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Easy Double Chocolate Pumpkin Chip Cookies Recipe

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These fudgy, rich double chocolate pumpkin chip cookies are the perfect fall treat. Made with pumpkin puree for moisture and no eggs needed, they’re quick, easy, and always a crowd-pleaser.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon pumpkin pie spice
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips
  • Optional: Flaky sea salt for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, salt, cinnamon, and pumpkin pie spice until evenly combined.
  3. In a separate medium bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the pumpkin puree and vanilla extract, and whisk until fully combined.
  4. Pour the wet mixture into the dry ingredients. Use a rubber spatula to fold together gently until no streaks of flour remain. Do not overmix.
  5. Fold in the chocolate chips until evenly distributed. Reserve a handful to press into the dough balls before baking if desired.
  6. Using a 1.5-tablespoon cookie scoop or spoon, portion the dough into balls about 1.5 inches in diameter. Place them 2 inches apart on the prepared baking sheets.
  7. Optional: Sprinkle a tiny pinch of flaky sea salt on top of each dough ball.
  8. Bake for 9-11 minutes, rotating the baking sheets halfway through. The edges should look set and the tops slightly crackled, but the centers should still be soft.
  9. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  10. Repeat with remaining dough, letting the baking sheet cool completely between batches.

Notes

For best results, let pumpkin puree sit at room temperature for 10 minutes before mixing. Do not overbake; cookies should look slightly underdone in the center when removed from the oven. Dough can be refrigerated for 10 minutes if too sticky. Baked cookies taste even better the next day. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Nutrition

Keywords: double chocolate pumpkin cookies, pumpkin chocolate chip cookies, easy cookie recipe, fall cookies, no egg cookies, fudgy cookies

Find it online: https://dinadinnertable.com/easy-double-chocolate-pumpkin-chip-cookies-recipe/