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Pumpkin Double Chocolate Chip Cookies

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!
Course Breakfast, Dessert
Cuisine American
Keyword cookies and brownies, dairy free, fall, Snacks, thanksgiving
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 22 people
Calories 117kcal

Ingredients

Instructions

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

Notes

  • You can save a few chocolate chips to press on top of the cookies before you bake them.
  • Instead of semi-sweet chocolate chips, you can also use dark chocolate, milk chocolate, white chocolate, or even caramel chips!
  • Use a cookie scoop for perfectly even cookies.
  • To store: Store the pumpkin double chocolate chip cookies for up to 5 days in an airtight container in the fridge.
  • To freeze: After baking, flash freeze the cookies before transferring them to a freezer-safe bag for up to 3 months.

Nutrition

Serving: 1/22 | Calories: 117kcal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Sodium: 48mg | Potassium: 15mg | Fiber: 1g | Sugar: 7g