Thick & Chewy Double Chocolate Pumpkin Cookies

These double chocolate pumpkin cookies are the ultimate fall treat — thick, bakery-style cookies loaded with both semisweet and dark chocolate chips, warm pumpkin spice, and just a touch of pumpkin puree for flavor and softness. They’re crisp on the edges, chewy in the center, and packed with cozy autumn flavor. Perfect for pumpkin season, holiday baking, or anytime you crave a rich and chocolatey cookie!

Tips for the Best Double Chocolate Pumpkin Cookies

1. Use cold butter. Starting with cold butter (not softened) keeps the cookies thick and prevents spreading.

2. Don’t skip the chill time. Freezing the dough balls for at least 1 hour gives the flour time to hydrate and ensures bakery-style thickness.

3. Slightly underbake. Pull them out when the centers look just set but still soft. They’ll continue to cook as they cool.

4. Mix flours for texture. The combo of all-purpose flour + cake flour creates the perfect chewy yet soft cookie crumb.

5. Balance the pumpkin. Use only ¼ cup pumpkin puree—enough for flavor and moisture without making the cookies cakey.

6. Upgrade your chocolate. Use high-quality chocolate chips (or chunks) for a richer melt and flavor.

7. Optional crunch. Fold in walnuts or pecans for extra texture if you like nutty cookies.

8. Storage tip. Store in an airtight container at room temp for 3–4 days, or freeze dough balls to bake fresh anytime.

Thick & Chewy Double Chocolate Pumpkin Cookie Recipe

Prep Time: 20 minutes

Chill Time: 1 hour

Cook Time: 15–20 minutes

Total Time: 1 hour 40 minutes

Servings: 12 large cookies

Calories: ~320 kcal per cookie

Ingredients

1 cup cold unsalted butter, cut into small cubes

1 cup light brown sugar

1/2 cup white sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups + 2 tablespoons All purpose flour

1 1/2 cups cake flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

1 teaspoon pumpkin pie spice

1/4 cup pumpkin puree

1 cup quality semi chocolate chips

1 cup quality dark chocolate chips

1/2 cup walnuts, optional

Directions

1. In a large mixing bowl, cream together cold butter, brown sugar, granulated sugar, salt, and vanilla for 3-5 minutes until creamy. This is crucial to baking that thick cookie so take your time and cream the ingredients until light and fluffy.

2. Add the two large eggs and pumpkin puree, and mix well.

3. Stir in baking powder, baking soda, pumpkin pie spice, followed by the flours. Mix until just combined. Do not over mix. Stir in both cups of chocolate chips.

4. Use a large ice cream scoop to form dough into large balls and place on a parchment lined cookie sheet. You will fit 4-5 cookies on each cookie sheet. The dough makes 12 large cookies. Refrigerate baking sheets with cookie dough for 1 hour while you preheat your oven.

5. Preheat oven to 400 degrees F.

6. Bake for 15-20 minutes or until lightly golden brown on top. They will look slightly uncooked in the center. Remove from oven and let them cool for 15 minutes until set. Enjoy!