Easy pumpkin chocolate chip cookies, a small batch recipe to bake this fall. So chewy, insanely thick, super soft and not cakey at all!
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 like my strawberry chocolate chip cookie recipe all dressed up for fall! Loaded with chocolate and chocolate chips, studded with more chocolate chips and scented with truck load of spices!
What I love about these easy pumpkin chocolate chip cookies!
- They are chewy and oh-so-soft
- Super thick (Thanks to the perfect amount of corn starch we are adding)!
- 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!
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!
Easy pumpkin chocolate chip cookie texture
We are using melted butter in the cookies to make them extra chewy. Corn starch added in these cookies keep them ultra thick. We will need to shape our cookies into balls and flatten them like in the picture below. As they don’t spread much in the oven. ↓
I have added ample of spices to my pumpkin cookies and not a lot of chocolate. We want the 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!
- 1/2 Stick Unsalted Butter (Melted)
- 2 Tbsp (20 gms) Light brown sugar
- 1/4 Cup (50 gms) Granulated Sugar
- 3 Tbsp Pumpkin puree
- 3/4 Cup All purpose flour
- 1/8 tsp Salt
- 1/8 tsp Baking soda
- 1/8 tsp Baking powder
- 1 tsp Ground cinnamon
- 1 tsp Ground Nutmeg+Cloves+cardamom+all spice
- 1/2 tsp Vanilla Extract
- 1/4 Cup Chocolate chips
- 1. In a small bowl mix melted butter, white and brown sugar, pumpkin and vanilla until well combined. Set aside.2. 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.3. In the meantime preheat your oven to 350 deg F and line a baking sheet with silicon mat of parchment paper.4. Now take the 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.5. 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 on a wire rack to get even more chewier.
- If you find your pumpkin puree is a little too wet, blot it with a paper towel to get rid of some of the moisture.
- I love a lot of spices in my pumpkin cookies you can adjust the spices to suit your palate.
- You can chill the dough in refrigerator for upto 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!