Pioneer Woman Pumpkin Chocolate Chip Cookies

This chewy Pioneer Woman Pumpkin Chocolate Chip Cookies recipe relies on melted butter and warm spices for a texture that defies the usual cakey standard. The secret lies in skipping the egg entirely, allowing the pumpkin puree to bind the dough while keeping every bite rich and dense. I love keeping a stash of these in the freezer for unexpected fall guests.

What I Learned Making This

I used to struggle with pumpkin cookies always turning out like little muffin tops rather than proper cookies. The lesson here is that pumpkin puree is mostly water, and when you combine it with eggs, you almost always get a fluffy, cake-like result. Ree Drummond’s genius move to remove the egg forces the cookie to stay dense and chewy, solving the texture problem completely.

Another surprise was just how important the chilling step is for this specific dough. Since you start with melted butter, the mixture is very loose and sticky at first; if you try to bake it immediately, it spreads into a thin mess. Giving it that hour in the fridge lets the butter solidify again, ensuring the cookies hold their shape and stay thick.

Pioneer Woman Pumpkin Chocolate Chip Cookies Ingredients

• 1 cup unsalted butter, melted and cooled slightly
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2 tsp vanilla extract
• 2/3 cup canned pumpkin puree (not pumpkin pie filling)
• 3 cups all-purpose flour
• 4 tsp pumpkin pie spice
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 1/2 tsp kosher salt
• 2 cups semi-sweet chocolate chips

How To Make Pioneer Woman Pumpkin Chocolate Chip Cookies

1. Mix the wet ingredients: In a medium bowl, vigorously whisk together the melted butter, brown sugar, granulated sugar, vanilla extract, and pumpkin puree until the mixture is smooth and fully combined.
2. Whisk the dry ingredients: In a separate large bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, baking powder, and kosher salt to ensure there are no lumps.
3. Combine the dough: Pour the wet butter mixture into the bowl with the flour mixture. Stir with a rubber spatula just until no flour streaks remain, then fold in the chocolate chips.
4. Chill the dough: Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour (or up to 3 days) to allow the fats to solidify.
5. Shape the cookies: Preheat your oven to 350°F and line two baking sheets with parchment paper. Scoop the chilled dough into 1.5-tablespoon balls and place them on the sheets, then flatten the tops slightly with your palm.
6. Bake and cool: Bake for 11 to 13 minutes, or until the edges look set and dry while the centers stay soft. Let them cool on the baking sheet for 10 minutes before moving to a wire rack.

Recipe Tips

• Don’t skip the chill time: Because this recipe starts with melted butter, the dough is too soft to bake right away. Chilling ensures your cookies don’t spread into flat puddles in the oven.
• Use pure pumpkin: Make sure you buy 100% pure pumpkin puree, not pumpkin pie filling which comes pre-sweetened and spiced.
• Flatten them slightly: These cookies don’t spread as much as traditional chocolate chip cookies, so give them a gentle press with your hand before baking to get that perfect disc shape.
• Check the pumpkin moisture: If your pumpkin puree seems exceptionally watery, you can blot it briefly with a paper towel, though this egg-free recipe handles moisture better than most.

What To Serve With These Cookies

A cold glass of milk is the traditional partner for these spiced treats, as it balances the heavy molasses and cinnamon flavors. For a more grown-up pairing, serve them alongside a hot latte or a chai tea, which complements the pumpkin pie spice beautifully.

How To Store

Store these cookies in an airtight container at room temperature for up to 3 days; they actually get softer and more flavorful the next day. For longer storage, freeze the baked cookies in a freezer-safe bag for up to 3 months.

FAQs

Why are there no eggs in this recipe?
Eliminating the egg reduces the lift and fluffiness that typically makes pumpkin desserts cakey. This helps achieve a denser, chewier cookie texture similar to a classic chocolate chip cookie.

Can I make the dough ahead of time?
Yes, you can keep the covered dough in the refrigerator for up to 3 days before baking. In fact, resting the dough allows the flour to hydrate fully and the spices to deepen.

Why did my cookies turn out fluffy?
This usually happens if you accidentally use cake flour instead of all-purpose, or if you don’t measure the flour correctly (spoon and level method). Adding an egg by mistake would also cause them to puff up.

Nutrition

• Calories: 160
• Total Fat: 8g
• Saturated Fat: 5g
• Cholesterol: 15mg
• Sodium: 110mg
• Total Carbohydrate: 22g
• Protein: 2g

Try More Recipes:

• Pioneer Woman Creme Brulee Cheesecake Recipe
• Pioneer Woman Lemon Raspberry Cake
• Pioneer Woman Blueberry Lemon Sheet Cake