When October hits and I start seeing those first orange leaves, there's one thing that immediately pops into my head – double chocolate pumpkin cookies!
I stumbled across this recipe last fall when Emily came home from school talking about how her friend's mom made the "most amazing pumpkin cookies ever." Well, you know me – I took that as a personal challenge. After three attempts (and one slightly burnt batch that we don't talk about), I finally nailed it.
What makes these cookies so special? They're pillowy soft, loaded with chocolate, and taste like fall wrapped up in a cookie. Plus, they only need five ingredients and take less than 30 minutes from start to finish. Even better? They're naturally egg-free, which means they're perfect for those unexpected bake sale requests or when you realize you're out of eggs (happens to me more than I'd like to admit!).
Speaking of fall baking, if you're looking for more seasonal treats, you'll love my pumpkin spice brownies – they're just as easy and twice as fudgy.
Why You'll Love These Double Chocolate Pumpkin Cookies
Jump to:
- Why You'll Love These Double Chocolate Pumpkin Cookies
- The Secret Behind Perfect Pumpkin Chocolate Cookies
- Double Chocolate Pumpkin Cookies Ingredients You Need
- How To Make The Best Pumpkin Chocolate Cookies
- Storage And Freezing Your Double Chocolate Pumpkin Cookies
- Pumpkin Chocolate Cookie Variations That Actually Work
- Troubleshooting Your Double Chocolate Pumpkin Cookies
- Double Chocolate Pumpkin Cookie FAQs
- Recipes You May Like
- The Bottom Line On Double Chocolate Pumpkin Cookies
- Pumpkin Chocolate Cookies
Let me tell you why these cookies have become my go-to fall recipe:
- Super quick - From mixing bowl to your mouth in under 30 minutes
- Ridiculously soft - Think cake-like texture that melts on your tongue
- Only 5 ingredients - Most of which you probably already have
- No eggs required - The pumpkin puree does all the binding work
- Freezer-friendly - Make a double batch and freeze half for later
- Kid-approved - Emily actually asks me to pack these in her lunch
The best part? You don't need any special equipment. No stand mixer, no chilling time, no rolling dough into perfect balls. Just mix, scoop, and bake!
The Secret Behind Perfect Pumpkin Chocolate Cookies
Here's what I learned during my cookie experiments (yes, that's what I'm calling those three attempts). The magic happens when you use chocolate cake mix as your base instead of starting from scratch with flour and cocoa powder.
The cake mix already has the perfect balance of chocolate flavor and leavening agents. When you combine it with pumpkin puree, something amazing happens – the pumpkin adds moisture and a subtle earthy sweetness that makes the chocolate pop.
I tried using different oils, but vegetable oil gives the best texture. It keeps the cookies tender without making them greasy. The pumpkin pie spice is what really makes people go "Wow, what's in these?" It adds that warm, cozy flavor that screams fall.
And those chocolate chips? They're non-negotiable. Trust me, I tried making a batch without them once (ran out and was too lazy to go to the store). Emily took one bite and said, "Mom, these taste sad." Kids don't lie!
Double Chocolate Pumpkin Cookies Ingredients You Need
Here's your shopping list – it's wonderfully short:
- 1 box chocolate cake mix (15-18 oz) - Any brand works, but I prefer Duncan Hines
- 15 oz pumpkin puree - Make sure it's pure pumpkin, not pumpkin pie filling
- ½ cup vegetable oil - Canola oil works too
- 1 teaspoon pumpkin pie spice - Or make your own with cinnamon, nutmeg, and ginger
- ¾ cup semi-sweet chocolate chips - Mini chips work great too
That's it! No butter to soften, no eggs to worry about, no complicated measuring. I keep these ingredients stocked in my pantry from October through December because we make these cookies at least twice a month.
How To Make The Best Pumpkin Chocolate Cookies
Getting Started
- Preheat your oven to 350°F and line a large baking sheet with parchment paper. Don't skip the parchment – these cookies can stick!
- Get your ingredients measured and ready. This recipe moves fast once you start mixing.
Mixing The Dough
- In a large bowl, combine the cake mix, pumpkin puree, vegetable oil, and pumpkin pie spice. I use a regular mixing spoon – no need for electric mixers here.
- Stir everything together until just combined. The dough will look thick and slightly sticky. Don't overmix it or you'll get tough cookies.
- Fold in the chocolate chips gently. I like to save a few chips to press on top of each cookie before baking – it makes them look bakery-pretty.
Shaping And Baking
- Use a medium cookie scoop to portion the dough onto your prepared baking sheet. Space them about 3 inches apart because they do spread a little.
- Press a few extra chocolate chips on top of each cookie if you want them to look extra fancy.
- Bake for 11-13 minutes. They're done when the edges look set but the centers still look slightly soft.
- Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. This is important – they're fragile when hot!
The whole process takes about 22 minutes, and most of that is baking time. I usually make a double batch because they disappear so fast.
Storage And Freezing Your Double Chocolate Pumpkin Cookies
These cookies are best stored in an airtight container at room temperature for up to 5 days. Here's the thing though – they're super soft, so I recommend storing them in a single layer or with parchment paper between layers.
Want to make them ahead? The dough freezes beautifully! Scoop it onto baking sheets, freeze until solid, then transfer to freezer bags. Bake straight from frozen – just add an extra minute or two to the baking time.
You can also freeze the baked cookies for up to 3 months. I portion them into smaller containers so I can grab just what I need for school lunches or unexpected guests.
Pumpkin Chocolate Cookie Variations That Actually Work
I've experimented with this recipe more than I probably should have (Emily says I have a cookie problem). Here are the variations that actually turned out great:
Add chopped walnuts or pecans for some crunch. About ½ cup works perfectly.
Swap the chocolate chips for white chocolate chips if you want something different. The contrast with the pumpkin is really pretty.
Make them gluten-free by using a gluten-free chocolate cake mix. I've tried this with Bob's Red Mill, and you honestly can't tell the difference.
Double the chocolate chips if you're a chocolate fanatic like my husband. He always complains there aren't enough chocolate chips in any cookie recipe.
Troubleshooting Your Double Chocolate Pumpkin Cookies
Cookies too soft or falling apart? Let them cool completely on the baking sheet before moving them. These aren't meant to be crispy cookies – they're supposed to be pillowy and tender.
Cookies spreading too much? Your dough might be too warm. Try chilling it for 15 minutes before scooping.
Not enough pumpkin flavor? Add an extra ½ teaspoon of pumpkin pie spice. Sometimes store-bought spice blends can be a bit mild.
Want them sweeter? Press a few mini marshmallows on top during the last 2 minutes of baking. Emily's idea, and it's actually pretty good!
Double Chocolate Pumpkin Cookie FAQs
Yes! This recipe is naturally egg-free, using pumpkin puree as a binding agent instead of eggs.
Store them in an airtight container for up to 5 days at room temperature, or freeze for up to 3 months.
Yes, but make sure to cook and puree fresh pumpkin until it reaches the same consistency as canned pumpkin puree.
These cookies are naturally soft and pillowy. Let them cool completely on the baking sheet before transferring, and use a spatula to handle them gently.
Recipes You May Like
- Pumpkin Spice Brownies - Rich, fudgy brownies with warm fall spices
- Small Batch Chocolate Chip Cookies - Perfect when you want just a few cookies
- Cookie Monster Cookies - Fun, colorful cookies the kids will love
The Bottom Line On Double Chocolate Pumpkin Cookies
These double chocolate pumpkin cookies have become my signature fall recipe, and I think they'll become yours too. They're proof that sometimes the best recipes are the simplest ones – just five ingredients and 30 minutes between you and cookie heaven.
The combination of rich chocolate and warm pumpkin spice is pure magic. Every time I make them, someone asks for the recipe. I've probably shared it with half the moms in Emily's class by now!
Give these a try next time you're feeling that fall baking itch. I promise they'll be gone before you know it, and you'll be planning your next batch before you've even finished the first one.
Pumpkin Chocolate Cookies
Equipment
- Large bowl or stand mixer
- Medium cookie scoop
- Wire Rack
Ingredients
- 1 box chocolate cake mix 15 to 18oz. box
- 15 oz. pumpkin puree
- ½ cup vegetable oil
- 1 teaspoon pumpkin pie spice
- ¾ cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper and set aside.
- In a large bowl or stand mixer fitted with a whisk attachment, beat all of the ingredients together on medium speed until fully combined, scraping down the sides as needed.
- Use a medium cookie scoop to portion out the dough onto the parchment paper at least 3 inches apart.
- Bake for 11 to 13 minutes. Remove from the oven and allow the cookies to cool on the pan for a few minutes before using a spatula to transfer them to a wire rack to finish cooling. Bake off the rest of the batter.
