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Pumpkin Spice Double Chocolate Chip Cookies

Pumpkin spice double chocolate chip cookies with a fudgy cocoa base and chocolate chips throughout, finished with flaky sea salt for contrast. The pumpkin puree keeps the centers soft while the spice blend brings warm fall flavor.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 375F and line baking sheets.
  2. Blot pumpkin dry.
  3. Whisk all-purpose flour, cocoa powder, baking soda, pumpkin pie spice, cinnamon, and salt together in a bowl.
Make dough
  1. Beat softened unsalted butter with brown sugar and granulated sugar until smooth.
  2. Add blotted pumpkin puree, then beat in eggs and vanilla until combined.
  3. Fold the flour mixture into the wet ingredients until just incorporated.
  4. Fold in dark chocolate chips so they’re evenly distributed.
Bake and finish
  1. Scoop 2-tablespoon rounds onto the lined baking sheets with space between them.
  2. Bake at 375F for 10-12 minutes until set at the edges and still soft in the center, with a slightly cracked surface.
  3. Sprinkle flaky sea salt immediately after baking while cookies are hot.

Notes

Pro tip: blot the pumpkin puree well before mixing so the cookies bake up fudgy instead of cakey. Store baked cookies in an airtight container at room temperature for up to 4 days; refrigerate up to 7 days if your kitchen is warm. Freeze baked cookies up to 2 months (thaw at room temperature). For a dairy-free swap, use a 1:1 vegan butter substitute and choose dairy-free chocolate chips.