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Pumpkin Triple Chocolate Chip Cookies

Say goodbye to cakey pumpkin cookies with these Pumpkin Triple Chocolate Chip Cookies! These are the only pumpkin cookies you need in your life!
Prep Time 6 hours
Cook Time 9 minutes
Total Time 6 hours 9 minutes
Servings 24

Ingredients

  • 1 cup (140g) plain flour
  • 1/2 cup (70g) bread flour
  • 1 tbsp cornflour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • Pinch salt
  • 1 tsp bicarbonate of soda
  • 1/2 tsp baking powder
  • 1/4 cup (45g) dark chocolate chips
  • 1/2 cup (90g) milk chocolate chips
  • 1/2 cup (90g) white chocolate chips
  • 3/4 stick (85g) unsalted butter, at room temperature
  • 3/4 cup (150g) light brown sugar
  • 1/4 cup (50g) caster sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 3/4 cup (180g) pumpkin purée, NOT pumpkin pie filling

Instructions

  • No need to preheat the oven yet, this dough needs to chill.
  • Place the flours, spices, salt, bicarb and baking powder into a large bowl and stir briefly until combined. Add in the chocolate chips and toss until they're coated with flour. Leave to one side.
  • Place the butter and sugars into a large bowl, or the bowl of your stand mixer and beat until light and smooth, about 2 mins on med-high speed.*
  • Add in the egg and vanilla extract and mix until well combined, scraping sides as necessary.
  • Add in the pumpkin and mix until well combined, mixture may look a bit split, this is fine.
  • Add in the flour and chocolate mix and mix on low until a dough forms, about 30 seconds.
  • Tip the dough into a medium sized bowl and cover with cling film. Place in the fridge for at least 6 hours, overnight if possible.
  • Once chilled, preheat the oven to 180C/350F and line 2-3 baking trays.
  • Using a 1.5tbsp cookie scoop place dough balls 2 inches apart and press each ball ever so slightly, so they don't roll off.
  • Place in the oven for 9-11 minutes, until risen, puffy, slightly golden around the edges, but still soft in the middle.
  • Leave to cool on the pans for at least 30 mins before transferring to a wire rack to cool completely.
  • Cookies will keep in an airtight container, at room temperature, for 5 days.

Notes

*Due to the ratio of butter to sugars, this will not go fluffy as is normal in cookie baking, it will be quite thick, but smooth! Recipe by Annie of Annie's Noms