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!
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 pumpkin chocolate chip 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?
These Chocolate Chip Pumpkin Cookies are:
- scrumptiously thick and chewy (no cakey cookies here!)
- loaded with warm, autumn flavors
- stuffed full of chocolate chips
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!
More pumpkin recipes to make!
- Cheesecake Swirl Pumpkin Bundt Cake
- Nutella Stuffed Pumpkin Cookie Bars
- Baked Pumpkin Streusel Doughnuts
- Pumpkin Chocolate Muffins
I hope you enjoy these cookies as much as I do! 🙂
Photos and recipe updated in 2016.
- 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
- 1/2 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
- 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.
The calories are an estimate only.