Soft Pumpkin Chocolate Chip Cookies (No Chill!)

5 from 3 votes

Soft Pumpkin Chocolate Chip Cookies (No Chill!)

These soft pumpkin chocolate chip cookies are cakey in texture, filled with chocolate chips, and are made with real pumpkin. You'll love that these cookies are no chill, made without a mixer, and are ready in under 30 minutes!

Prep Time10

Cook Time12

Cool Time10

Total Time30

Course: Dessert

Cuisine: American

Servings: large cookies

Calories: 200kcal

Author: Karissa Parrish

Equipment

Baking Sheets
Parchment paper
Mixing Bowls
Cookie Scoop (I used #24 cookie scoop)

Ingredients

1 ½ cups all-purpose flour
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
½ cup unsalted butter, melted
½ cup sugar
¼ cup brown sugar
½ cup pumpkin puree
1 large egg, room temperature preferred
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips

US Customary - Metric

Instructions

Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
Melt the butter and set aside to cool for at least 5 minutes.
In a medium-sized bowl, whisk the flour, pumpkin pie spice, baking powder, baking soda, cinnamon, and salt. Set aside.
In a large bowl, whisk together the melted butter, sugar, brown sugar, pumpkin puree, egg, and vanilla extract until thoroughly combined.
Add the flour mixture and use a rubber spatula to fold everything together until combined. Then fold in the chocolate chips.
Use a medium cookie scoop (I used my #24, which is 2.7 tablespoons) to scoop out the cookie dough onto the prepared baking pans. I recommend placing 8 cookie dough balls on each baking sheet. Bake for 10-14 minutes.
Allow the cookies to cool on the baking sheet for 10 minutes before transferring them over to a wire rack to finish cooling.
Keep any leftover cookies in an airtight container on the counter for up to 1 week.

Notes

Baking Sheet: I recommend this specific baking sheet because it perfectly fits 12 cookies on the pan. I use them for all of my cookie recipes! Then I line them with parchment paper.

Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.

Pumpkin Puree: This recipe calls for pumpkin puree NOT pumpkin pie filling.

Cookie Dough: Use a medium-sized cookie scoop to scoop out the dough. This dough is a little more sticky.

Nutrition