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Pumpkin spice chocolate chip cookies without pumpkin puree.
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Pumpkin Spice Chocolate Chip Cookies without Pumpkin Puree

These Pumpkin Spice Chocolate Chip Cookies without Pumpkin Puree are easy and quick to make. Soft, chewy and perfect for fall!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 1 hour 2 minutes
Servings 16 cookies
Calories 3256kcal
Author Samantha Pickthall

Ingredients

  • 113 g (1 stick / 1/2 cup) unsalted butter
  • 1/4 cup granulated sugar
  • 1/2 cup packed light brown sugar, how to measure brown sugar
  • 1 large egg, at room temperature
  • 1 tsp 5ml vanilla extract
  • 1 1/2 cups (180g / 6.3 oz) all-purpose flour, scoop & leveled
  • 2 tsp cornstarch
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 Tbsp pumpkin pie spice, store-bought or homemade
  • 1 cup semi-sweet chocolate chips
US Customary - Metric

Instructions

  • Melt Butter: Begin by melting the butter and pouring it into a large mixing bowl. Set it aside to cool for 10-15 minutes until it's at room temperature. Avoid letting it firm up again.
  • Mix Dry Ingredients: In a medium-sized mixing bowl, whisk together the flour, pumpkin pie spice, cornstarch, baking soda and salt. Set aside.
  • Combine Butter and Sugars: Add granulated sugar and brown sugar into the cooled melted butter. Whisk together for 20 seconds until well combined.
  • Add Egg and Vanilla: Add the egg and vanilla, whisking until thoroughly combined, about 15 seconds.
  • Incorporate Dry Ingredients: Add the flour mixture to the wet ingredients. Using a spatula or wooden spoon, mix and fold until a soft cookie dough forms.
  • Add Chocolate Chips: Fold the chocolate chips into the dough until evenly distributed.
  • Chill Dough: Transfer the dough to the refrigerator and chill for 30 minutes.
  • Preheat Oven: While the dough chills, preheat the oven to 175°C (350°F). Line a large baking sheet with parchment paper and set aside.
  • Allow Dough to Sit: Remove the cookie dough from the fridge and let it sit at room temperature for 10 minutes before shaping into cookies.
  • Prepare Cookies: After letting the dough sit for 10 minutes, use a heaped 2 tablespoon cookie scoop to portion out 1.6oz (45g) scoops directly onto the baking tray. This method helps preserve the rugged texture of the cookies. Be sure to keep the scoops tall and do not flatten them; this ensures the desired crinkly appearance. See in post photos above.
  • Place on Baking Sheet: Space the cookies on the tray, about 10cm (4 inches) apart to allow for spreading.
  • Bake: Bake in batches for 10-12 minutes or until the edges are lightly golden and the centers appear slightly underbaked.
  • Cool: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Optionally, press a few extra chocolate chips on the tops of the cookies immediately after baking. Enjoy!

Notes

Store: Allow cookies to cool completely and store in an airtight container, at room temperature for 1 week.
Freeze Baked Cookies: Place baked and cooled cookies in a freezer-friendly zip-lock bag or container, layered with parchment paper between each layer of cookies to prevent sticking. Label with the date and freeze for up to 3 months.
Thaw: At room temperature for 1-2 hours until soft enough to eat.

Nutrition

Calories: 3256kcal | Carbohydrates: 404g | Protein: 37g | Fat: 168g | Saturated Fat: 100g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 46g | Trans Fat: 4g | Cholesterol: 417mg | Sodium: 1842mg | Potassium: 1502mg | Fiber: 20g | Sugar: 224g | Vitamin A: 3171IU | Vitamin C: 1mg | Calcium: 325mg | Iron: 23mg