Triple Chocolate Pumpkin Cookies

The combo of pumpkin and triple the chocolate in these thick, chewy Triple Chocolate Pumpkin Cookies is out of this world delicious!

Melt in Your Mouth Magic Cookies

I love big, rich, chocolate cookies so I thought why not add a little pumpkin to make them incredibly moist and spice to make them fall-tastic. And ta-da…these triple chocolate pumpkin cookies are literally melt in your mouth magic.

Pumpkin and Three Kinds of Chocolate

I love love the gooeyness that the pumpkin and chocolate creates in these otherwise cakey cookies. So incredibly comforting, like pillows of pumpkin chocolate cookie dreams come true. With cocoa powder, dark chocolate chips and semi-sweet chocolate chips all in one cookie, chocolate lovers are sure to rejoice!

So put that pumpkin to perfect use this fall by baking these incredible cookies. They’re love at first bite!

Soft and Sweet

If you haven’t baked with pumpkin, this is your sign to try it! Pumpkin makes for tender baked goods with a moist crumb. I love to bake with pumpkin year-round because it’s such a sweet and nutritious addition to so many recipes. I literally have a shelf stocked with pumpkin and pumpkin spice so I can bake all things pumpkin over the season. From my absolute favorite pumpkin brownie recipe to Baked Pumpkin Fritter Bites, and this show-stopping Dark Chocolate Pumpkin Tart, I have so many yummy recipes that I love sharing. These chocolate rich cookies are so indulgent and delicious, they’re a must bake, for sure!

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)

Ingredients:

• Unsalted butter (softened): Butter gives the cookies richness and flavor while helping create their soft, tender texture. Salted butter can be used; just reduce or omit the added kosher salt.
• Granulated sugar: sweetens the cookies and helps give them structure and lightly crisp edges.
• Large egg: helps bind the dough together and adds structure, moisture, and richness.
• Pure vanilla extract: adds warmth and enhances both the chocolate and pumpkin spice flavors.
• Unsweetened cocoa powder: gives the cookie dough its deep chocolate flavor and helps balance the extra moisture from the pumpkin. Dutch-processed cocoa may work, but it can alter the flavor and potentially the way the leaveners behave, so regular unsweetened cocoa is the safest choice.
• Pumpkin pie spice: brings the warm cinnamon-forward fall flavor that complements the pumpkin and chocolate. It’s easy to make your own with my homemade pumpkin pie spice recipe.
• Canned pure pumpkin purée: adds moisture, softness, subtle pumpkin flavor, and contributes to the cookies’ tender, cakey texture.
• All-purpose flour: provides the structure that holds these soft, moist cookies together.
• Kosher salt: balances the sweetness and makes the chocolate, vanilla, and warm spices taste more pronounced. Fine sea salt or table salt can be used, but because the crystals are smaller, use a little less.
• Baking powder: provides lift, helping the cookies bake up soft and slightly puffy.
• Baking soda: contributes to the cookies rising, spreading, and browning.
• Semi-sweet chocolate chips: add pockets of creamy chocolate sweetness throughout the cookies. Milk chocolate chips, chocolate chunks, or another favorite baking chocolate can be used instead.
• Dark chocolate chips: add a deeper, less-sweet chocolate flavor that gives the cookies another layer of chocolate intensity (as well as an anti-oxidant boost!).

Supplies:

• Electric mixer fitted with paddle attachment
• Baking sheets

How to Make Triple Chocolate Pumpkin Cookies

• Preheat the oven to 350°F. Lightly grease two cookie sheets or line them with parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until well combined and light and fluffy. Add the eggs and vanilla and beat until well incorporated.

• Add the cocoa powder and pumpkin pie spice and beat until combined. Add the pumpkin purée and mix until well incorporated.

• Add the flour, salt, baking powder, and baking soda and mix on low speed just until combined, being careful not to overmix. Gently stir in the semi-sweet and dark chocolate chips.

• Scoop the dough into 2-tablespoon portions and place on the prepared cookie sheets, spacing them about 2 inches apart.

• Bake for 16–18 minutes, or until the cookies look set around the edges and on top. The centers should still be soft.
• Let the cookies cool on the cookie sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Storage

Store cookies in an airtight container for up to 4 days or in the refrigerator for up to one week.

To freeze baked cookies: Let them cool completely, then flash freeze on a baking sheet before transferring to a freezer-safe container or freezer-safe bag to freeze for up to 3 months. To defrost, let them set at room temperature, uncovered, for 15-20 minutes.

Freeze the cookie dough for baking later: Line a rimmed baking sheet with parchment paper. Scoop heaping tablespoon-sized portions of dough onto the baking sheet. Scoops of dough can be close together at this point. Place baking sheet in the freezer for at least 30 minutes to flash freeze the cookie dough. Take the cookie dough out of the freezer and transfer to a freezer-safe plastic container or freezer-safe plastic bag. Return the dough to the freezer and store until ready to bake. Cookie dough can be stored in the freezer for up to 3 months.

Bake Frozen Cookie Dough: When craving a cookie, simply remove the number of cookie dough scoops you want from the freezer and place a few inches apart on a parchment-lined baking sheet. Bake at 350°F for 18-20 minutes or until cookies start to crisp around the edges.

If you make my Triple Chocolate Pumpkin Cookies and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the recipes and ideas I share. Enjoy!

xoxo,

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