Chocolate Chip Pumpkin Cookies – These spiced pumpkin cookies are deliciously soft and chewy in the inside (without being cakey!), slightly crispy on the outside, and stuffed full of chocolate chips. No chilling required!

Photos and recipe updated in 2016 🙂

Chocolate Chip Pumpkin Cookies | marshasbakingaddiction.com @marshasbakeblog

Today I bring you yet another pumpkin recipe, because autumn and Halloween! Who’s ready?? Or, is it too early to even mention..? Sorry, don’t mind me. 😉

Chocolate Chip Pumpkin Cookies | marshasbakingaddiction.com @marshasbakeblog

Yep, my mind is in total autumn state right now, so I’m bringing you all the pumpkin!

I love autumn. The pretty, colourful fallen leaves, the crisp cold air, hot chocolate with marshmallows, Halloween = a reason to bake all the goodies… and eating them whilst watching all the scary movies I can find! Any recommendations?

Chocolate Chip Pumpkin Cookies | marshasbakingaddiction.com @marshasbakeblog

These cookies are perfect for autumn, you have got to try them this pumpkin season. They are incredibly soft and chewy without being cakey in the slightest. A little help from using cornflour, and omitting the egg!

If you haven’t noticed, there are no eggs in this cookie recipe. That’s because pumpkin can replace the eggs, and the eggs’ purpose, which is to bind all the ingredients together as well as to add moisture. Pumpkin already has plenty of moisture, and too much of it can make cookies cakey. No thank you!

Chocolate Chip Pumpkin Cookies | marshasbakingaddiction.com @marshasbakeblog

I hope you enjoy these cookies as much as I do!

Chocolate Chip Pumpkin Cookies | marshasbakingaddiction.com @marshasbakeblog
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Chocolate Chip Pumpkin Cookies

These spiced pumpkin cookies are deliciously soft and chewy in the inside (without being cakey!), slightly crispy on the outside, and stuffed full of chocolate chips!
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Yields 12 - 14 cookies

Ingredients

  • 1 and 1/2 cups plain/all-purpose flour 190g
  • 1/2 teaspoon baking soda
  • 2 teaspoons cornflour/cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup unsalted butter 115g, melted
  • 3/4 cup light brown sugar 150g
  • 1/3 cup canned pumpkin puree 75g
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips 175g, and some extra for topping

Instructions

  1. Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper or a silicone mat. Set aside.
  2. Whisk together the flour, baking soda, cornflour, salt, and spices. Set aside.
  3. Whisk together the butter and sugar until combined. Add the pumpkin puree and vanilla, and mix until combined. Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.
  4. Roll the dough into 1.5oz balls, about 14 balls. Place on the prepared baking tray, and press the extra chocolate chips on top. Bake for 10 - 12 minutes. Do not over-bake. They will look very soft in the centre, but they will set whilst cooling. Allow to cool on the baking tray for 10 - 15 minutes before transferring to a wire rack to cool completely.

Notes

Cookies stay fresh covered at room temperature for up to 1 week. Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake from frozen for an extra minute.

Chocolate Chip Pumpkin Cookies | marshasbakingaddiction.com @marshasbakeblog

Chocolate Chip Pumpkin Cookies | marshasbakingaddiction.com @marshasbakeblog

78 Comments

78 comments on “Chocolate Chip Pumpkin Cookies”

  1. Marsha, these cookies look so good. I like the idea of omitting the eggs in this recipe. I want to try these and I’m going to pin them so I can make them one day. Goodness, I have so many recipes from so many bloggers that I want to try. I guess you can say that I’m a blogaholic.

  2. Oh man – those look so good! Sadly pumpkin puree does not exist where I live and if it does, it’s way too expensive. I wonder what the recipe would taste like with browned butter…

  3. so it’s funny because i joked about the pumpkin obsession/overload in my blog recently but i’d probably love these! i’m always tasked with making a thanksgiving dessert so this could be the winner – appropriate for the season & a nice fun spin on regular chocolate chip cookies 🙂

  4. I’ll have to try these. Last year I made some chocolate chip pumpkin cookies and they were wayyy too fragile. They tasted good, but we were basically eating crumbs off the plate.

  5. Autumn is totally the best season ever! 🙂 Having batch of these wonderful cookies while enjoying an evening of scary movies sounds like so much fun, Marsha! I’d recommend Hocus Pocus and The Nightmare Before Christmas. Mainly because I’m too scared to watch actual scary movies lol. Love these gorgeous cookies! Pinning, of course, my friend. xo

  6. Marsha, I think these cookies are delicious! Can I use oil instead of butter? And fresh ginger? Do I have to reduce their weight? Thank you so much. Deborah

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