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Pumpkin Spice Double Chocolate Chip Cookies

Pumpkin spice double chocolate chip cookies with a fudgy, cocoa-rich dough and chocolate chips in every bite. Baked at 375°F for a tender center, finished with flaky sea salt for a sweet-salty contrast.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 210
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 cup 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
mix-ins and topping
  • 1.5 cup dark chocolate chips
  • 1 Flaky sea salt for topping

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and line baking sheets. Use a lined sheet pan to prevent sticking and help the cookies bake evenly.
Mix dry ingredients
  1. Blot the pumpkin puree dry, then set it aside. This reduces excess moisture so the cookies stay thick and fudgy.
  2. Whisk all-purpose flour, cocoa powder, baking soda, pumpkin pie spice, cinnamon, and salt together. Stop when no cocoa streaks remain and the dry mix looks uniform.
Cream wet ingredients and assemble dough
  1. Beat unsalted butter, brown sugar, and granulated sugar until smooth and cohesive. The mixture should look lighter in color with a glossy texture.
  2. Add the blotted pumpkin puree, then beat in eggs and vanilla. Mix just until fully incorporated and no egg streaks are visible.
  3. Fold the flour mixture into the wet ingredients. Fold gently until the dough is nearly uniform with only a few dry specks left.
  4. Fold in dark chocolate chips. Stop when chips are evenly distributed throughout the dough.
Bake and finish
  1. Scoop 2-tablespoon rounds onto the lined baking sheets, spacing them apart. Aim for consistent size so the cookies bake at the same rate.
  2. Bake at 375°F for 10–12 minutes. Look for set edges with soft centers that still appear slightly underdone in the middle.
  3. Sprinkle flaky sea salt immediately after baking. The salt will adhere while the cookies are warm, creating a sweet-salty top.

Notes

Pro tip: blotting the pumpkin puree dry is key for thicker, fudgier cookies—skip it and the dough can spread more. Store baked cookies in an airtight container at room temperature for up to 4 days. Freeze baked cookies for up to 2 months (thaw at room temperature before serving). For a dairy-free swap, use a 1:1 vegan butter stick instead of unsalted butter.