These Thick and Chewy Pumpkin Dark Chocolate Chunk Cookies are the perfect autumnal version of the classic chocolate chip cookie! Pumpkin is in full blast with these thick and chewy cookies that are easy to make and easier to eat!
I love a good chocolate chip cookie, but when it comes to fall, I'm all about the pumpkin, which is probably why I love these cookies so much! There's the perfect amount of pumpkin to make these Dark Chocolate Pumpkin Cookies the perfect fall chocolate chip cookie!
If you need more pumpkin recipes in your life, don't forget to check out my Pumpkin Cookies with Cheesecake Centers!
Jump to:
Why You'll Love This Recipe
These Pumpkin Dark Chocolate Chunk Cookies are the perfect fall cookie when you're craving a chocolate chip cookie with a little extra pep!
Pumpkin Puree
When it comes to pumpkin puree, make sure you're buying pumpkin puree and not pumpkin pie mix! Pumpkin pie mix has all the extra additives of pumpkin pie, like sugars and spices! These cookies have enough sugar on their own, so we don't need to add anymore.
If you use organic pumpkin puree, you might need to drain it slightly, as organic pumpkin can have slightly more moisture to it than regular pumpkin puree.
Dark Chocolate
Dark chocolate has become my favorite chocolate to add to cookies! I love that it has a slightly bitter taste that really helps balance out the sweetness of the cookies!
If you don't like dark chocolate, you can add milk chocolate, semi-sweet or even white chocolate! All chocolates would be delicious in these cookies!
Just don't forget that little sprinkle of flakey salt! I promise, it's going to make these cookies even better!
Ingredients
- Butter
- Brown sugar
- Sugar
- Pumpkin
- Flour
- Baking Powder
- Baking Soda
- Vanilla Extract
- Cinnamon
- Salt
- Dark Chocolate
See recipe below for all the details!
Step-By-Step Instructions
- Step 1: Cream together butter, sugar and brown sugar, then add in pumpkin puree and vanilla extract.
- Step 2: Add in dry ingredients.
- Step 3: Then stir in chocolate chunks.
- Step 4: Scoop onto a parchment lined baking sheet to bake for 15 minutes.
Hint: I like to underbake my cookies just slightly so they have a nice gooey center!
Variations and Substitutions
These Pumpkin Dark Chocolate Chunk Cookies are my current pumpkin fixation! Here are a few other ways to spice up these cookies!
- White Chocolate - add white chocolate instead of dark chocolate for a sweet spin on these cookies!
- Pecans - add some chopped pecans for a little crunchy twist.
- Pistachios - add some pistachios for a crunchy bite and a fun color addition that would be perfect for Halloween!
If you need another pumpkin cookie to add to your pile, try out these Pumpkin Cheesecake Cookies!
Equipment
Baking Sheet - Baking sheets are perfect for cookies because you can make a bunch at a time! These cookies do spread in the oven so make sure you leave about 2-3 inches between them!
Cookie Scoop - I like to use a medium sized cookie scoop to get extra big cookies! But you can use a smaller cookie scoop and make more cookies as well!
Top tip
I like to chop the chocolate bar into different size chunks so when the cookies bake you end up with big chunks of chocolate and smaller pieces throughout!
Storage
- Room Temperature - store in an airtight container for about 4-5 days!
- Freezer - scoop cookie dough into balls, then store in an airtight freezer bag for about 3-4 months!
FAQ
Nope! You can use whatever chocolate you like best, including white chocolate!
Absolutely! I like using chocolate bars to get different sizes of chocolate chunks, but you can use chocolate chips to make it easier!
Cheers!
-Holly Michelle
If you loved this recipe, leave a five star rating below! Thanks for being here! Go follow on Instagram so you never miss a recipe!
Thick and Chewy Pumpkin Dark Chocolate Chunk Cookies
Equipment
- 2 oz Cookie Scoop
- Baking Sheet Tray
- Parchment Paper
Ingredients
- 1 stick Butter room temperature
- ¾ cup Brown sugar
- ¼ cup Sugar
- ⅓ cup Pumpkin
- 1 ¾ cups Flour
- ½ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- 1 teaspoon Vanilla Extract
- ½ teaspoon Cinnamon
- ¼ teaspoon Salt
- 1 bar Dark Chocolate
Instructions
- In a large bowl, cream together butter, sugar, and brown sugar.1 stick Butter, ¾ cup Brown sugar, ¼ cup Sugar
- Then, add in pumpkin, and vanilla extract.⅓ cup Pumpkin, 1 teaspoon Vanilla Extract
- Once all the wet ingredients are mixed together, add in flour, baking powder, baking soda, cinnamon, and salt.1 ¾ cups Flour, ½ teaspoon Baking Powder, ¼ teaspoon Baking Soda, ½ teaspoon Cinnamon, ¼ teaspoon Salt
- Roughly chop dark chocolate. Pour about ¾ of the chocolate into the cookie dough. Stir everything together.1 bar Dark Chocolate
- Scoop the cookie dough into balls, then place in the fridge for about 20 minutes to chill.
- Preheat oven to 350 degrees.
- Put cookie dough ball onto a parchment paper-lined baking sheet. Top with a few more pieces of chocolate and bake for about 15 minutes.
- To get really thick and chewy cookies, as soon as the cookies come out of the oven, take a round cookie cutter and swirl it around the cookie to push the edges of the cookie back into itself.
- Let cool slightly and enjoy!
Leave a Reply