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Pumpkin chocolate chip cookies. Yes you read that right. It's basically when pumpkin bread meets chocolate chip cookies. These pumpkin cookies are thick, fluffy, chewy and slightly cakey bites of chocolate chip pumpkin bread heaven. The best part? It requires no chill time so you can make them with a few simple steps and in under 20 minutes (including prep).

Thick, fluffy, chewy pumpkin chocolate chip cookies is when pumpkin bread meets chocolate chip cookies. These no chill cookies are ready in under 20 mins. | aheadofthyme.com

If you are a big fan of chocolate chip pumpkin bread, then these cookies are made for you. They satisfy your cravings in a little bite-sized form.

Ingredients

salted butter - you can also use unsalted butter, but then add a pinch of salt to the dry ingredients.
brown sugar
egg
vanilla extract
pumpkin puree - either homemade or canned pumpkin. If using canned pumpkin, made sure it is pure pumpkin and not pumpkin pie filling.
all-purpose flour
baking powder + baking soda
ground cinnamon
pumpkin pie spice
semi-sweet chocolate chips - you can also use chocolate chunks.

You will also need measuring cups and spoons, mixing bowls, hand mixer, medium cookie scooper, large ½ sheet baking pan, and silpat silicone mat (or parchment paper).

How to Make the Best Pumpkin Chocolate Chip Cookies

In a small mixing bowl, cream together butter and sugar until light and fluffy. Add egg, vanilla, and pumpkin puree, and whisk until smooth. In a large mixing bowl, combine flour, baking powder, baking soda, cinnamon, and pumpkin pie spice. Whisk until combined.

Pour wet ingredients into dry ingredients and beat together with a hand mixer until just combined. Then fold in half cup of chocolate chips.

Use a medium cookie scooper to scoop out the cookies (about 2 tablespoons per scoop). Space them about an inch apart on a large ½ sheet baking pan lined with a silpat silicone mat or parchment paper. Then, use the back of a spoon to slightly flatten the cookies. Press remaining chocolate chips on top of the cookies.

Bake for 10-12 minutes in a 350 F preheated oven until the edges start to brown.

How to Store

Store pumpkin cookies in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.

How to Use Leftover Pumpkin Puree

Since this recipe uses ¼ cup of pumpkin puree, you may be looking for ways to use up leftover pumpkin puree. Here are some recipes to try:

More Cookie Recipes

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