These chewy pumpkin chocolate chip cookies take just 15 minutes to make! These pumpkin spice cookies are perfect for cooler weather baking. They’re freezer friendly and have a secret ingredient that makes them UNBELIEVABLE!
Why This Recipe Is Great
When it comes to cookies I have a pet peeve… having to chill the dough. Nothing is worse than getting so excited that you’re making some cookies only to find out that the dough need to sit in the fridge for up to 2 hours before you can bake them. Talk about anti-climactic!
So, whenever I make cookie recipes I do my darndest to make them no-chill recipes and that includes this chocolate chip pumpkin cookies recipe! No chill time needed. Make the dough (eat some as you go- don’t come at me for eating raw egg, I’ll risk it!) and throw them right in the oven! Only 9 minutes stands between you and cookie time!
I also like to make a double batch of these cookies and throw some in the freezer. My husband’s family always have giant gallon sized ziplock bags of frozen cookies on hand and, to be honest, I first thought this was really weird. BUT… it grew on me. A.) you will always have cookies. B.) They’re actually DELISH frozen! Try it!
PS. If you’re looking for more pumpkin recipes checkout this one bowl pumpkin bread. And if you want something more savory try this crockpot pumpkin turkey chili or this creamy pumpkin and sweet potato soup!
Ingredients Needed
- Butter. You can sub shortening in this recipe if you like. It will give you a more firm cookie VS a chewy cookie. They’re both great! Or you could do half and half.
- Flour. You can sub 1:1 gluten free flour to make these gluten free pumpkin cookies. You can also use whole wheat flour. I wouldn’t recommend alternative flours like almond, coconut, etc. Checkout my almond flour peanut butter cookies for that!
- Chocolate chips. I use semi-sweet for baking but feel free to sub whatever you like. White or dark chocolate would be FAB here too!
Recipe Instructions
Preheat oven to 375 degrees and line a baking sheet with either parchment paper or a spill mat. (I highly recommend a reusable spill mat!)
In a medium sized bowl combine the flour, corn starch, baking soda, baking powder and spices (pumpkin pie, cinnamon, nutmeg, and salt)
In a large bowl with electric beater or in a stand mixer cream together the butter, white sugar, and brown sugar. This should take 1-2 minutes to get nice and creamed.
Important: Before measuring your pumpkin you want to blot it and remove excess water! You can do this by taking ~1/3 cup at a time of pumpkin puree and gently pressing it between two sheets of paper towel. Do this a couple of times to remove water. THEN measure 1/2 cup of pumpkin puree.
Once pumpkin is blotted and measured, add that along with the vanilla, to the creamed mixture and mix until combined.
Now, add in the dry flour mixture and mix until well combined. Your cooke dough should be on the firm side.
Now, fold in the chocolate chips.
Using a cookie scoop or a spoon take ~2 tbsp of the dough, form a ball, and slightly flatten.
Bake at 375 degrees for 9 minutes.
Remove cookies from the oven and allow them to cook on a cooling rack.
Dig in and enjoy!
Recipe FAQs
I’m all about cutting corners but I would NOT recommend skipping this step. That extra bit of water does matter. Your cookies will spread more and be more flat if you skip this step.
I get this question a LOT and here is the deal: it adds so much “tenderness” to the cookies. It also helps the cookies spread less. That’s my one gripe with butter VS shortening cookies, they spread out and become flat. I love the butter flavor so adding the cornstarch helps with that too!
Absolutely! Just sub 1:1 gluten free flour and you’ve got yourself delicious gluten free pumpkin cookies!
Nope! You don’t need to refrigerate them after baking nor do you need to chill the dough.
If your cookies come out too dry you may have added too much flour. When measuring flour be sure you’re not packing it in. Scoop the flour into the measuring cup then level it off VS using the measuring cup to cook it (this can pack it in!)
Be sure to check your cookies at the 8 minute mark. I recommend doing this since every oven is different. To prevent rock hard cookies from coming out of your oven you want to take them out when they still look a bit undercooked. My husband said my father in law always says “They should still look a little wet”. And it’s true! I use that as a benchmark.
Also, the longer cookies sit out the more moisture evaporates, making them hard. Store them in an air tight container for 5-7 days on the counter. If you won’t eat then in this time freeze them! They’ll last for 2-3 months in the freezer (and taste great frozen too!)
Expert Tips
- When making cookies I ALWAYS use a cookie scoop. This ensures that your cookies are all the same size and therefor will all cook evenly. There is nothing worse than having one over cooked cookie and one that’s still raw!
- I add a few chocolate chips to the top of the cookies after scooping them and before baking. This just makes them really pop and look pretty!
- Again, I’ll reiterate my father-in-law’s advice: take them out of the oven when they look a little wet still! Over cooked, rock hard cookies are the wooooorst!
Other Cookies & Dessert Recipes:
If you love this recipe, be sure to leave a star rating on the recipe card and leave a comment below!
Don’t forget to pin it on your Pinterest board for later, or tag me on IG @no.food.rules if you try the recipe and love it!
XOXO
-Colleen
Easy Pumpkin Chocolate Chip Cookies
Ingredients
- 1 3/4 cup all-purpose flour
- 2 tbsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup butter softened
- 1/2 cup granulated white sugar
- 1/2 cup brown sugar packed
- 1/2 tsp vanilla
- 1/2 cup pumpkin puree blotted (see notes for instructions and blog post for how-to photos)
- 1, 12 oz bag of chocolate chips ~2 cups
Instructions
- Preheat oven to 375 degrees and line a baking sheet with either parchment paper or a spill mat. (I highly recommend a reusable spill mat!)
- In a medium sized bowl combine the flour, corn starch, baking soda, baking powder and spices (pumpkin pie, cinnamon, nutmeg, and salt)
- In a large bowl with electric beater or in a stand mixer cream together the butter, white sugar, and brown sugar. This should take 1-2 minutes to get nice and creamed.
- Important: Before measuring your pumpkin you want to blot it and remove excess water! You can do this by taking ~1/3 cup at a time of pumpkin puree and gently pressing it between two sheets of paper towel. Do this a couple of times to remove water. THEN measure 1/2 cup of pumpkin puree.
- Once pumpkin is blotted and measured, add that along with the vanilla, to the creamed mixture and mix until combined.
- Now, add in the dry flour mixture and mix until well combined. Your cooke dough should be on the firm side.
- Now, fold in the chocolate chips.
- Using a cookie scoop or a spoon take ~2 tbsp of the dough, form a ball, and slightly flatten.
- Bake at 375 degrees for 9 minutes.
- Remove cookies from the oven and allow them to cook on a cooling rack.
- Dig in and enjoy!
Notes
Nutrition Facts
Brittany Durham says
I’m so excited to try these. I’ve tried other recipes and they turn out very cakey. Which isn’t bad if that’s what you like, but I love me some chewy cookies 🙂 Thank you for sharing!!!
Colleen says
So glad! Let me know what you think! They’re delish! (the batter might be even better! hehe)
Angelina says
These were a big hit in my house! Thank you for the detailed instructions and helpful hints. I followed this recipe to a T and had great results.
Colleen says
I’m so glad! They’re a big hit in my house too =]