Description
These fudgy double chocolate pumpkin chip cookies are dense, rich, and intensely chocolatey, with a tender crumb from pumpkin puree. Perfect for fall baking, they come together in about 30 minutes and are a crowd-pleaser at any gathering.
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar (light or dark)
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree (100% pure, not pumpkin pie filling)
- 1 cup all-purpose flour, spooned and leveled
- 1/3 cup unsweetened cocoa powder (Dutch-process or natural)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl.
- Beat in the egg, then the vanilla extract, and finally the pumpkin puree. Mix until just combined. The mixture may look slightly curdled; this is normal.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, and cinnamon until no lumps remain.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding by hand. Mix just until no streaks of flour remain. Do not overmix.
- Gently fold in the chocolate chips with a rubber spatula until evenly distributed. The dough will be soft and slightly sticky.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. (Use a 1.5-tablespoon cookie scoop for even sizes.)
- Bake for 10-12 minutes. The edges should look set and the tops slightly cracked; the centers will still look soft and slightly underdone.
- Let the cookies cool on the baking sheet for 5 minutes (they are very soft when hot). Then transfer to a wire rack to cool completely.
- Repeat with remaining dough, letting the baking sheet cool completely between batches.
Notes
For dairy-free: use vegan butter or solid coconut oil. For gluten-free: use a 1:1 gluten-free baking blend with xanthan gum. For vegan: use melted coconut oil instead of butter and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). Do not overmix the dough or overbake; pull cookies when centers still look soft. Chill dough for 15-20 minutes if too sticky. Store in an airtight container at room temperature for up to 5 days; place a piece of bread in the container to keep cookies soft. Freeze baked cookies for up to 3 months or freeze raw dough balls.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 13
- Sodium: 65
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
Keywords: fudgy double chocolate pumpkin chip cookies, pumpkin chocolate cookies, fall cookies, easy cookie recipe, chocolate pumpkin cookies