Go Back
+ servings
A tray of pumpkin chocolate chip cookies with cinnamon sticks scattered amongst them.
Print Recipe
5 from 3 votes

Chewy Pumpkin Chocolate Chip Cookies

The BEST chewy and soft pumpkin chocolate chip cookies you'll make - They're so quick and easy to make and you don't need to chill the cookie dough either!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Servings: 22 cookies
Calories: 188kcal
Author: Sasha Hooper



  • Preheat the oven to 180°C/350°F. Line a large baking tray with greaseproof paper or a silicone mat.
  • Melt the butter in a small saucepan. Set aside to cool for a few minutes whilst you prepare the rest of the ingredients.
    ¾ cup unsalted butter
  • In a medium mixing bowl, combine the all-purpose (plain) flour, cornstarch (cornflour), baking powder, baking soda (bicarbonate of soda), pumpkin spice and fine sea salt. Stir together using a whisk, to ensure all the ingredients are evenly distributed.
    2 ¾ cups all-purpose (plain) flour, 1 tablespoon cornstarch, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 ¾ teaspoons pumpkin spice, ½ teaspoon fine sea salt
  • In the bowl of a stand mixer, combine the brown sugars and granulated sugar with the slightly cooled (but still warm) melted butter. Mix on medium speed, just until well combined. (Alternatively use a large mixing bowl and an electric hand mixer).
    ½ cup packed light brown sugar, ½ cup packed dark brown sugar, ¼ cup granulated sugar
  • Add the pumpkin puree, egg yolk and vanilla to the butter and sugar mixture and continue to mix on medium speed until well combined.
    ⅓ cup pumpkin puree, 1 egg yolk, 1 ½ teaspoons vanilla extract
  • Add the flour mixture and mix on low speed until no streaks of flour remain.
  • Add the chocolate chips to the cookie dough. Mix on low speed until evenly distributed throughout the dough.
    1 cup chocolate chips, plus a few extras for the tops, if desired
  • Use a medium cookie scoop to scoop and roll the dough into approximately 2 tablespoon-sized balls (you should get 22-24 cookies from this mixture) and place on the prepared baking tray. You should get 6-8 on a tray at a time. Add a few extra chocolate chips to the tops, if desired.
  • Bake in the preheated oven for 8-10 minutes (mine are perfect after 8 minutes in a fan-assisted/convection oven) until lightly golden at the edges. They should still feel soft and underbaked in the centre – that’s what you want! They’ll continue to bake as they cool. Makes 22-24 cookies.
  • Leave to cool on the tray for 5-10 minutes before transferring to a wire rack to cool completely (or for as long as you can bear to wait!) Enjoy!


  • We highly recommend using the gram measurements for the consistent success we have had with baking these cookies. Using digital scales to do this is the easiest way.
  • The cookies can be frozen pre or post baking for a freezer stash. 
  • Use up the leftover egg white in this chunky coconut tahini granola recipe.


Calories: 188kcal | Carbohydrates: 27.1g | Protein: 2.2g | Fat: 8.5g | Saturated Fat: 5.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.8g | Cholesterol: 22.9mg | Sodium: 104.1mg | Potassium: 73.4mg | Fiber: 1.1g | Sugar: 15.3g | Vitamin A: 78.7IU | Vitamin C: 0.2mg | Calcium: 28mg | Iron: 0.8mg