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Pumpkin Triple Chocolate Chip Cookies

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“Soft, chewy, lightly spiced and with white, milk AND dark chocolate; these are the only pumpkin cookie recipe you need!”
6hrs 9mins

Ingredients Nutrition


  1. No need to preheat the oven yet, this dough needs to chill.
  2. Place the flours, spices, salt, baking soda 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.
  3. 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.
  4. Add in the egg and vanilla extract and mix until well combined, scraping sides as necessary.
  5. Add in the pumpkin and mix until well combined, mixture may look a bit split, this is fine.
  6. Add in the flour and chocolate mix and mix on low until a dough forms, about 30 seconds.
  7. 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.
  8. Once chilled, preheat the oven to 350F and line 2-3 baking trays.
  9. 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.
  10. Place in the oven for 9-11 minutes, until risen, puffy, slightly golden around the edges, but still soft in the middle.
  11. Leave to cool on the pans for at least 30 mins before transferring to a wire rack to cool completely.
  12. Cookies will keep in an airtight container, at room temperature, for 5 days.

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