These soft and fluffy Pumpkin Chocolate 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!
The Best Pumpkin Chocolate 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 cookies bring together everything good about those two flavors. Paired with a glass of milk, these are heaven.
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.
Looking for more pumpkin cookie recipes? Check out my pumpkin pie cookies, pumpkin oatmeal cookies, pumpkin snickerdoodles, and pumpkin spice sugar cookies recipes too!
Ingredients You’ll Need
These pumpkin chocolate cookies begin with chocolate cake mix to keep things nice and easy.
- 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! You can also use homemade pumpkin puree.
- 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.
How To Make Pumpkin Chocolate Cookies
- Mix. Simply use a mixer to beat all your ingredients together in a bowl until it’s combined.
- Bake. Scoop cookies onto a parchment lined pan about 3 inches apart. Bake for about 11 minutes.
- Cool. Let the cookies cool for a couple of minutes on the pan before you try to remove them from the baking sheet.
Important Tip
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.
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.
More Pumpkin Desserts To Try
Pumpkin Chocolate Cookies
Ingredients
Ingredients:
- 1 box chocolate cake mix (15 to 18oz. box)
- 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.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
- 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.
Nutrition
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