Print

No Chill Chewy Pumpkin Chocolate Chip Cookies

chewy pumpkin chocolate chip cookies - featured image
Print Recipe

These no chill chewy pumpkin chocolate chip cookies have become my fall baking secret weapon. No dough chilling, no complicated steps, just pure cookie satisfaction in under 30 minutes.

Ingredients

Scale
  • 1 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups semi-sweet chocolate chips
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1/4 cup white chocolate chips (optional)
  • Flaky sea salt for sprinkling (optional)

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, cream together the softened butter, granulated sugar, and brown sugar. Beat on medium speed for 2-3 minutes until the mixture is light, fluffy, and pale in color. Scrape down the sides of the bowl with your rubber spatula.
  3. Add the pumpkin puree, egg, and vanilla extract. Mix on low speed until just combined. The batter will look slightly curdled, which is normal.
  4. In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  5. Gradually add the dry ingredients to the wet ingredients. Mix on low speed, adding about one-third of the flour mixture at a time. Mix until just combined after each addition. Stop mixing when you can still see a few streaks of flour.
  6. Fold in the chocolate chips (and any optional add-ins) using your rubber spatula. Gently fold until the chips are evenly distributed.
  7. Scoop the dough onto the prepared baking sheets. Use a cookie scoop to portion out 1.5 tablespoon-sized balls of dough. Place them about 2 inches apart on the baking sheet.
  8. Bake for 10-12 minutes, or until the edges are set and lightly golden. The centers will look slightly underdone and puffy.
  9. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. After 5 minutes, transfer them to a wire cooling rack to cool completely.
  10. Repeat with the remaining dough. If reusing the same baking sheet, let it cool completely between batches.

Notes

Blot pumpkin puree with a paper towel to remove excess moisture for chewier cookies. Use room temperature ingredients for best results. Don’t overmix the dough. For even thicker cookies, chill the scooped dough balls for 30 minutes before baking. Rotate baking sheets halfway through baking for even results.

Nutrition

Keywords: pumpkin cookies, chocolate chip cookies, no chill cookies, chewy cookies, fall baking, pumpkin dessert, easy cookie recipe

Find it online: https://shimmersnack.com/no-chill-chewy-pumpkin-chocolate-chip-cookies/