Pumpkin Chocolate Chip Cookies

If you’re searching for the perfect fall cookie recipe that’s soft, chewy, and packed with cozy autumn flavors, these Pumpkin Chocolate Chip Cookies are exactly what you need. Combining the warm spices of pumpkin pie with rich chocolate and nutty brown butter, these cookies are the ultimate treat for pumpkin lovers. Perfect for holiday baking, potlucks, or cozy nights in, this recipe gives you bakery-style cookies right from your own kitchen.

Why You’ll Love This Recipe

These Pumpkin Chocolate Chip Cookies bring together everything you love about fall baking. The browned butter adds a nutty richness, the pumpkin puree keeps the cookies moist, and the blend of spices makes your whole kitchen smell like autumn. Here’s why this recipe is a keeper:

• Soft and chewy texture: Perfectly moist inside with slightly crisp edges.
• Full of flavor: Pumpkin spice, brown butter, and melted chocolate in every bite.
• Easy to make: No mixer required, and ready in just a few simple steps.
• Make-ahead friendly: The dough can be chilled overnight for even better flavor.
• Perfect for the season: Great for Thanksgiving, Halloween, or any cozy fall day.

Ingredients Breakdown

Let’s look at the star ingredients that make these cookies so irresistible:

• Unsalted Butter: Browning the butter adds a toasty, caramel-like depth that enhances the flavor.
• Brown Sugar and Granulated Sugar: The mix provides sweetness and moisture, giving the cookies their chewy texture.
• Egg Yolk: Adds richness without thinning the dough, helping the cookies stay dense and soft.
• Pumpkin Puree: Be sure to blot it with paper towels to remove excess moisture. This step keeps your cookies from becoming cakey.
• Vanilla Extract: Balances the spices and adds warm undertones.
• All-Purpose Flour: Provides structure to the dough while keeping it light and tender.
• Baking Soda and Baking Powder: Help the cookies rise slightly while staying soft and thick.
• Salt: Enhances all the other flavors.
• Cinnamon, Nutmeg, and Ginger: The classic fall spice trio that gives these cookies their signature flavor.
• Semi-Sweet Chocolate Chips and Dark Chocolate Chunks: A mix of both gives you melty pockets of chocolate in every bite.

Tips and Tricks for the Best Pumpkin Chocolate Chip Cookies

1. Blot the pumpkin puree well: Too much liquid will make the cookies cake-like instead of chewy.
2. Don’t skip browning the butter: It adds incredible depth and a slightly nutty flavor that pairs beautifully with pumpkin.
3. Chill the dough: This step prevents spreading and enhances flavor.
4. Underbake slightly: The cookies should look soft in the center when you remove them from the oven—they’ll continue setting as they cool.
5. Use quality chocolate: Splurge on good chocolate chunks or chop your favorite dark chocolate bar for better melt and flavor.

Variations and Customizations

You can easily make this recipe your own with a few creative twists:

• Add nuts: Stir in chopped pecans or walnuts for a crunchy texture.
• White chocolate version: Substitute white chocolate chips for a creamy, sweet contrast.
• Oatmeal pumpkin cookies: Mix in ½ cup of oats for extra chewiness and heartiness.
• Pumpkin spice lovers: Increase the cinnamon or add a pinch of allspice for a stronger spice profile.
• Gluten-free: Swap all-purpose flour with a 1:1 gluten-free baking blend.

Pairing Suggestions

These cookies pair beautifully with warm or cold drinks and seasonal favorites:

• Pumpkin Spice Latte: Double the pumpkin flavor with this cozy drink.
• Hot Chocolate: Perfect for chilly evenings.
• Apple Cider: The sweet-tart notes complement the spices wonderfully.
• Vanilla Ice Cream: Sandwich a scoop between two cookies for an amazing fall ice cream sandwich.

Storage Instructions

• Room Temperature: Store in an airtight container for up to 4 days.
• Refrigerator: Keeps well for up to 7 days; warm slightly before serving for the best texture.
• Freezer: Freeze baked cookies for up to 3 months. You can also freeze cookie dough balls and bake them straight from frozen, adding 1–2 minutes to the bake time.

Popular Questions

Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling contains added sugar and spices that will alter the flavor and texture. Always use pure pumpkin puree for this recipe.

Why do I need to blot the pumpkin puree?

Pumpkin puree contains a lot of water, which can make cookies cakey. Blotting removes excess moisture so your cookies stay chewy.

Can I skip chilling the dough?

You can, but the cookies may spread more and lose some chewiness. For best results, chill the dough for at least 1 hour or overnight.

What’s the best way to brown butter?

Melt the butter in a light-colored pan over medium heat, stirring constantly, until it turns golden brown and smells nutty. Then let it cool slightly before using.