Chocolate Chip Pumpkin Cookies

Chocolate Chip Pumpkin Cookies – Deliciously thick, soft, and chewy pumpkin cookies packed with warm autumn spices and plenty of chocolate chips. Quick and easy to make, with no eggs or chilling required!

If you love pumpkin and chocolate, these Chocolate Chip Pumpkin Cookies are an absolute must-try! They’re wonderfully thick, soft, and chewy, with a delicious blend of cinnamon, ginger, and nutmeg, and plenty of chocolate chips in every bite. The pumpkin adds a lovely autumn flavour while helping to keep the cookies beautifully soft without making them cakey.

These homemade cookies are incredibly easy to make with simple ingredients, including melted butter, light brown sugar, and pumpkin purée. There’s no need for eggs or chilling the dough, so you can have a batch of freshly baked cookies ready in no time! They’re perfect for autumn gatherings, an afternoon treat, or enjoying with a warm cuppa on a chilly day.

Looking for more delicious pumpkin recipes? Try my Pumpkin Crinkle Cookies, Cheesecake Stuffed Pumpkin Cookies, or Pumpkin Chocolate Chip Muffins.

Happy baking,

Marsha x

From the recipe box

Chocolate Chip Pumpkin Cookies

Deliciously thick, soft, and chewy pumpkin cookies packed with warm autumn spices and plenty of chocolate chips. Quick and easy to make, with no eggs or chilling required!

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Prep 20 minutes minutes

Cook 10 minutes minutes

Total 30 minutes minutes

Yields 12 cookies

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Ingredients

• 190 g plain/all-purpose flour
• ½ teaspoon baking soda
• 2 teaspoons cornflour/cornstarch
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• 115 g unsalted butter, melted
• 150 g light brown sugar
• 75 g pumpkin puree
• 1 teaspoon vanilla extract
• 175 g chocolate chips

Instructions

• Preheat the oven to 180°C/160°C Fan/350°F/Gas 4. Line a large baking tray with parchment paper and set aside.
• In a medium mixing bowl, whisk together the flour, baking soda, cornflour, salt, cinnamon, ginger, and nutmeg. Set aside.
• In a separate large mixing bowl, whisk together the melted butter and light brown sugar until smooth and combined.
• Add the pumpkin puree and vanilla extract, and whisk until fully incorporated.
• Add the dry ingredients to the wet ingredients and gently fold until just combined. Avoid overmixing.
• Fold in the chocolate chips until evenly distributed throughout the dough.
• Divide the dough into 12 equal portions, approximately 60g each, and roll into balls. Arrange them on the prepared baking tray, leaving about 5cm (2 inches) between each one.
• Bake for 10–12 minutes, or until the edges are set and the centres are still slightly soft. The cookies will continue to firm up as they cool.
• Leave the cookies to cool on the baking tray for 5–10 minutes before transferring them to a wire rack to cool completely.

Recipe notes

Pumpkin puree: Use pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices. Homemade pumpkin puree can also be used.

Chocolate chips: Milk, dark, or semi-sweet chocolate chips all work well.

Storage: Store the cookies in an airtight container at room temperature for up to 1 week.

Make ahead: Cookie dough balls can be refrigerated for up to 5 days or frozen for up to 3 months. Bake straight from frozen, allowing a little extra baking time if needed.