Chocolate Chip Pumpkin Cookies

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yields: 12 - 14 cookies
Calories: 218 kcal
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!


  • 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


  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.


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.