One crisp October afternoon, I was browsing the stalls at our local farmer’s market when a little boy tugged on his grandmother’s coat and pointed excitedly at a pile of pumpkins. “Can we make those cookies again? The ones with the melty chocolate bits?” he asked, eyes wide. His question took me right back to a chilly afternoon with my own granddaughter, Emily, not too long ago.
We were baking together in my kitchen, surrounded by the smell of warm spices and melting chocolate. She had insisted on scooping the pumpkin herself and ended up with more on her nose than in the bowl. We laughed until we cried, and the cookies turned out as imperfectly perfect as only a child can make them. That sweet memory is now tied forever to the aroma of browned butter and pumpkin spice.
These pumpkin chocolate chip cookies are my little love letter to fall. They’re a step beyond your average cookie—chewy centers, crisp edges, rich pools of chocolate, and just the right hint of cozy spice. I always say baking is part science, part soul, and this recipe has plenty of both. It’s been tweaked to perfection over the years, using tips from other bakers, old cookbooks, and a few happy kitchen accidents.
Now, let me walk you through making these little bites of comfort, so you can bake a batch that just might become part of your own family memories.
Short Description
Chewy and soft pumpkin chocolate chip cookies made with real pumpkin puree, warm spices, and brown butter. The perfect cozy fall treat.
Key Ingredients
- 1 cup cold unsalted butter (226 g)
- ⅔ cup Libby’s Pumpkin Puree, room temperature (160 g)
- ½ cup granulated sugar (100 g)
- ½ cup packed light brown sugar (100 g)
- 2 large egg yolks, room temperature (36 g)
- 2 teaspoons vanilla extract
- 1 ⅔ cups + 1 tablespoon all-purpose flour (220 g)
- 2 ½ teaspoons pumpkin spice
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup chopped chocolate or chocolate chips (125 g)
Tools Needed
- Large stainless steel pan (for browning butter)
- Mixing bowls
- Whisk and spatula
- Cookie scoop (3 tbsp size)
- Baking trays
- Parchment paper
- Kitchen thermometer (optional but helpful)
Cooking Instructions
Step 1: Brown the Butter
Melt the butter in a stainless steel pan over medium heat. It will foam, pop, and crackle—stir occasionally and watch closely. When it smells nutty and you see brown bits at the bottom, remove from heat.
Pour into a glass bowl and refrigerate for 50–60 minutes, stirring every 10–15 minutes until it reaches 75°F. It should be cool and still liquid.
Step 2: Dry the Pumpkin
Spread the pumpkin puree on a plate. Press paper towels into it to absorb excess liquid. Repeat until it resembles soft playdough and measures around ⅓ cup (75 g).
Step 3: Cream the Butter and Sugars
Once the butter is cool, whisk it with the granulated sugar and brown sugar for 1 full minute. It will look like pale wet sand.
Step 4: Add Wet Ingredients
Whisk in the egg yolks, vanilla extract, and dried pumpkin puree until smooth.
Step 5: Fold in Dry Ingredients
Gently fold in the flour, pumpkin spice, baking soda, and salt until just combined. Do not overmix.
Step 6: Add the Chocolate
Stir in the chopped chocolate. For melty puddles of chocolate, press a few larger chunks on top of each dough ball before baking.
Step 7: Scoop and Shape the Dough
Use a 3 tbsp cookie scoop to portion dough. Roll between your palms and place 2–3 inches apart on parchment-lined trays. You should have about 15 cookies.
Step 8: Bake
Bake one tray at a time at 350°F (180°C) for 9–13 minutes, until edges are golden and centers are slightly underdone.
Step 9: Shape and Cool
Right out of the oven, use a round cookie cutter to scoot the edges into perfect circles. Let cool completely on the tray set on a wire rack before removing.
Why You’ll Love This Recipe
Incredible Texture: Crispy edges with soft, chewy centers.
Real Pumpkin: No artificial flavors—just real, spiced pumpkin.
Deep Flavor: Browned butter and pumpkin spice bring cozy richness.
Make-Ahead Friendly: Dough can be chilled or frozen in advance.
Chocolate Bliss: Pools of melty chocolate in every bite.
Mistakes to Avoid & Solutions
Using Watery Pumpkin: Always dry the puree well, or the dough will be too wet. If you skip this, your cookies may spread too much.
Overmixing the Dough: Fold gently once the flour goes in to avoid tough cookies.
Skipping the Butter Cooling Step: Hot butter will melt your sugars and ruin the texture. Cool to 75°F before using.
Baking Too Long: The cookies should look slightly underdone in the center when you take them out.
Crowding the Pan: Leave space between cookies so they can spread evenly.
Serving and Pairing Suggestions
Serve warm with a glass of milk or hot apple cider.
Perfect as a fall dessert at Halloween or Thanksgiving gatherings.
Great addition to a cookie platter with snickerdoodles and oatmeal cookies.
Try pairing with a scoop of vanilla ice cream for a cozy sundae.
Storage and Reheating Tips
Store cookies in an airtight container at room temperature for 2–3 days.
Refrigerate dough balls for up to 3 days.
Freeze dough balls for up to 2 months. Bring to room temperature before baking (1 hour for refrigerated, 2 hours for frozen).
Reheat baked cookies in the microwave for 10 seconds to soften.
FAQs
1. Can I use canned pumpkin without drying it?
No, drying the pumpkin is essential. Otherwise, your cookies will be too wet and may bake unevenly.
2. What kind of chocolate works best?
I prefer chopped chocolate bars for those melty pockets, but semi-sweet chips work beautifully too.
3. Can I make the dough ahead of time?
Yes! You can refrigerate or freeze the dough. Just bring it to room temp before baking.
4. Can I use whole eggs instead of just yolks?
Yolks create a richer, chewier texture. Whole eggs may make the cookies cakier.
5. Why do I need to use browned butter?
It adds a deep, nutty flavor that makes these cookies special. Totally worth the extra step.
Tips & Tricks
Use a round cookie cutter to shape cookies fresh from the oven.
Let cookies cool fully on the pan for best texture.
Press a few extra chocolate chunks into each dough ball before baking.
Chill the dough if it feels too soft when shaping.
Measure flour properly using the spoon-and-level method to avoid dry cookies.
Recipe Variations
White Chocolate Pumpkin Cookies: Swap dark chocolate for white chocolate chips. The creamy sweetness pairs beautifully with the spices.
Nutty Pumpkin Cookies: Add ½ cup chopped pecans or walnuts with the chocolate.
Gluten-Free Version: Use a 1-to-1 gluten-free flour blend in place of regular flour.
Pumpkin Mocha Cookies: Mix 1 tbsp instant espresso powder into the dry ingredients.
Pumpkin Sandwich Cookies: Make smaller cookies and sandwich with cream cheese frosting.
Final Thoughts
Some recipes just have a way of sticking with you, not just for the flavor, but for the feelings they carry. These pumpkin chocolate chip cookies aren’t just a fall treat—they’re a patchwork of stories, laughter, and those tiny shared moments that make a house feel like home. When the days start getting shorter and the air turns crisp, I reach for this recipe and the memories come flooding back.
From the soft hum of the oven to the smell of browned butter wafting through the kitchen, everything about this baking ritual feels like a warm hug. I hope these cookies bring as much comfort to your home as they do to mine. And if a little one sneaks a bite before they’re cooled, let them. That’s the sweet part of it all.
Pumpkin Chocolate Chip Cookies
Ingredients
- 1 cup cold unsalted butter 226 g
- ⅔ cup Libby’s Pumpkin Puree room temperature (160 g)
- ½ cup granulated sugar 100 g
- ½ cup packed light brown sugar 100 g
- 2 large egg yolks room temperature (36 g)
- 2 teaspoons vanilla extract
- 1 ⅔ cups + 1 tablespoon all-purpose flour 220 g
- 2 ½ teaspoons pumpkin spice
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup chopped chocolate or chocolate chips 125 g
Instructions
- Melt the butter in a stainless steel pan over medium heat. Stir occasionally as it foams and crackles. When it smells nutty and brown bits form, remove from heat.
- Pour into a glass bowl and chill for 50–60 minutes, stirring every 10–15 minutes, until it cools to 75°F and is still liquid.
- Spread the pumpkin puree on a plate. Press with paper towels to absorb moisture until it feels like soft playdough and measures about ⅓ cup.
- Once the butter is ready, whisk it with granulated and brown sugar for 1 minute until it looks like pale wet sand. Whisk in the egg yolks, vanilla, and dried pumpkin.
- Gently fold in the flour, pumpkin spice, baking soda, and salt until just combined. Stir in chopped chocolate. For gooey pools, press extra chunks on top of each dough ball.
- Scoop dough using a 3 tbsp scoop, roll into balls, and place on parchment-lined trays spaced 2–3 inches apart (about 15 cookies total).
- Bake one tray at a time at 350°F (180°C) for 9–13 minutes until edges are golden and centers slightly underdone. Immediately use a round cutter to nudge the cookies into perfect circles. Cool completely on the tray set over a wire rack.
