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Best Pumpkin Chocolate Chip Cookies (Easy and Soft)

  • Author: Kindly Unspoken
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 15 cookies 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

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. 


Ingredients

Scale
  • 1 cup self-rising flour
  • 1/4 cup unsalted butter, softened
  • 1/3 cup light brown sugar
  • 1 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.

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