Double Chocolate Pumpkin Cookies

These double chocolate pumpkin cookies are soft and chewy like a brownie and filled with dark chocolate chunks!

How to make double chocolate pumpkin cookies

Tips for baking cookies

1. Butter – These cookies are supposed to be soft and chewy like a brownie rather than crisp or crunchy. Using melted butter helps with getting this texture, but make sure the butter is not scalding hot when adding it to the dough.
2. Make ahead – I love to make these cookies ahead of time and just bake them one tray at a time, as needed. Scoop the dough onto a parchment-lined baking sheet. Place in the freezer until frozen enough to transfer to a labeled bag. When ready to bake, you can bake them right from frozen by adding about 2 minutes to the recipe baking time.
3. Eggs – These cookies are totally egg free since my son is allergic. The combination of baking soda and vinegar along with the pumpkin acts as a replacement for the eggs.
4. Chilling – Most cookie recipes call for the dough to be chilled. It is not needed for these ones! They might be a little more flavorful after chilling, but they bake perfectly with or without the extra chilling time.
5. Baking – Chocolate cookies can be tough because it is hard to tell when they are done in the oven. I can never tell if the edges are starting to brown, but these cookies should be baked completely through in about 10 minutes in most ovens. They should not be gooey or tacky to touch on top.

Shop tools for baking cookies

Dark Cocoa Powder

Buy Now

Cookie Sheets with Edges

Buy Now

Cookie Sheets

Buy Now

Cookie Scoops

Buy Now

Double Chocolate Pumpkin Cookies

Recipe by Laura Duensing

Servings

24

servings

Prep time

20

minutes

Cooking time

10

minutes

These double chocolate pumpkin cookies are soft and chewy like a brownie and filled with dark chocolate chunks!

Ingredients

• 1 cup salted butter, melted and slightly cooled

• 1 cup (180g) brown sugar

• 1/2 (50g) cup granulated sugar

• 1 teaspoon vanilla extract

• 1 Tablespoon vinegar

• 1/2 cup canned pumpkin

• 1 teaspoon (5g) baking powder

• 1 teaspoon (5g) baking powder
  1 teaspoon (6g) fine sea salt

• 2 1/2 cups (300g) all-purpose flour

• (40g) dark cocoa powder*

• 12 ounces (1 bag) dark or semisweet chocolate chips or chunks

Directions

• Preheat oven to 350 degrees F. and line a few cookies sheets with parchment paper.
• In a medium sized bowl, whisk together the melted and cooled butter with the brown sugar and granulated sugar until smooth.
• Whisk in the vanilla, pumpkin and vinegar until smooth.
• Add baking powder, baking soda, flour and cocoa powder and stir just until combined. I prefer to use a wooden spoon or rubber spatula over a whisk for this.
• Stir in the chocolate chips or chunks just to combine. I like to save a few of the chocolate chunks to press into the tops of the cookies to get those melty chocolate pools on top.
• Use a medium cookie scoop of 1.5 tablespoons to scoop the cookie dough and place a couple of inches apart on the cookie sheets. I use a half sheet pan and get about 8 cookies per pan.
• Bake for 10-11 minutes until the cookies are not gooey to touch on top. These cookies will be very soft and brownie-like.

Notes

• *I used Hershey’s special dark cocoa powder for this recipe, but you could use any cocoa powder you have on hand.