Chocolate Chunk Pumpkin Cookies

It’s autumn, so naturally it’s time for all things pumpkin. But, it’s always time for chocolate! Such a dilemma! What is one to do? In this case, start making these Chocolate Chunk Pumpkin Cookies. They combine the best of both worlds. Soft, chewy pumpkin with warm spices and big ol’ melted bites of chocolate. Don’t blame me if you devour them in seconds!

These Chocolate Chunk Pumpkin Cookies do require one extra step compared to a standard cookie. They do need to be chilled prior to baking. Chilling the dough will allow the flavors to develop a bit more but it will also allow for the texture of the cookies to be just the perfect, soft chewy cookie you need in your life. You can either chill the dough in the freezer for 30 minutes if your cookie patience is low, or you can place them in the refrigerator to chill for 1-2 hours or even overnight. When it’s time to bake, remove them from the refrigerator/freezer and then preheat the oven. This will allow them to soften for a few minutes on the counter, making them easier to scoop onto the baking tray.

What kind of chocolate should you use for these Chocolate Chunk Pumpkin Cookies? I used on of my favorite chocolate bars, roughly chopping it into chunks. I like a big, melty bite of chocolate oozing out of my cookies so the mix of big chunks and little pieces works perfectly. If you only have chocolate chips they work great too, as do the bags of bigger chocolate chunks. You may want to hold a few extra pieces of chocolate to the side and gently press them onto the tops of the scooped cookies so that you get plenty of those pretty picture worthy chocolate pieces.

Need some more vegan cookies? Of course you do!

Brown Butter Apple Oatmeal Cookies

Peanut Butter & Chocolate Cookies

Tahini Chocolate Sea Salt Cookies

Peppermint Mocha Crinkle Cookies

Print Recipe

Chocolate Chunk Pumpkin Cookies

The Chocolate Chunk Pumpkin Cookies are soft, chewy, packed with melty chocolate and just the right amount of pumpkin pie flavors!

Prep Time40 minutes mins

Cook Time12 minutes mins

Course: Dessert

Keyword: chocolate, cookies, pumpkin, vegan, vegetarian

Servings: 12 cookies

Ingredients

• 1/2 cup pumpkin puree
• 1/2 cup vegan butter, melted
• 3/4 cup light brown sugar
• 1/4 cup cane sugar
• 1 tsp vanilla extract
• 1 1/2 cups flour
• 1/2 tsp ground cinnamon
• 1 tsp pumpkin pie spice
• 1 tsp salt
• 1/2 tsp baking soda
• 1 cup chocolate bar roughly chopped or chocolate chips

Instructions

• In a mixing bowl combine the melted butter, sugars, pumpkin and vanilla. Whisk until blended.
• Add the flour, spices, salt and baking soda to the batter, stirring to incorporate.
• Roughly chop the chocolate bar into small pieces (or use chips) and fold the chocolate into the batter. Place in the freezer for at least 30 minutes (or in the refrigerator for a few hours or overnight).
• Preheat oven to 325° and line a baking tray with parchment paper.
• Remove the chilled batter and scoop out 12 cookies onto the baking tray. Bake for 10 minutes.

  After 10 minutes, remove the tray from the oven & gently slam it on your counter to spread the batter & get that wrinkled cookie look. Place back in the oven for 2-3 minutes.
• Remove from oven and let the cookies cool for a few minutes before eating.

Notes

Pumpkin: Make sure you utilize pumpkin puree when making this recipe and not pumpkin pie filling. They are two different products. Pumpkin pie filling is already seasoned and contains sugars.

Vegan butter: Any style vegan butter should work well for this recipe. While most cookie recipes simply have you cream butter with the sugars, in this case we want to melt the butter so that it takes on a soft, chewy texture.

Chill: I know you want these cookies now, but chilling the dough will help the flavors come together and the texture set up perfectly. If you want to wait the least amount of time, place them in the freezer for 30 minutes. If you have longer, place the dough in the refrigerator for 1-2 hours or even overnight. Take the dough out when you preheat the oven and let those few minutes of oven warm-up help to soften the dough so that it scoops out easily.

Wrinkle Factor: Not necessary at all, but I like a good wrinkled moist cookie. Take the cookies out of the oven with a few minutes to go and give the tray a bang on the counter. The cookies should spread a bit and start to wrinkle. Return to the oven to finish cooking.

Storage: To store the cookies, place the cookies in an air-tight container for a few days or place in the refrigerator if storing longer than that.

Enjoy!