Published 9/24/2024 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.
Chocolate Dipped Pumpkin Cookies – The Basics
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.
Can I make these chocolate dipped pumpkin cookies vegan?
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.
How to Make Chocolate Dipped Pumpkin Cookies
For the full recipe, scroll down to the recipe card for a list of ingredients and instructions. 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 🍪 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!
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.
Storage Directions
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.
Pumpkin Desserts
Pumpkin Ginger Molasses Cookies Pumpkin Monster Cookies Whole Grain Pumpkin Muffins Easy Pumpkin Mousse Pumpkin Cheesecake Bars
