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5 from 6 votes

Easy Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookie recipe, a small batch cookie recipe to bake this fall. So chewy, insanely thick, super soft and not cakey at all!
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Dessert
Cuisine: American
Servings: 6 Cookies
Calories: 201kcal
Author: Neha

Equipment

  • Balloon Whisk/Hand Mixer
  • Cookie tray
  • Silicon Mat/Parchment Paper

Ingredients

  • ¼ Cup Unsalted Butter (Melted, room temperature)
  • 2 (20 gms) tablespoon Light brown sugar
  • ¼ 50 gms) Cup Granulated Sugar
  • 3 tablespoon Canned Pumpkin puree (blotted)
  • ¾ Cup All purpose flour
  • teaspoon Salt
  • teaspoon Baking soda
  • teaspoon Baking powder
  • ¾ teaspoon Ground cinnamon
  • tsp (each) Ground Ginger + Cloves + Nutmeg + Allspice
  • ½ teaspoon Vanilla Extract
  • ¼ Cup Chocolate chips
  • 2 tablespoon Dark Chocolate Chunks (Optional)

Instructions

  • In a small bowl mix melted butter, white and brown sugar, pumpkin and vanilla until well combined using a balloon whisk or hand mixer. Set aside.
  • In a separate bowl, sift flour, baking powder, baking soda, all the spices and salt. Add and fold dry ingredients to wet and form cookie dough. Add in the chocolate chips (saving some for pressing on top after baking). Now roll the dough into 6 balls and flatten them (as shown in the visual above). Chill them for about 20-30 minutes in the freezer.
  • In the meantime preheat your oven to 350 deg F and line a baking sheet with silicon mat of parchment paper.
  • Now take dough balls out of refrigerator and bake for around 11-13 minutes. The cookies will look very soft in the centers but don't be tempted to over bake them. Cookies will continue to set on the cookie tray as well as they cool.
  • 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.

Notes

Storage Information:
  1. You can chill the dough in refrigerator for up to 2 days. Allow it come to room temperature before forming those balls.
  2. 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!
  3. Unbaked cookie dough balls can be frozen for up to 3 months. Bake them as is, no need to thaw. Just add an extra minute to your baking time.
Pumpkin Puree: Blot it with a few paper towels to get rid of some of the moisture.
Spices: If you desire, you may replace all the spices used with ½ teaspoon of Pumpkin Pie spice. Don't leave out Cinnamon in this case.
Chilling the Cookie Dough: If you are not pressed on time, you may chill the dough in refrigerator for about 2 hours.
 

Nutrition

Serving: 1Cookie | Calories: 201kcal | Carbohydrates: 33g | Protein: 2g | Fat: 10g | Sodium: 83mg | Sugar: 20g