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Easy Soft Batch Pumpkin Chocolate Chip Cookies No Chill

soft batch pumpkin chocolate chip cookies no chill - featured image
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These soft batch pumpkin chocolate chip cookies are incredibly pillowy and tender, with no chill time required. Made with simple pantry ingredients, they come together in under 30 minutes for a cozy fall treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 tablespoon cornstarch
  • ½ cup (115g) unsalted butter, melted
  • ¾ cup (150g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 large egg + 1 egg yolk
  • 1 teaspoon vanilla extract
  • ½ cup (120g) pumpkin puree
  • 1 ½ cups (260g) semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, cinnamon, salt, and cornstarch.
  3. In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth. Add egg, egg yolk, and vanilla extract; whisk vigorously for about 30 seconds until pale and slightly thickened.
  4. Add pumpkin puree and whisk until fully incorporated (batter may look curdled).
  5. Add dry ingredients to wet mixture; fold with a rubber spatula just until no streaks of flour remain. Dough will be soft and sticky.
  6. Fold in chocolate chips until evenly distributed. Reserve a handful to press onto dough balls if desired.
  7. Using a 1.5-tablespoon cookie scoop or two spoons, portion dough into 1.5-inch balls. Place on prepared baking sheets, spacing 2 inches apart. Press extra chocolate chips onto tops if desired.
  8. Bake for 10-12 minutes, until edges are set and tops look puffed and matte (centers will still look soft).
  9. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Serve warm or at room temperature.

Notes

Don’t overmix the dough to avoid tough cookies. Use room temperature eggs. Measure flour correctly by spooning and leveling. For softer cookies, bake for 10 minutes; for firmer, bake for 12. Let cookies cool on the pan for 5 minutes before transferring.

Nutrition

Keywords: pumpkin chocolate chip cookies, soft batch cookies, no chill cookies, fall baking, pumpkin cookies

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