There’s something undeniably comforting about the scent of pumpkin chocolate chip cookies wafting through your kitchen. It’s like autumn itself gave you a warm hug. Whether you’re cosying up with a blanket and your favourite rom-com or baking for a fall-themed gathering, these cookies hit the sweet spot—literally.

This recipe is a lifesaver during the hustle and bustle of back-to-school season or when you’re just craving a chocolate chip treat with a festive twist. Plus, it uses real pumpkin puree, a blend of warm spices, and gooey chocolate chips to create that perfect harmony between soft and chewy. Did I mention how magical your kitchen will smell?

Why You’ll Love These Pumpkin Chocolate Chip Cookies

Pumpkin meets chocolate in this ultimate fall cookies recipe. Unlike your average pumpkin spice cookies, these little delights manage to stay crisp at the edges and gooey in the center—no cakey texture here, thank you very much. They’re perfect for impressing guests or sneaking one (or three) during a coffee break.

Ingredients You’ll Need:

1 cup cold unsalted butter (226 g)
1/3 cup pumpkin puree, blotted dry (75 g)
1/2 cup granulated sugar (100 g)
1/2 cup packed light brown sugar (100 g)
2 large egg yolks (36 g)
2 tsp vanilla extract (10 ml)
1 2/3 cups + 1 tbsp all-purpose flour (220 g)
2 1/2 tsp pumpkin spice (5 g)
1 tsp baking soda (5 g)
1/2 tsp fine sea salt (2.5 g)
1 cup chopped chocolate or chocolate chips (125 g)

Let’s Bake!

Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper.
Brown the butter in a stainless steel pan over medium heat until golden with that nutty aroma and brown bits at the bottom. Pour it into a bowl and chill, stirring every 10-15 minutes, until it’s around 75°F (24°C).
Blot the pumpkin puree with paper towels until it’s more dough-like and measures a packed 1/3 cup.
Whisk cooled butter with both sugars for a full minute until it looks like wet sand.
Add egg yolks, vanilla, and pumpkin. Mix until smooth and combined.
Fold in the dry stuff: flour, pumpkin spice, baking soda, salt, and chocolate. Stir until just mixed.
Scoop using a 3-tbsp cookie scoop. Roll into balls and place 2–3 inches apart on the trays. Press a few extra chocolate chunks on top if you’re feeling fancy.
Bake for 9–13 minutes until edges are golden and centers look just a tad underdone.
If you’re extra like me, use a round cutter to scoot those cookies into perfect circles.
Cool completely on the pan before transferring to a wire rack.

Helpful Tips for Foolproof Pumpkin Cookies

Don’t skip blotting the pumpkin! It’s the key to avoiding a cakey texture. We’re aiming for chewy, not fluffy.
Use quality chocolate. Whether it’s dark, semi-sweet, or milk, better chocolate = better cookies.
Chill that browned butter. Yes, it takes a little time, but it gives you a rich flavor without melting your dough.
Baking time matters. Slightly underbaking keeps that gooey center we all love.

A Little Backstory from My Kitchen

The first time I made these cookies, my twins were knee-deep in Halloween costume decisions (should they be dragons or dinosaurs?). I needed a quick escape to my happy place—the kitchen. I whipped up a batch of these and the smell alone diffused the chaos. Now, it’s become our annual fall ritual. Even the debate over “team crunchy edge” versus “team soft center” has become a family classic.

What to Serve with Pumpkin Chocolate Chip Cookies

These are dreamy with a hot chai latte, pumpkin spice coffee, or a glass of cold milk. Hosting a fall brunch? Plate them with a side of fruit or next to your favorite muffins. They also pair surprisingly well with a scoop of vanilla bean ice cream for an easy dessert.

How to Store Your Cookies

Once completely cool, store your cookies in an airtight container at room temperature for up to 5 days. Want to make them last longer? Pop them in the freezer in a zip-top bag. They freeze beautifully for up to 2 months—just defrost at room temp or rewarm in the oven for a few minutes.

FAQs

Can I substitute fresh pumpkin for canned puree?

Yes, just make sure it’s blotted dry like in the recipe. Too much moisture will make the cookies cakey.

Can I make these ahead?

Absolutely! You can chill the dough overnight or freeze dough balls for up to a month. Bake straight from the freezer, just add a couple of extra minutes.

Are these cookies super sweet?

They’re perfectly balanced. The pumpkin and spice mellow the sweetness, and the chocolate chips add that perfect hit.

Is it okay to skip the brown butter step?

You could skip it, but you’d miss out on a lot of flavor. It’s worth the extra few minutes.

The Last Bite

Pumpkin chocolate chip cookies are more than just a seasonal indulgence—they’re your shortcut to cozy, your answer to the “what can I bake that’s not basic?” question. Whether you’re sharing with friends or sneaking one during a solo Netflix binge, this fall favorite never disappoints. So go ahead, preheat that oven and treat yourself. You deserve a little pumpkin-spiced joy today.

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Pumpkin Chocolate Chip Cookies

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Author: Olivia Hartwellen
Total Time: 38 minutes
Yield: 38 minutes 1x
Diet: Vegetarian

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Description

These Pumpkin Chocolate Chip Cookies are your new go-to fall treat—chewy, spiced, and studded with melty chocolate chips. With browned butter, real pumpkin puree (blotted for perfect texture), and a cozy blend of spices, they deliver everything you love about fall in one addictive cookie. Soft centers, crisp edges, and warm autumn flavor make them ideal for snacking, gifting, or cozy nights in.

Ingredients

Scale

1 cup (226 g) cold unsalted butter
⅓ cup (75 g) pumpkin puree, blotted dry
½ cup (100 g) granulated sugar
½ cup (100 g) packed light brown sugar
2 large egg yolks (36 g)
2 tsp (10 ml) vanilla extract
1⅔ cups + 1 tbsp (220 g) all-purpose flour
2½ tsp (5 g) pumpkin spice
1 tsp (5 g) baking soda
½ tsp (2.5 g) fine sea salt
1 cup (125 g) chopped chocolate or chocolate chips

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (180°C) and line two baking trays with parchment paper.
Brown the butter in a saucepan over medium heat until golden and fragrant. Chill until it reaches about 75°F (24°C), stirring occasionally.
Blot pumpkin puree with paper towels until it’s thick and dry.
In a mixing bowl, whisk browned butter with both sugars for 1 minute.
Add egg yolks, vanilla, and pumpkin. Stir until smooth.
Fold in flour, pumpkin spice, baking soda, salt, and chocolate. Mix until just combined.
Scoop 3-tbsp dough balls and place on trays, spacing 2–3 inches apart.
Bake for 9–13 minutes until edges are golden and centers look slightly underdone.
Let cool completely on trays before transferring to a wire rack.

Notes

Blotting the pumpkin prevents cakey cookies.

Use high-quality chocolate for the best flavor.

Slight underbaking keeps the centers gooey.

Round cookies with a cutter for bakery-perfect shape.

Dough freezes well—bake straight from frozen with extra time.

Prep Time: 25 minutes (including butter cooling and pumpkin blotting)
Cook Time: 13 minutes
Category: Desserts
Method: Baking
Cuisine: American

Cosy Up with These Pumpkin Chocolate Chip Cookies