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): provides moisture, and richness. It also helps create tenderness and contributes to the chewy texture. If you use salted butter, you might consider using less salt in the recipe as it will affect the sweetness of the cookie.
• Granulated sugar: sweetens, but also contributes to the crispness on the outside of the cookies.
• Large egg: helps bind all the ingredients, adds moisture, and helps with structure.
• Pure vanilla extract: flavor enhancer that helps balance the sweetness, rounds out flavors and deepens the chocolate taste.
• Unsweetened cocoa powder: provides rich chocolate flavor and some bitterness to balance the sugar. Dutch-processed cocoa works, but it’s less acidic and may affect the overall rise slightly.
• Pumpkin pie spice: a handy flavor booster with the warm spices of cinnamon, nutmeg, ginger, cloves, and allspice. It’s easy to make your own with my homemade pumpkin pie spice recipe.
• Canned pure pumpkin: adds moisture, flavor, and a soft, dense texture. It’s the heart of the recipe. Also contributes natural sweetness.
• All-purpose flour: provides structure and body to the cookies.
• Kosher salt: balances the sweetness and enhances the overall flavor. Table salt will actually pack a saltier punch than Kosher salt so if you only have table salt, adjust accordingly.
• Baking powder: helps the cookies rise a bit so they’re not too dense.
• Baking soda: the leavening agent that reacts to the acid in the brown sugar and cocoa powder to help the cookies rise a bit.
• Semi-sweet chocolate chips: add that classic sweet, melty burst of chocolate in every bite.
• Dark chocolate chips: adds melty bittersweet chocolate goodness in every bite (as well as an anti-oxidant boost!).

Supplies:

• Electric mixer fitted with paddle attachment
• Baking sheets

How to Make Triple Chocolate Pumpkin Cookies

• Preheat oven to 350°F degrees.
• 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.

• Add flour, salt, baking powder, and baking soda until just combined. Gently stir in chocolate chips.

• 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.

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!

Enjoy!

xoxo,

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Recipe by Maegan Brown/Photography by Madison Mentesana