I took my one of my favorite pumpkin cookie recipes and gave it a chocolate twist. These double chocolate chip pumpkin cookies bake up soft and are flavored with fall spices that pair nicely with the chocolate.
I love experimenting with pumpkin recipes and I absolutely adored the Pumpkin Chocolate Chip Cookies I made last week. A few days after I made them, I suddenly had this urge to make a chocolate version. I’d never seen one or tried one, but I suddenly just had to have one.
So, I took the recipe and added some cocoa powder and got a freshly baked batch of these double chocolate chip pumpkin cookies. This chocolate version still maintains all the moistness and softness that I loved about the original version, but with the addition of chocolate.
I love the flavor of chocolate and pumpkin like in my Flourless Chocolate Pumpkin Bread and it works really well in these cookies, too. There is cocoa powder in the cookie dough plus chocolate chips. Once the cookies are baked, the chocolate doesn’t overwhelm the pumpkin and cinnamon so you can still taste those fall flavors.
Cookie Dough Tips
- The cookie dough is very sticky and wet. If you use a spoon to drop the dough onto the baking sheet, it makes it a little easier to deal with.
- These cookies don’t spread much at all while they bake, so it’s a good idea to shape the cookie dough into round cookie shapes and flatten slightly before you bake them.
I’m not quite sure which I like better: the original version or these double chocolate chip pumpkin cookies. I guess it depends on what I’m in the mood for, but this recipe is definitely a keeper. Luckily, you don’t have to have just one favorite cookie recipe!
Double Chocolate Chip Pumpkin Cookies
- 1 cup canned pumpkin puree
- 1 cup white sugar
- 1/2 cup vegetable oil
- 1 large egg
- 2 cups all-purpose flour
- 1/4 cup dutch processed cocoa powder
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1/4 tsp salt
- 1 tsp baking soda
- 1 tbsp vanilla extract
- 1 cup semisweet chocolate chips
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Whisk together pumpkin, sugar, vegetable oil, vanilla and egg in a large bowl. In a separate bowl, whisk together together flour, baking powder, baking soda, cocoa powder, ground cinnamon, and salt. Add the flour mixture to pumpkin mixture and stir until combined. Stir in the chocolate chips.
- Take large tablespoons full of dough and drop onto cookie sheet, about 2 inches apart. When finished, try to shape the dough to resemble a cookie. The dough will be sticky and wet and hard to shape. The cookies dough should be round and flat and smooth, resembling close to the finished baked product because the cookies don't spread much during baking and will rise up. It helps to work with the dough if your hands are freshly washed and slightly damp.
- Bake for approximately 10-15 minutes until cookies are firm to the touch and can be moved off silpat mat without bottom sticking.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.