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Double Chocolate Pumpkin Cookies – Soft & Gooey Treats

Double Chocolate Pumpkin Cookies – Soft & Gooey Treats


Description

Welcome to a recipe that combines two classic favorites – chocolate and pumpkin! These Double Chocolate Pumpkin Cookies are the ultimate treat, perfect for autumn gatherings or cozy nights at home. With a delightful mix of gooey chocolate chips and warm pumpkin spice, these cookies are guaranteed to become a favorite in your household. Let’s get baking!


Ingredients

Scale
  • 1 cup canned pumpkin puree
  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips, plus more for topping
  • 1/2 cup dark chocolate chips (optional)

Instructions

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined.
  • Add the pumpkin puree, egg, and vanilla extract. Stir until smooth and the mixture is thoroughly combined.
  • In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  • Gradually add the dry ingredients to the wet ingredients, stirring gently just until combined. Be careful not to overmix, as this can affect the cookies’ texture.
  • Fold in the semi-sweet chocolate chips and dark chocolate chips (if using).
  • Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Top each cookie with a few extra chocolate chips for that gooey, melty chocolate appearance.
  • Bake the cookies for 12-14 minutes, or until the edges are lightly golden but the centers remain soft and gooey.
  • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use room temperature ingredients: For best results, ensure your butter and egg are at room temperature. This helps the ingredients mix together more smoothly, creating a better texture for your cookies.
  • Don’t overbake: These cookies should remain soft and slightly underbaked in the center. They’ll continue to cook as they cool, so taking them out a little earlier ensures they stay gooey and chewy.
  • Pumpkin puree vs. pumpkin pie filling: Make sure to use plain pumpkin puree rather than pumpkin pie filling, which contains added sugars and spices that could throw off the flavor of the cookies.