There’s something magical about the smell of pumpkin chocolate chip cookies baking in the oven—warm spices mingling with melted chocolate, filling the kitchen with pure comfort. These cookies are my family’s favorite fall tradition, especially when my kids beg to help scoop the dough (and sneak a few chocolate chips, of course).
What makes them special? That perfect balance of chewy centers and crispy edges, packed with pumpkin spice flavor and just enough chocolate to make every bite irresistible. I’ll never forget the first time I made them—my daughter declared them “even better than Halloween candy,” and that’s saying something! Whether you’re baking for a cozy night in or a holiday treat swap, these pumpkin chocolate chip cookies are guaranteed to disappear fast. Just warning you—you might want to double the batch!
Table of Contents
Table of Contents
Why You’ll Love These Pumpkin Chocolate Chip Cookies
Trust me, these aren’t just any pumpkin cookies—they’re the kind you’ll crave all season long. Here’s why:
- Perfect texture every time: Chewy centers with crispy edges thanks to that magical browned butter technique
- Real pumpkin spice flavor: No artificial tastes here—just cozy, balanced spices that actually let the pumpkin shine
- Simple to make: No fancy equipment needed, and the dough comes together in one bowl (hello, easy cleanup!)
- Kid-approved: My picky eaters go crazy for these—the chocolate chips win them over every time
- Smells like fall: Your kitchen will smell like a pumpkin spice latte, but way better
Ingredients for Pumpkin Chocolate Chip Cookies
Grab these simple ingredients – you probably have most in your pantry already! The magic is in the details, so follow these measurements exactly:
- 1 cup cold unsalted butter (yes, cold – trust me on this)
- 2/3 cup Libby’s Pumpkin Puree, room temperature (I swear by this brand for consistent results)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed (press it down in your measuring cup!)
- 2 large egg yolks, room temperature (save the whites for omelets!)
- 2 teaspoons vanilla extract (the good stuff makes a difference)
- 1 2/3 cup + 1 tablespoon all-purpose flour (that extra tablespoon matters!)
- 2 1/2 teaspoons pumpkin spice (or make your own blend if you’re feeling fancy)
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt (skip the table salt here)
- 1 cup finely chopped chocolate bar or chocolate chips (I use a mix of semi-sweet and milk chocolate)
Ingredient Notes & Substitutions
Here’s why these ingredients work (and what you can tweak):
Pumpkin puree: Libby’s is my go-to because it’s consistently thick. That blotting step? Crucial – wet pumpkin makes flat cookies. Press it between paper towels until it feels like damp clay.
Cold butter: Creates those perfect crispy edges while keeping centers chewy. Don’t soften it – we want those little butter pockets!
Chocolate: Chopped bars melt better than chips, but either works. White chocolate chips or butterscotch chips are fun twists my kids love.
How to Make Pumpkin Chocolate Chip Cookies
Ready to bake the softest, chewiest pumpkin chocolate chip cookies ever? Let’s do this step by step – I’ll walk you through every detail so they turn out perfect!
- Preheat & Prep: Start by heating your oven to 350°F (180°C) and lining two baking trays with parchment paper. Trust me, the parchment paper is a lifesaver for easy cleanup!
- Brown the Butter: In a large stainless steel pan, melt the cold butter over medium heat. Keep stirring until it turns golden brown and smells nutty. You’ll see little brown bits at the bottom – that’s the magic! Scrape it into a glass bowl and pop it in the fridge for 50-60 minutes, stirring every 10-15 minutes, until it cools to 75°F. Patience pays off here!
- Dry the Pumpkin: Spread your pumpkin puree on a plate and blot it with paper towels until it feels dry. This step is key – wet pumpkin makes flat cookies. You should end up with about 1/3 cup of dried puree.
- Mix the Dough: In a large bowl, whisk the cooled butter with both sugars for 1 minute. Add the egg yolks, vanilla, and dried pumpkin puree, mixing until smooth. Gently fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips. Don’t overmix – just until combined!
- Scoop & Bake: Use a 3-tablespoon cookie scoop to portion the dough into balls. Place them 2-3 inches apart on the trays. Bake one tray at a time for 9-13 minutes, until the edges are golden but the centers still look slightly underbaked. They’ll firm up as they cool.
- Shape & Cool: Right after baking, use a large round cookie cutter to gently shape the cookies into perfect circles. Let them cool completely on a wire rack. Try not to eat them all at once!
Tips for Perfect Cookies
Here’s my secret sauce for cookie success:
- Blot that pumpkin: Seriously, it’s the difference between chewy and flat. Dry it like your cookies depend on it (they do!).
- Chill if needed: If your dough feels too soft, pop it in the fridge for 10-15 minutes before scooping. Cold dough holds its shape better.
- Shape post-bake: That cookie cutter trick? Game-changer. It gives you bakery-worthy round cookies every time.
Storage & Reheating
These pumpkin chocolate chip cookies stay soft for days—if they last that long! Store them in an airtight container at room temperature for 3-5 days (mine never make it past day 2, honestly). For that fresh-from-the-oven feel, pop them in the microwave for 10 seconds or warm them in a 300°F oven for 3-5 minutes.
Want to get ahead? You can freeze the dough balls for up to 3 months—just bake straight from frozen, adding 1-2 extra minutes. Or freeze baked cookies between parchment layers—they thaw perfectly at room temperature in about an hour. My kids love finding these stashed in the freezer for surprise after-school treats!
For another spiced and soft cookie to enjoy with coffee, try these Soft Pumpkin Cookies—they’re a reader favorite every fall.
Nutritional Information
Here’s the breakdown for one pumpkin chocolate chip cookie (because let’s be real, who stops at just one?):
- Calories: 140
- Fat: 7g (4g saturated)
- Carbohydrates: 18g
- Sugar: 9g
- Protein: 2g
- Sodium: 85mg
These values are estimates and can vary slightly based on ingredient brands or substitutions. For example, using dark chocolate chips might add a few extra calories, but hey—it’s worth it for that rich flavor, right? Enjoy these cookies as a sweet treat, but maybe balance them out with a few extra veggies at dinner!
Want something snack-sized and protein-rich? These Pumpkin Cottage Cheese Pancake Bites make a cozy pairing with your pumpkin cookies.
FAQs About Pumpkin Chocolate Chip Cookies
Got questions? I’ve got answers! Here are the most common things people ask me about these pumpkin chocolate chip cookies:
Can I use canned pumpkin pie mix instead of puree?
Oh goodness, no! Pumpkin pie mix has added sugars and spices that’ll throw off the whole recipe. Stick to plain pumpkin puree (Libby’s is my favorite) for perfect results. That said – if you accidentally grab the pie mix, you can reduce the sugar in the recipe by 1/4 cup.
Why did my cookies turn out flat?
Two likely culprits: either your pumpkin puree was too wet (remember to blot it dry!), or your butter was too warm when mixed in. Cold butter is key for those thick, chewy centers. Next time, pop the dough in the fridge for 15 minutes before baking if it feels sticky.
Can I freeze the dough?
Absolutely! Scoop the dough balls onto a tray, freeze until solid (about 1 hour), then transfer to a freezer bag. Bake straight from frozen – just add 1-2 extra minutes. My freezer always has a stash for last-minute cookie emergencies!
What’s the best chocolate for these cookies?
I prefer chopping a quality chocolate bar (it melts better than chips), but chocolate chips work too. Mix semisweet and milk chocolate for the perfect balance – the pumpkin spice plays so nicely with both. White chocolate chips are fun for a sweeter twist!
Share Your Experience
I’d love to hear how your pumpkin chocolate chip cookies turned out! Did your kids sneak chocolate chips like mine do? Leave a comment below or tag me @FrostyRecipes on Instagram – nothing makes me happier than seeing your cookie creations. Happy baking, friends!
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Irresistible Pumpkin Chocolate Chip Cookies in 6 Easy Steps
Chewy pumpkin chocolate chip cookies with a soft center and crispy edges, perfect for dessert or a sweet snack.
- Total Time: 1 hour 32 minutes
- Yield: 24 cookies 1x
Ingredients
- 1 cup cold unsalted butter
- 2/3 cup Libby’s Pumpkin Puree, room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large egg yolks, room temperature
- 2 teaspoon 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
Instructions
- Preheat the oven to 350 F/180 C. Line two baking trays with parchment paper.
- Brown the butter in a large stainless steel pan until the bottom is covered in brown bits and it smells nutty. Scrape the butter into a glass measuring bowl. Cool in the fridge for 50–60 minutes, stirring every 10–15 minutes, until it reaches 75°F.
- Spread the pumpkin puree on a plate and blot it with paper towels until the liquid is absorbed and the pumpkin feels dry. This should reduce the volume to roughly 1/3 cup.
- Whisk the cooled butter with brown sugar and granulated sugar for 1 minute. Add egg yolks, vanilla, and dried pumpkin puree until combined.
- Fold in flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined.
- Scoop the dough using a 3 tbsp cookie scoop, roll into balls, and place them 2-3 inches apart on the trays.
- Bake one tray at a time for 9–13 minutes, or until edges are golden brown but the middle is slightly underbaked.
- Use a large round cookie cutter immediately after baking to shape the cookies. Cool completely on a wire rack.
Notes
- Use cold butter for the best texture.
- Blotting the pumpkin puree removes excess moisture.
- Chill the dough if it becomes too soft before baking.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
