When the crisp air rolls in and pumpkin spice suddenly takes over coffee shops, candles, and even cereal aisles, you know it’s officially cookie season. And if you’re looking for a fall dessert that’s as cozy as your favorite sweater, these Pumpkin Chocolate Chip Cookies are the answer. They’re soft, chewy cookies with a spiced twist that tastes like autumn wrapped in chocolate.

Here’s the best part: you don’t need to be a baking wizard to pull these off. A few pantry staples, a can of pumpkin, and—voilà—you’ll have chocolate pumpkin cookies that will impress at bake sales, family dinners, or even those solo “just because” evenings when you need a little comfort food. Trust me, I’ve been there.

This recipe is designed for busy days, when you want maximum flavor without spending hours in the kitchen. From the browned butter (hello, nutty richness!) to the perfectly spiced pumpkin dough, these cookies are practically begging for a hot mug of cider or coffee to go with them.

So, tie on your apron, grab your favorite mixing bowl, and let’s bake up some joy—because these Pumpkin Chocolate Chip Cookies are about to become your new fall tradition.

Why You’ll Love These Pumpkin Chocolate Chip Cookies

They’re chewy, soft, and perfectly spiced.
The browned butter adds a deep, nutty flavor that makes these spiced cookies irresistible.
They use real pumpkin puree (not just pumpkin spice flavoring!).
Extra chocolate chips on top? Always a good decision.

Ingredients You’ll Need

1 cup (226 g) unsalted butter
15 oz (425 g) canned pumpkin puree (reduced to ½ cup / 130 g after draining)
2 cups (240 g) all-purpose flour
1 teaspoon pumpkin pie spice
¾ teaspoon baking soda
½ teaspoon salt
1¼ cups (250 g) light brown sugar
¼ cup (50 g) granulated sugar
2 large egg yolks, room temperature
1 teaspoon vanilla extract
1 cup (170 g) chocolate chips, plus extra for topping

Step-by-Step Directions

Brown the butter: Melt the butter over low heat until it smells nutty and golden bits appear. Let it cool completely.
Prep the pumpkin: Drain the canned pumpkin on layered paper towels until you’re left with about ½ cup puree. This step keeps your cookies chewy instead of cakey.
Mix dry ingredients: In one bowl, whisk flour, pumpkin pie spice, baking soda, and salt.
Combine wet ingredients: In another bowl, mix browned butter with both sugars. Add egg yolks, vanilla, and pumpkin puree.
Make the dough: Gently fold dry ingredients into the wet mixture, then stir in chocolate chips.
Chill: Cover and refrigerate for 30–60 minutes while you preheat the oven to 375°F.
Scoop & bake: Place 2-tbsp dough balls on lined baking sheets. Top with extra chocolate chips. Bake for 9–11 minutes until golden at the edges.
Cool: Let cookies rest on the baking sheet for 10 minutes, then transfer to a wire rack.

Baking Tips for the Best Chewy Cookies

Drain that pumpkin! If you skip this, you’ll end up with cake-like cookies instead of chewy ones. Paper towels are your friend here.
Browned butter magic: Don’t rush this step. The nutty aroma is what takes these from good to bakery-level.
Chill out: Refrigerating the dough helps the flavors meld and keeps cookies from spreading too much.
Shape them pretty: If they bake a little wonky, use a round cutter or even the rim of a glass to gently “scoot” them into perfect circles.

A Little Story from My Kitchen

The first time I made these cookies, my kids were circling the oven like little sharks. I told them we had to wait for the cookies to cool, and they looked at me like I’d just announced a ban on Wi-Fi. Needless to say, we didn’t wait the full ten minutes—burned tongues all around, but not a single regret.

Now, these cookies have become our family’s official “first taste of fall.” They’re the treat we bake the weekend we pull out the fall decorations—pumpkins on the porch, cinnamon candles inside, and these chocolate pumpkin cookies cooling on the counter. They disappear almost as fast as the Halloween candy.

What to Serve with Pumpkin Chocolate Chip Cookies

These cookies pair beautifully with warm drinks—think spiced chai lattes, apple cider, or a big mug of hot cocoa with marshmallows. They’re also fantastic alongside a scoop of vanilla ice cream if you want a little warm-and-cold contrast. For a dessert platter, add them with other fall favorites like pecan pie bars or spiced cookies for variety.

If you’re hosting, serve them slightly warm with an espresso or after-dinner coffee. Trust me, no one will complain.

How to Store Your Cookies

If you somehow manage to have leftovers (a rare phenomenon in my house), here’s how to keep them fresh:

Room temperature: Store in an airtight container for up to 4 days. Slip a slice of bread in the container—the cookies steal moisture from the bread and stay soft longer.
Freezing baked cookies: Lay them in a single layer on a baking sheet, freeze, then transfer to a freezer bag. They’ll keep for up to 2 months. Just thaw at room temp or give them 10 seconds in the microwave for that fresh-baked feel.
Freezing dough: Scoop dough balls onto a tray, freeze, and then transfer to a freezer-safe bag. Bake straight from frozen, just add 1–2 extra minutes to the time.

FAQs about Pumpkin Chocolate Chip Cookies

Q: Can I make these gluten-free?

A: Yes! Swap in a good 1:1 gluten-free flour blend and they’ll turn out just as chewy and delicious.

Q: Can I use fresh pumpkin instead of canned?

A: Absolutely. Just roast and puree your pumpkin, then drain well to get rid of excess moisture.

Q: Do I have to chill the dough?

A: Technically, no—but if you skip it, the cookies may spread too much and lose that soft, chewy texture.

Q: Can I add nuts?

A: Of course! Chopped pecans or walnuts add a lovely crunch to these spiced cookies.

The Sweetest Ending

If fall had a flavor, it would be these Pumpkin Chocolate Chip Cookies—warm, spiced, chocolatey, and oh-so comforting. Whether you’re baking for a crowd or just treating yourself on a cozy night in, these cookies will quickly become part of your seasonal traditions. So, the next time you catch a whiff of pumpkin spice in the air, grab your mixing bowl and whip up a batch. You’ll be amazed at how quickly they disappear—faster than the leaves on your lawn after a windy day!

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