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These cookies taste exactly like those perfectly soft, chewy chocolate chip cookies with crisp edges, except there are notes of pumpkin and fall spices. So when you make these cookies, you’re getting your weekly dose of chocolate goodness, while also feeling all warm and cozy.
That’s not even the best part. The best part is that this recipe makes 6 cookies, but it can be easily scaled up or down because it doesn’t contain eggs. This means you can make these based on how much pumpkin you need to use up (and if you leave some for later, you could make pumpkin muffins, loafs, etc). Plus, you can mix them in 20 minutes without a stand mixer (or creaming butter by hand until your arm falls off). There are no complicated steps either so you can make these cookies anytime, anywhere and in any mood.
Why you’ll love these cookies
- Soft and chewy, not cakey!
- Lightly spiced.
- Stuffed with chocolate chips.
- Egg-free.
Ingredients
- All-purpose flour: Flour gives the cookies structure.
- Baking soda: Baking soda leavens the cookies.
- Table salt: Salt enhances the flavours of the cookie so don’t leave it out!
- Cinnamon, nutmeg, ginger and cloves: Spices give these cookies a classic pumpkin spice flavour. If you don’t have any of these spices, you can simply omit them.
- Unsalted butter: The butter is melted to make this cookie chewy. This is not a cakey pumpkin cookie recipe.
- Brown sugar: Brown sugar makes these cookies soft and moist.
- Granulated sugar: Granulated sugar helps give these cookies crisp edges.
- Pumpkin puree: Make sure to use pumpkin puree, not pumpkin pie filling.
- Vanilla extract: Vanilla extract adds additional flavour.
- Dark chocolate chips: Dark chocolate chips make these cookies reminiscent of a chocolate chip cookie, but if you want a pure pumpkin cookie, feel free to leave these out. You can also substitute the dark chocolate chips with milk or white chocolate chips.
Variations
Feel free to use any mix-ins instead of dark chocolate chips to customize your cookies.
- Toasted and chopped nuts: Toast around 1 cup of nuts on a baking sheet while the oven is preheating, then mix in after adding the flour mixture to the butter mixture.
- Brown butter pumpkin cookies: Melt 110 grams of butter and add 30 grams of milk powder. Cook on medium heat, whisking constantly, until brown. Proceed with recipe as usual. See brown butter cookies below!
Equipment
Baking pan material can affect the cookies. If you use a dark coloured baking pan, the cookies will bake and brown faster than if using a lighter pan, so keep a close eye on the cookies.
Also, make sure you have a kitchen scale for this recipe since most of the measurements are in grams. Using a kitchen scale ensures you get the same results I have! Learn about why I use a kitchen scale here. If you’d like to use measuring spoons and cups, you can use an online recipe converter to change the units to whatever you’re using.
Storage
These cookies are best stored in an airtight container at room temperature for a couple 3-4 days and in the freezer if storing for longer.
FAQ
The water content in fresh pumpkin varies and too much water content can negatively impact the texture of the cookies. Therefore, I recommend against using fresh pumpkin and just using canned pumpkin instead.
The edges of the cookies will be lightly golden and the center of the cookies will be soft, but not wet. They will finish baking as they cool and set into the most delicious pumpkin chocolate chip cookies.
Let’s bake!
If you start making these pumpkin cookies now, you’ll get to enjoy them in just 30 minutes. They’re so easy and fun to make, I’m sure you’ll love them.
When you make them, tag me on Instagram @bakewhenitrains so I can admire your cookies. Also, don’t forget to leave a comment and rating below. I’d love to hear your feedback!
With love,
Your baking friend Sherene ❤️
Pumpkin Chocolate Chip Cookies
Ingredients
- 125 grams flour
- 1/4 tsp baking soda
- 1/8 tsp table salt
- 1 tsp cinnamon
- 1/4 tsp each nutmeg, ginger, cloves
- 90 grams unsalted butter melted
- 60 grams brown sugar
- 35 grams granulated sugar
- 70 grams pumpkin puree
- 1/2 tsp vanilla extract
- 195 grams dark chocolate chips
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt and spices. Set aside.
- In a large bowl, whisk together melted butter, brown sugar, granulated sugar, pumpkin puree, and vanilla extract.
- Add the flour mixture to the butter mixture, and fold until just combined.
- Fold in the chocolate chips.
- Scoop the cookie dough into 6 cookies using a 1/4 cup scoop, flattening each cookie until 1 inch thick. Transfer to the baking sheet and leave at least 2 inches (5cm) between each cookie.
- Bake for 14-17 minutes, or until lightly golden around the edges.
- Cool on the baking sheet.
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