Fudgy Pumpkin Cookies

By Tyla | Last modified on Nov 24, 2025

Featured in: Desserts

Okay, so imagine if a fudgy brownie and pumpkin bread had a baby, shaped it into cookies, and then loaded it up with three types of chocolate chips and maybe some pepitas for good measure. That’s what we’re dealing with here. Fudgy Pumpkin Cookies are basically soft, dense, ultra-chocolatey cookies with the subtle warmth of pumpkin and fall spices, studded with milk chocolate, white chocolate, and dark chocolate chips. They’re the kind of cookies that stay soft for days (if they last that long), have crispy edges and gooey centers, and make your house smell like a cozy autumn café. The pumpkin keeps them incredibly moist without making them taste like pumpkin pie—it’s more like “is that pumpkin or just really good chocolate?” I made these for a fall party once and someone accused me of buying them from a bakery. Another person ate four and claimed they were “taste testing for quality control.” These cookies inspire accusations of fraud and transparent excuses.

Why You’ll Love This Recipe

Fudgy AF. These aren’t cakey. They’re dense, rich, and chocolatey like a brownie disguised as a cookie.

Secretly healthier. Pumpkin adds moisture, fiber, and vitamins. You’re basically eating vegetables. Almost.

Stay soft forever. Okay, not forever, but they don’t go stale or hard like regular cookies. They stay perfectly chewy.

Triple chocolate threat. Milk, white, and dark chocolate chips mean every bite hits different.

Fall vibes without pumpkin spice overload. These taste like chocolate first, fall second. Perfect balance.

Make-ahead friendly. The dough actually improves after chilling overnight. Plan ahead and win.

The Good Stuff You’ll Need

For the Cookie Dough:

1/2 cup (1 stick) unsalted butter, melted and slightly cooled
3/4 cup pumpkin puree (NOT pumpkin pie filling—just pure pumpkin)
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
2 tsp vanilla extract
1.5 cups all-purpose flour
1/2 cup unsweetened cocoa powder (Dutch-process makes them extra fudgy)
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
Pinch of ground cloves

For the Mix-Ins:

3/4 cup semi-sweet or dark chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
Optional: 1/4 cup pepitas (pumpkin seeds) for topping
Optional: 1/4 cup chopped pecans or walnuts

For Topping (Optional but Pretty):

Extra chocolate chips of all three types
Pepitas
Flaky sea salt

Equipment:

Two large mixing bowls
Whisk
Rubber spatula
Cookie scoop or spoon
Baking sheets
Parchment paper or silicone baking mats
Wire cooling rack

Let’s Do This

Step 1: Prep Your Pumpkin

Make sure you’re using pure pumpkin puree, not pumpkin pie filling. Check the can—it should only have one ingredient: pumpkin.

If your pumpkin puree seems watery, place it in a fine-mesh strainer over a bowl for 10 minutes to drain excess liquid. Too much moisture makes cookies spread and lose their fudgy texture.

Pat it dry with paper towels if needed. You want thick, paste-like pumpkin.

Measure out exactly 3/4 cup. Too much pumpkin makes them cakey instead of fudgy.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the melted butter (make sure it’s not hot or it’ll cook the egg), pumpkin puree, brown sugar, and granulated sugar.

Whisk vigorously for about 1 minute until everything is smooth and well combined. The mixture should look glossy.

Add the egg and vanilla extract. Whisk again until fully incorporated and smooth.

The mixture will look a bit loose—that’s normal. The flour will firm it up.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.

Make sure there are no cocoa lumps. Sift the cocoa powder if it’s clumpy—lumpy cocoa means lumpy cookies.

The spices should be evenly distributed throughout the flour mixture.

Step 4: Mix It All Together

Add the dry ingredients to the wet ingredients all at once.

Use a rubber spatula to fold everything together. Mix just until no dry streaks remain. Don’t overmix or you’ll develop the gluten and make tough cookies.

The dough will be thick but scoopable. If it seems too wet, add a tablespoon more flour. If it’s too dry (which is unlikely), add a tiny splash of milk.

Fold in 3/4 cup of the chocolate chips (save the rest for topping). Mix until evenly distributed.

Step 5: Chill the Dough (Important!)

Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, preferably overnight.

Chilling is NOT optional. It prevents spreading, intensifies flavor, and creates that fudgy texture.

Cold dough = thick, fudgy cookies. Warm dough = flat, cakey cookies. Science.

If you’re in a rush, chill for at least 1 hour, but overnight is better.

Step 6: Prep for Baking

Preheat your oven to 350°F (175°C).

Line two baking sheets with parchment paper or silicone baking mats. Don’t skip this—these cookies can stick.

Let the chilled dough sit at room temperature for 5-10 minutes if it’s rock-hard from the fridge. It should be scoopable but still cold.

Get your extra chocolate chips and pepitas ready for topping.

Step 7: Shape and Top the Cookies

Use a cookie scoop (2 tablespoon size) or spoon to portion out the dough.

Roll each portion into a ball between your palms. They don’t have to be perfect—rustic looks good here.

Place dough balls on prepared baking sheets about 2-3 inches apart. They spread slightly but not much.

Press 4-6 extra chocolate chips and a few pepitas into the top of each cookie. Press them in gently so they stick—this is what makes them look bakery-quality.

Use a mix of all three chocolate chip types and some pepitas for visual appeal.

Optional: Sprinkle a tiny pinch of flaky sea salt on each cookie for that sweet-salty magic.

Step 8: Bake to Fudgy Perfection

Bake for 11-13 minutes. The edges should look set, but the centers should still look slightly underdone and soft.

DO NOT OVERBAKE. These cookies continue cooking on the pan after you remove them from the oven.

They should look puffy and soft when you pull them out. If they look fully baked, you’ve gone too far.

Let them cool on the baking sheet for 10 minutes. They’re very soft when hot and will break if you move them too soon.

After 10 minutes, transfer to a wire rack to cool completely.

Step 9: Admire and Devour

Once cooled (or still warm if you can’t wait), grab one and take a bite.

Notice how fudgy and dense they are—not cakey at all.

Appreciate the multiple chocolate chip experiences happening in your mouth.

Try to share with others. This is the hardest step.

Store the rest before you eat them all. Future you will be grateful.

Serving Suggestions

These are basically perfect as-is, but here are some ideas:

Serve warm with a glass of cold milk (classic move)
Sandwich vanilla ice cream between two cookies for an epic ice cream sandwich
Crumble over vanilla ice cream or pumpkin ice cream
Pair with hot apple cider or pumpkin spice latte
Pack in lunchboxes—these don’t crumble easily
Wrap individually and give as fall gifts
Serve on a dessert board with other fall treats

Switch It Up

Triple Chocolate Pumpkin: Skip the spices, add more chocolate chips, make them pure chocolate bombs.

Peanut Butter Swirl: Swirl in 1/4 cup peanut butter before baking for peanut butter cup vibes.

Espresso Boost: Add 1 tbsp instant espresso powder to intensify the chocolate flavor.

Nutty Version: Add 1/2 cup chopped pecans or walnuts to the dough.

White Chocolate Only: Use all white chocolate chips for a sweeter, creamier version.

Caramel Filled: Press a soft caramel square into the center of each dough ball before baking.

S’mores Style: Add mini marshmallows and graham cracker pieces to the dough.

Mint Chocolate: Add 1/2 tsp peppermint extract and use mint chocolate chips.

Gluten-Free: Use a 1:1 gluten-free flour blend. The texture will be slightly different but still good.

Storage and Make-Ahead Tips

These keep beautifully and are perfect for advance baking.

Room temperature: Store in an airtight container for up to 5 days. They stay soft and fudgy the entire time.

Refrigerate: Not necessary, but if your kitchen is warm, the fridge keeps them extra fudgy. Bring to room temp before eating.

Freeze baked cookies: Cool completely, layer with parchment in an airtight container, freeze up to 3 months. Thaw at room temperature.

Freeze the dough: Scoop dough balls, freeze on a baking sheet, transfer to freezer bags for up to 3 months. Bake from frozen, adding 1-2 extra minutes.

Make dough ahead: Refrigerate dough for up to 3 days before baking. The flavor actually improves.

Refresh if needed: Warm in the microwave for 10-15 seconds to bring back that fresh-baked softness.

Why This Works So Damn Well

The pumpkin isn’t just for flavor—it’s a moisture powerhouse. Pumpkin is mostly water and fiber, which keeps these cookies incredibly soft without making them cakey. It replaces some of the fat while adding structure.

Brown sugar creates chewiness through its molasses content. It also adds moisture and that deep caramel flavor that complements both chocolate and pumpkin.

Chilling the dough is critical. It allows the flour to fully hydrate, prevents excess spreading, and lets the flavors meld. Cold dough also takes longer to spread in the oven, creating thicker cookies.

Cocoa powder choice matters. Dutch-process cocoa is darker, richer, and less acidic than natural cocoa. It creates a deeper chocolate flavor and darker color.

The combination of baking soda and baking powder provides lift without making them cakey. Baking soda neutralizes the acidity in pumpkin and brown sugar. Baking powder provides additional rise.

Underbaking is intentional. These cookies firm up as they cool. Pulling them out when they look slightly underdone ensures that fudgy texture.

Multiple chocolate types create complexity. Semi-sweet provides chocolate depth, milk chocolate adds creaminess, white chocolate adds sweetness. Every bite is different.

Spices enhance chocolate rather than compete with it. Cinnamon, nutmeg, and ginger make chocolate taste more chocolatey—it’s a flavor science thing.

When to Make These

Fall Cookie Cravings: When you want something seasonal but not overly pumpkin-spice-everything.

Halloween Treats: These look impressive and travel well for parties.

Thanksgiving Dessert Table: Alternative to pie for people who want something handheld.

Fall Bake Sales: Price them high. They look expensive and will sell out.

Cozy Weekend Baking: Make these on a Sunday, eat them all week for breakfast (no judgment).

Cookie Exchanges: Bring something different that stands out from basic chocolate chip.

Questions People Actually Ask

Q: Can I taste the pumpkin? A: Barely. It’s more like a subtle warmth and moistness. The chocolate is the dominant flavor. If you didn’t know there was pumpkin, you might not notice.

Q: My cookies spread too much. What happened? A: You didn’t chill the dough long enough, or your butter was too warm when you mixed it. Always chill for at least 2 hours.

Q: These are too cakey, not fudgy. Why? A: You either overbaked them or used too much flour/pumpkin. Underbake slightly and measure ingredients carefully.

Q: Can I use pumpkin pie spice instead of individual spices? A: Yes! Use 1.5 tsp pumpkin pie spice to replace the cinnamon, nutmeg, ginger, and cloves.

Q: Do I have to use all three types of chocolate chips? A: No, but it’s what makes them special. You can use just one type—probably 1.5 cups total of whatever you choose.

Q: My dough is too sticky to roll. Help! A: Chill it longer, or lightly wet your hands with cold water before rolling each ball. You can also dust your hands with cocoa powder.

Q: Can I make these without eggs? A: Try using a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes). The texture will be slightly different but should work.

Q: The cookies are flat. What went wrong? A: Not enough flour, too much pumpkin, dough wasn’t chilled, or oven temp too low. Check your measurements and oven temperature.

Q: Can I skip the spices? A: Yes, but they add depth. Without spices, these become pure chocolate pumpkin cookies, which is still delicious but less complex.