Print

Light Soft Pumpkin Chocolate Chip Cookies Easy Homemade Recipe Without Cream Cheese

pumpkin chocolate chip cookies - featured image
Print Recipe

These light, soft pumpkin chocolate chip cookies are made without cream cheese, delivering a tender, cakey texture with cozy pumpkin flavor and melty chocolate pockets. Perfect for fall gatherings and easy, fuss-free baking.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 cup (240 ml) pumpkin puree (canned or homemade)
  • ½ cup (100 g) granulated sugar
  • ½ cup (110 g) packed brown sugar
  • ¼ cup (60 ml) vegetable oil (can substitute with melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature
  • ¾ cup (130 g) semi-sweet chocolate chips
  • Optional: ½ cup chopped walnuts or pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt until well combined. Set aside.
  3. In another bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, vanilla extract, and egg until smooth and fluid.
  4. Gradually add the dry ingredients into the wet mixture, stirring gently with a spatula until just combined. The batter should be thick but soft.
  5. Fold in the semi-sweet chocolate chips gently, reserving some for sprinkling on top if desired.
  6. Using a cookie scoop or tablespoon, drop rounded spoonfuls onto the prepared baking sheet about 2 inches apart. Wetting your hands can help shape the dough.
  7. Bake at 350°F (175°C) for 12-14 minutes until edges are set and lightly golden but centers remain soft.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

If cookies spread too thin, chill dough for 15-20 minutes before baking. Start checking cookies at 11 minutes to avoid overbaking. Let cookies rest on baking sheet after baking to keep them tender. Use canned pumpkin puree for consistent moisture. For gluten-free option, substitute all-purpose flour with gluten-free baking flour blend. For vegan option, replace egg with flax egg and use dairy-free chocolate chips and oil.

Nutrition

Keywords: pumpkin cookies, chocolate chip cookies, fall baking, soft cookies, easy pumpkin recipe, no cream cheese cookies

Find it online: https://spoonluma.com/light-soft-pumpkin-chocolate-chip-cookies-easy-homemade-recipe-without-cream-cheese/