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Quick Double Chocolate Pumpkin Chip Cookies

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These soft, fudgy double chocolate pumpkin chip cookies are a quick and easy weeknight treat made with simple pantry staples. They come together in under 30 minutes with no chilling required, and the pumpkin keeps them incredibly moist without any pumpkin spice flavor.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • ¾ cup (170g) pumpkin puree (100% pure, not pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (240g) all-purpose flour (spooned and leveled)
  • ½ cup (50g) unsweetened cocoa powder (natural, not Dutch-process)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups (340g) semi-sweet chocolate chips
  • ½ cup (85g) white chocolate chips (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  2. In a large bowl, beat softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes. Scrape down sides halfway through.
  3. Beat in pumpkin puree, egg, and vanilla extract until well combined. The mixture may look curdled—this is normal.
  4. In a separate medium bowl, whisk together flour, cocoa powder, baking soda, and salt until no lumps remain.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed or folding with a spatula until just combined. Do not overmix.
  6. Gently fold in semi-sweet chocolate chips (and white chocolate chips if using) with a spatula. Dough will be thick and slightly sticky.
  7. Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes, until edges are set and tops are slightly crackled. Centers will look soft and underdone.
  9. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For thicker, bakery-style cookies, chill scooped dough balls on the baking sheet for 10 minutes before baking. For dairy-free, use coconut oil instead of butter (cookies will spread more). For gluten-free, use a 1:1 gluten-free baking flour blend and add an extra tablespoon of flour if dough seems too sticky. Cookies taste even better the next day as flavors meld.

Nutrition

Keywords: double chocolate, pumpkin, chocolate chip cookies, quick cookies, easy cookies, weeknight baking, fall cookies, chocolate pumpkin cookies

Find it online: https://evadinnerideas.com/quick-double-chocolate-pumpkin-chip-cookies-40-easy-homemade-treats/