Pumpkin Chocolate Chip Cookies Recipe

I absolutely love this Pumpkin Chocolate Chip Cookies Recipe because it perfectly marries the cozy warmth of pumpkin spice with the rich, melty goodness of chocolate chips. When I first tried this recipe, I was amazed at how the browned butter adds a nutty depth that makes every bite irresistible. It’s a fantastic twist on classic chocolate chip cookies, especially when you want something seasonal yet comforting year-round.

You’ll find that these cookies are wonderfully soft, with a tender crumb that carries just the right balance of pumpkin flavor without being overwhelming. They’re ideal for sharing during fall gatherings, cozy afternoons with a cup of tea, or anytime you crave a sweet treat with a hint of autumn magic. This Pumpkin Chocolate Chip Cookies Recipe is truly one I keep coming back to, and I think you’ll love it just as much as I do!

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Ingredients You’ll Need

These ingredients work beautifully together to create a cookie that’s full of flavor and perfect texture. A few tips here will help you get the best from each one and elevate your cookies.

• Unsalted Butter: Browning the butter really amps up the flavor, so resist the urge to skip this step; it’s totally worth the extra attention.
• Libby’s Pumpkin Puree: Using pure pumpkin puree keeps the cookie moist and naturally sweetened without extra liquid, but remember to dry it out slightly with paper towels to avoid soggy dough.
• Granulated Sugar: Balances the pumpkin’s earthiness, providing a subtle crunch as the cookies bake.
• Light Brown Sugar: Adds moisture and a caramel-like sweetness, contributing to that soft, chewy feel.
• Egg Yolks: Help bind the dough while keeping it tender – I’ve found using just the yolks gives a richer texture.
• Vanilla Extract: Enhances all the flavors without overpowering that autumn vibe.
• All-Purpose Flour: Provides structure; just be sure to measure it carefully to keep cookies tender.
• Pumpkin Spice: The blend of cinnamon, nutmeg, and cloves is what makes this cookie uniquely comforting.
• Baking Soda: Helps your cookies rise and get that perfect, slightly crisp edge.
• Fine Sea Salt: Balances sweetness and deepens the overall flavor – don’t skip it!
• Chocolate Chips or Chopped Chocolate Bar: A cookie isn’t complete without melting chocolate chunks scattered throughout.

Variations

I love playing around with this Pumpkin Chocolate Chip Cookies Recipe to suit different tastes or occasions. Feel free to tweak ingredients or add your own flair—it’s super forgiving and always delicious.

• Vegan Version: I replaced butter with vegan margarine and used flax egg as an egg substitute, and it turned out moist and just as tasty!
• Chocolate Variety: Try swapping semisweet chips for white chocolate or dark chocolate chunks for a new flavor twist.
• Nutty Addition: Adding chopped toasted pecans or walnuts gives a nice crunch and contrasts beautifully with the soft cookie texture.
• Spice Play: Increase pumpkin spice or add a pinch of cayenne for a little warmth and complexity I discovered works surprisingly well.

How to Make Pumpkin Chocolate Chip Cookies Recipe

Step 1: Brown the Butter for That Nutty Depth

Place your butter in a large stainless steel pan over medium heat. It’ll foam and crackle—don’t walk away! Stir occasionally until you see the milk solids turn golden brown and that nutty aroma fills your kitchen. Remove from heat and transfer the butter to a glass bowl to cool in the fridge until it’s chilled but still pourable—think around 75°F. This step is a game-changer for flavor, trust me.

Step 2: Prepare the Pumpkin Puree

Spread your pumpkin puree thinly on a plate and press paper towels over it to soak up excess moisture. Repeat this a few times until the pumpkin feels like soft playdough and measures roughly one-third of a cup. This drying process helps the cookies hold together without becoming too wet or cakey.

Step 3: Mix Sugars and Butter

Whisk the cooled browned butter with both sugars for about one minute until it looks like pale, wet sand. This creates a nice base for the cookie dough and helps with the perfect texture.

Step 4: Add Yolks, Vanilla, and Pumpkin

Whisk in your egg yolks, vanilla extract, and the dried pumpkin puree until everything blends smoothly. The dough will start to come together here, rich and fragrant.

Step 5: Fold in Dry Ingredients and Chocolate

Gently fold in the all-purpose flour, pumpkin spice, baking soda, salt, and chocolate chips just until combined. Be careful not to overmix to keep your cookies tender and soft.

Step 6: Scoop, Shape, and Bake

Using a three-tablespoon scoop, portion out cookie dough balls and roll them gently between your palms. Place them on parchment-lined trays about 2-3 inches apart—you’ll get around 15 cookies. For those luscious melts of chocolate on top, press a few larger chopped chocolate pieces on the dough balls right before baking.

Bake at 350°F (180°C) for 9 to 13 minutes until the edges turn golden while the centers still look a little soft and underbaked. Immediately after coming out of the oven, use a round cookie cutter to gently nudge the edges inward—this makes them perfectly round and thick. Let them cool entirely on the pan set over a wire rack before transferring. This method guarantees that tender, chewy texture that everyone raves about.

How to Serve Pumpkin Chocolate Chip Cookies Recipe

Garnishes

I like to dust these cookies lightly with cinnamon sugar right after baking for an extra touch of sweetness and spice. Sometimes, I drizzle a little melted white chocolate on top for a pretty finish that pairs perfectly with the chocolate chips.

Side Dishes

These cookies are fantastic alongside a hot cup of chai latte, pumpkin spice coffee, or even a glass of cold milk if you want to keep it classic. For a cozy gathering, serve with warm apple cider or spiced hot chocolate to complement the seasonal flavors.

Creative Ways to Present

For parties, I’ve arranged these cookies stacked on a rustic wooden board with mini pumpkins and cinnamon sticks for a festive autumn display. Wrapping a few up in a cellophane bag tied with a cinnamon stick and twine makes a charming homemade gift for friends and neighbors.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, and they stay soft and delicious for 2 to 3 days. I recommend placing a slice of bread in the container—it helps maintain moisture and keeps the cookies from hardening.

Freezing

Freezing is a great option for this Pumpkin Chocolate Chip Cookies Recipe. I like freezing the dough balls before baking so I can bake fresh cookies whenever the craving hits—I just thaw them at room temperature for about 2 hours before baking. You can also freeze baked cookies in a sealed container for up to 3 months and defrost overnight in the fridge.

Reheating

To bring back that fresh-baked softness, I pop a cookie in the microwave for about 10 seconds or warm it briefly in a preheated oven at 300°F for 3-5 minutes. This simple trick revives their gooey chocolate and tender texture wonderfully.

FAQs

Final Thoughts

This Pumpkin Chocolate Chip Cookies Recipe is one of my go-to favorites when I want that perfect fall treat that feels homemade and special. It’s versatile, approachable, and always impresses family and friends with that cozy pumpkin-spice hug in cookie form. I encourage you to give this recipe a try—once you get the hang of browning butter and drying the pumpkin, you’ll have a new cookie obsession on your hands!

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