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Pumpkin Spice Double Chocolate Chip Cookies

Pumpkin spice double chocolate chip cookies with a fudgy, cocoa-rich center and chocolate chips throughout. Pumpkin puree is blotted dry for better thickness, and the cookies finish with flaky sea salt.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

dry ingredients
  • 1.75 cup all-purpose flour
  • 0.75 cup cocoa powder
  • 1 tsp baking soda
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
wet ingredients
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 0.25 cup pumpkin puree (blotted dry)
  • 2 eggs
  • 2 tsp vanilla
fold-ins and topping
  • 1.5 cup dark chocolate chips
  • 1 Flaky sea salt for topping

Equipment

  • 1 sheet pan

Method
 

Preheat and line the pans
  1. Preheat the oven to 375°F and line baking sheets with parchment or a silicone mat (visual cue: trays ready at the same time as the dough).
Mix the dry ingredients
  1. Blot the pumpkin puree dry, then whisk together all-purpose flour, cocoa powder, baking soda, pumpkin pie spice, cinnamon, and salt (visual cue: evenly colored cocoa-speckled dry mix).
Cream the wet ingredients
  1. Beat the softened unsalted butter with brown sugar and granulated sugar until smooth, then mix in the blotted pumpkin puree, eggs, and vanilla (visual cue: glossy batter with no sugar pockets).
Combine and add chocolate
  1. Fold the flour mixture into the wet ingredients until just combined, then fold in the dark chocolate chips (visual cue: thick dough with chocolate chips evenly distributed).
Scoop and bake
  1. Scoop 2-tablespoon rounds of dough and place them on the lined sheets, then bake for 10-12 minutes at 375°F (visual cue: cookies look set at the edges but still fudgy in the center).
Finish with salt
  1. Sprinkle flaky sea salt on top immediately after baking (visual cue: visible salt flakes on the warm cookie tops).

Notes

For thicker cookies, blot the pumpkin puree very dry before mixing. Store baked cookies in an airtight container at room temperature for up to 4 days; freeze unbaked scoops on a sheet pan, then bag and freeze for up to 2 months and bake straight from frozen. For a dairy-free option, replace the butter with a 1:1 plant-based stick butter meant for baking.