Pumpkin Chocolate Chip Cookies Recipe

If you’re looking for a cookie that perfectly blends the cozy warmth of fall with a little touch of indulgence, this Pumpkin Chocolate Chip Cookies Recipe is absolutely for you. I love this cookie because it combines the rich, buttery goodness of browned butter with the soft, spiced pumpkin that gives every bite a melt-in-your-mouth experience. You’ll find that these cookies are not too sweet, balanced with just the right hint of pumpkin spice—perfect for chilly afternoons or holiday gatherings.

When I first tried making this Pumpkin Chocolate Chip Cookies Recipe, I was amazed at how the browned butter and pumpkin puree created such a tender texture while the chocolate chips added that satisfying sweetness. It’s a crowd-pleaser in my family, especially during the fall, but honestly, it works any time you want a treat that feels like a hug in cookie form. Plus, it’s straightforward enough that you’ll feel totally confident whipping these up, even if you don’t bake often!

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Ingredients You’ll Need

This Pumpkin Chocolate Chip Cookies Recipe uses simple, wholesome ingredients that work perfectly together. I always recommend using quality pumpkin puree and unsalted butter since they really impact the overall flavor and texture.

• Unsalted Butter: I love using cold, good-quality butter—it browns beautifully and controls the richness just right.
• Pumpkin Puree: Libby’s pumpkin puree is my go-to! Be sure to press out extra moisture so your cookies stay soft, not soggy.
• Granulated Sugar: Adds sweetness and helps with the cookie’s structure and chewiness.
• Light Brown Sugar: Contributes extra moisture and a subtle caramel flavor.
• Egg Yolks: Using yolks only makes the dough richer and adds depth to the cookies.
• Vanilla Extract: A splash elevates the flavors and adds warmth.
• All-Purpose Flour: Make sure to measure flour correctly for the best texture—more on that in the notes below.
• Pumpkin Spice: A blend of cinnamon, nutmeg, and cloves that flavors the cookies with classic fall vibes.
• Baking Soda: Helps the cookies spread just enough for that soft, chewy bite.
• Fine Sea Salt: Enhances all the flavors and balances sweetness.
• Chocolate Chips or Chopped Chocolate Bar: For gooey, melty pockets of chocolate—the star of the show.

Variations

One of my favorite things about this Pumpkin Chocolate Chip Cookies Recipe is how easy it is to make your own tweaks. Whether you want to add nuts or swap chocolate for something else, these cookies are a great base to customize.

• Add Walnuts or Pecans: I sometimes fold in chopped toasted pecans for a delightful crunch that pairs beautifully with the pumpkin.
• Use White Chocolate or Butterscotch Chips: My family loves them whenever I switch up the chocolate variety—it adds a fun twist.
• Make It Vegan: I’ve successfully used vegan butter and egg replacers, just know the texture might be a little different but still delicious.
• Spice it Up: Feel free to bump up the pumpkin spice or add a pinch of ground ginger for extra warmth.

How to Make Pumpkin Chocolate Chip Cookies Recipe

Step 1: Brown the Butter Like a Pro

Start by browning your butter in a large stainless steel pan. This part is magical! The butter will foam, crackle, and pop—don’t walk away because you want it nutty and golden but not burnt. Once you see browned bits and smell that amazing nutty scent, scrape it into a bowl and chill it until it’s cool but still liquid (around 75°F). I’ve learned this step makes all the difference for flavor and texture.

Step 2: Dry Out the Pumpkin Puree

Pumpkin puree has a lot of moisture, so you want to press it like you would tofu. Spread the puree on a plate, press paper towels into it, and soak up the liquid. It takes a few rounds, but you’ll end up with a dry, playdough-like pumpkin that avoids soggy cookies. Trust me, it’s worth the extra effort.

Step 3: Mix the Sugars and Butter

Whisk the cooled browned butter with the brown and granulated sugars for exactly one minute—no more, no less. This creates a sandy texture that’s perfect for the batter, so don’t skip timing this step. It’s a trick I discovered after a few batches that really ups the cookie game.

Step 4: Add Egg Yolks, Vanilla, and Pumpkin

Whisk in the egg yolks and vanilla extract until well combined. Then fold in your dried pumpkin puree. This mixture should be smooth and thick, and don’t worry if it looks a bit wet—it bakes into that soft, chewy texture we love.

Step 5: Fold in Dry Ingredients and Chocolate

Gently fold in the flour, pumpkin spice, baking soda, sea salt, and chocolate chips until the dough just comes together. Overmixing here can make tougher cookies, so stop as soon as it looks combined. For those extra melty chocolate pools, I like chopping a chocolate bar instead of chips and pressing some bigger chunks on top right before baking.

Step 6: Scoop, Shape, and Bake

Use a 3-tablespoon scoop to portion the dough—rolling each ball smooth between your palms helps make evenly shaped cookies. Space them 2-3 inches apart on parchment-lined trays. Bake one tray at a time at 350°F for 9-13 minutes. You’ll want the edges golden but the centers barely set and a bit underbaked. Right out of the oven, I use a round cookie cutter to gently push the edges inward for a perfectly thick, round cookie—this little trick makes them look bakery-level!

How to Serve Pumpkin Chocolate Chip Cookies Recipe

Garnishes

I usually keep it simple with these cookies, but sometimes I like to sprinkle a little flaky sea salt on top right before baking—it enhances the chocolate and pumpkin so beautifully. For an extra festive touch, a light dusting of cinnamon sugar after baking works wonders too.

Side Dishes

These cookies are fantastic paired with a warm cup of chai tea or a pumpkin-spiced latte. If you’re serving a crowd, having some vanilla ice cream on the side to make quick cookie sandwiches is always a hit. Trust me, the combination of warm, soft cookies and cold cream is unbeatable.

Creative Ways to Present

For fall parties, I love arranging these cookies on a wooden board surrounded by mini pumpkins, autumn leaves, and cinnamon sticks. Another fun idea is to drizzle a little melted white chocolate across them for a pretty contrast. If you’re gifting these cookies, stacking them in a jar with layers of parchment paper and tying a rustic ribbon makes a beautiful homemade gift.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature, and they stay soft and delicious for two to three days. If you want to keep them longer, wrapping each cookie in parchment before storing helps preserve freshness and prevents them from sticking together.

Freezing

You can freeze both baked cookies and raw cookie dough balls! I freeze the dough balls on a tray first, then transfer them to an airtight bag so they don’t stick. When you’re ready, just thaw in the fridge for a couple of hours or on the counter for about an hour before baking. This way, you always have homemade cookies ready to go.

Reheating

To get that fresh-baked taste again, pop cookies in the microwave for about 10 seconds or warm them in a 300°F oven for 5 minutes. They come out soft, melty, and delightful—like you just pulled them from the oven again.

FAQs

Final Thoughts

This Pumpkin Chocolate Chip Cookies Recipe is truly one of my all-time favorites—not just for fall but whenever I want something cozy and sweet. The balance of flavors and soft, chewy texture always gets compliments, and I hope you’ll find the same joy in making (and eating) these as I do. Trust me, once you try them, they’ll become a staple in your cookie rotation—you’ll want to bake them again and again. So grab your ingredients, warm up your oven, and get ready to make some cookie magic!

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