These Pumpkin Chocolate Chip Cookies are the perfect easy fall cookies!  They are pillowy soft and chewy and packed with Fall flavor. And quite possible the best part…they’re made all in ONE BOWL!

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How to make pumpkin chocolate chip cookies:

Step one is to get a large bowl. These cookies are made all in one bowl so you need a bigger one. The first thing you’ll want to do is melt your butter. I like to just place it in my bowl first and microwave it. When you do this, just heat it long enough to melt it about halfway. Then whisk it with a fork to get the rest of it to melt. This will keep the butter from being overly hot.

Once your butter is melted, you can add in both the white and brown sugar. I use my hand mixer to make these cookies but you could use a whisk if you don’t have a mixer.

After whisking together the sugar and butter, you can add in the vanilla, egg, and pumpkin and mix again. (I forgot to take a picture after adding in the pumpkin…but it eventually made it in there!) 

Now here’s the part where we “cheat”. I despiseeeee getting out 2 bowls for cookies. Sometimes you need to but this recipe is really easy to mix so it all gets incorporated in the end. So instead of a separate bowl, you’ll just sprinkle the dry ingredients over top of the wet ingredients, mix them gently as they slowly incorporate into the wet ingredients. Then you can finish mixing with the hand mixer or a spatula to make sure all of the dry ingredients are mixed in well.

Lastly, you’ll fold in the chocolate chips. I used a heaping cup of chocolate chips. I also saved a few for topping the cookies right before baking.

Once the dough is ready, pop it in the fridge for just 15 minutes. It’s a very sticky dough so this just helps it handle better and it works out to be perfect time to pre-heat the oven and line a baking sheet.

After the dough has chilled for 15 minutes, you can take a spoon or a cookie scoop and drop 2 tablespoon sized dough balls on to a prepared cookie sheet. You can use either parchment paper or reusable silicon mats.

These cookies only need to bake for about 12 minutes and they puff up beautifully! You’ll also want to let them cool on the baking sheet for about 10 minutes before moving them.

These cookies will be very moist and chewy. I like to store them in an airtight container lined with parchment paper in a single layer.

Other Recipes You’ll Love:

• Pumpkin Dump Cake
• Pumpkin Pull Apart Bread with Maple Glaze
• Cream Cheese Chocolate Chip Cookies
• Salted Chocolate Brownie Cookies