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Easy One Bowl Chewy Pumpkin Chocolate Chip Cookies

pumpkin chocolate chip cookies - featured image
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These chewy pumpkin chocolate chip cookies come together in one bowl with no chilling required. Soft in the middle, slightly crisp at the edges, and packed with chocolate, they’re the perfect fall treat ready in under 30 minutes.

Ingredients

Scale
  • 1 cup pumpkin puree (not pumpkin pie filling), blotted
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 cup semi-sweet chocolate chips
  • Optional: 1/4 cup chopped pecans or walnuts

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Blot the pumpkin puree: Spread the pumpkin puree on a plate lined with a few layers of paper towels. Place another paper towel on top and press gently to absorb excess moisture. Let it sit for 2-3 minutes.
  3. Melt the butter in a microwave-safe bowl or on the stovetop. Let it cool for 2-3 minutes until warm but not hot.
  4. Mix the wet ingredients: In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Stir until well combined and slightly glossy, about 1 minute. Add the egg, vanilla extract, and blotted pumpkin puree. Mix until smooth and uniform.
  5. Add the dry ingredients: Sprinkle the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon over the wet mixture. Stir gently with a spatula until just combined. A few streaks of flour are okay.
  6. Fold in the chocolate chips: Add the chocolate chips (and nuts if using) and fold them in with a few gentle strokes. The dough will be soft and slightly sticky.
  7. Scoop the dough: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Do not flatten them.
  8. Bake for 10-12 minutes. The edges should look set and lightly golden, but the centers will still look soft and slightly underdone.
  9. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Blotting the pumpkin is crucial for chewy cookies. Use room temperature ingredients. Do not overmix the dough. Chilling the dough for 30 minutes produces thicker, chewier cookies. Check baking soda freshness for best results.

Nutrition

Keywords: pumpkin cookies, chocolate chip cookies, chewy cookies, fall cookies, one bowl cookies, pumpkin chocolate chip cookies

Find it online: https://livelybite.com/easy-one-bowl-chewy-pumpkin-chocolate-chip-cookies/