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Best, chewy and easy pumpkin chocolate chip cookies (Small batch)
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5 from 6 votes

Easy pumpkin chocolate chip cookies

Easy pumpkin chocolate chip cookies, a small batch recipe to bake this fall. So chewy, insanely thick, super soft and not cakey at all!
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Dessert
Cuisine: American
Servings: 6 Cookies
Calories: 225kcal
Author: Neha


  • 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
  • tsp Salt
  • tsp Baking soda
  • tsp Baking powder
  • ¾ tsp Ground cinnamon
  • 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.


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!
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 tsp of Pumpkin Pie spice. Don't leave out Cinnamon in this case.


Serving: 1Cookie | Calories: 225kcal | Carbohydrates: 33g | Protein: 2g | Fat: 10g | Sodium: 83mg | Sugar: 20g