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Easy One-Bowl Pumpkin Chocolate Chip Cookies Recipe (No Mixer)

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These soft, pillowy pumpkin chocolate chip cookies come together in one bowl with no mixer needed. Made with simple pantry ingredients, they’re the perfect easy fall treat that stays moist for days.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 cup (245g) pumpkin purée (100% pumpkin, not pie filling)
  • ½ cup (120ml) vegetable oil (neutral oil like canola or avocado)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips
  • Optional: extra chocolate chips for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
  2. In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt until evenly combined.
  3. Add the granulated sugar and brown sugar to the bowl and whisk until no lumps remain.
  4. Make a well in the center of the dry ingredients.
  5. Pour the pumpkin purée, vegetable oil, egg, and vanilla extract into the well.
  6. Stir with a wooden spoon or rubber spatula, starting from the center and working outward, until just combined and no streaks of flour remain. Do not overmix.
  7. Fold in the chocolate chips gently until evenly distributed. Reserve a handful for topping if desired.
  8. Using a cookie scoop or tablespoon, drop rounded balls of dough (about 1.5 tablespoons each) onto the prepared baking sheet, spacing them 2 inches apart.
  9. Optional: Press 3-4 extra chocolate chips onto the top of each dough ball.
  10. Bake for 10-12 minutes, until edges are set and lightly golden but centers still look soft and slightly underdone.
  11. Let cookies rest on the hot baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  12. Repeat with remaining dough, allowing the baking sheet to cool between batches.

Notes

For best results, use room temperature egg and blot watery pumpkin purée with a paper towel. Do not overbake; cookies continue cooking on the hot sheet. Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies or dough balls for up to 3 months.

Nutrition

Keywords: pumpkin chocolate chip cookies, one bowl cookies, no mixer cookies, easy pumpkin cookies, fall baking, soft pumpkin cookies

Find it online: https://goldensimmer.com/easy-one-bowl-pumpkin-chocolate-chip-cookies-recipe-no-mixer/