Irresistible pumpkin chocolate crinkle cookies have officially become my favorite fall treat, and I’m so excited to share this recipe with you! I remember the first time I tried one of these cookies; it was at a local bakery during a crisp autumn afternoon. The slightly spiced, sweet pumpkin dough combined with pockets of melted chocolate and that signature crackled exterior was pure magic. Ever since, I’ve been trying to recreate that perfect bite at home, and I think I’ve finally cracked it! This easy pumpkin chocolate crinkle cookie recipe delivers that same delightful chewiness and rich flavor. Let’s get baking!

Why You’ll Love This Irresistible Pumpkin Chocolate Crinkle

Get ready to fall in love with these cookies! They’re the perfect blend of fall flavors and chocolatey goodness.

Perfect Texture: They’re wonderfully soft and chewy, just like the best pumpkin chocolate crinkle cookies should be.
Easy to Make: This easy pumpkin chocolate crinkle cookies recipe is straightforward, even for beginner bakers.
Festive Flavors: The warm pumpkin and spice combined with rich chocolate scream autumn.
Beautiful Appearance: That signature crinkled look is charming and always impresses.
Quick Baking Time: You can whip up a batch in under 30 minutes total time!
Versatile: Great for parties, bake sales, or just a cozy afternoon treat.
Crowd-Pleaser: Everyone adores these delicious pumpkin chocolate crinkle cookies.

Ingredients for Irresistible Pumpkin Chocolate Crinkle Cookies

Gather these simple ingredients to create the best pumpkin chocolate crinkle recipe:

1 cup pumpkin puree – make sure it’s pure pumpkin, not pie filling, for the best flavor and moisture in these moist pumpkin chocolate crinkle cookies.
1 1/2 cups all-purpose flour – the base for our cookie structure.
1/2 cup unsweetened cocoa powder – this gives them that deep, chocolatey flavor we all crave in chocolate pumpkin crinkle cookies.
2 tsp baking powder – essential for that signature crinkled texture.
1/2 cup packed brown sugar – adds moisture and a lovely caramel note.
1/4 cup granulated white sugar – balances the sweetness and helps with texture.
2 large eggs – at room temperature, they help bind everything together for chewy pumpkin chocolate crinkle cookies.
1 tsp vanilla extract – enhances all the other flavors.
1 cup semi-sweet chocolate chips – because what’s better than chocolate in a cookie?
Powdered sugar for dusting – this creates the beautiful, snowy crinkled effect.

How to Make Irresistible Pumpkin Chocolate Crinkle Cookies

Whipping up these delightful cookies is easier than you think! Follow these simple steps for the best pumpkin chocolate crinkle recipe:

Step 1: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This makes cleanup a breeze and ensures your cookies don’t stick, leading to perfectly formed chocolate pumpkin crinkle cookies.
Step 2: In a medium bowl, whisk together the 1 1/2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 2 tsp baking powder, and a pinch of salt. Combining the dry ingredients first helps distribute them evenly throughout the dough for consistently delicious cookies.
Step 3: In a separate large bowl, beat together the 1 cup pumpkin puree, 1/2 cup packed brown sugar, 1/4 cup granulated white sugar, 2 large eggs, and 1 tsp vanilla extract until the mixture is smooth and creamy. This forms the base of your tender pumpkin chocolate crinkle cookie dough.
Step 4: Gradually fold the dry ingredients into the wet pumpkin mixture. Mix until just combined; be careful not to overmix, as this can lead to tough cookies. You’re aiming for a thick, moist pumpkin chocolate crinkle cookie dough.
Step 5: Gently fold in the 1 cup semi-sweet chocolate chips. These pockets of melted chocolate are what make these cookies truly irresistible!
Step 6: Chill the dough for at least 30 minutes. This is a crucial step for achieving that signature crinkled appearance and preventing the cookies from spreading too much. For perfect crinkles, make sure your dough is well-chilled before scooping.
Step 7: Once chilled, drop rounded tablespoons of the pumpkin chocolate crinkle cookie dough onto the prepared baking sheets, leaving about two inches between each cookie.
Step 8: Bake for 10-12 minutes. The edges should look set, and the tops will appear crinkled. They might look slightly underbaked in the center, but they will continue to cook as they cool.
Step 9: Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Once cooled, generously dust them with powdered sugar for that classic snowy, crinkled look. Enjoy your homemade pumpkin chocolate crinkle cookies!

Irresistible Pumpkin Chocolate Crinkle Cookies with powdered sugar dusting

Pro Tips for the Best Irresistible Pumpkin Chocolate Crinkle Cookies

I’ve learned a few tricks over the years to make sure these cookies turn out perfectly every single time. Follow these expert tips for your best batch yet!

Always use pure pumpkin puree, not pumpkin pie filling. The pie filling has added sugars and spices that will alter the flavor and texture of your cookies.
Don’t skip the chilling step! This is crucial for developing that signature crinkled look and preventing the cookies from spreading too much.
For an extra flavor boost, add a pinch of sea salt on top of the dough balls before baking. It really makes the chocolate and pumpkin flavors pop.
Bake them just until the edges are set. They’ll continue to firm up as they cool, ensuring a wonderfully chewy center.

What’s the secret to perfect Irresistible Pumpkin Chocolate Crinkle Cookies?

The absolute secret is chilling the dough thoroughly. This allows the flavors to meld and the dough to firm up, which is key for creating those beautiful, distinct crinkles when they bake. For more baking tips, check out our latest recipes.

Can I make Irresistible Pumpkin Chocolate Crinkle Cookies ahead of time?

Absolutely! You can prepare the pumpkin chocolate crinkle cookie dough up to 2 days in advance and keep it chilled in the refrigerator. Just scoop and bake when you’re ready. If you have questions about our recipes, feel free to contact us.

How do I avoid common mistakes with Irresistible Pumpkin Chocolate Crinkle Cookies?

Avoid overmixing the dough, as this can result in tough cookies. Also, make sure your oven temperature is accurate and don’t overbake them; they should still look slightly soft in the center when you take them out. For more information on baking science, you can refer to resources on baking science.

Best Ways to Serve Irresistible Pumpkin Chocolate Crinkle Cookies

These delightful cookies are perfect on their own, but I love pairing them with a few other fall favorites. They truly shine when served warm!

With a Cold Glass of Milk: It’s a classic for a reason! The cool milk balances the rich chocolate and warm spices of these cookies beautifully.
Alongside a Hot Beverage: Enjoy them with a steaming mug of coffee, spiced apple cider, or a cozy chai latte. The warmth of the drink complements the cookie’s flavors wonderfully.
As a Dessert Platter Addition: Arrange these delicious pumpkin chocolate crinkle cookies alongside other fall treats like apple pie bars or mini cheesecakes for a festive dessert spread.

Close-up of Irresistible Pumpkin Chocolate Crinkle Cookies showing texture

Nutrition Facts for Irresistible Pumpkin Chocolate Crinkle Cookies

Here’s a breakdown of the estimated nutritional information per cookie. These delicious pumpkin chocolate crinkle cookies are a perfect fall treat!

Serving Size: 1 cookie (28g)
Calories: 120
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 1g
Sugar: 9g
Protein: 2g
Sodium: 60mg
Cholesterol: 25mg

Nutritional values are estimates and may vary based on specific ingredients and portion sizes used for your homemade pumpkin chocolate crinkle cookies. For more information on our data practices, please see our privacy policy.

How to Store and Reheat Irresistible Pumpkin Chocolate Crinkle Cookies

Once your delicious pumpkin chocolate crinkle cookies are baked and cooled, you’ll want to store them properly to keep them fresh and chewy. I always make sure they’re completely cool before putting them away, otherwise, they can get soggy. For the best results, place your cooled cookies in an airtight container. This simple step helps maintain their moisture and prevents them from drying out, ensuring they stay soft for days.

If you plan to enjoy these homemade pumpkin chocolate crinkle cookies within 3-4 days, keeping them in an airtight container at room temperature is perfect. For longer storage, these cookies freeze beautifully! Wrap them well in plastic wrap, then in aluminum foil, and pop them into your freezer for up to three months. They retain their wonderful texture and flavor, making them a great make-ahead treat. You can learn more about proper food storage from the FDA.

Reheating is super easy! If your cookies have been frozen or just need a little refresh, pop them in the microwave for about 10-15 seconds. This little bit of warmth brings back that just-baked softness and makes the chocolate chips gooey again. It’s the perfect way to enjoy your irresistible pumpkin chocolate crinkle cookies anytime! If you’re interested in other Niki recipes, check out her about page.

Frequently Asked Questions About Irresistible Pumpkin Chocolate Crinkle Cookies

Can I use fresh pumpkin puree instead of canned for these cookies?

Yes, you absolutely can! If you’re using fresh pumpkin, roast it first until tender, then puree it until very smooth. You might need to drain off excess moisture, as fresh pumpkin can be wetter than canned. This can slightly affect the consistency, so you may need to adjust the dry ingredients a bit. Using fresh pumpkin can result in wonderfully moist pumpkin chocolate crinkle cookies.

Why aren’t my pumpkin chocolate crinkle cookies crinkling?

The most common reason for a lack of crinkles is not chilling the dough enough. Chilled dough is firmer and holds its shape better, allowing those signature cracks to form as it bakes. Also, ensure you’re using baking powder, not baking soda, as it helps create that desired crinkled texture. For the best pumpkin chocolate crinkle cookie recipe results, chilling is key!

No problem if you need an egg substitute! For each egg, you can use 1/4 cup of unsweetened applesauce, 1/4 cup of mashed banana, or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). These substitutes work well in many cookie recipes, including these delicious pumpkin chocolate crinkle cookies. For more information on dietary needs, please review our GDPR compliance.

How do I get that perfect snowy look with the powdered sugar?

The trick to that beautiful snowy effect is to let the cookies cool completely before dusting them with powdered sugar. If they’re warm, the sugar will melt into the cookie. Once they’re cool, use a fine-mesh sieve to lightly dust the tops. This creates a lovely, festive finish for your homemade pumpkin chocolate crinkle cookies.

Variations of Irresistible Pumpkin Chocolate Crinkle Cookies You Can Try

Once you’ve mastered the classic, there are so many fun ways to switch up this delicious pumpkin chocolate crinkle cookie recipe! These variations add new depths of flavor and cater to different tastes and dietary needs.

Spiced Pumpkin Chocolate Chip Cookies: For an extra autumnal kick, add a teaspoon of pumpkin pie spice to the dry ingredients. This enhances the warm spice notes and creates wonderfully spiced pumpkin chocolate crinkle cookies.
White Chocolate Cranberry Twist: Swap the semi-sweet chocolate chips for white chocolate chips and add 1/2 cup of dried cranberries. The tartness of the cranberries and the sweetness of white chocolate create a delightful contrast in every bite.
Gluten-Free Option: Easily make these cookies gluten-free by substituting a good quality 1-to-1 gluten-free baking flour blend for the all-purpose flour. The texture remains wonderfully chewy, making them great gluten-free pumpkin chocolate crinkle cookies.
Mini Cookie Bites: Use a teaspoon to drop smaller dough balls onto the baking sheet. These mini cookies bake faster and are perfect for little hands or for enjoying a few more without guilt!