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Easy One-Bowl Pumpkin Chocolate Chip Cookies

easy one-bowl pumpkin chocolate chip cookies - featured image
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These soft, pillowy pumpkin chocolate chip cookies are made in one bowl with simple ingredients. They’re quick, easy, and perfect for fall gatherings.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup (170g) pumpkin puree (100% pure, not pie filling)
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
  3. Add the egg, vanilla extract, and pumpkin puree. Whisk until fully incorporated. If the pumpkin puree seems watery, blot it with a paper towel before adding.
  4. Add the flour, baking soda, cinnamon, nutmeg, ginger, and salt directly on top of the wet ingredients. Fold with a spatula or wooden spoon until just combined. Do not overmix.
  5. Fold in the chocolate chips until evenly distributed. Reserve a handful to press into the tops of the cookies before baking.
  6. Scoop the dough onto the prepared baking sheets using a 1.5-tablespoon cookie scoop or a regular tablespoon, spacing them about 2 inches apart. For perfectly round cookies, roll each scoop into a ball between your palms.
  7. Press a few extra chocolate chips into the tops of each cookie.
  8. Bake for 10-12 minutes, until the edges are set and lightly golden but the centers still look soft. For softer cookies, bake 10 minutes; for crispier, bake 12 minutes.
  9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
  10. Repeat with remaining dough, letting the baking sheet cool completely between batches.

Notes

Blot pumpkin puree to remove excess moisture. Do not overmix the dough. Let cookies cool on baking sheet for 5 minutes before transferring. Store in an airtight container at room temperature for up to 5 days; place a slice of bread in the container to keep them soft. Freeze baked cookies for up to 3 months or unbaked dough for later use.

Nutrition

Keywords: pumpkin chocolate chip cookies, easy pumpkin cookies, one-bowl cookies, fall cookies, soft pumpkin cookies

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