Chocolate Chip Pumpkin Cookies
These Chocolate Chip Pumpkin Cookies bring together the cozy warmth of fall spices with rich chocolate chips in a perfectly soft cookie that practically melts in your mouth.
The secret weapon here is brown butter paired with just enough pumpkin to create cookies that stay chewy for days, plus you only need basic pantry ingredients and about 30 minutes of active time.
Trust me, once your kitchen fills with that nutty brown butter aroma mixed with cinnamon and pumpkin spice, everyone suddenly appears asking when the cookies will be ready.
Chocolate Chip Pumpkin Cookies Recipe Highlights
- Brown butter magic creates bakery-quality depth
- Perfect texture stays soft and chewy for days
- Just enough pumpkin for flavor without heaviness
- 30-minute chill time prevents spreading disasters
- Makes 18 cookies perfect for sharing or hiding
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
BUTTER – Use real unsalted butter for browning since margarine won’t develop those toasty flavors. Watch it carefully while browning because it goes from perfect to burnt faster than you’d think. The nutty smell tells you when it’s ready.
SUGARS – The combination of brown and white sugar gives you the ideal texture. Brown sugar keeps them chewy while white sugar helps with that slightly crisp edge. Pack the brown sugar when measuring for accuracy.
PUMPKIN – Use plain pumpkin puree, not the pie filling that’s already sweetened and spiced. Measure carefully since too much pumpkin makes cookies cakey instead of chewy. Canned works perfectly and saves you from wrestling with a whole pumpkin.
SPICES – Fresh spices make a noticeable difference here. The cinnamon carries most of the spice flavor while pumpkin pie spice adds complexity. If your spices are older than a year, consider replacing them for maximum impact.
CHOCOLATE CHIPS – Semi-sweet chocolate chips balance the warm spices perfectly. Mini chips distribute more evenly if you prefer chocolate in every bite. Feel free to use dark chocolate chips if you like a less sweet cookie.
FLOUR – All-purpose flour keeps things simple. Spoon it into your measuring cup and level off for consistent results. Too much flour makes dense cookies, so resist the urge to add extra even if the dough seems soft.
How To Make Chocolate Chip Pumpkin Cookies
Please check the printable recipe card below for more detailed instructions.
- Brown the butter in a saucepan. Cool completely.
- Whisk cooled butter with sugars, pumpkin, and vanilla. Stir in flour, leavening agents, salt, and spices. Fold in chocolate chips.
- Refrigerate dough for 30 minutes. Scoop onto lined baking sheets.
- Bake at 350° Fahrenheit for 10 to 12 minutes. Cool on sheet briefly before transferring.
Leftovers and Storage
STORE – Your Chocolate Chip Pumpkin Cookies stay perfectly soft when stored in an airtight container at room temperature for up to 5 days. The key is preventing moisture loss, so seal that container tight. Place parchment between layers to keep the slightly sticky tops from fusing together.
Here’s a professional baker’s trick: toss in a slice of white bread to act as a moisture regulator, keeping your cookies at ideal softness.
FREEZE – These beauties freeze like a dream for up to 3 months because the butter and sugar content creates the perfect freeze-stable structure. Wrap each cookie individually in plastic wrap (this prevents freezer burn and flavor transfer), then pop them in a freezer bag with the date written on it. Want fresh cookies anytime? Freeze the raw dough balls on a sheet pan first, then transfer to bags once solid.
REHEAT – Bringing frozen Chocolate Chip Pumpkin Cookies back to life takes just 10 to 15 seconds in the microwave. The butter in the dough reactivates, making them taste fresh-baked again. Room temperature cookies need only 5 seconds to restore that warm, soft center. The steam created inside loosens the crumb structure just enough.
MAKE AHEAD – Professional bakers know that cookie dough develops better flavor with time. An overnight rest in your fridge lets the flour fully hydrate and the spices meld with the pumpkin. Pre-scoop into balls before chilling so you can bake exactly what you need throughout the week. The dough stays good for 5 days refrigerated.
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Serving Suggestions
WARM COOKIE SUNDAE – Transform these Chocolate Chip Pumpkin Cookies into a restaurant-worthy dessert by warming them slightly and topping with vanilla bean ice cream. The warmth releases the brown butter aroma while melting the chocolate chips just enough. Add a drizzle of caramel sauce if you’re feeling fancy.
MORNING COFFEE PAIRING – The cinnamon and pumpkin spice in these cookies activate different taste receptors than coffee, creating what pastry chefs call “flavor layering.” Dunk them or eat alongside your morning brew. The slight bitterness of coffee highlights the cookie’s sweetness perfectly.
PACKED LUNCH WINNER – Unlike crispy cookies that turn to crumbs, the moisture from the pumpkin keeps these travel-friendly. Wrap in parchment paper to maintain freshness without making them soggy. Kids and adults both appreciate finding this homemade surprise at lunchtime.
GIFT PRESENTATION – Stack 6 cookies with small parchment squares between each one, then slide into a clear cellophane bag. The visual appeal of those chocolate chips against the golden cookie makes an impressive homemade gift. Add a handwritten tag sharing that these are your famous Chocolate Chip Pumpkin Cookies.
Recipe Success Tips
BROWN BUTTER MASTERY – Watch for visual cues when browning butter: first it foams white, then the foam turns tan, and finally you’ll see brown bits at the bottom. Those brown bits (called milk solids) carry intense nutty flavor. Swirl the pan gently and remove from heat the second you smell hazelnuts. Cool completely or you’ll cook your other ingredients on contact.
PUMPKIN PRECISION – That specific ⅓ cup measurement isn’t random. Professional bakers know that pumpkin’s high moisture content can overwhelm cookie structure. Too much creates cakey cookies that won’t hold together, while too little means you miss the pumpkin flavor entirely. Level off your measuring cup with a straight edge for accuracy.
TEMPERATURE CONTROL – Chilling firms up the butter in your Chocolate Chip Pumpkin Cookies, which controls spread during baking. Think of it like this: cold butter takes longer to melt in the oven, giving the cookie structure time to set. Room temperature dough spreads immediately, creating thin, crispy cookies instead of thick, chewy ones.
PERFECT TIMING – Professional bakers pull cookies when the edges look done but centers appear slightly wet. The residual heat continues cooking them for about 2 minutes on the hot pan. This technique, called carryover cooking, ensures your cookies stay chewy instead of turning crispy. Trust the process even when they look underdone.
Expert Tip – Score the top of each dough ball lightly with a fork before baking. This creates more surface area for caramelization and gives your Chocolate Chip Pumpkin Cookies that beautiful bakery-style crackled top.
Commonly Asked Questions
Can I Use Pumpkin Pie Filling Instead?
Definitely stick with plain pumpkin puree. Pie filling contains added sugars and thickeners that completely change the cookie chemistry. Your cookies would turn out too sweet and might not set properly. Look for cans labeled “100% pumpkin” to ensure you’re getting the right product for these Chocolate Chip Pumpkin Cookies.
Why Do I Need To Brown The Butter?
Browning butter transforms it through something called the Maillard reaction, creating over 250 new flavor compounds. Regular melted butter tastes flat in comparison. Those nutty, caramel notes you get from browning complement both the pumpkin and chocolate beautifully. Yes, it adds 10 minutes, but the flavor payoff is huge.
Can I Make These Without Chilling?
Technically yes, but you’ll get completely different cookies. Unchilled dough spreads thin and creates crispy edges with less height. The flavors also benefit from that rest time as the flour absorbs moisture from the pumpkin. Professional bakers always chill cookie dough for both structure and flavor development.
What If I Don’t Have Pumpkin Pie Spice?
Create your own blend using 2 parts cinnamon, 1 part nutmeg, 1 part ginger, and a tiny pinch of cloves. This mimics commercial pumpkin pie spice perfectly. In a pinch, just adding extra cinnamon works since it’s the dominant flavor most people associate with pumpkin desserts anyway.
How Do I Know When They’re Done?
Watch for barely golden edges with centers that still jiggle slightly when you tap the pan. They’ll look too soft, but that’s exactly right. After 5 minutes of cooling, they’ll be set but still tender. Remember, cookies continue firming up for hours after baking, so what seems underdone now becomes perfectly chewy later.
Can I Double This Recipe?
Absolutely! The ratios scale perfectly for doubling or even tripling. Just brown your butter in batches since larger amounts take longer and can burn easily. Mix everything in your biggest bowl and consider using a stand mixer for easier combining. Having extra Chocolate Chip Pumpkin Cookies in the freezer never hurt anyone.
More Easy and Delicious Recipes
Chocolate Chip Pumpkin Cookies
Ingredients
- ½ cup butter unsalted
- ½ cup brown sugar
- ¼ cup granulated sugar
- ⅓ cup pumpkin puree not pumpkin pie filling
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ¾ cup semi-sweet chocolate chips
Instructions
- Melt the butter in a small saucepan over medium heat, stirring frequently. Cook until the butter foams and turns golden brown with a nutty aroma. Remove from heat and cool for 10 to 15 minutes.
- In a large mixing bowl, whisk together the cooled browned butter, brown sugar, white sugar, pumpkin purée, and vanilla extract until smooth.
- Add the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Stir just until the dough comes together. Fold in the chocolate chips.
- Cover and refrigerate the dough for 30 minutes to reduce spreading and enhance flavor.
- Preheat the oven to 350° Fahrenheit and line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough onto the sheet, spacing them a few inches apart.
- Bake for 10 to 12 minutes, until the edges are set but the centers still look slightly soft. Let the cookies rest on the baking sheet for 5 minutes before moving them to a wire rack to cool.
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.