Soft Chocolate Pumpkin Cookies
on Oct 05, 2024
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Chocolately, tender, and cakey, these are the perfect cookies for fall.
These light, cakey, and tender pumpkin cookies have a little twist — chocolate! Just a bit of cocoa powder turns these 10-minute-into-the-oven cookies into a richer, chocolatey experience. The icing also has a nice dose of cocoa powder in it, so if you are a person who thinks everything is better with chocolate, these cookies are for you.
Serve the chocolate pumpkin cookies with coffee, tea, or milk. For a full pumpkin experience, go for an Iced Spiced Pumpkin Latte or your favorite autumn beverage. I love these cookies with mulled cider. Or, if you want to make these part of a cookies and cocktail moment, pair them with a hot toddy or an espresso martini.
Also, bring these to your next Cookie Swap!
Table of Contents
Soft Chocolate Pumpkin Cookies: Chocolately, tender, and cakey, these are the perfect cookies for fall.
Ingredients
For the Cookies:
- All-purpose flour
- Unsweetened cocoa powder – Bring the chocolatey flavor.
- Baking soda and baking powder – Leaveners.
- Ground cinnamon and cloves – Warm spices for that fall flavor.
- Kosher salt
- Unsalted butter
- Light or dark brown sugar and granulated sugar – The combo of sugars creates the best texture in these cookies.
- Pureed canned pumpkin – Not pumpkin pie filling!
- Egg
For the Icing:
- Confectioners’ sugar – Creates a smooth icing.
- Unsweetened cocoa powder – More chocolate!
- Milk – Makes the icing smooth and spreadible.
- Unsalted butter – Melted.
- Pure vanilla extract – A bounce of flavor.
- Kosher salt – Amplifies flavor.
How to Make Soft Chocolate Pumpkin Cookies
- Combine the dry batter ingredients: In a medium mixing bowl, combine the flour, cocoa powder, baking soda, baking powder, cinnamon, cloves, and salt until well blended.
- Mix the batter: In a large mixing bowl, use an electric mixer to beat the butter with the brown sugar and granulated sugar until well-blended. Beat in the pumpkin puree, egg, and vanilla extract. Gradually beat in the flour mixture.
- Bake: Drop the batter by heaping tablespoons on a baking sheet. Bake for about 16 minutes. Cool on the baking sheets for 2 minutes, then transfer the cookies to a wire rack to cool completely.
Chocolate Pumpkin Cookie Icing
- Mix the frosting ingredients: In a medium mixing bowl, use a mixer to blend together the confectioners’ sugar, cocoa powder, milk, melted butter, vanilla extract, and pinch of salt until smooth.
- Ice the cookies: When the cookies have cooled completely, spread the frosting over the cookies. Let the frosting set for about 30 minutes at room temperature.
Storage
These will keep at room temperature in a sealed container for about 4 days.
Cooking Tips
- Leave at least 2 inches between each cookie when baking.
- Bake until the edges of the cookies are firm and the middle isn’t mushy.
- While the cookies are baking and cooling, make the frosting.
What to Serve With Chocolate Pumpkin Cookies
More Pumpkin Recipes
- Soft Pumpkin Cookies
- Pumpkin Cream Cheese Brownies
- Pumpkin Bread
- Pumpkin Gingerbread
- Easy Pumpkin Pie
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Soft Chocolate Pumpkin Cookies
Chocolately, tender, and cakey, these are the perfect cookies for fall.
Ingredients
For the Cookies:
- 2 ¼ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon kosher salt
- ½ cup (1 stick) unsalted butter (softened)
- ¾ cup light or dark brown sugar
- ¾ cup granulated sugar
- 1 cup pureed canned pumpkin (not pumpkin pie filling!)
- 1 large egg
For the Icing:
- 2 cups confectioners’ sugar
- ¼ cup unsweetened cocoa powder
- 3 tablespoons milk
- 1 tablespoon unsalted butter (melted)
- 1 teaspoon pure vanilla extract
- Pinch kosher salt
Instructions
Bake the Cookies:
- Preheat the oven to 350 F.
- In a medium mixing bowl, combine the flour, 1/3 cup cocoa powder, baking soda, baking powder, cinnamon, cloves, and salt until well blended.
- In a large mixing bowl, use an electric mixer to beat the butter with the brown sugar and granulated sugar until well-blended. Beat in the pumpkin puree, egg, and 1 teaspoon of vanilla extract until completely blended. Gradually beat in the flour mixture.
- Drop the batter by heaping tablespoons on a baking sheet with at least 2 inches between each cookie. Bake for about 16 minutes until the edges are firm and the middle isn’t mushy. Cool on the baking sheets for two minutes, then transfer the cookies with a spatula to a wire rack to cool completely.
Make the Icing:
- While the cookies are baking and cooling, make the frosting. In a medium mixing bowl, use a mixer to blend together the confectioners’ sugar, 1/4 cup cocoa powder, milk, 1 tablespoon melted butter, 1 teaspoon vanilla extract, and a pinch of salt until smooth.
- When the cookies have cooled completely, spread the frosting over the cookies. Let the frosting set for about 30 minutes at room temperature.
Notes
- Leave at least 2 inches between each cookie when baking.
- Bake until the edges of the cookies are firm and the middle isn’t mushy.
- While the cookies are baking and cooling, make the frosting.
- These will keep at room temperature in a sealed container for about 4 days.
Nutrition
Calories: 183kcal, Carbohydrates: 34g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 18mg, Sodium: 119mg, Potassium: 83mg, Fiber: 1g, Sugar: 23g, Vitamin A: 1735IU, Vitamin C: 0.4mg, Calcium: 29mg, Iron: 1mg
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Delicious and a new favorite fall treat.