Julie Clark
Posted:
Pumpkin Spice Chocolate Chip Cookies
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Chewy, soft, and easy pumpkin spice chocolate chip cookies are here! Made in 30 minutes with real pumpkin instead of an egg, molasses, and two kinds of chips. No mixer needed and no need to chill the dough.
We took our most popular 30-minute chocolate chip cookie recipe and gave it a cozy, pumpkin spice twist. This batch is soft and chewy thanks to a simple swap: we replaced the traditional egg with real pumpkin puree and added a hint of molasses and pumpkin pie spice for that perfect sweetness.
Meet the pumpkin spice cookie that stays perfectly soft and chewy.
In our house, pumpkin and chocolate just go well together. From pumpkin chocolate chip bread, chocolate chip pumpkin muffins, a pumpkin roll with chocolate chips and pumpkin cheesecake brownies, its a combo we can’t get enough of.
I grew up eating soft pumpkin cookies that were almost like pumpkin bread. They were a cakey pumpkin cookie, which has it’s place. But I set out this year to tweak our easy chocolate chip cookie recipe and make it taste like your favorite parts of fall, but keep the texture of a traditional chocolate chip cookie.
With just a few simple swaps, I created a cookie recipe that I’m super proud of. And I think you’re going to love it! If I could, I’d have you all over for a cup of coffee and a plate of cookies.
I love that this chewy pumpkin cookie recipe is egg free and can be made gluten free with King Arthur all-purpose gluten-free flour.
The cookies aren’t cakey at all. They have a slightly chewy texture and stay soft for days. And they freeze well, too, so you can make these ahead for Thanksgiving weekend!
You may also love our pumpkin cheesecake bread, pumpkin cinnamon rolls and pumpkin dinner rolls.
Enjoy! -Julie
Ingredients
- Use solid pack pumpkin, not canned pumpkin pie filling.
- If you don’t have molasses, honey will work instead, but the flavor won’t be quite as deep.
- Cornstarch is our secret for thick cookies. It absorbs some of the moisture and prevents cookies from spreading too much.
- Pumpkin spice is a mix of warm spices like cloves, ginger, nutmeg and cinnamon. It’s great to have on hand for fall recipes like our pumpkin spice cake.
- I used pumpkin spice baking chips by Nestle. I’ve found them at both Walmart and Meijer near me, or you can get them on Amazon.
See the recipe card for full ingredients and amounts of the pumpkin spice chocolate chip cookies.
Pumpkin Spice Chocolate Chip Cookies
Chewy, soft, and easy pumpkin spice chocolate chip cookies are here! Made in 30 minutes with real pumpkin instead of an egg, molasses, and two kinds of chips.
Servings 27
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Ingredients
- 1 cup salted butter
- 1 cup light brown sugar
- ¼ cup pumpkin puree
- 1 tablespoon molasses
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour*
- 1 tablespoon pumpkin pie spice
- 1/2 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt**
- 1 cup dark chocolate chips
- 1 cup Nestle pumpkin spice baking chips
Instructions
- Preheat the oven to 375º Fahrenheit. Cover light colored baking sheets with parchment paper.
- In a large bowl, melt the butter. You don't want it super hot and boiling. Just melt it mostly and then stir until any leftover butter chunks melt in. 1 cup salted butter
- Add the brown sugar and pumpkin to the melted butter. Mix well until they are both incorporated into the butter and the mixture is smooth and even. Add the molasses and vanilla. Mix again. 1 cup light brown sugar, ¼ cup pumpkin puree, 1 tablespoon molasses, 2 teaspoons vanilla extract
- Add the flour (Measure it carefully! Do not pack it into the cup.), pumpkin pie spice, cornstarch, baking soda and salt. Mix just until combined. Fold in the chocolate chips and pumpkin spice chips. Scoop cookies with a 1 1/2" cookie scoop onto prepared cookie sheets (about 2 ½ to 3 tablespoons for each cookie) The cookies will spread slightly so don't pack them too close. 2 ½ cups all-purpose flour*, 1 tablespoon pumpkin pie spice, ½ tablespoon cornstarch, 1 teaspoon baking soda, ¼ teaspoon salt**, 1 cup dark chocolate chips, 1 cup Nestle pumpkin spice baking chips
- Press the extra baking chips in the tops of the cookies. This gives them a pretty look. Bake for 7-8 minutes until the edges are set. Do not overbake.
- Sprinkle the tops of the cookies with sea salt right as they come out of the oven. This is optional, but gives that sweet and salty flavor. Allow to cool a few minutes on the pan before transferring to a cooling rack.
Notes
There is no need to refrigerate this cookie dough. Just leave the dough at room temperature, even while the other cookies are baking.
This recipe works great with King Arthur all-purpose gluten-free flour.
*Don’t pack the flour into the measuring cup! This will make your cookies dry. If you aren’t weighing the ingredients, take the time to spoon the flour into the cup lightly and then level it off with a knife.
**We think this amount of salt is perfect along with the salted butter. If you are extra sensitive to salt, you could leave this out, especially if you are sprinkling sea salt on top of the cookies.
Add chopped pecans or use white chocolate chips if you’d like.
Store in an airtight container at room temperature for up to 3 days. Then freeze any leftovers.
The calories shown are based on the recipe making 27 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 210kcal | Carbohydrates: 26g | Protein: 2g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 132mg | Potassium: 104mg | Fiber: 1g | Sugar: 15g | Vitamin A: 566IU | Vitamin C: 0.2mg | Calcium: 48mg | Iron: 1mg
How to Make Pumpkin Spice Chocolate Chip Cookies: Step by Step
Mix wet ingredients. In a large bowl, soften the butter until just melted. Mix to continue to melt any butter pieces. Add the brown sugar and pumpkin to the melted butter. Mix well until they are both incorporated into the butter and the mixture is smooth and even. Then mix in the molasses and vanilla.
Add the dry ingredients. Add the carefully measured (or weighed) flour, pumpkin pie spice, cornstarch, baking soda and salt. Mix just until combined.
Add baking chips. Fold in the chocolate chips and pumpkin spice chips and then scoop cookies with a 1 1/2″ cookie scoop onto prepared cookie sheets (about 2 ½ to 3 tablespoons for each cookie). Press the extra baking chips in the tops of the cookies, which will make the cookie tops look so pretty!
Bake. Bake for 7-8 minutes until the edges are set. Sprinkle the tops of the hot pumpkin spice chocolate chip cookies with flaky salt.
