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Double Chocolate Pumpkin Cookies


Make these delicious cookies for Halloween or all year around. Switch out the sweet chocolate for semi-sweet for a healthier and more adult version.

What to buy:

  • 1 cup unsalted butter, melted
  • 1/2 cup brown sugar
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup pumpkin puree
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup semi-sweet chocolate chips (I used the miniature kind)
  • 1/2 cup white chocolate chips

What to do:

  • Whisk the melted butter, sugars, pumpkin and vanilla until smooth
  •  in another bowl, combine flour, salt, baking powder, baking soda, cinnamon and nutmeg
  • Pour the wet ingredients into the dry and mix together to form a soft dough
  • Fold in semi-sweet chocolate and white chips
  • Chill dough for 30 minutes or a few hours
  • Preheat the oven to 350 degrees and line two baking sheets with parchment paper or spray
  • Roll the dough into balls, about 2 tablespoons of dough for each
  • Bake the cookies for 8-10 minutes, they’ll look a little underbaked but you want this so they don’t get too dry and cakey
  • Cool cookies for 10-15 minutes on cookie sheets before transferring to a wire rack