Chocolate Chocolate Pumpkin Cookies

So I have really just jumped right into the whole fall cooking idea… and may have gone a little overboard with the use of pumpkin.  There will be a few more pumpkin posts to follow!  Today is Chocolate Chocolate Pumpkin Cookies.  Not too sweet, great texture, and filling.  A great fall afternoon snack!

Chocolate Chocolate Pumpkin Cookies


  1. 2.5 cups gluten free flour
  2. 1 tsp. baking soda
  3. 1 tsp. baking powder
  4. 4 tbsp. vegan butter
  5. 2 cups sugar
  6. .25 cups brown sugar
  7. 1.25 cups canned pumpkin puree
  8. 1 egg
  9. 1 tsp. vanilla
  10. 1 cup cocoa powder
  11. pinch of salt
  12. 2 tsp. cinnamon
  13. 2 tsp. nutmeg
  14. .25 cup oil
  15. 1 cup vegan mini chocolate chips
  16. powdered sugar for dusting


  1. Mix all ingredients in a bowl.
  2. Stir well until dough is combined.
  3. On a greased cookie sheet, drop tablespoons of dough.  Leave about an inch between each cookie.
  4. Bake at 350 degrees for 18-20 minutes, until a toothpick comes out clean when put in the middle of each cookie.
  5. Let cool.
  6. Dust with powdered sugar.
  7. Makes about 2 dozen cookies.

Happy Allergy Free Eating!






Filed under Recipes

4 responses to “Chocolate Chocolate Pumpkin Cookies

  1. Interesting use of pumpkin. Looks good.

  2. Jeanine

    I was fortunate to try a chocolate chocolate pumpkin cookie and loved it! I hope to try out this recipe!

  3. Pingback: Most Inspiring Blogger!! | cookingwithatwist

  4. Hi, I’ve nominated you for the Very Inspiring Blogger Award. Please check out: for badge and info. Jessie 🙂

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