OCT
07
Dark Chocolate Chip Pumpkin Cookies
Allison of Some the Wiser is treating us to this Dark Chocolate Chip Pumpkin Cookie recipe today. Pumpkin is one of my favorite parts of fall. I can vouch for the deliciousness of these soft pumpkin cookies because Allison shared them at the park with us this past Monday. Welcome, Allison!
Today it finally feels like fall in my corner of the world. I woke up to grey skies and the sound of rain and I knew as soon as my feet hit the chilly wood floor that today was going to be a baking day.
When the temperature outside starts dropping, I start thinking of ways to invite warmth indoors – a hot oven is at the top of my list.
Since today felt like the first real day of Autumn, with the cooler weather and the first appearance of yellow leaves in my yard, I pulled out the pumpkin recipes.
I know that there are so many fine squashes out there – Butternut, Kobocha, and Acorn are some of my favorites. But this time of year, pumpkin has a special place in my heart.
This Dark Chocolate Chip Pumpkin Cookie recipe is a tried and true favorite. It is a family recipe, passed along from kitchen to kitchen, that has only improved with time.
When you use a high quality pumpkin puree (I like to use homemade pumpkin puree, but in a pinch you can’t beat canned pumpkin!) and some good dark chocolate, these Dark Chocolate Chip Pumpkin Cookies are a perfect Autumn treat.
More Pumpkin Fall Favorite Recipes:
- Cranberry Pecan Pumpkin Tart
- Pumpkin Soup with Toasted Walnuts
- Pumpkin Spice White Hot Chocolate
- Pumpkin Cinnamon Rolls
- Pumpkin Pie Oatmeal
What are some of your favorite things about Autumn?
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Dark Chocolate Pumpkin Cookies
Yield: approximately 2 dozen
Prep Time: 10
Cook Time: 10-15
Total Time: 20-25
Ingredients:
Wet Ingredients
1 cup pumpkin puree
1 1/2 cups sugar
1 egg
1/2 cup butter, softened
1 teaspoon cinnamon
1 teaspoon vanillaDry Ingredients
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups flour
2 cups dark chocolate chips (I used Ghiradelli 60% Cacao Chips)Directions:
Preheat oven to 350 degrees F. Lightly grease cookie sheet and set aside.
Combine wet ingredients in a bowl and mix. Sift in dry ingredients. Stir in chocolate.
Drop by spoonful onto greased cookie sheet and bake at 350 degrees F for approximately 10-13 minutes or until bottom of cookie is lightly browned.
Guest post and recipe by Allison of Some the Wiser.




Hello! I'm Katie Goodman, author of GoodLife Eats Etc. where I share what I find in my life. A mix of great recipes, family memories, adventures, good reads, and anything else that I love is what you will discover here.



These look so delicious!
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These look delicious! The perfect way to welcome in fall.
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A perfect October treat!
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I love cranking up the oven on chilly days too – it practically screams make bread. And wear toasty warm slippers…
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I have always preferred dark chocolate. What a great recipe!
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Absolutely delicious, great combination of ingredients…and perfect for the upcoming holidays!
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these cookies sing of autumn! can’t wait to eat about…2 dozen of them.
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Love chocolate and pumpkin together!
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These look Amazing!! Totally going to try these tomorrow. Dark Chocolate and pumpkin- two of my favorite things!
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Made these yesterday and they were wonderful!!
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Pumpkin chocolate chip cookies are so good!
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j/curious I’m a sporadic baker,
just wondering if there is a way to get a more crisp texture, I will confess I did use (close your eyes) canned pumpkin–I tried leaving them in a little longer but the texture remained pretty soft. Thanks!
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Katie replied: — November 26th, 2011 @ 4:09 PM
This is a soft cookie recipe and the cookies will not have a crisp texture like a more traditional chocolate chip cookie due to the moisture of the pumpkin puree.
Just made these tonight – I made the first dozen without chocolate chips (just sprinkled them with vanilla sugar before baking) and the next two dozen with dark chocolate chips. Delicious! I ate so much dough that I could only eat three warm cookies. Great recipe, thanks for sharing with us!
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