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Pumpkin Chocolate Cookies

Pumpkin Chocolate Cookies with fudgy cocoa dough and pumpkin pie spice flavor, baked until the edges crinkle. Finished with dark chocolate chips and a quick sprinkle of flaky sea salt for a sweet-salty contrast.
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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
  

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
Add-ins and topping
  • 0.75 cup dark chocolate chips
  • 1 flaky sea salt for topping

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375F and line baking sheets.
  2. Blot the pumpkin puree dry.
Mix dry ingredients
  1. Whisk together all-purpose flour, cocoa powder, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined.
Mix wet ingredients
  1. Beat the softened unsalted butter with the packed brown sugar and granulated sugar.
  2. Beat in the blotted pumpkin puree, then mix in the eggs and vanilla until smooth.
Combine and finish
  1. Fold the flour mixture into the pumpkin mixture just until no dry streaks remain.
  2. Fold in the dark chocolate chips.
Scoop and bake
  1. Scoop 1-1/2 tablespoon rounds onto the lined sheets.
  2. Bake for 10-12 minutes, until the cookies look set around the crinkled edges.
  3. Immediately after baking, sprinkle with flaky sea salt.

Notes

For the best fudgy texture, blot the pumpkin puree well so the dough bakes up thick instead of spreading. Store cookies airtight at room temperature up to 3 days or refrigerate up to 5 days; freeze baked cookies up to 2 months. For a dairy-free option, use a 1:1 plant-based butter stick and proceed the same way.