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Home Β» Recipes Β» Triple Chocolate Pumpkin Cookies

Published on October 28, 2017 | Updated on October 23, 2020 by The BakerMama

Triple Chocolate Pumpkin Cookies

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

Triple Chocolate Pumpkin 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.

Triple Chocolate Pumpkin Cookies

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!

Triple Chocolate Pumpkin Cookies

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

Enjoy!

xoxo,

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Triple Chocolate Pumpkin Cookies

  • Author: Maegan - The BakerMama
  • Prep Time: 10 mins
  • Cook Time: 16 mins
  • Total Time: 26 mins
  • Yield: 18
  • Category: Dessert
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Description

The combo of pumpkin and triple the chocolate in these thick, chewy cookies is out of this world delicious!


Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 1–1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/2 cup cocoa powder (special dark or unsweetened)
  • 2 teaspoons pumpkin pie spice
  • 1 cup pure pumpkin
  • 2–1/4 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup semi-sweet chocolate chips
  • 1 cup dark chocolate chips

Instructions

  1. Preheat oven to 350°F degrees.
  2. In bowl of electric mixer fitted with a paddle, cream butter and sugar until well blended and fluffy. Add eggs and vanilla and beat until well incorporated. Beat in cocoa powder and pumpkin pie spice. Then beat in the pumpkin.
  3. Add flour, salt, baking powder, and baking soda until just combined. Gently stir in chocolate chips.
  4. Place golf-ball size scoops of dough on lightly greased cookie sheets. Bake for 16-18 minutes or until cookies look set. Transfer to a wire rack to cool completely.

Notes

Store in an airtight container for up to 5 days.

Feel free to use any combination of chocolate: all dark, all semi-sweet, sub in milk chocolate chips, whatever combo your chocolate loving heart desires!

Did you make this recipe?

Tag @thebakermama on Instagram and hashtag it #thebakermama

Recipe by Maegan Brown/Photography by Madison Mentesana

Triple Chocolate Pumpkin Cookies

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Comments · 3

  1. Aarti Chauhan says

    November 7, 2017 at 11:01 pm

    Hello, I was so much looking for an easiest recipe of pumpkin cake/cookies and I’m so excited to try yours now. Please make me understand if I need to purΓ©e the pumpkin or keep it in small chunks? Thank you xxx

    Reply
    • Maegan says

      November 8, 2017 at 12:46 am

      Hi Aarti! I use pure pumpkin from a can that is already smooth, not necessarily pureed because you don’t want it too watery or runny. If you have chunky pumpkin, make sure it is well drained of any excess liquid before blending it to mix in the cookies. Hope this helps. Enjoy! πŸ™‚

      Reply
      • Aarti Chauhan says

        November 8, 2017 at 4:59 am

        Thank you Maegan. I’m thinking to add fresh pumpkin. Let’s see how it’s gonna turn out. Will share with you Xxx

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Ingredients:

4 ready-to-bake pie crusts
3 (20 oz) cans cherry pie filling
1 (20 oz) can blueberry pie filling
1 egg
1 tbsp water
2 tbsp sparkling sugar

Instructions:

1. Let the pie crusts set out at room temperature for 10 min before using.
2. Spray a 12” x 17” rimmed baking sheet with cooking spray.
3. Using 3 of the pie crusts, fill the baking sheet completely with the dough. Cut the dough as necessary to cover the sheet pan.
4. Trim the dough even with the edge of the sheet pan and flute the edges.
5. Cut the excess dough into 12 stars using a mini star shaped cookie cutter.
6. Using a pizza cutter or sharp knife, cut the remaining pie crust into Β½-inch wide strips.
7. Use one of the long strips to create a small rectangle barrier in the top left corner of the sheet pan.
8. In a small bowl, whisk together the egg and 1 tbsp water. Brush the egg wash over the top of the stars and stripes of dough.
9. Fill the large area completely with cherry pie filling.
10. Fill the small rectangle with blueberry pie filling.
11. Create 5 stripes on top of the cherry pie filling with the long strips of dough.
12. Arrange the stars on top of the blueberry pie filling.
13. Brush the edges of the pie crust with the remaining egg wash.
14. Sprinkle the stars and stripes with sparkling sugar.
15. Place the prepared pie in the refrigerator for 20 minutes to chill before baking.
16. Meanwhile, preheat the oven to 450Β°F.
17. Bake the pie for about 25 minutes or until the crusts are golden brown and the pie filling is bubbling. If the edges of the pie start to brown before the stars and stripes, cover the edges with foil and continue baking until the crusts on top of the pie are golden brown.
18. Let the pie set for about 10 minutes before slicing into and serving. Serve with vanilla ice cream, if desired. Enjoy!
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