Best Pumpkin Chocolate Chip Cookies (Easy and Soft)
These are hands-down The Best Pumpkin Chocolate Chip Cookies! These homemade pumpkin cookies are delicious, soft, fluffy, and so easy to make with self rising flour.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 15 cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
Scale
- 1 cup self-rising flour
- 1/4 cup unsalted butter, softened
- 1/3 cup light brown sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/4 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/4 tsp cinnamon
- 1/2 cup semi-sweet chocolate chip morsels
Instructions
- Preheat oven to 350°F and line large baking sheets with parchment paper.
- Place the softened butter in a large mixing bowl and use an electric mixer to mix for 30 seconds to 1 minute.
- Next, add in the light brown sugar and mix on low/medium speed until combined. Add in egg, vanilla extract, pumpkin puree, cinnamon, and pumpkin pie spice, and mix until evenly combined and smooth.
- Next, add in the self rising flour in two batches, and mix on low/medium speed being careful to not overmix. I always recommend to stop using the electric mixer when you still see some of the flour in the batter, and switching to stirring gently by hand.
- Lastly, fold in the chocolate chips until evenly combined.
- Use a small cookie scoop and place cookie dough evenly spaced apart on your parchment paper lined baking sheet.
- If desired, top your pumpkin cookies with extra chocolate chips.
- Bake in the oven for 10-15 minutes or until the cookies are a light golden brown.
- Remove from the oven and let cool on the cookie sheet for 2-3 minutes before transferring to a wire cooling rack. Enjoy!
Notes
Pumpkin Chocolate Chip Cookies Storage Instructions
Counter – Because pumpkin naturally has a lot of moisture in it, it is best to store these easy pumpkin cookies at room temperature in a loosely sealed container. I recommend loosely covering with aluminum foil.
Freezer – Freeze any leftover pumpkin cookies in single layers in a freezer safe bag or storage container and separate with parchment paper to avoid sticking. Cookies can be frozen for up to 3 months. To eat, thaw at room temperature or heat in the microwave for 30 second intervals until warm.