This Double Chocolate Pumpkin Cookie recipe is an autumn delight!
It’s everything pumpkin season! And chocolate goes with everything! So this pumpkin chocolate chip cookie recipe is the perfect combination of both. Made with no added sugar and baked with healthy oatmeal, chocolate pumpkin cookies are flour-free, too. Are they a cookie or an energy snack food? It depends. These cookies can work well as a morning breakfast granola bar, or they taste great served as milk and cookies! When it comes to healthy treats, this tasty cookie tops the list.
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Our Fave Pumpkin Cookies
- Kids love these chocolate pumpkin cookies because they come out soft and chewy with just the right amount of natural maple syrup sweetness.
- This pumpkin chocolate chip cookie recipe is perfect to share with classmates because they are gluten-free and nut-free! No added eggs or dairy means these are a good choice for people with food sensitivities, too!
- Mix up an extra batch or two and freeze the unbaked portions. Whenever a snack attack hits, simply bake, no need to wait for them to thaw!
Ingredients
Make these little cake-like cookies with just a few ingredients that are probably already in the pantry!
COOKIE DOUGH: Healthy ingredients like pumpkin puree and rolled oats mean these cookies can be an everyday treat or even a grab and go breakfast.
CHOCOLATE & FLAVORINGS: Even cocoa powder and chocolate chips have antioxidants! A dash of vanilla and salt, along with some pumpkin spice and these cookies are ready for the oven!
Variations
- Make these cookies into an all-year-round recipe by substituting the pumpkin puree for applesauce or sweet potato puree (check baby food aisle for smaller portions)
- It’s easy to add mix-ins to double chocolate pumpkin cookies! In keeping with the theme of the season, currants, raisins, chopped dried cranberries, or candied orange peel are yummy add-ins!
- If nuts and seeds are okay, chopped pecans, walnuts, even pepitas (pumpkin seeds) or sunflower seeds are a fun and tasty addition! Instead of chocolate chips, use peanut butter chips or butterscotch chips.
How to Make Double Chocolate Pumpkin Cookies
It’s super easy to make these pumpkin cookies in just one bowl:
- Combine the ingredients in stages (per recipe below)
- Flatten the tops slightly before baking.
Tips for Perfect Pumpkin Cookies
- For extra chewy cookies, remove the cookies from the oven a minute early and let them cool. The centers will be extra soft, like a chocolate pumpkin pie!
- To intensify the flavor and crunch of nuts for any recipe, sauté them in a dry skillet until they are barely fragrant.
- Make perfectly formed cookies every time by using a cookie scoop! 2 to 3 tablespoon-sized works best!
How to Store Pumpkin Cookies
Keep chocolate pumpkin cookies in an airtight container at room temperature with a slice of bread in to absorb excess moisture. Freeze baked cookies in an airtight container for about 3 months.
Freeze uncooked cookie dough and pop into the oven for warm and fresh cookies anytime! Portion out the dough on a parchment lined baking sheet and place in the freezer. Once frozen, place into a zippered bag for up to 4 weeks. Pop a cookie or two from a frozen state, bake and enjoy!
Easy Fall Inspired Desserts To Try!
- Pumpkin Cranberry Bread – easy quick bread recipe.
- Apple Bundt Cake – so moist and delicious.
- Pumpkin Pie Crunch – only 10 minutes of prep!
- Pumpkin Energy Balls – quick grab and go snack.
- Pumpkin Loaf – for breakfast or a snack.
Double Chocolate Pumpkin Cookies
Ingredients
- ⅓ cup maple syrup
- ⅓ cup pumpkin puree * (not pumpkin pie filling)
- ¼ teaspoon vanilla extract
- ¼ cup cocoa powder
- 2 teaspoons pumpkin pie spice or cinnamon
- ¼ teaspoon salt
- 1 ½ cups old fashioned oats (rolled oats)
- ½-⅔ cup chocolate chips optional
Instructions
- Preheat oven to 350F. Line baking tray with parchment paper.
- In a large bowl, combine maple syrup, pumpkin, and vanilla.
- Add cocoa powder, pumpkin spice, and salt and mix until well combined.
- Add oats and chocolate chips (if using). Mix until fully combined and oats are completely coated.
- Using 2-3 Tablespoon cookie scoop, scoop 12 cookies. For each cookie, scoop then firmly press dough in the scoop, and place cookies on parchment lined baking tray. Flatten cookies slightly to about ½-¾ inch thick (about 2 ½" round).
- Bake 10-11 minutes. Allow to cool for 5 minutes, then move to a cooling rack to cool.
Notes
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Recipe from Little Lunch Love
