Pumpkin chocolate chip cookies are the perfect blend of fall flavors and classic comfort in every bite. These soft pumpkin cookies combine rich brown butter, warm spices, and melty chocolate chips to create the ultimate fall baking treat.
Last autumn, I discovered the secret to making the best pumpkin chocolate chip cookies. My neighbor Sarah knocked on my door with a plate of these incredible homemade pumpkin chocolate chip cookies. One bite and I knew I had to learn her recipe.
These chewy pumpkin cookies deliver everything you want in fall cookie recipes. The brown butter pumpkin cookies have a perfectly soft texture that stays fresh for days. The pumpkin spice chocolate chip cookies balance sweet and spicy flavors beautifully.
Table of Contents
Ingredients for Perfect Soft Pumpkin Chocolate Chip Cookies
Creating the best pumpkin cookies starts with quality ingredients. This pumpkin chocolate chip recipe uses simple pantry staples that work together to create magic.
For the Brown Butter Base:
- 1 cup unsalted butter (for browning)
- 1¼ cups light brown sugar
- ¼ cup granulated sugar
Wet Ingredients:
- 15 oz canned pumpkin puree (drained)
- 2 large egg yolks, room temperature
- 1 teaspoon vanilla extract
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- ¾ teaspoon baking soda
- ½ teaspoon salt
Mix-ins:
- 1 cup semi-sweet chocolate chips (plus extra for topping)
Ingredient Tips for Fall Baking Cookies
Use canned pumpkin puree, not pumpkin pie filling. The puree gives these chocolate chip and pumpkin cookies their signature texture without excess sweetness.
Room temperature egg yolks blend easier and create smoother cookie dough. This small step makes your fall chocolate chip cookies more consistent.
Quality chocolate chips make a difference. Choose chips that hold their shape during baking for the prettiest soft pumpkin chocolate chip cookies.
Instructions: How to Make Chewy Pumpkin Cookies
Follow these steps to create perfect homemade pumpkin chocolate chip cookies every time.
Step 1: Brown the Butter
Melt butter in a small saucepan over low heat. Stir frequently as it foams and turns golden brown. The butter will smell nutty when ready.
Pour brown butter into a bowl. Cool at room temperature for 15 minutes, then refrigerate for another 15 minutes.
Step 2: Prepare the Pumpkin
Spread pumpkin puree on paper towels. Cover with more paper towels and press gently. Wait 5 minutes, then squeeze out excess liquid.
Repeat this process until you have about ½ cup of drained pumpkin. This step prevents soggy cookies and ensures the perfect texture for your pumpkin choc chip cookies.
Step 3: Mix Dry Ingredients
Whisk flour, pumpkin pie spice, baking soda, and salt in a medium bowl. Set aside.
Step 4: Combine Wet Ingredients
In a large bowl, whisk cooled brown butter with both sugars until combined. Add egg yolks, vanilla, and drained pumpkin puree. Mix until smooth.
Step 5: Form the Dough
Stir dry ingredients into wet ingredients until just combined. Don’t overmix. Gently fold in chocolate chips.
Cover dough and chill for 30-60 minutes while the oven preheats.
Step 6: Bake the Best Pumpkin Chocolate Chip Cookies
Preheat oven to 375°F. Line baking sheets with parchment paper.
Scoop dough into 2-tablespoon portions. Place 3 inches apart on prepared sheets. Add extra chocolate chips on top.
Bake for 9-11 minutes until edges are set and lightly golden. Centers should look slightly underbaked.
Cool on baking sheet for 10 minutes before transferring to a wire rack.
Pro Tips and Variations for Fall Cookie Recipes
Expert Baking Tips
Brown Butter is Key: This step creates the nutty flavor that makes these simple pumpkin chocolate chip cookies extraordinary. Don’t skip it.
Drain the Pumpkin: Removing excess moisture prevents cake-like texture and keeps these soft pumpkin cookies perfectly chewy.
Don’t Overbake: Slightly underbaked centers stay soft for days. Look for set edges rather than fully cooked centers.
The Cookie Scoot: Use a large round cutter to gently reshape cookies while still warm. This creates perfect circles.
Delicious Variations
Thick Pumpkin Chocolate Chip Cookies: Add an extra ¼ cup flour for chewier, thicker cookies.
Spiced Up Version: Double the pumpkin pie spice for more intense fall flavors in your pumpkin spice chocolate chip cookies.
Mixed Chocolate: Use half dark chocolate and half white chocolate chips for visual appeal.
Maple Twist: Replace granulated sugar with maple sugar for deeper fall flavors.
Storage and Make-Ahead Tips
Store baked cookies in an airtight container at room temperature for up to one week. They taste best within the first 2-3 days.
For make-ahead fall baking recipes, prepare dough and refrigerate for up to 3 days. Freeze cookie dough balls for up to 2 months.
Serving Suggestions for Your Best Pumpkin Cookies
These soft chocolate chip cookies with pumpkin pair beautifully with fall beverages and desserts.
Perfect Pairings
Serve warm cookies with cold milk for the classic combination. The contrast highlights the rich brown butter flavor.
Coffee lovers will enjoy these fall chocolate chip cookies with a hot latte. The pumpkin spice complements coffee perfectly.
For special occasions, sandwich vanilla ice cream between two cookies. This creates an impressive dessert from your homemade pumpkin chocolate chip cookies.
Presentation Ideas
Dust cookies with powdered sugar for an elegant look. This works especially well for holiday gatherings.
Pack cookies in mason jars for thoughtful gifts. Add a ribbon and recipe card for the complete package.
Create a fall cookie platter by combining these with other fall baking cookies like snickerdoodles and oatmeal cookies.
Conclusion
These pumpkin chocolate chip cookies represent everything wonderful about fall baking recipes. The combination of brown butter, warm spices, and chocolate creates cookies that taste like autumn in every bite.
The recipe delivers on its promise of soft pumpkin chocolate chip cookies that stay fresh for days. Whether you’re an experienced baker or just starting with fall cookie recipes, this pumpkin cookie recipe works perfectly every time.
Remember Sarah’s plate of cookies that started this journey? Now you can create that same magic in your own kitchen. These chewy pumpkin cookies will become your go-to recipe for the season.
Start your fall baking adventure with these simple pumpkin chocolate chip cookies. Your family and friends will thank you for bringing such delicious comfort to their day.
Would you like to:For more culinary inspiration and delicious recipe ideas, join me on Pinterest and Facebook to discover even more mouthwatering creations to share
Pumpkin Chocolate Chip Cookies
Ingredients
Method
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add egg, vanilla extract, and pumpkin puree. Mix until fully combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips using a spatula or spoon.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes or until edges are set and centers look slightly underbaked.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Calories: 165
- Total Fat: 7.2g
- Saturated Fat: 4.5g
- Cholesterol: 35mg
- Sodium: 95mg
- Total Carbohydrates: 25g
- Dietary Fiber: 1.2g
- Sugars: 16g
- Protein: 2.8g
- Vitamin A: 12% DV
FAQs About Pumpkin Choc Chip Cookies
Why are my pumpkin chocolate chip cookies too soft or cake-like?
This usually happens when too much liquid remains in the pumpkin puree. Make sure to drain the pumpkin thoroughly using paper towels. Also check that you measured the flour correctly using a scale if possible.
Can I make the cookie dough ahead of time?
Yes! This pumpkin cookie recipe works perfectly for make-ahead baking. Store covered dough in the refrigerator for up to 3 days, or freeze dough balls for up to 2 months.
Why did my cookies spread too much during baking?
Cookie spreading usually occurs when the brown butter was too warm when mixed with sugars. Make sure to cool the butter completely at room temperature, then chill in the refrigerator before using.
What size should I make these fall chocolate chip cookies?
A medium cookie scoop (2 tablespoons) creates the perfect size. For smaller cookies, use 1 tablespoon of dough and bake for 7-9 minutes. For larger cookies, use 3 tablespoons and bake for 13-15 minutes.
Can I substitute the pumpkin pie spice?
Absolutely! Mix ½ teaspoon each of ground cinnamon and ginger with ¼ teaspoon each of allspice (or cloves) and nutmeg. This creates your own pumpkin pie spice blend for these soft pumpkin cookies.
How do I know when these chewy pumpkin cookies are done?
Look for edges that are set and lightly golden brown. The centers should be slightly puffed but may look slightly underbaked. This ensures your soft pumpkin chocolate chip cookies stay tender.