Double Chocolate Pumpkin Cookies
Indulge in the perfect fall treat with these Double Chocolate Pumpkin Cookies. Soft, chewy, and packed with pumpkin spice and rich chocolate flavor!
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
Tips
- 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
Calories: 297kcalCarbohydrates: 37gProtein: 4gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 21mgSodium: 218mgPotassium: 241mgFiber: 4gSugar: 20gVitamin A: 1710IUVitamin C: 0.5mgCalcium: 66mgIron: 3mg
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