Pumpkin Chocolate Chip Cookies Recipe

Let me tell you about this Pumpkin Chocolate Chip Cookies Recipe that quickly became a fall favorite in my kitchen. The combination of pumpkin’s cozy warmth with melty chocolate chips results in a cookie that’s both soft and delightfully chewy. It’s the kind of treat that brings comfort on crisp autumn evenings, yet feels light enough to enjoy anytime you want a little seasonal indulgence.

When I first tried this recipe, I was amazed at how the browned butter added this deep, nutty flavor that perfectly complemented the pumpkin spice. If you’re hunting for a cookie that’s festive but not overly sweet, this Pumpkin Chocolate Chip Cookies Recipe checks all the boxes—it’s easy to make, impressive to serve, and always a crowd-pleaser. Trust me, once you bite into these, you’ll keep coming back for more, especially when you want that perfect balance of spice and chocolate in a soft cookie.

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Ingredients You’ll Need

This recipe calls for straightforward ingredients that you probably have on hand or can easily grab. The magic really happens with the browned butter and real pumpkin puree, which give the cookies their deep, rich flavor and lovely moist texture.

• Unsalted butter: Browning the butter adds nutty, caramel notes you won’t get with plain melted butter.
• Libby’s Pumpkin Puree: Using real pumpkin puree (not pumpkin pie filling) gives the perfect natural pumpkin flavor—don’t forget to dry it with paper towels!
• Granulated sugar: Gives sweetness and helps the cookies spread just right.
• Light brown sugar: Adds moisture and a hint of caramel taste, balancing the pumpkin spice perfectly.
• Egg yolks: Using yolks only keeps these cookies tender and rich.
• Vanilla extract: A classic addition that enhances all the other flavors.
• All-purpose flour: I’ll share a tip on measuring this to keep your cookies from turning out too dense.
• Pumpkin spice: The warm mix of cinnamon, nutmeg, ginger, and cloves is what gives these cookies their signature flavor.
• Baking soda: Helps the cookies rise and spread correctly.
• Fine sea salt: Balances the sweetness and deepens the flavor.
• Chocolate chips or finely chopped chocolate: Make sure to use good-quality chocolate for that melty, rich goodness throughout.

Variations

I love making this Pumpkin Chocolate Chip Cookies Recipe my own by swapping or adding ingredients depending on the occasion or what I have on hand. It’s a versatile base for some fun experiments that’ll make your batch truly unique.

• Adding chopped nuts: I sometimes toss in toasted pecans or walnuts for a crunchy texture that contrasts the soft cookie perfectly.
• Using white chocolate chips: For a sweeter, creamier twist—my kids adore this variation!
• Gluten-free option: Swap the all-purpose flour for a 1:1 gluten-free baking blend; just make sure it contains xanthan gum for structure.
• Extra spice kick: If you like it spicy, add a pinch of ground cloves or a dash of cayenne in the pumpkin spice blend.

How to Make Pumpkin Chocolate Chip Cookies Recipe

Step 1: Brown the butter with care

This is where the magic starts! Using a stainless steel pan helps you see the butter’s color change clearly. Stand close and stir frequently while it foams and crackles—when it smells nutty and you see golden brown bits forming at the bottom, remove it immediately before it burns. Cool the butter in the fridge until it’s cool but still liquid (about 75°F). This takes patience, but it’s worth it for the flavor boost.

Step 2: Prep the pumpkin puree

I learned the hard way that pumpkin puree is pretty watery and can make the cookie dough too wet. So here’s my trick: spread it on a plate and press with a few paper towels repeatedly until the pumpkin feels like soft playdough—this step keeps the dough perfectly balanced and the cookies soft without being soggy.

Step 3: Mix the sugars into browned butter

Whisk the brown butter with both sugars for one full minute. At this stage, the mixture should look like pale, damp sand. This thorough whisking lightens the batter and helps give you those lovely soft cookies you and I love.

Step 4: Incorporate yolks, vanilla, and pumpkin

Next, whisk in the egg yolks and vanilla extract until smooth, then stir in your dried pumpkin puree I showed you how to prep. This creates a gorgeously rich and fragrant base for the flour and spices to come.

Step 5: Fold in dry ingredients and chocolate

Combine the flour, pumpkin spice, baking soda, and salt separately, then carefully fold them into the wet mixture along with the chocolate chips or chopped chocolate. Don’t overmix here—just fold until combined, or you risk tough cookies.

Step 6: Scoop and bake to perfection

I like using a 3-tablespoon cookie scoop to make evenly sized cookies that bake uniformly. Roll them gently between your palms and place them on parchment-lined trays with some space in between. Bake one tray at a time—this helps the air circulate evenly—for 9 to 13 minutes, until the edges turn golden but the centers look just a tiny bit underbaked. Right from the oven, I use a cookie cutter to nudge the edges inward making them thick and perfectly round. Then let them cool completely before moving; they’re delicate when warm.

How to Serve Pumpkin Chocolate Chip Cookies Recipe

Garnishes

I usually serve these cookies as they are, but sometimes I like to sprinkle a tiny pinch of flaky sea salt on top right after baking to enhance the chocolate’s richness. If you’re feeling festive, a light dusting of cinnamon sugar or a drizzle of melted white chocolate works beautifully for a pretty, tasty touch.

Side Dishes

These cookies go great with a steaming mug of chai tea, hot apple cider, or a classic cup of coffee. For brunch or dessert spreads, pair them with whipped cream or vanilla ice cream—your guests will rave about this pairing!

Creative Ways to Present

I once made a pumpkin cookie platter for a Halloween party where I placed these cookies alongside mini pumpkin muffins and candied pecans, garnished with fresh rosemary sprigs and orange slices. It looked festive and what a hit! You can also stack them on a pretty tiered plate or wrap a few in parchment tied with twine as adorable homemade gifts.

Make Ahead and Storage

Storing Leftovers

I keep leftover baked cookies in an airtight container at room temperature; they stay soft and fresh for 2 to 3 days. To maintain moisture, you can put a slice of bread in the container to prevent drying out—it really works wonders in my experience!

Freezing

If you want to make these cookies ahead, you can freeze the raw cookie dough balls. I freeze mine on a tray first, then transfer to a resealable bag. When you want to bake them, just thaw at room temperature for about 2 hours before baking—a total time saver for busy days.

Reheating

Warm leftover cookies for 10-15 seconds in the microwave or reheat gently in a low oven (around 300°F) for 5 minutes to revive that fresh-baked softness and melty chocolate without drying them out.

FAQs

Final Thoughts

This Pumpkin Chocolate Chip Cookies Recipe is truly one of those comforting, feel-good treats that brings warmth to any day. I love how approachable it is to make yet yields such impressive flavor and texture—perfect for sharing with friends, gifting, or just indulging on your own. If you’re a fan of pumpkin spice with a chocolatey twist, you really owe it to yourself to give this recipe a try. I’m confident once you do, it’ll become a staple in your seasonal baking rotation, just like it did in mine.

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