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!
Chocolate Chip Pumpkin Cookies
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. 🙂
Yep, my mind is in total autumn state right now, so I’m bringing you all the pumpkin – like these chewy Chocolate Chip Pumpkin Cookies!
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?
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- plain/all-purpose flour
- baking soda
- ground cinnamon, ginger, and nutmeg
- unsalted butter
- light brown sugar
- pumpkin puree
- vanilla extract
- chocolate chips
How to make Chocolate Chip Pumpkin Cookies
To make these cookies, simply whisk together the flour, baking soda, cornflour, salt, and spices. Set aside.
Whisk together the butter and sugar until combined. Add the pumpkin puree and vanilla, and mix until combined. Add the dry ingredients, and fold in until just combined. Fold in the chocolate chips.
Roll the dough into 1.5oz balls, about 14 balls. Place onto a baking tray lined with parchment paper or a silicone mat, and press some extra chocolate chips on top if desired. 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 them to a wire rack to cool completely.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
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!
These Chocolate Chip Pumpkin Cookies are:
- scrumptiously thick and chewy (no cakey cookies here!)
- loaded with warm, autumn flavors
- stuffed full of chocolate chips
How long will these pumpkin cookies last? These cookies stay in an airtight container at room temperature for up to 1 week.
Can I freeze these cookies? Yes. You can freeze these cookies for up to 3 months. Thaw overnight in the fridge.
Do you prefer freshly baked cookies? Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!
More pumpkin recipes to make!
- Cheesecake Swirl Pumpkin Bundt Cake
- Nutella Stuffed Pumpkin Cookie Bars
- Baked Pumpkin Streusel Doughnuts
- Pumpkin Chocolate Muffins
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Originally Published: September, 2015 | Updated: 2016
- 1 and 1/2 cups (190g) plain/all-purpose flour
- 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
- 1/2 cup (115g) unsalted butter, melted
- 3/4 cup (150g) light brown sugar
- 1/3 cup (75g) canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup (175g) chocolate chips, and some extra for topping
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper or a silicone mat. Set aside.
- Whisk together the flour, baking soda, cornflour, salt, and spices. Set aside.
- 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.
- 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.
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.
Nutrition Information:Yield: 14 cookies Serving Size: 1 cookie
Amount Per Serving: Calories: 191Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 17mgSodium: 88mgCarbohydrates: 25gFiber: 1gSugar: 17gProtein: 2g
Nutrition information isn’t always accurate.
Did you make this recipe?
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