Easy Pumpkin Chocolate Chip Cookies, a Small Batch Cookie Recipe to bake this fall. So chewy, insanely thick, super soft and not cakey at all! These cookies are ready in under 30 minutes and require no mixer.
Although it's 90 degrees F outside, but in my head I am in the fall state of mind. Dreaming about picking apples, carving pumpkins, wearing knitted socks, cozy boots and making pretty pies! I love fall more than I love these!
No, seriously I do.
And todays Pumpkin Chocolate Chip Cookies?
They are just as pretty as my Pumpkin Oatmeal Cookies all dressed up for fall! Loaded with dark chocolate and chocolate chips, studded with more chocolate chips and scented with truck load of spices!
Cookies: Taste & Texture
- They are chewy and oh-so-soft
- Super thick
- Filled with massive pumpkin and soul satisfying spice flavors
- Dotted with chocolate and chocolate chips
- These don't taste like some dense pumpkin cake (like most pumpkin cookie recipe out there)
I realized we don't really need an egg in pumpkin cookies. I tried so many recipes with eggs and result were cookies that tasted like muffins!
Pumpkin Cookies Ingredients:
Canned Pumpkin: I like to use Libby's canned pumpkin. Blot the puree using a kitchen towel to get rid of excess moisture.
Leaveners: Both baking powder and baking soda are needed to baked perfect textured cookies.
Sugars: A combination of white and brown sugar in the cookie dough creates super chewy and soft cookies.
Butter: We are using melted butter in these cookies. No need to wait for the butter to get to room temperature.
Vanilla: I like to add a splash of vanilla extract to this dough. It enhances the overall flavor profile of pumpkin cookies. I suggest you give it a try!
No egg or yolk: As pumpkin already contains ample of moisture (about 91%) by mass, adding more moisture in the form of egg leads to cakey textured cookies.
Substituting egg with pumpkin puree not only solves the cakey cookie problem but also imparts ample of pumpkin taste to the cookies!
How do you make pumpkin spice cookies from scratch?
We are using melted butter in the cookies to make them extra chewy. To make these:
- Beat butter and both sugars till combined.
- Add and mix in pumpkin puree.
- Sift in all the dry ingredients including spices and form cookie dough.
- Add chocolate chips and dark chocolate (if adding).
- When ready to bake, shape dough into balls and flatten them like in the picture below. As they don't spread much in the oven. ↓
- And bake at 350 deg F.
How long are pumpkin cookies good for?
Kept at room temperature pumpkin cookies will stay fresh for 3 to 4 days. For longer storage opt for storing them in refrigerator or you can also freeze them.
How to store Pumpkin Cookies?
Pumpkin Cookies stay good on room temp, covered tightly for about 3-4 days. You can store them in refrigerator for up to a week.
Do pumpkin cookies need to be refrigerated?
You only need to refrigerate pumpkin cookies if you are not planning to use them up within a period of 3 to 4 days. Refrigerating cookie will last them for about 7 days.
Can I use pumpkin pie mix instead of puree?
No unfortunately you can't sub pumpkin pie mix for pumpkin puree. Since pie mixes already contain sugar, the ratios of cookie dough would blow out of proportion.
Do pumpkin cookies freeze well?
Pumpkin Cookies keep well in freezer for about 2 months. Allow cookies to cool down completely first before storing. Keep them in freezer safe bags or containers.
I have added ample of spices to my pumpkin cookies and not a lot of chocolate. We want pumpkin taste to shine through and not be faded away by the cocoa flavor!
Pumpkin flavor enhances even more on day 2. You can even leave them uncovered for a few hours, to make their texture get more chewier. These are the best cookies to make ahead of time.
My lengthy post aside, these pumpkin chocolate chip cookies are truly the easiest and a M-U-S-T to bake this pumpkin season!
More Fall Desserts:
If you liked these Cookies give them a star review. Also, tell me in the comments below, how did this turn out for you! And don’t forget to share your creations with me on Instagram at #greedyeatsblog Also follow me on Pinterest and Facebook!
Easy pumpkin chocolate chip cookies
- ¼ Cup Unsalted Butter (Melted, room temperature)
- 2 (20 gms) Tbsp Light brown sugar
- ¼ (50 gms) Cup Granulated Sugar
- 3 Tbsp Canned Pumpkin puree (blotted)
- ¾ Cup All purpose flour
- ⅛ tsp Salt
- ⅛ tsp Baking soda
- ⅛ tsp Baking powder
- ½ tsp Ground cinnamon
- ⅛ tsp (each) Ground Ginger + Cloves + Nutmeg + Allspice
- ½ tsp Vanilla Extract
- ¼ Cup Chocolate chips
- 2 Tbsp Dark Chocolate Chunks (Optional)
- In a small bowl mix melted butter, white and brown sugar, pumpkin and vanilla until well combined. Set aside.
- In a separate medium bowl sift flour, baking powder, baking soda all the spices and salt. Mix it well to form a dough. Add in the chocolate chips (saving some for pressing on top after baking) and chill for about 20-30 minutes.
- In the meantime preheat your oven to 350 deg F and line a baking sheet with silicon mat of parchment paper.
- Now take dough out of refrigerator and roll it into 6 balls. Flatten them and bake for around 11-13 minutes. The cookies will look very soft in the centers but don't over bake them.
- Take them out and press the remaining choc-chips on top for the looks! Allow them to cool down for about 20 minutes on the sheet. And keep for a few hours on wire rack to get even more chewier cookies.
- You can chill the dough in refrigerator for up to 2 days. Allow it come to room temperature before forming those balls.
- Cookies stay fresh at room temperature for 5-7 days. Baked cookies freeze well for 2 months. Thaw in the refrigerator or at room temperature before enjoying!
These easy pumpkin chocolate chip cookies are slightly adapted from my favorite blogger on this entire earth Sally!