Kitchen Fun With My 3 Sons

Double Chocolate Pumpkin Cookies

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Double Chocolate Pumpkin Cookies are packed full of fall flavor. These soft and fluffy cookies that melt in your mouth take just five simple ingredients and are ready to eat in under 30 minutes. I am so in love with this cookie recipe!

Are you ready for the cool, crisp fall days that are on the way? We are totally ready to make all of our favorite fall recipes. Warm soups, hot cocoa, fresh baked pies… yum!

Double Chocolate Pumpkin Cookies

Double Chocolate Pumpkin Cookies

Everyone seems to adore the pumpkin spice flavor during Autumn, but what I really enjoy is pumpkin paired with chocolate. It’s a delicious combination! These soft pumpkin chocolate chip cookies bring together everything good about those two flavors. Paired with a glass of milk, these are heaven.

Double Chocolate Pumpkin Cookies are packed full of fall flavor. These soft and fluffy cookies that melt in your mouth take just five simple ingredients and are ready to eat in under 30 minutes.

Ingredients You’ll Need

  • Chocolate Cake Mix. This time, we used Duncan Hines Dark Chocolate Fudge Cake mix, but any cake mix you choose will work.
  • Canned Pumpkin Puree. I always grab Libby’s brand because it’s my favorite, but again, any brand will do!
  • Pumpkin Pie Spice. This is a blend of ground cinnamon, nutmeg, ginger and cloves. In theory, you could make your own, but it’s much simpler to get it already put together for you.
  • Chocolate Chips. For this recipe we chose semi-sweet chocolate chips, but you could use whatever you’ve got in your cabinet.
  • Vegetable Oil.

Double Chocolate Pumpkin Cookies are packed full of fall flavor. These soft and fluffy cookies that melt in your mouth take just five simple ingredients and are ready to eat in under 30 minutes.

How To Make Double Chocolate Pumpkin Cookies

  1. Mix. Simply use a mixer to beat all your ingredients together in a bowl until it’s combined.
  2. Bake. Scoop cookies onto a parchment lined pan about 3 inches apart. Bake for about 11 minutes.
  3. Cool. Let the cookies cool for a couple of minutes on the pan before you try to remove them from the baking sheet.

Note: These cookies are a bit fragile coming off the pan because the bottom does not get hard like a typical chocolate chip cookie. For that reason, make sure they haven’t cooled completely before you remove from the pan, and be sure to use a spatula.

Double Chocolate Pumpkin Cookies are packed full of fall flavor. These soft and fluffy cookies that melt in your mouth take just five simple ingredients and are ready to eat in under 30 minutes.

If you’ve ever had a cake mix cookie before, you’ll know that they are a very soft and almost fluffy type of cookie that kind of resembles a brownie. They are so delicious, but tend to fall apart easier than most cookies.

How To Store Your Cookies

These cookies are best stored in a single layer or with parchment paper between the layers of cookies so they don’t stick together. Keep them at room temperature and enjoy within about 5-7 days.

pumpkin chocolate chip cookies

More Delicious Recipes To Try Next

Pumpkin Oatmeal Cream Pies

Apple Pie Mini Cheesecake Bites

Super Moist Pumpkin Bread

Dutch Apple Pie Cookies

Pumpkin Muffin with Streusel Topping

Double Chocolate Pumpkin Cookies are packed full of fall flavor. These soft and fluffy cookies that melt in your mouth take just five simple ingredients and are ready to eat in under 30 minutes.

Double Chocolate Pumpkin Cookies

Published By Jill
These Double Chocolate Pumpkin Cookies are so good and made with just a handful of ingredients. Chocolate cake mix and pumpkin puree create these delightfully fluffy cookies that turn fudgy in your mouth. Perfect for Chocolate and pumpkin lovers and ready in less than 30 minutes!
5 from 1 vote
Prep Time 10 mins
Cook Time 12 mins
Course cookies, Dessert
Servings 36

Ingredients
  

Ingredients:

  • 1 15 to 18oz. box chocolate cake mix
  • 15 oz. pumpkin puree
  • ½ cup vegetable oil
  • 1 teaspoon pumpkin pie spice
  • ¾ cups semi-sweet chocolate chips

Instructions
 

Directions:

  • Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper and set aside.
  • In a large bowl or stand mixer fitted with a whisk attachment, beat all of the ingredients together on medium speed until fully combined, scraping down the sides as needed.
  • Use a medium cookie scoop to portion out the dough onto the parchment paper at least 3 inches apart.
  • Bake for 11 to 13 minutes. Remove from the oven and all the cookies to cool on the pan for a few minutes before using a spatula to transfer them to a wire rack to finish cooling. Bake off the rest of the batter.

Notes

These are super light, pillowy cookies so they are fairly fragile since the bottom doesn’t crisp up like a traditional cookie, so make sure to use a spatula to move them while they are still warm.
Best stored in a single layer or with parchment paper between the layers of cookies so they don’t stick together.
Tried this recipe?Mention @kitchenfunwithmy3sons or tag #kitchenfunwithmy3sons!

Double Chocolate Pumpkin Cookies are packed full of fall flavor. These soft and fluffy cookies that melt in your mouth take just five simple ingredients and are ready to eat in under 30 minutes.

about me

ABOUT JILL

I am a mom of 3 awesome boys that love to get crafty with me in the kitchen. Our blog is full of all sorts creative food ideas for the Holidays, Party Ideas, Free Printables, Featured DIY Ideas, Recipes, & Kids Craft Ideas! Read more...

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