Easy Pumpkin Chocolate Chip Cookies: 1 Bowl Joy

Oh my goodness, get ready, because these pumpkin chocolate chip cookies are seriously the best! If you’re dreaming of soft, warmly spiced cookies studded with melty chocolate chips, and you don’t want a fuss – you’ve landed in the right spot. Like me, maybe cooking felt overwhelming once, a chore instead of a joy. But discovering how simple, delicious treats like these homemade pumpkin chocolate chip cookies can bring such happiness totally changed things for me. This recipe is my go-to for those cozy fall days because it’s ridiculously easy – we’re talking one bowl, no chilling required, just pure, simple baking joy. Trust me, these are going to become your new favorite fall baking tradition.

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Why You’ll Love These Pumpkin Chocolate Chip Cookies

Seriously, these soft pumpkin chocolate chip cookies are a total game-changer for fall baking. You’ll love them because:

• They’re unbelievably easy – all mixed in one bowl!
• No chilling needed, so you can go from craving to cookie in under 30 minutes!
• They’re perfectly soft and wonderfully spiced, just like fall should taste.
• Plus, they’re just plain delicious and perfect for sharing (or not!).

Ingredients for Easy Pumpkin Cookies

Ready to whip up these amazing cookies? Here’s what you’ll need. It’s all pretty standard stuff you probably have in your pantry:

• 1 cup pumpkin puree (make sure it’s not pumpkin pie filling!)
• ½ cup unsalted butter, softened just right
• 1 cup granulated sugar
• ½ cup packed brown sugar (for that extra chewy goodness)
• 1 large egg
• 1 teaspoon vanilla extract
• 2½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon pumpkin pie spice (or your favorite blend!)
• 1 cup chocolate chips (milk, semi-sweet, dark – your pick!)

How to Make One Bowl Pumpkin Cookies

Alright, let’s get these amazing pumpkin chocolate chip cookies into the oven! It’s so simple, you’ll be amazed. First things first, go ahead and crank your oven up to 350°F (175°C). Then, grab some baking sheets and line ‘em with parchment paper – this just makes life easier, trust me.

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Step 1: Cream Butter and Sugars

In your big ol’ mixing bowl, take that softened butter and both sugars. Cream them together until they’re nice and fluffy. This is where the magic starts building!

Step 2: Add Wet Ingredients

Now, beat in your pumpkin puree and that egg until everything is super well combined. Don’t forget to stir in the vanilla extract too. You want it all nicely blended.

Step 3: Combine Dry Ingredients

Quickly whisk together your flour, baking soda, salt, and that yummy pumpkin pie spice in a separate little bowl. Just give them a quick mix.

Step 4: Mix Wet and Dry

Here’s the important part: gradually add those dry ingredients into the wet ones. Mix them until they’re *just* combined. Please, please, please don’t overmix! We want soft cookies, not tough ones.

Step 5: Fold in Chocolate Chips

Gently fold in those glorious chocolate chips. Get them all mixed throughout the dough.

Step 6: Bake Your Spiced Pumpkin Cookies

Drop tablespoonfuls of dough onto your prepared baking sheets, leaving a little space between them. Bake for about 10 to 12 minutes, or until the edges look lightly golden and the centers still seem a bit soft. They’ll firm up as they cool.

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Step 7: Cool and Enjoy

Let the cookies hang out on the baking sheets for a couple of minutes before carefully moving them to a wire rack to cool completely. Then, it’s time to devour!

Tips for Perfect Pumpkin Chocolate Chip Cookies

Want to guarantee these are the softest, most chewy pumpkin chocolate chip cookies ever? A few little tricks make all the difference! First, make sure your butter is *truly* softened – not melted, but giving a little when you press it. This helps get that fluffy base. When you’re mixing the dry ingredients into the wet, stop as soon as you don’t see any flour streaks. Overmixing is the enemy of tender cookies! And for a chewier bite, they’ll be delicious if you pull them out just a minute or two before the timer goes off; they’ll still look a tiny bit soft in the middle, and that’s exactly what you want!

Storing and Freezing Your Pumpkin Cookies

Got leftover spiced pumpkin cookies? Don’t sweat it! For cookies you want to enjoy over the next few days, just pop them into an airtight container at room temperature. They’ll stay nice and soft. If you want to save these little bites of fall happiness for even longer, pop them in a freezer-safe container or bag. They’ll be perfectly good for up to 3 months! Just let them thaw on the counter for a bit, and they’re like freshly baked all over again.

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Frequently Asked Questions about Pumpkin Chocolate Chip Cookies

Estimated Nutritional Information for Pumpkin Chocolate Chip Cookies

Just so you know, the nutrition facts for these yummy pumpkin chocolate chip cookies are estimated per cookie. Things like the exact brand of pumpkin puree or chocolate chips can tweak these numbers a bit, but it gives you a good idea! Based on the recipe, one cookie typically has about 150 calories, 8g of fat, 18g of carbohydrates, and 2g of protein. Enjoy them guilt-free!

Pumpkin Chocolate Chip Cookies

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Enjoy these soft, spiced pumpkin chocolate chip cookies. This easy recipe uses one bowl and no chilling for a quick fall treat.

• Author: purejoyalex
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup pumpkin puree
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1 cup chocolate chips

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Instructions

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and both sugars until light and fluffy.
3. Beat in the pumpkin puree and egg until well combined. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Fold in the chocolate chips.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still soft.
9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

• For chewier cookies, slightly underbake them.
• You can freeze the baked cookies in an airtight container for up to 3 months.
• Allow cookies to cool completely before storing to prevent them from becoming soggy.

Nutrition

• Serving Size: 1 cookie
• Calories: 150
• Sugar: 15g
• Sodium: 50mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 20mg