Pumpkin Double Chocolate Chip Cookies

Yield: 22 people
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
An easy Pumpkin Double Chocolate Chip Cookies recipe that quick to make, soft, chewy and loaded with cocoa powder, chocolate chips, pumpkin puree and warm spices!! It's a must make cookie recipe for fall!
Print Recipe
5 from 1 vote


  • 1/2 cup coconut oil — melted
  • 1/2 cup dark brown sugar
  • 1 teaspoon vanilla extract
  • 6 Tablespoons pumpkin puree — not pumpkin pie filling
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 tablespoon cocoa powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 cup semi-sweet chocolate chips


  1. Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk the coconut oil and brown sugar until combined well.
  3. Add vanilla and pumpkin and whisk until smooth. Set aside.
  4. In a large bowl, toss together the flour, salt, baking powder, baking soda, cocoa powder, cinnamon and allspice.
  5. Pour the wet ingredients into the dry ingredients and mix together.
  6. Add the chocolate chips and mix well to combine.
  7. Cover the dough with plastic wrap and chill for 30 minutes.
  8. Scoop out 1 tablespoon of the batter onto the tray 2 inches apart.
  9. Bake the cookies for 8-10 minutes. These cookies may look a little undercooked, but they will continue to cook until they cool. Enjoy!
Course: Breakfast, Dessert
Cuisine: American
Keyword: cookies and brownies, dairy free, fall, Snacks, thanksgiving

Nutrition Information

Amount per serving (1/22) — Calories: 117, Fat: 6g, Saturated Fat: 5g, Sodium: 48mg, Potassium: 15mg, Carbohydrates: 14g, Fiber: 1g, Sugar: 7g, Protein: 1g

If you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!

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