Description
These fudgy double chocolate chip pumpkin cookies are rich, tender, and loaded with chocolate in every bite. They sit perfectly between a brownie and a cookie, with no mixer needed and minimal cleanup.
Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree (100% pure, not pie filling)
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour, spooned and leveled
- 1/3 cup unsweetened cocoa powder (natural, like Hershey’s)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup semi-sweet chocolate chips (like Ghirardelli)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Melt the butter in a small saucepan over low heat or in a microwave-safe bowl in 20-second bursts. Let it cool for a couple of minutes.
- In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and well combined, about 30 seconds.
- Add the pumpkin puree, egg, and vanilla extract to the bowl. Whisk vigorously until fully incorporated and smooth.
- In a separate small bowl, whisk together the flour, cocoa powder, baking soda, salt, and cinnamon until no lumps remain.
- Add the dry ingredients to the wet ingredients in two additions, stirring gently with a rubber spatula after each addition. Stir just until no streaks of flour remain; do not overmix.
- Fold in the chocolate chips with the spatula. Reserve a handful of chips to press into the tops of the cookies before baking.
- Chill the dough for 20 minutes. This step is not optional.
- Scoop the dough into rounded tablespoons (about 1.5 tablespoons each) and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Press a few extra chocolate chips onto the tops of each dough ball.
- Bake for 10 to 12 minutes. The cookies will look puffy and slightly underdone in the center when you pull them out.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Do not skip chilling the dough; it prevents excessive spreading. Measure flour correctly by spooning and leveling. Use room temperature egg. Underbake slightly for fudgy texture. Rotate baking sheet halfway through. Cool completely before storing. Store in an airtight container at room temperature for up to 4 days. Freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 14
- Sodium: 85
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 21
- Fiber: 2
- Protein: 2
Keywords: pumpkin cookies, chocolate chip cookies, fudgy cookies, fall baking, pumpkin dessert, easy cookie recipe