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Cozy One-Bowl Pumpkin Chocolate Chip Cookies – No Mixer

pumpkin chocolate chip cookies - featured image
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These soft, chewy pumpkin chocolate chip cookies are a happy accident turned fall favorite. Made in one bowl with no mixer, they’re the perfect cozy treat for crisp autumn days.

Ingredients

Scale
  • ½ cup (1 stick) unsalted butter, melted
  • ¾ cup (150g) light brown sugar, packed
  • ¼ cup (50g) granulated sugar
  • ½ cup (120g) pumpkin puree (100% pure, not pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1½ cups (180g) all-purpose flour, spooned and leveled
  • ½ teaspoon baking soda
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, melt the butter in the microwave in 20-second bursts or on the stovetop. Let it cool for 2-3 minutes.
  3. Add the brown sugar and granulated sugar to the melted butter. Whisk until it looks like wet sand, about 30 seconds.
  4. Add the egg, pumpkin puree, and vanilla extract. Whisk vigorously until smooth and well combined.
  5. Add the flour, baking soda, pumpkin pie spice, and salt to the same bowl. Fold gently with a spatula until no streaks of flour remain. Do not over-mix.
  6. Fold in the chocolate chips. Reserve a handful to press onto the tops of the cookies after scooping.
  7. For best texture, cover the bowl and chill the dough in the refrigerator for 20-30 minutes (optional but recommended).
  8. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Press a few extra chocolate chips onto the tops.
  9. Bake for 10-12 minutes, until the edges are set and lightly golden. The centers will look slightly underdone.
  10. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best texture, chill the dough for 20-30 minutes. Pat pumpkin puree dry with a paper towel if it looks watery to prevent spreading. Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months or unbaked dough balls for later use.

Nutrition

Keywords: pumpkin chocolate chip cookies, one bowl cookies, no mixer cookies, fall cookies, soft and chewy cookies, pumpkin cookies

Find it online: https://dahliadishes.com/cozy-one-bowl-pumpkin-chocolate-chip-cookies-no-mixer/