One-Bowl Pumpkin Spice Chocolate Chip Cookies
These soft, chewy pumpkin chocolate chip cookies combine warm fall spices with rich chocolate in every bite. Made in just one bowl for easy cleanup, they feature real pumpkin puree for moisture and flavor, plus a blend of cinnamon, ginger, cloves, and nutmeg. The dough chills briefly for easier handling, then bakes into perfectly tender cookies with crispy edges. Perfect for autumn gatherings, school lunches, or cozy afternoons with coffee. The pumpkin flavor deepens as they cool, making them even better the next day.
Ingredients
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- ½ cup light brown sugar
- ⅓ cup pumpkin puree
- 1 egg yolk1 tablespoon ground flaxseed mixed with 2.5 tablespoons water1:1veganeggs-free
Let sit 5 minutes before using
Full guide → - 1 teaspoon vanilla extract
- 1 tablespoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon nutmeg
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups flour
- 1 cup semisweet or bittersweet chocolate chips, plus more for topping
Instructions
- 1
Whisk melted butter with both sugars in a large bowl
- 2
Add pumpkin puree, egg yolk, and vanilla extract and whisk
- 3
Whisk in cinnamon, ginger, cloves, and nutmeg
- 4
Add baking soda and salt and whisk again
- 5
Stir in flour with spatula until just combined
- 6
Fold in chocolate chips
- 7
Chill dough in refrigerator for 30 minutes
- 8
Preheat oven to 350F
- 9
Line baking sheet with parchment paper
- 10
Roll dough into balls using cookie scoop
- 11
Place balls on parchment and flatten with hand
- 12
Bake for 12 to 13 minutes until puffed and cooked through
- 13
Optional: bang tray on counter at 5 minutes for flatter cookies
- 14
Press additional chocolate chips into tops while warm
- 15
Cool on baking sheet for 5 minutes
- 16
Transfer to cooling rack
- 17
Repeat with second tray
Tips
Bang the baking tray on the counter at 5 minutes for flatter, less-domed cookies with crispy edges.
The pumpkin flavor develops and intensifies as the cookies cool completely.
Store with a paper towel in the container to maintain chewy texture.
Good to Know
Store in sealed container for 4 days at room temperature or 1 week refrigerated. Freeze for up to 3 months.
Dough can be made and chilled up to 2 days ahead before baking.
Bring refrigerated cookies to room temperature before serving for best texture.
Common Mistakes
Don't overbake or cookies will be dry and crumbly.
Avoid overmixing flour to prevent tough cookies.
Let cookies cool completely on baking sheet before moving to prevent breaking.
Substitutions
Dairy-Free Swaps
Vegan Options
Let sit 5 minutes before using
Full guide →General Alternatives
FAQ
Can I use canned pumpkin instead of puree?
Yes, canned pumpkin puree works perfectly. Avoid pumpkin pie filling which contains added spices and sugar.
What if I don't have all the spices?
You can substitute 2 teaspoons pumpkin pie spice for the individual spices, though the flavor will be slightly different.
How long do these cookies keep?
Store at room temperature for 4 days, refrigerated for 1 week, or frozen for 3 months in airtight containers.