A fall twist on dipped chocolate chip cookies, these Chocolate Dipped Pumpkin Cookies combine the best of both worlds for a deliciously fun treat! With warm spices, pumpkin puree, and dipped in melted chocolate chips, these cookies are the perfect way to welcome in the cooler weather if we do say so ourselves.
It’s autumn once again, which means it’s pumpkin time, people. I’ve already had this Incredible Pumpkin French Toast, Pumpkin Chili, and I’m sipping on our Pumpkin Smoothie as I write this. But bummer… I still have some pumpkin puree left over! What a tragedy. Guess I have no choice but to make these chocolate dipped pumpkin cookies! 😉
These chocolate dipped pumpkin cookies are easy to make. You start by creaming together butter and brown sugar, then mixing it with the wet and dry ingredients. After chilling the dough in the fridge, scoop it onto a baking sheet, bake, and add a delicious melted chocolate topping once they’re cooled! Yum.
- All-purpose flour: A must for any cookie recipe! It’ll give these cookies the perfect texture.
- Sea salt: Sea salt really elevates these cookies and brings out all the natural flavors.
- Cinnamon: This warm spice pairs perfectly with pumpkin, serving us those tasty fall flavors!
- Unsalted butter: Make sure your butter is at room temperature to make creaming a breeze!
- Brown sugar: We used brown sugar instead of regular sugar in these pumpkin cookies because it adds warmth and keeps them extra moist.
- Pumpkin puree: Hello pumpkin flavor! This is not to be confused with pumpkin pie filling. We just want pure pumpkin here.
- Semi-sweet chocolate chips: We’ll melt these down to create that irresistible chocolate topping. White chocolate would also be super yummy.
- Coconut oil: Mix this with the chocolate chips for a smooth and pourable topping.
Equipment Needed
- Stand mixer: You’ll need a stand mixer to mix the dough so it’s nice and smooth.
- 1.5-tablespoon cookie scoop: Provides the perfect scoop size for these pumpkin cookies. If you don’t have one, you can also use a regular spoon to portion out the dough.
Go for it! Since this recipe doesn’t require eggs, you’re already halfway there. To make these cookies 100% plant-based, you’ll need vegan chocolate chips and vegan butter.
Level-Up Your Pumpkin Cookies!
Add more complexity with tasty elements such as nuts like pecans or walnuts, cranberries, or even white chocolate chips. You could also add a dash of nutmeg or pumpkin spice for an extra punch of flavor.
Don’t have time for melted chocolate dipping? Simply mix the chocolate chips into the dough before baking and you’ll have yourself a batch of pumpkin chocolate chip cookies 🍪
How to Make Chocolate Dipped Pumpkin Cookies
For the full recipe, scroll down to the recipe card for a list of ingredients and instructions.
Ready, set, bake! These delicious pumpkin cookies are SO easy and taste like a childhood autumn dream. Make them with the kiddos, on a night in with your friends, or all by yourself. Heck, they’ll be delicious either way!
- Preheat Oven: Preheat oven to 350℉. Line a baking sheet with parchment paper and set aside.
- Mix Dry Ingredients: Next, add the flour, baking soda, sea salt, and cinnamon to a bowl and mix well. Set aside.
- Mix Wet Ingredients: Using a standing mixer, cream the butter and brown sugar together on medium-high speed until light and fluffy. Scrape the sides of the bowl and then add the pumpkin puree and vanilla extract. Then, turn the mixer back on and mix at medium-high speed until light and fluffy.
- Combine: Slowly add dry ingredients to wet ingredients, mixing on low.
- Chill Dough: Once the dough is mixed, place it in the refrigerator for 1 hour to harden.
- Scoop: Using a 1.5-tablespoon cookie scoop, roll the dough into a ball and place it on the baking sheet. Bake for 9-11 minutes. Remove the cookies from the oven and let cool for at least 30 minutes.
- Prepare Chocolate Dip: When the cookies are cooled, add the chocolate chips and coconut oil to a bowl and microwave for 15-second intervals.
- Add Topping: Spoon 1 teaspoon of melted chocolate onto the bottom of the pumpkin cookies. Flip the cookies and press them onto the parchment paper. Place the baking sheet with the cookies in the freezer for 3-4 minutes.
here’s a tip!
We spooned the melted chocolate on the bottom of the cookies and flipped them for a smoother chocolate coating. You can also dip the cookies halfway into the melted chocolate if you prefer a different look.
Make ’em Into Whoopie Pies
When we were filming the videos for these amazing cookies, Rosie decided to take things up 10,000 notches and turn ’em into whoopie pies. Yes, you read that right, whoopie pies. Similar to our ginger molasses whoopie pies, she used the cream cheese filling, and piped it right in between two of these pumpkin cookies. You’ll need:
- Cream cheese
- Butter
- Powdered sugar
- Vanilla extract
We can confirm that these pumpkin cookies as whoopie pies are delicious both with the chocolate dip and without 🤩 Upload a photo into the comments if you try this variation — we always love to see your creations.
Store the cookies in an airtight container using parchment paper to separate them. Then store in a cool place or the freezer. The cookies will stay fresh for up to 3 months in the freezer and up to 1 week in a cool place.
Preheat oven to 350℉. Line a baking sheet with parchment paper and set aside.
Add the flour, baking soda, sea salt, and cinnamon to a bowl and mix well. Set aside.
Using a standing mixer, cream butter, and brown sugar together on medium/high speed until light and fluffy. Scrape the sides of the bowl and then add the pumpkin puree and vanilla extract. Turn the mixer back on and mix on medium/high speed until light and fluffy.
Slowly add dry ingredients to wet ingredients mixing on low.
Place the cookie dough in the refrigerator for 1 hour to harden.
Using a 1.5-tablespoon cookie scoop, roll the dough into a ball and place it on the baking sheet. Bake for 9-11 minutes.
Remove the cookies from the oven and let cool for at least 30 minutes.
When the cookies are cooled, prepare the chocolate dip. Add the chocolate chips and coconut oil to a bowl and microwave for 15-second intervals.
Spoon 1 teaspoon of melted chocolate onto the bottom of the pumpkin cookies. Flip the cookies and press them onto the parchment paper. Place baking sheet with cookies into the freezer for 3-4 minutes.
- Store the cookies in an airtight container using parchment paper to separate each cookie. Then store in a cool place or the freezer.
- To make these cookies into whoopie pies: use the filling recipe from our ginger molasses cookies.
Calories: 165 kcal, Carbohydrates: 23 g, Protein: 1 g, Fat: 8 g, Fiber: 1 g, Sugar: 14 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography: photos taken in this post are by Dalya from It’s Raining Flour.
