Print

Quick Pumpkin Chocolate Chip Cookies: Best Easy Recipe

pumpkin chocolate chip cookies - featured image
Print Recipe

These quick pumpkin chocolate chip cookies are soft, slightly cakey, studded with melted chocolate, and finished with flaky sea salt. Ready in under 30 minutes with one bowl and simple pantry ingredients, they’re the perfect fall dessert for busy weeknights.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree
  • 1/2 cup (113g) unsalted butter, melted
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 cup (175g) semi-sweet chocolate chips
  • 1 tablespoon flaky sea salt (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper or a silicone mat.
  2. Melt the butter in a large microwave-safe bowl in 20-second bursts, stirring between each. Let it cool slightly if too hot.
  3. To the melted butter, add the granulated sugar and brown sugar. Whisk until combined. Add the pumpkin puree, egg, and vanilla extract. Whisk until smooth and glossy.
  4. In a separate small bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
  5. Add the flour mixture to the wet ingredients. Fold gently with a rubber spatula until just combined—no white streaks remain. Do not overmix.
  6. Fold in the chocolate chips until evenly distributed.
  7. Using a cookie scoop or two spoons, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Sprinkle a small pinch of flaky sea salt on top of each cookie dough ball.
  9. Bake for 10-12 minutes, until edges are set and lightly golden but centers still look slightly soft. Do not overbake.
  10. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Blot pumpkin puree with a paper towel to remove excess moisture for best texture. Measure flour correctly by spooning and leveling. Start checking cookies at 9 minutes; pull when edges are set but centers still look slightly underbaked. Let cookies cool completely before storing to avoid sogginess. Dough can be refrigerated for up to 2 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin chocolate chip cookies, quick cookies, easy pumpkin cookies, fall dessert, one bowl cookies, sea salt cookies

Find it online: https://cookluma.com/quick-pumpkin-chocolate-chip-cookies-best-easy-recipe/