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Two photos of soft pumpkin chocolate chip cookies stacked with melted chocolate.

Pumpkin Chocolate Chip Cookies

Soft, chewy pumpkin cookies with warm fall spices and melty chocolate chips. One bowl, no chilling.
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Prep Time 15 minutes
Cook Time 12 minutes
Servings: 24 Cookies
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup pumpkin puree blotted
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 1/2 cups semi-sweet chocolate chips

Equipment

  • Baking sheets
  • Parchment paper
  • Cookie scoop
  • Wire rack

Method
 

  1. Preheat the oven to 350°F and line baking sheets with parchment.
  2. Blot the pumpkin puree with paper towels.
  3. Tip: This keeps the cookies chewy, not cakey.
  4. Whisk the dry ingredients and beat the butter and sugars until fluffy.
  5. Mix in the pumpkin, egg, and vanilla, then add the dry ingredients and chocolate chips.
  6. Scoop 2-tablespoon balls onto the sheets and bake 11 to 13 minutes.
  7. Cool 5 minutes on the pan, then transfer to a rack.

Notes

Pull the cookies when the centers still look slightly soft; they finish setting on the pan.
Use plain pumpkin puree, not pumpkin pie filling.