If you’re craving a cookie that sings of fall with every bite, this Pumpkin Chocolate Chip Cookies Recipe is a must-try! I absolutely love how these cookies balance cozy pumpkin spice flavors with melty pockets of rich chocolate—imagine a warm hug on a chilly day. They’re soft and tender, with a lovely chewiness that feels just right, making them perfect for everything from afternoon snacks to festive holiday treats.
When I first tried this Pumpkin Chocolate Chip Cookies Recipe, I was amazed at how simple it is to make such a special cookie that still feels homemade and comforting. You’ll find that the browned butter adds a deep, nutty undertone that takes these cookies to the next level. Whether you’re baking for a crowd or indulging solo, these cookies deliver pure autumn joy with every bite.
Why You’ll Love This Recipe
- Browned Butter Magic: Adds a nutty depth that perfectly complements pumpkin’s sweetness.
- Perfect Soft Texture: These cookies stay tender and chewy without being cakey or too dense.
- Easy to Customize: You can swap chips, adjust spices, or tweak sweetness to your liking.
- Year-Round Comfort Food: Ideal for fall holidays, but honestly, I bake these anytime I want cozy vibes.
Ingredients You’ll Need
The secret to these pumpkin chocolate chip cookies lies in using fresh, quality ingredients that meld beautifully. I always recommend using good-quality pumpkin puree—Libby’s is a classic because it’s consistent and smooth—and fresh spices for the most vibrant flavor.
- Cold unsalted butter: For browning and a rich, nutty flavor without any extra salt messing with balance.
- Libby’s Pumpkin Puree: The star ingredient! I dry it out a bit with paper towels to avoid soggy cookies.
- Granulated sugar: Provides sweetness and helps with spread and texture.
- Light brown sugar: Adds moisture and a hint of caramel flavor.
- Large egg yolks: Adds richness for that chewy texture.
- Vanilla extract: Enhances all the flavors naturally.
- All-purpose flour: The base, but make sure to measure properly for best results.
- Pumpkin spice: The magic mix of cinnamon, nutmeg, ginger, and cloves—don’t skip it!
- Baking soda: Gives the perfect gentle lift.
- Fine sea salt: Balances sweetness and enhances all flavors.
- Chocolate bar or chocolate chips: I prefer chopping a good dark chocolate bar for varied melt pockets.
Variations
One of the best things about this Pumpkin Chocolate Chip Cookies Recipe is how easy it is to make it your own. Over the years, I’ve played around with all kinds of mix-ins and tweaks, and each brings something different to the table.
- White Chocolate Chips: I swapped dark chocolate for white once, and my family went crazy—so creamy and sweet!
- Nut Addition: Toasted pecans or walnuts add a lovely crunch that contrasts the soft cookie texture.
- Spice Boost: For more warmth, add extra cinnamon or a pinch of ground cardamom.
- Gluten-Free Version: I’ve successfully used a 1:1 gluten-free flour blend—just watch baking time closely.
How to Make Pumpkin Chocolate Chip Cookies Recipe
Step 1: Brown the Butter to Perfection
Start by browning your cold unsalted butter in a stainless steel pan over medium heat. It’s kind of like a science experiment—you’ll see it foam, pop, and crackle, which is totally normal. Keep stirring occasionally and watch closely so it doesn’t burn. Once you see golden brown bits at the bottom and the smell is nutty, remove it from heat. I like to scrape the browned butter into a glass bowl and chill it in the fridge, stirring every 10-15 minutes until it’s cool but still liquid around 75°F. This step really gives the cookies that incredible rich flavor.
Step 2: Prep Your Pumpkin Puree
This little trick changed everything for me. Pour your pumpkin puree onto a plate and press paper towels into the pumpkin to soak up excess moisture. Keep scraping and pressing until the pumpkin feels drier but still soft, like playdough. This prevents soggy cookies and concentrates the pumpkin flavor without watery dough. It should end up around 1/3 cup.
Step 3: Mix Sugars and Butter
Once your browned butter is cool but still liquid, whisk in the brown and granulated sugars for about 1 minute. You’re looking for a pale, sandy texture here. This step helps dissolve the sugar for even sweetness and a great crumb.
Step 4: Combine Wet Ingredients
Whisk in those egg yolks, vanilla extract, and dried pumpkin puree until everything is smoothly blended together. The dough will start coming alive here; the pumpkin keeps it tender and moist for the best bite.
Step 5: Fold in Dry Ingredients and Chocolate
Gently fold in your flour, pumpkin spice, baking soda, fine sea salt, and chopped chocolate chips. Don’t overmix—just combine until you no longer see flour. This keeps the cookies tender and ensures an even distribution of spices and chocolate.
Step 6: Scoop, Shape, and Bake
Use a 3-tablespoon cookie scoop to portion the dough, then roll each ball between your palms. Place them 2-3 inches apart on parchment-lined trays—you’ll get about 15 cookies. If you want those ooey-gooey chocolate pools, chop some chocolate chunks bigger and press a few on top of each dough ball before baking. Bake at 350°F (180°C) one tray at a time for 9 to 13 minutes, watching for golden edges and a slightly underbaked center.
Right out of the oven, use a large round cookie cutter to gently push the edges in if you want perfect circles that are thick and chewy. Let the tray cool completely on a wire rack before removing the cookies—they’ll firm up just right.
Pro Tips for Making Pumpkin Chocolate Chip Cookies Recipe
- Dry Your Pumpkin Puree: Removing extra moisture is a game-changer for chewy, not soggy cookies.
- Control Browning: Watch carefully while browning butter—it goes from perfect to burnt quickly.
- Don’t Overmix Your Dough: Fold gently just until incorporated to keep that tender texture.
- Chill Butter for Texture: Cooling browned butter to just the right temperature helps the dough come together beautifully.
How to Serve Pumpkin Chocolate Chip Cookies Recipe
Garnishes
I usually dust these cookies with a light sprinkle of cinnamon sugar right before baking to enhance that cozy aroma and add a slight crunch. Sometimes, I drizzle a bit of melted white chocolate over the top for an elegant touch that’s surprisingly easy.
Side Dishes
These cookies pair wonderfully with a hot cup of chai or a creamy latte—perfect for a chilly afternoon. For a brunch vibe, I’ll serve them alongside spiced pumpkin muffins or a lightly sweetened yogurt topped with toasted pecans.
Creative Ways to Present
For holiday gatherings, I love stacking these cookies in a glass jar tied with a rustic ribbon—instant gifting magic. Another fun twist is sandwiching them with cinnamon cream cheese frosting for a decadent pumpkin cookie sandwich that everyone raves about.
Make Ahead and Storage
Storing Leftovers
Once baked and cooled, I store leftover cookies in an airtight container at room temperature, and they stay soft for about 2 to 3 days. If you want to stretch that window, placing a slightly damp paper towel in the container helps keep moisture in without sogginess.
Freezing
If you want to prep dough ahead, freezing is my go-to. I freeze cookie balls arranged on a tray, then transfer them into a zip-top bag after they’re solid. They freeze beautifully for up to 3 months—just thaw at room temperature for a couple of hours before baking.
Reheating
To enjoy leftover cookies fresh-baked warm, pop them in a 300°F oven for about 5 minutes or zap them in the microwave for 15 seconds. This revives the softness and chocolate melty goodness without drying them out.
FAQs
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Can I use canned pumpkin puree for this Pumpkin Chocolate Chip Cookies Recipe?
Absolutely! I use canned pumpkin puree all the time, specifically Libby’s brand because of its consistency and flavor. Just be sure to dry it out a bit with paper towels to remove excess moisture for the best cookie texture.
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Why do you brown the butter instead of just melting it?
Browned butter adds a wonderful nutty, caramelized flavor that regular melted butter just can’t provide. This step gives the cookies more depth and complexity, which makes them truly special and addictive.
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Can I freeze the baked Pumpkin Chocolate Chip Cookies?
Yes, you can! To freeze baked cookies, layer them between sheets of parchment paper in an airtight container or freezer bag. They’ll keep well for up to 3 months. Thaw at room temperature or warm gently before serving.
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How do I prevent my cookies from spreading too much?
Using cold browned butter that’s cooled but still liquid helps control spreading. Also, chilling your dough balls briefly before baking can help keep the cookies thicker and chewier.
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Can I substitute the pumpkin spice with individual spices?
Definitely! You can mix your own blend of cinnamon, nutmeg, ginger, and cloves to equal the pumpkin spice amount. This way, you can adjust the intensity of each spice to suit your taste.
Final Thoughts
This Pumpkin Chocolate Chip Cookies Recipe has become a favorite in my kitchen because it marries sweet pumpkin goodness and melting chocolate in a way that feels both nostalgic and fresh. If you haven’t made pumpkin cookies before, this is definitely the one to try first. I promise you’ll enjoy every chewy, spiced bite and find yourself reaching for seconds—perfect with a cozy cup of something warm. Give it a go, and let me know how you make it yours!
Print
Pumpkin Chocolate Chip Cookies Recipe
- Prep Time: 20 minutes (plus 50-60 minutes chilling browned butter and drying pumpkin)
- Cook Time: 9-13 minutes per tray (approximately 20-26 minutes total for 2 trays)
- Total Time: 1 hour 10 minutes to 1 hour 20 minutes
- Yield: Approximately 15 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pumpkin Chocolate Chip Cookies combine the warm spices of pumpkin spice with rich chocolate chips, creating a soft and chewy cookie perfect for fall and holiday baking. The unique addition of browned butter enhances the flavor with a nutty depth, while the careful preparation of pumpkin puree ensures the perfect texture. Easy to make and irresistibly delicious, these cookies are an autumnal treat everyone will love.
Ingredients
Wet Ingredients
- 1 cup cold unsalted butter
- 2/3 cup Libby’s Pumpkin Puree (room temperature)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 2 large egg yolks (room temperature)
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 2/3 cup + 1 tablespoon all-purpose flour
- 2 1/2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
Add-ins
- 1 cup finely chopped chocolate bar or chocolate chips
Instructions
- Preheat the oven and prepare trays: Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper and set them aside to be ready for the cookie dough.
- Brown the butter: In a large stainless steel pan, melt the cold butter over medium heat. It will foam, pop, and crackle—watch carefully and stir occasionally to prevent burning. When the bottom of the pan has brown bits and the butter smells nutty, remove from heat. You should have just under 1 cup (184 g) of browned butter. Transfer to a glass bowl and refrigerate, stirring every 10-15 minutes, until the butter cools to 75°F (about 50-60 minutes), but remains liquid.
- Prepare the pumpkin puree: Spread the pumpkin puree on a plate and press a stack of paper towels into it to soak up excess liquid. Repeat with fresh paper towels until the pumpkin feels dry and measures about 1/3 cup (75 grams). This step ensures your cookies are not too wet.
- Mix sugars and browned butter: Once the browned butter is cooled but still liquid, whisk in the brown sugar and granulated sugar for exactly 1 minute until the mixture looks like pale, wet sand.
- Add egg yolks, vanilla, and pumpkin: Whisk in the egg yolks, vanilla extract, and the dried pumpkin puree until the mixture is well combined.
- Incorporate dry ingredients and chocolate: Gently fold in the all-purpose flour, pumpkin spice, baking soda, sea salt, and chocolate chips until just combined. Do not overmix to keep the cookies tender.
- Scoop and shape cookies: Using a 3-tablespoon cookie scoop, portion the dough and roll into balls between your palms. Place them on the prepared baking trays, spacing each 2-3 inches apart. For extra melty chocolate, press additional larger chocolate pieces on top of the dough balls before baking.
- Bake the cookies: Bake one tray at a time for 9-13 minutes, or until the edges are golden brown but the center is slightly underbaked.
- Shape edges and cool: Right out of the oven, use a large round cookie cutter to gently push in the edges of the cookies, making them thicker and perfectly round. Allow the baking tray to cool on a wire rack completely before removing the cookies to prevent breaking.
- Storage: Store baked cookies in an airtight container at room temperature for 2-3 days. The cookie dough balls can be refrigerated or frozen; if chilled, bring dough to room temperature before baking (about 1 hour from the fridge or 2 hours from the freezer).
Notes
- Measuring flour accurately is important for cookie texture; spoon and level your flour for best results.
- Browned butter adds a nutty depth to the cookie flavor but be careful not to burn it.
- Drying the pumpkin puree reduces moisture that can make the cookie dough too wet, ensuring better texture.
- Use a 3-tablespoon scoop for uniform cookie sizes and even baking.
- Adjust baking times slightly depending on your oven’s temperature consistency and cookie size.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
