Pumpkin Chocolate Chip Cookies – Cozy & Deliciou

Last updated on August 7, 2025

There’s something so heartwarming about the smell of freshly baked cookies drifting through the house, especially when those cookies are the delightful combination of pumpkin and chocolate. I still remember the first time I tried making pumpkin chocolate chip cookies. I was new to baking, and honestly, a bit intimidated. I pictured flour explosions and cookies burnt to a crisp. Yet, with a few thoughtful steps and a bit of patience, I discovered that these cookies turned out to be incredibly forgiving. The taste? Pure bliss!

Whether you’re gathered around the table with family, preparing for a cozy fall gathering, or simply satisfying that sweet tooth, this Pumpkin Chocolate Chip Cookies recipe is here to make your baking experience simple, stress-free, and totally fun—even if it’s your first attempt.

Why I Love This Recipe of Pumpkin Chocolate Chip Cookies

What makes pumpkin chocolate chip cookies so special to me is how encapsulated they are in the essence of comfort. The warm spices combined with the sweetness of chocolate create a perfect harmony that feels just like home. This recipe will resonate with beginner cooks too, as it gently guides you through each step, turning the baking process into an enjoyable experience.

Another wonderful aspect of this recipe is its versatility. You can enjoy these cookies as they are or sprinkle in some nuts, swap out the chocolate for butterscotch chips, or even add a touch of sea salt on top for that sweet and salty combo. It’s like having a cozy canvas—every batch can be slightly different based on what you like best. I find that baking these cookies always lifts my spirit, and I have no doubt they’ll bring a smile to your face too.

Ingredients You’ll Need for Pumpkin Chocolate Chip Cookies

Let’s gather our ingredients for these fantastic Pumpkin Chocolate Chip Cookies. This recipe is straightforward, using items that are likely already in your pantry or easily accessible at the grocery store.

Pumpkin Chocolate Chip Cookies

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• Author: Sarah Mendez
• Total Time: 1 hour
• Yield: 15 cookies 1x
• Diet: Vegetarian

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Description

These Pumpkin Chocolate Chip Cookies combine the rich flavors of pumpkin and warm spices with the indulgence of melted chocolate, creating a perfect fall treat. With a soft, chewy texture and a hint of nuttiness from browned butter, these cookies are sure to be a seasonal favorite.

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Ingredients

Scale 1x2x3x

• 1 cup cold unsalted butter
• 2/3 cup Libby’s Pumpkin Puree (room temperature)
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large egg yolks (room temperature)
• 2 teaspoons vanilla extract
• 1 2/3 cup + 1 tablespoon all-purpose flour
• 2 1/2 teaspoons pumpkin spice
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 cup finely chopped chocolate bar or chocolate chips

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Instructions

1. Preheat the Oven: Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper.
2. Brown the Butter: Melt the cold butter in a large pan over medium heat. Allow it to foam and brown, stirring occasionally. Let the butter cool in the fridge for 50-60 minutes.
3. Prep the Pumpkin Puree: Scoop the pumpkin puree onto paper towels, pressing to remove excess liquid until it reaches a dough-like consistency (about 1/3 cup).
4. Mix the Sugars: Whisk together the cooled browned butter with granulated sugar and brown sugar for 1 minute until it resembles pale sand.
5. Combine With Eggs and Vanilla: Add the egg yolks, vanilla extract, and pumpkin puree. Whisk until fully combined.
6. Add the Dry Ingredients: Gently fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips. Mix until combined.
7. Scoop the Dough: Use a 3-tablespoon cookie scoop to form balls of dough and place them on the baking tray, spacing them 2-3 inches apart.
8. Bake the Cookies: Bake for 9-13 minutes until the edges are golden and the centers are slightly underbaked. Use a cookie cutter to shape the cookies into perfect circles while still warm.
9. Storage: Cool on a wire rack. Store cookies in an airtight container at room temperature for 2-3 days. Freeze unbaked cookie balls for later use.

Notes

• For a crunch, add 1/2 cup chopped walnuts or pecans.
• If you prefer spicier cookies, increase the amount of pumpkin spice or add ground ginger or cloves.
• Store dough in the fridge or freezer for future baking sessions.

• Prep Time: 30 minutes
• Cook Time: 9-13 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 210
• Sugar: 18g
• Sodium: 120mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg

Keywords: pumpkin chocolate chip cookies, fall cookie recipes, pumpkin cookies, chocolate chip cookies, autumn desserts

Essentials

• 1 cup cold unsalted butter
  Using unsalted butter allows you to control the amount of salt in your cookies, providing a better flavor balance.

• 2/3 cup Libby’s Pumpkin Puree (room temperature)
  Opt for Libby’s for consistency, but any canned pumpkin works. Be sure it’s pumpkin puree and not pumpkin pie filling!

• 1/2 cup granulated sugar
  This will add sweetness without altering the texture of your dough much.

• 1/2 cup packed light brown sugar
  The molasses in brown sugar gives the cookies a deeper flavor and a hint of chewiness that complements the pumpkin beautifully.

• 2 large egg yolks (room temperature)
  These will help bind the ingredients together, making for rich and tender cookies.

• 2 teaspoons vanilla extract
  Vanilla adds a warm, aromatic quality, enhancing the overall flavor.

• 1 2/3 cup + 1 tablespoon all-purpose flour
  Flour forms the structure of the cookies. I recommend measuring precisely—too much flour can lead to dry cookies.

• 2 1/2 teaspoons pumpkin spice
  This blend of cinnamon, nutmeg, ginger, and cloves is a key flavor that gives your cookies that signature fall taste.

• 1 teaspoon baking soda
  Baking soda is your leavening agent, ensuring the cookies puff up nicely in the oven.

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  1/2 teaspoon fine sea salt
  A little salt enhances the sweetness and brings all the flavors together.

• 1 cup finely chopped chocolate bar or chocolate chips
  Whether you use dark chocolate, semisweet, or even white chocolate is up to you. Large chunks create lovely melting puddles of chocolate, while chips provide an evenly distributed sweetness.

Optional Add-Ons and Substitutions

• Chopped nuts: Consider adding 1/2 cup chopped walnuts or pecans for a bit of crunch.
• Spices: If you want a little more spice, you can increase the amount of pumpkin spice or even add a pinch of ground ginger or cloves.
• Chopped dried fruit: For a twist, try adding 1/2 cup of chopped dried cranberries or raisins.

How to Make Pumpkin Chocolate Chip Cookies Step-by-Step

Now that we have our ingredients ready, let’s roll up our sleeves and dive into the baking process! Making these cookies is quite an adventure, and the steps are simple enough for anyone to follow.

Step 1: Preheat the Oven

First thing’s first. Preheat your oven to 350°F (180°C). This is crucial as you want your cookies to bake evenly. Line two baking trays with parchment paper and set them aside.

Step 2: Brown the Butter

In a large stainless steel pan, take your cold unsalted butter and place it over medium heat. As the butter warms, it will begin to foam. Don’t be alarmed! This is completely normal. As it starts to foam and sizzle, keep a close eye on it, stirring occasionally to prevent burning.

You’ll know your butter is done when the bottom of the pan is speckled with brown bits and it has a nutty aroma. This process infuses wonderful flavor into your cookies. You should have just under 1 cup of browned butter (about 184 grams).

Once it’s browned, scrape the butter into a glass measuring bowl, and let it cool in the fridge for 50-60 minutes. Stir it every 10-15 minutes until it registers around 75°F. The butter needs to be cool but still liquid for the best texture in your cookies.

Step 3: Prep the Pumpkin Puree

While the butter cools, let’s prep the pumpkin puree. Scoop the pumpkin puree onto a plate, and take a stack of paper towels to soak up any excess liquid. This step ensures your cookies don’t end up too wet or soggy.

Press the paper towels into the puree thoroughly, then scrape the pumpkin back into a pile and repeat. Continue doing this until the pumpkin feels much drier and measures about 1/3 cup (75 grams)—similar to the consistency of soft playdough.

Step 4: Mix the Sugars

When the butter is cool, it’s time to mix in those sugars. In a mixing bowl, whisk the cooled, browned butter with 1/2 cup granulated sugar and 1/2 cup packed light brown sugar. Whisk them together energetically for precisely 1 minute. You want it to appear like pale, wet sand. This should incorporate plenty of air into the mixture, creating lightness in your cookies.

Step 5: Combine With Eggs and Vanilla

Next, whisk in the 2 large egg yolks, 2 teaspoons of vanilla extract, and the prepared dried pumpkin puree until fully combined. Make sure to incorporate everything well; this is the base of your dough.

Step 6: Add the Dry Ingredients

Now it’s time for the dry ingredients. Gently fold in the 1 2/3 cups + 1 tablespoon of all-purpose flour, 2 1/2 teaspoons of pumpkin spice, 1 teaspoon of baking soda, 1/2 teaspoon of fine sea salt, and your 1 cup of chocolate chips. Be careful not to overmix; just combine everything until you can’t see any flour streaks.

Step 7: Scoop the Dough

Using a 3 tablespoon cookie scoop, portion out the dough and roll them between your palms to create neat balls. Place them on your prepared baking trays, leaving about 2-3 inches between each scoop. You’ll end up with around 15 cookies.

If you’re a chocolate lover (like me!), feel free to chop some of the chocolate into larger chunks and place a few pieces on top of each cookie. More chocolate means more gooey deliciousness.

Step 8: Bake the Cookies

Bake one tray at a time in the preheated oven for 9-13 minutes. The edges should turn golden brown while the center remains slightly underbaked. This creates that soft, chewy texture we all love.

As soon as they come out of the oven, take a large round cookie cutter and gently scoot the edges in. This will help them maintain a thick, perfect shape. Let the cookies sit on the pan for a few moments before transferring them to a wire cooling rack to cool completely.

Step 9: Storage

Once cooled, you can store your baked cookies in an airtight container at room temperature for about 2-3 days. If you’d like to save the dough for later, refrigerate or freeze the unbaked cookie balls. Just remember to bring them to room temperature before baking—about 1 hour for refrigerated dough and 2 hours for frozen dough.

Common Mistakes to Avoid with Pumpkin Chocolate Chip Cookies

Overmixing the Dough
One common mistake I often made in my early baking days was overmixing the dough. This can lead to tough cookies rather than the desired softness. When you’re folding in the dry ingredients, just mix until everything is incorporated. It’s okay if the dough looks slightly chunky!

Baking at the Wrong Temperature
I’ve ruined many batches by not checking my oven temperature. If it’s too hot, the cookies might bake too quickly, leading to dry edges and a raw center. An oven thermometer can save the day here, ensuring you’re always at the right temperature.

Skipping the Cooling Time for Butter
Cool your brown butter as instructed! If it’s too warm when you mix in the sugars and eggs, it can cook them, resulting in a weird texture. Always allow that butter to cool down before proceeding.

Not Measuring Flour Properly
Measuring your flour accurately is vital for the right dough consistency. Spoon the flour into your measuring cup instead of scooping directly from the bag, which can pack it down and lead to too much flour in the mix.

Serving Suggestions for Pumpkin Chocolate Chip Cookies

Once those delightful pumpkin chocolate chip cookies come out of the oven, their warm aroma will beckon everyone to the kitchen. Here are a few serving suggestions to take these cookies to the next level.

With a Glass of Milk

Cookies and milk are a classic pairing. The creaminess of cold milk cuts through the sweetness and complements the chocolate perfectly. Whether it’s whole milk or a dairy alternative, this combination brings out the cozy feelings of youth and warmth.

Add a Spoonful of Ice Cream

For a decadent treat, serve your cookies with a scoop of vanilla ice cream on the side or even sandwich a scoop between two cookies. The warmth of the cookies against the cold ice cream creates a delightful contrast that’s hard to resist.

Pair with Warm Spiced Tea or Coffee

To truly capture the fall spirit, enjoy your cookies with a cup of spiced tea or freshly brewed coffee. The warmth from the drink and the flavors of cinnamon and pumpkin create a comforting moment that’s perfect for crisp evenings.

Dessert Charcuterie Board

If you’re entertaining, consider presenting your cookies as part of a dessert charcuterie board. Add an array of other fall treats, such as sliced apples, caramel sauce, mini pumpkin muffins, and assorted nuts. It’s an inviting and visually appealing way to celebrate the fall season.

Pro-Level Tips for When You’re Ready

As you become more comfortable with these cookies, there are some pro-level tips that can elevate your baking experience:

Experiment with Flavorings

Feel free to tweak the spices in the recipe. A touch of nutmeg or even a dash of ginger can bring new dimensions of flavor that make each batch uniquely yours.

Chocolate Choices

Try using different types of chocolate for variety. Dark chocolate adds a richness, while white chocolate provides a sweeter contrast. You can even mix and match!

Chilling the Dough

For an even better texture, consider chilling your cookie dough for an hour or overnight before baking. This helps the flavors to meld while also giving a chewier cookie.

Use a Silpat or Nonstick Bakeware

If you want to ensure even baking and prevent sticking, using a Silpat mat or nonstick bakeware can be fantastic. They create a perfect surface for your cookies to bake on.

Conclusion & Next Steps

In this cozy journey of baking Pumpkin Chocolate Chip Cookies, you’ve learned just how simple and rewarding it can be. Even if it seems intimidating at first glance, this recipe is approachable, adaptable, and incredibly satisfying. The lovely blend of pumpkin and chocolate is timeless, and now that you’ve got the hang of making these cookies, I encourage you to get creative!

Feel free to explore various flavors, toppings, and pairings to make each batch your own. And don’t forget to share your delicious results with friends and family—or keep them all to yourself!

Ready to bake? Gather your ingredients, preheat that oven, and embrace the cozy magic of these Pumpkin Chocolate Chip Cookies! And when you’ve tried them out, come back and let me know how they turned out. I can’t wait to hear about your baking adventures!

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FAQs About Pumpkin Chocolate Chip Cookies

Embrace the joy of baking these Pumpkin Chocolate Chip Cookies, and treat yourself to a bite of comfort!