Double Chocolate Pumpkin Cookies Recipe
Delight in the rich and moist Double Chocolate Pumpkin Cookies, combining the seasonal warmth of pumpkin puree with intense cocoa and chocolate chips for an indulgent treat perfect for fall or any time you crave a chocolatey twist on classic cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 36 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (not pie filling)
Dry Ingredients
- 3 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chips
- Optional: 1/4 cup extra granulated sugar for rolling
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which incorporates air for tender cookies.
- Add Eggs, Vanilla, and Pumpkin: Beat in the eggs one at a time to fully integrate, then stir in the vanilla extract and pumpkin puree until the mixture is smooth and well combined.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening and flavors.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, mixing lightly until just combined to avoid overworking the dough that could make the cookies tough.
- Add Chocolate Chips: Stir in both the semi-sweet and milk chocolate chips to distribute the chocolate throughout the dough for bursts of sweetness and texture.
- Optional Sugar Rolling: If desired, scoop rounded tablespoons of dough, roll them into balls, and then coat each with extra granulated sugar for a sweet, crackly exterior.
- Arrange Dough on Baking Sheets: Place the dough balls approximately 2 inches apart on the prepared baking sheets to allow space for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are set yet the centers remain slightly soft, which ensures a chewy texture.
- Cool Cookies: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely, which helps them set properly and prevents breakage.
Notes
- Use pumpkin puree, not pumpkin pie filling, to avoid added spices and sugars.
- Do not overmix the dough once the dry ingredients are added to keep cookies tender.
- Rolling dough balls in granulated sugar is optional but adds a nice crunchy texture and a pretty finish.
- Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.
- For softer cookies, underbake slightly and allow residual heat to finish the cooking while cooling.
Keywords: Double Chocolate Pumpkin Cookies, pumpkin cookies, chocolate chip cookies, fall desserts, chocolate pumpkin desserts
