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Pumpkin Spice Double Chocolate Chip Cookies

Pumpkin spice double chocolate chip cookies with a fudgy cocoa base and melty dark chocolate chips, finished with flaky sea salt. The pumpkin puree keeps the centers tender while the pumpkin pie spice and cinnamon perfume every bite.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 330
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 lb 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
Chocolate and topping
  • 1.5 cup dark chocolate chips
  • 1 flaky sea salt for topping

Equipment

  • 1 sheet pan

Method
 

Preheat and line
  1. Preheat the oven to 375F, then line baking sheets with parchment or a silicone mat for easy release.
  2. Set the baking sheets aside while you mix the cookie batter.
Mix dry ingredients
  1. Blot the pumpkin puree dry, then whisk together the flour, cocoa powder, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined and no streaks remain.
Mix wet ingredients
  1. Beat the softened butter, brown sugar, and granulated sugar until smooth and glossy, then add the blotted pumpkin puree, eggs, and vanilla and mix until the batter looks uniform.
Combine and form
  1. Fold the flour mixture into the wet ingredients just until no dry flour remains, then fold in the dark chocolate chips so they’re evenly distributed.
  2. Scoop 2-tablespoon rounds onto the lined baking sheets, spacing them so the cookies have room to spread.
Bake and finish
  1. Bake at 375F for 10-12 minutes, until the edges look set but the centers still look slightly soft.
  2. Immediately sprinkle flaky sea salt over the hot cookies so it sticks and stays crisp.

Notes

For thicker, fudgier cookies, don’t overmix after adding the flour—stop as soon as the dry streaks disappear. Store in an airtight container at room temperature for up to 4 days, or refrigerate up to 7 days; freeze baked cookies up to 2 months. Dietary swap: use a cup-for-cup gluten-free all-purpose flour blend to make them gluten-free (check that your blend includes a good binder).