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

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.

Overhead view of double chocolate pumpkin cookies on a wire cooling rack.

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.
The ingredients for double chocolate pumpkin cookies combined in a mixing bowl.

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.

Rows of unbaked double chocolate pumpkin cookie dough balls on a parchment-lined baking sheet.

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.

Double chocolate pumpkin cookies on a wire cooling rack.

More Delicious Recipes To Try Next

Close up of a hand holding up a double chocolate pumpkin cookie.
5 from 3 votes

Double Chocolate Pumpkin Cookies

Double Chocolate Pumpkin Cookies are soft and fluffy cake mix cookies packed full of fall flavor. These fudgy cookies are easy to make with just 5 ingredients, ready to eat in 30 minutes or less!
Servings: 36 cookies
Prep: 10 minutes
Cook: 12 minutes
Total: 22 minutes





  • 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.

Last Step:

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  • These are super light, pillowy cookies so they are fairly fragile since the bottom doesn’t crisp up like a traditional cookie. 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.


Calories: 103kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 0.2mg | Sodium: 98mg | Potassium: 85mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1841IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg


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