These double chocolate pumpkin cookies are chewy, fudgy, and absolutely delicious, rich with cocoa, pumpkin spice, and plenty of chocolate chips.
You might also enjoy the oatmeal pumpkin chocolate chip cookies, pumpkin bars with cream cheese frosting, or fudgy chocolate pumpkin muffins.
Many pumpkin cookie recipes end up cakey or oddly textured, but these double chocolate pumpkin cookies stay flat, chewy, and fudgy. The pumpkin puree adds moisture and tenderness while chocolate and cocoa give them a decadent chocolate base. If you like chewy pumpkin chocolate chip cookies, this version is a more indulgent, chocolate-forward option.
Why I Like This Recipe
- Perfect texture. These cookies are flat and chewy, similar to classic chocolate chip cookies, with pumpkin keeping them soft.
- Easy to customize. Swap semisweet chips for white chocolate, add nuts, or reserve extra chips to press on top after baking.
- Stays soft for days. When stored in an airtight container, they remain tender and enjoyable for several days.
What Others Are Saying
Great Thanksgiving treat for chocolate lovers!—Catherine
You had me just at the mention of chocolate and pumpkin.—Donna
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Tips and Tricks
- Use a cookie scoop: A 2 Tbsp cookie scoop yields uniform cookies and speeds up portioning.
- Bake on light-colored baking sheets: Light metal pans provide even baking and avoid over-browning the edges.
- Flatten the cookies mid-bake: For a fudgy center and slightly flatter cookie, bang the baking sheet firmly on the counter a few times halfway through baking and again after they finish. This compresses the dough and concentrates the chocolatey center.
Ingredients
- Pumpkin puree: Use plain 100% pumpkin puree — not pumpkin pie filling.
- Sugar: This recipe uses granulated sugar; the pumpkin keeps the cookies moist so brown sugar isn’t necessary.
- Butter: Melted butter provides richness; salted or unsalted work according to preference.
- Egg: Adds structure and richness.
- All-purpose flour.
- Baking soda and salt: For leavening and flavor balance.
- Pumpkin pie spice: The warm spice blend complements the pumpkin puree.
- Ground cinnamon: An extra touch of warmth; adjust to taste.
- Chocolate instant pudding mix: A 3.4 oz box adds moisture and a soft texture.
- Chocolate chips or chunks: Semisweet chips work well; feel free to use chunks or a different variety.
Refer to the recipe card below for exact quantities and full details.
How To Make Double Chocolate Pumpkin Cookies
Step 1: Combine melted butter, sugar, and cocoa powder until smooth.
Step 2: Add pumpkin puree and egg, mixing thoroughly.
Step 3: In a separate bowl, whisk together baking soda, salt, cinnamon, pumpkin pie spice, chocolate pudding mix, and flour. Add the dry ingredients to the wet and mix until combined.
Step 4: Fold in the chocolate chips.
Optional: The dough will be sticky because of the melted butter. Chilling for 30 minutes firms it up and makes scooping easier, but you can bake immediately if preferred. Pumpkin-based doughs tend to spread less than traditional cookie dough.
Step 5: Use a cookie scoop to portion dough onto a parchment-lined baking sheet. Bake at 350°F for 7 minutes, then firmly tap the baking sheet on the counter 3 times to slightly flatten the cookies. Return to the oven and bake an additional 6–7 minutes, then tap the sheet 3 more times.
Step 6: Let the cookies cool on the sheet for 10 minutes before transferring to a wire rack to cool completely.
Storage tips: One batch yields about 2 ½ dozen cookies. Store cooled cookies in an airtight container for 3–5 days.
Top Tip
For consistent results, use a cookie scoop to portion dough — it ensures even baking and a uniform appearance.
Pumpkin Cookie FAQs
Pumpkin pie spice is a blend of warm spices — cinnamon, nutmeg, cloves, and sometimes ginger — that gives baked goods a familiar pumpkin-pie flavor. Pumpkin puree itself adds moisture and a subtle, earthy sweetness rather than an overt “pumpkin” taste, while the spice mix provides the characteristic aroma and flavor.
Yes. Chilling helps firm the dough when using melted butter and makes scooping easier, but it’s optional. If you skip chilling, expect slightly less spread; the cookies will still bake up soft and fudgy.
More Pumpkin Recipes To Make
- Easy Pumpkin Bars With Cream Cheese Frosting
- Fudgy Chocolate Pumpkin Muffins
- Quick Pumpkin Cinnamon Rolls
- Chewy Pumpkin Chocolate Chip Cookies
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Fudgy Chocolate Pumpkin Cookies
Ingredients
- 1 cup butter melted
- 1 cup sugar
- 1 egg
- 1 cup pumpkin puree
- 2 cup flour
- 3 Tbsp. cocoa powder baking cocoa
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 ½ teaspoon pumpkin pie spice
- 3.4 oz. box chocolate pudding mix
- 1 ½ cups semisweet chocolate chips
Instructions
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Mix melted butter, sugar, and cocoa powder together. Add pumpkin puree and egg; mix until incorporated.
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Whisk baking soda, salt, cinnamon, pumpkin pie spice, pudding mix, and flour in a separate bowl. Add to the wet ingredients and mix. (If using a stand mixer, you can add the dry ingredients directly to the wet.)
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Stir in chocolate chips. Chill the dough for 30 minutes if desired.
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Use a cookie scoop to drop dough onto a parchment-lined baking sheet.
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Bake at 350°F for 7 minutes. Firmly bang the pan against the counter 3–4 times to flatten cookies slightly. Bake another 6 minutes, then bang the pan 3 more times.
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Let the cookies cool on the sheet for 10 minutes before transferring to a cooling rack.
Notes
Store cooled cookies in an airtight container for up to 5 days.