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Pumpkin Chocolate Cookies

Pumpkin chocolate cookies with a fudgy cocoa base and warm pumpkin spice depth. The crinkled edges come from a rich butter-sugar creaming step and quick 10–12 minute bake time.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.75 cup all-purpose flour
  • 0.5 cup cocoa powder
  • 1 tsp baking soda
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp salt
Wet ingredients
  • 0.75 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 0.25 cup granulated sugar
  • 0.25 cup pumpkin puree (blotted dry)
  • 2 eggs
  • 2 tsp vanilla
Mix-ins and topping
  • 0.75 cup dark chocolate chips
  • Flaky sea salt for topping

Equipment

  • 1 sheet pan

Method
 

Prep the oven and baking sheets
  1. Preheat oven to 375F and line baking sheets. Set them aside so they’re ready for scooping.
Mix dry ingredients and prepare pumpkin
  1. Blot pumpkin dry. Whisk flour, cocoa powder, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined.
Make the cookie dough
  1. Beat the softened butter and both sugars until smooth and creamy. Add blotted pumpkin, eggs, and vanilla, mixing until fully incorporated.
  2. Fold the flour mixture into the wet ingredients until just combined, then fold in dark chocolate chips. Stop mixing as soon as no dry streaks remain.
Scoop and bake
  1. Scoop 1-1/2 tablespoon rounds onto the lined baking sheets, leaving space between cookies. Bake for 10-12 minutes until set around the edges and slightly underbaked in the center.
Finish
  1. Sprinkle cookies with flaky sea salt immediately after they come out of the oven. Let them cool on the sheet briefly so the topping adheres.

Notes

For best crinkled edges, blot the pumpkin puree well so the dough bakes up thick instead of spreading. Store baked cookies in an airtight container at room temperature for 3–4 days, or refrigerate up to 5 days; freeze baked cookies up to 2 months. For a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend measured by weight.