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A tray of pumpkin chocolate chip cookies with cinnamon sticks scattered amongst them.

Easy 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!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 22 cookies
Calories 188kcal



  • 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!


I 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.
I would also definitely recommend reading the how to make these cookies & tips and tricks section above to ensure you get the consistency of each stage of making the cookies right. 
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