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pumpkin cookies

Double Chocolate Pumpkin Cookies

The BEST pumpkin cookies I've ever made. They're perfectly crispy on the outside and soft on the inside, no cakey cookies here! 

Course Cookies, Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Cooling Time 14 minutes
Total Time 22 minutes
Servings 2 dozen
Author Janssen Bradshaw


  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/16 teaspoon ground cloves
  • 4 ounces semisweet chocolate I just used chocolate chips
  • 1/2 cup 1 stick butter, cut into large pieces
  • 1 1/2 cups sugar
  • 1/2 cup pumpkin puree
  • 2 teaspoons vanilla


  1. Preheat oven to 325 degrees.
  2. In a small bowl, whisk together flour, cocoa powder, baking soda, salt, cinnamon, nutmeg and cloves. Set aside.
  3. In a small saucepan (or in a microwavable bowl) over low heat, melt the chocolate and butter together until smooth. Don't let it burn. Set aside to cool for a couple of minutes.
  4. While the chocolate cools, use the attachment paddle on a stand mixer to beat together the sugar, pumpkin and vanilla. Add the chocolate mixture and mix until combined. Add the dry ingredients and beat until evenly mixed.
  5. Line a baking sheet with parchment or a silicone liner (I use this one), and scoop golf ball-sized balls onto the cookie sheet, leaving about 2 inches of space between each one (they spread a lot).
  6. Bake for 12-14 minutes, until the edges look dry and the tops are cracked. Let cool for 10-15 minutes on the cookie sheet before transferring them to a rack to cool completely.

Recipe Notes

(adapted from Mel's Kitchen Cafe)