A fall-inspired twist on dipped chocolate chip cookies, Chocolate Dipped Pumpkin Cookies combine the best of both worlds for a delicious and fun treat. Dipped in warm spices, pumpkin puree, and melted chocolate chips, we’re confident these cookies are the perfect way to welcome in the cooler weather.
Fall is here again, which means pumpkin season. I’ve already had this amazing pumpkin french toast, pumpkin chili, and am drinking a pumpkin smoothie as I write this. But unfortunately, I still have some pumpkin puree left over. What a tragedy. Looks like I’ll just have to make some chocolate covered pumpkin cookies! 😉
These chocolate covered pumpkin cookies are easy to make. Start by creaming the butter and brown sugar together, then mix it with the wet and dry ingredients. Chill the dough in the fridge, then bake on a baking sheet and top with delicious melted chocolate once cooled. Delicious!
All-Purpose Flour: This is a must in any cookie recipe! It gives the cookies the perfect texture. Sea Salt: Sea salt enhances the flavor of the cookies and brings out their natural flavor. Cinnamon: This warm spice pairs perfectly with pumpkin for a delicious fall flavor! Unsalted Butter: Make sure your butter is at room temperature for easy creaming! Brown Sugar: For these pumpkin cookies, I used brown sugar instead of regular sugar because it adds warmth and keeps them extra moist. Pumpkin Puree: It really brings out the pumpkin flavor! Don’t mistake this for pumpkin pie filling. You only want pure pumpkin. Semi-Sweet Chocolate Chips: Melt this to create an irresistible chocolate topping. White chocolate is also great. Coconut Oil: Mix this with the chocolate chips to create a smooth, pourable topping.
Required Equipment
Stand Mixer: You will need a stand mixer to mix the dough smoothly. 1.5 cookie scoop: This is the perfect size scoop for these pumpkin cookies. If you don’t have one, you can also use a regular spoon to portion out the dough.
Give it a try! This recipe doesn’t call for eggs, so it’s already half done. To make these cookies 100% plant-based, you’ll need vegan chocolate chips and vegan butter.
Level up your pumpkin cookies!
Add some tasty ingredients like nuts like pecans or walnuts, cranberries, or white chocolate chips for added complexity, or even a dash of nutmeg or pumpkin spice for extra flavor.
Don’t have time to dip in melted chocolate? Just mix some chocolate chips into the dough before baking and you’ll have pumpkin chocolate chip cookies!
How to Make Chocolate Dipped Pumpkin Cookies
For the complete recipe, scroll down to the recipe card for a list of ingredients and instructions.
Prep, set, bake! These delicious pumpkin cookies are super easy to make and taste like childhood fall dreams. Make them with your kids, for a night out with friends, or on your own. Either way, they’re delicious!
Preheat the oven: Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside. Mix the dry ingredients: Next, combine the flour, baking soda, sea salt, and cinnamon in a bowl and mix well. Set aside. Mix the wet ingredients: Using a stand mixer, beat the butter and brown sugar on medium-high speed until light and fluffy. Scrape down the sides of the bowl and add the pumpkin puree and vanilla extract. Then turn the mixer back on and mix on medium-high speed until light and fluffy. Mix together: Slowly add the dry ingredients to the wet ingredients and mix on low speed. Chill the dough: Once the dough is mixed, place in the refrigerator for 1 hour to firm up. Scoop: Using a 1.5 tablespoon cookie scoop, roll the dough into balls and place on a baking sheet. Bake for 9-11 minutes. Remove the cookies from the oven and let them cool for at least 30 minutes. Prepare the chocolate dip: Once the cookies have cooled, place the chocolate chips and coconut oil in a bowl and microwave for 15 seconds. Add the topping: Spoon 1 teaspoon of melted chocolate onto the bottom of each pumpkin cookie. Invert the cookies and press them onto a sheet of parchment paper. Place the baking sheet with the cookies in the freezer for 3 to 4 minutes.
Here’s a hint!
I spooned the melted chocolate onto the bottom of each cookie and flipped them over to smooth out the chocolate coating, or if you want a different look, you could also dip the cookies halfway into the melted chocolate.
Let’s make it a whoopie pie
While we were filming the video for this amazing cookie, Rosie decided to kick it up 10,000 notches and make them Whoopie Pies. Yes, that’s right, Whoopie Pies! Just like our Ginger Molasses Whoopie Pies, she used a cream cheese filling and piped it between two pumpkin cookies. Here’s what you’ll need:
Cream cheese butter powdered sugar vanilla extract
I can assure you that these pumpkin cookies as whoopie pies are delicious with or without the chocolate dip 🤩 If you try this variation, be sure to upload a photo in the comments, we always love to see your creations!
Store the cookies in an airtight container, separated by baking paper. Then store in a cool place or in the freezer. Cookies will stay fresh in the freezer for up to 3 months or in a cool place for up to 1 week.
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
Combine the flour, baking soda, sea salt, and cinnamon in a bowl and mix well. Set aside.
Using a stand mixer, beat the butter and brown sugar on medium/high speed until light and fluffy. Scrape down the sides of the bowl and add the pumpkin puree and vanilla extract. Turn the mixer on again and beat on medium/high speed until light and fluffy.
Slowly add the dry ingredients to the wet ingredients and mix over low heat.
Place the cookie dough in the refrigerator for 1 hour to firm up.
Using a 1.5 tablespoon cookie scoop, roll the dough into balls and place on a baking sheet. Bake for 9 to 11 minutes.
Remove cookies from oven and allow to cool for at least 30 minutes.
Once the cookies have cooled, make the chocolate dip: Place the chocolate chips and coconut oil in a bowl and microwave for 15 second increments.
Spoon 1 teaspoon of melted chocolate into the bottom of each pumpkin cookie. Invert the cookie and press it onto the parchment paper. Place the baking sheet with the cookies in the freezer for 3 to 4 minutes.
Store the cookies in an airtight container, separating the cookies with parchment paper. Then store in a cool place or in the freezer. To turn these cookies into whoopie pies, use our Ginger Molasses Cookie Filling Recipe.
calorie: 165 kilocalories, carbohydrates: twenty three G, protein: 1 G, fat: 8 G, fiber: 1 G, sugar: 14 G
Nutrition information is calculated automatically and should be used as an estimate only.
Photos: The photos in this post are by Dalya from It’s Raining Flour.
