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Pumpkin Chocolate Cookies

Pumpkin chocolate cookies with rich cocoa flavor and warm pumpkin pie spice, baked until crinkled at the edges and fudgy in the center. The batter folds in dark chocolate chips for a melty bite and finishes with flaky sea salt.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

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
  • 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
  • 0.75 cup dark chocolate chips
  • flaky sea salt for topping

Equipment

  • 1 sheet pan

Method
 

Preheat and line
  1. Preheat oven to 375F. Line baking sheets with parchment or a nonstick liner.
Mix dry ingredients
  1. Blot pumpkin puree dry. In a bowl, whisk together all-purpose flour, cocoa powder, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined.
Cream wet ingredients
  1. In a mixer, beat softened unsalted butter with brown sugar and granulated sugar until smooth. Mix in blotted pumpkin puree, then beat in eggs and vanilla until the batter looks uniform.
Combine and add chips
  1. Fold the flour mixture into the wet ingredients until no dry streaks remain. Fold in dark chocolate chips just until distributed.
Scoop and bake
  1. Scoop 1-1/2 tablespoon rounds onto the lined baking sheets, spacing them apart. Bake at 375F for 10-12 minutes, until the cookies look set and the edges look crinkled.
Finish
  1. Immediately after baking, sprinkle flaky sea salt over the hot cookies. Let cool on the pan for a few minutes, then transfer to a rack or plate to finish cooling.

Notes

For thick, fudgy cookies, avoid overmixing after the flour goes in, and blot the pumpkin puree well so the dough bakes without spreading. Store airtight at room temperature up to 3 days or refrigerate up to 5 days; freeze baked cookies up to 2 months (thaw at room temperature). For a dairy-free swap, use a 1:1 plant-based butter stick and proceed the same way.