A Little Bitter, A Little Sweet: Dark Chocolate Pumpkin Pepita Cookies

Some flavors just feel like fall—pumpkin, warm spices, and that satisfying crunch of roasted pepitas. Growing up, I remember carving pumpkins and fighting over who got to salt the seeds before they went into the oven. The smell of them roasting was almost as good as the taste.

These days, I reach for flavors that carry both comfort and depth. Dark chocolate and pumpkin together are one of those blends—rich, slightly unexpected, and full of balance. It reminds me of life itself: a little bitter, a little sweet, and always worth savoring. These cookies are my way of putting that lesson into something you can hold in your hands: bold dark chocolate, cozy pumpkin, and a crunch of pepitas that keep things interesting.

If you’re looking for a cookie that tastes like sweater weather with a little edge, this is it.

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Dark Chocolate Pumpkin

Yield: 8-10

Author: Tamra Mentzer

Ingredients

• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/3 cup canned pumpkin (blotted slightly if watery)
• 1 teaspoon vanilla extract
• 1 egg yolk
• 1 cup + 2 tablespoons all-purpose flour
• 1/4 cup Dutch or black cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup semi-sweet or dark chocolate chips or chunks
• 1/4 to 1/3 cup salted pepitas (some in dough, some on top)

Instructions

1. Preheat oven to 350°F Line baking sheet with parchment.
2. Cream butter and sugars together until light and fluffy.
3. Add pumpkin, vanilla, and egg yolk. Mix until smooth.
4. In a separate bowl, whisk together flour, cocoa powder, baking soda, cinnamon, nutmeg, and salt.
5. Gradually mix dry ingredients into the wet ingredients until just combined.
6. Fold in chocolate chips and half of the pepitas.
7. Scoop dough (about 1.5 tablespoons each) onto prepared baking sheet.
8. Press a few extra pepitas and chocolate chips on top for decoration.
9. Bake for 9–11 minutes, or until edges are set and centers look soft.
10. Let cool on pan for 5 minutes before transferring to a wire rack.