do this using a double boiler or doing 30 second intervals in the microwave, ensuring to stir between each one to prevent burning. If you’re serving these for a party where you want to leave them out, I’d recommend tempering the chocolate. If you don’t temper the chocolate, just store in the fridge.
- Dip each cookie bottom into the melted chocolate and place, chocolate side down on the parchment paper. Place the baking sheets in the freezer to let the chocolate set.
- Store in an airtight container in the fridge for up to 7 days. You can also freeze these.
Video
Notes
Nutrition
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