Chocolate Chip Pumpkin Cookies
Deliciously thick, soft, and chewy pumpkin cookies that are perfectly spiced, and stuffed full of chocolate chips. No chilling required!
Servings: 12 cookies
Calories: 249kcal
Ingredients
- 1 ½ cups (190g) 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
- ½ cup (115g) unsalted butter melted
- ¾ cup (150g) light brown sugar
- ⅓ cup (75g) canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup (175g) chocolate chips
Instructions
- Preheat the oven to 180C/350F/Gas 4 and line a baking tray with parchment paper, or a silicone mat. Set aside.
- Whisk together the flour, baking soda, cornflour, salt, and spices. Set aside.
- In a separate large bowl, whisk together the butter and sugar until combined. Add the pumpkin puree and vanilla, and mix until combined.
- Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.
- Roll the dough into 2-oz balls (or use a medium cookie scoop), and place onto the prepared baking tray. Bake for 10 - 12 minutes.
- Allow to cool on the baking tray for 5 - 10 minutes before transferring them to a wire rack to cool completely.
Video
Notes
Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week.
Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.