Pumpkin chocolate chip cookies are soft, chewy treats made with nutty brown butter, warm pumpkin spice, and plenty of melty chocolate chips. These cookies are simple to prepare, require minimal equipment, and only a short chill time before baking. They deliver a classic chocolate chip cookie texture with a cozy fall twist.
Why Should You Make This Recipe
If you love a soft, chewy cookie with a seasonal flavor, these pumpkin chocolate chip cookies are worth trying. They combine the familiar comfort of a chocolate chip cookie with the earthy sweetness of pumpkin and the aroma of brown butter and spices.
- Layered flavor and texture. Brown butter adds a nutty depth while pumpkin keeps the dough tender. Warm pumpkin pie spice highlights the chocolate chips for a satisfying fall cookie.
- Simple method. The recipe uses only two bowls and basic tools. Brown the butter, remove excess moisture from canned pumpkin, mix, chill briefly, scoop, and bake.
Ingredients
This recipe uses everyday pantry ingredients. Adjust quantities as needed for different yields or dietary preferences.
- Dry: all-purpose flour, baking soda, pumpkin pie spice, salt.
- Wet: unsalted butter (to brown), light brown sugar, granulated sugar, egg yolks, vanilla extract, canned pumpkin puree, semi-sweet chocolate chips.
Substitutions
Here are reliable substitutions if you need them:
- Gluten-free flour: Use a quality 1:1 GF flour by weight (240 g) for best results.
- Baking powder: If you must, replace baking soda with 2 teaspoons double-acting baking powder; cookies will be slightly more cake-like.
- Pumpkin pie spice: Use your preferred blend or combine cinnamon and ginger with a pinch of allspice or cloves and nutmeg.
- Sugars: Alternatives like maple sugar can work if you want to reduce refined sugar.
- Vegan option: Use a plant-based butter suitable for browning if you need a vegan version, noting that flavor may vary.
- Egg yolks: They add richness and chew; the recipe hasn’t been tested without them.
- Chocolate: Swap semi-sweet for dark or a mix of chocolate pieces for different flavor profiles.
- Pumpkin: Use pure canned pumpkin puree, not pumpkin pie filling.
Variation
Skip the brown butter: If you prefer, use ¾ cup (185 g) unsalted butter melted and cooled briefly instead of browning for an easier method.
How To Make
Follow these clear steps to make the cookies:
- Brown the butter: Melt butter in a small saucepan over low heat. Stir frequently as it foams and then develops golden-brown bits and a nutty aroma. Pour into a heat-safe bowl and cool at room temperature for 15–20 minutes, then chill in the fridge for 15 minutes.
- Drain the pumpkin: Line a strainer or plate with paper towels, spread the full 15 oz can of pumpkin puree, top with another paper towel, let sit 5 minutes, then squeeze out excess liquid. Repeat until you have about ½ cup (130 g) pumpkin puree remaining.
- Whisk dry ingredients: Combine flour, baking soda, pumpkin pie spice, and salt in a bowl.
- Mix wet ingredients: Whisk cooled brown butter with light brown and granulated sugars. Add egg yolks, vanilla, and the drained pumpkin puree and mix until smooth. Stir in the dry ingredients just until combined, then fold in chocolate chips. Cover and chill the dough for 30–60 minutes while the oven heats.
Baking: Preheat the oven to 375°F (190°C) for about 20–30 minutes before baking. Line baking sheets with parchment. Using a medium cookie scoop (about 2 tablespoons / 30 ml), space dough balls about 3 inches apart. Bake 9–11 minutes until edges are set and light golden; centers may still look slightly puffed. If needed, reshape cookies with a slightly larger biscuit cutter while warm. Cool on the baking sheet for 10 minutes, then transfer to a rack to cool completely.
How To Store, Make Ahead, Freeze and Thaw
- Make ahead: Prepare dough through the chilling step and keep covered in the fridge for 2–3 days.
- Store baked cookies: Keep cooled cookies in an airtight container at room temperature up to one week; best eaten within 2–3 days.
- Freeze baked cookies: Once completely cool, wrap individually and freeze in a zip-top bag up to 2 months.
- Freeze dough: Scoop dough onto a lined sheet and flash-freeze 20 minutes, then transfer dough balls to a freezer-safe container for up to 2 months. Bake from frozen, adding a minute or two to the bake time if needed.
- Thaw: Let frozen cookies come to room temperature, then warm 15–20 seconds in the microwave for a fresh-baked feel.
M’s Expert Tips
- Allow time to brown and cool butter: Browning adds flavor but requires about 15 minutes to brown and up to 40–50 minutes total to cool and chill.
- Room-temperature butter for a cake-like cookie: If you prefer a softer, fluffier cookie, cream room-temperature butter and sugars instead of browning.
- Remove excess pumpkin water: Draining the pumpkin is crucial to keep cookies chewy rather than cakey.
- Measure flour carefully: Weigh flour if possible for consistent results.
- Don’t overmix: Stir dry ingredients in until just combined to preserve texture.
- Underbake slightly: Bake until edges are set and lightly golden to keep centers tender and chewy.
- Shape while warm: If cookies spread unevenly, gently nudge edges into a round shape with a biscuit cutter within the first minute out of the oven.
FAQs
Too much flour or excess liquid in the pumpkin can make cookies fluffy. Measure flour accurately and be sure the pumpkin reduces to about ½ cup after draining.
If the butter is too warm when mixed with the sugars, cookies can spread. Cool the browned butter at room temperature for 20–30 minutes and chill 15–20 minutes before using.
Yes. A medium scoop (2 tablespoons) yields the recommended size. For 1-tablespoon cookies, bake 7–9 minutes; for larger 3-tablespoon cookies, bake 13–15 minutes.
Other Pumpkin Cookie Recipes to Try
- Pumpkin Oatmeal Cookies
- Chewy Maple Pumpkin Cookies
- Pumpkin Pie Cookies
- Pumpkin Snickerdoodles
If you make these Pumpkin Chocolate Chip Cookies, please rate the recipe and leave a comment with your notes. Tag @olivesnthyme on Instagram so M can see your bakes. – M
Pumpkin Chocolate Chip Cookies Recipe
Equipment
- 1 small pot or saucepan (for browning butter)
- 2 mixing bowls
- 1 whisk and flexible spatula or spoon
- 1 medium cookie scoop (2 tablespoons) — optional
- 2 baking sheets
- Parchment paper
Ingredients
- 1 cup (226 g) unsalted butter
- 15 oz. canned pumpkin
- 2 cups (240 g) all-purpose flour
- 1 teaspoon pumpkin pie spice
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cup (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 more for topping
Instructions
- Brown the butter: Melt butter over low heat until it foams and develops browned bits and a nutty aroma. Cool 15–20 minutes at room temperature, then chill 15 minutes.
- Drain the pumpkin: Spread 15 oz. pumpkin puree on paper towels in a strainer, top with another paper towel, let sit 5 minutes, then squeeze out liquid. Repeat until you have about ½ cup (130 g) pumpkin left.
- Whisk dry ingredients: Combine flour, baking soda, pumpkin pie spice, and salt.
- Mix wet ingredients: Whisk cooled brown butter with brown and granulated sugars. Add egg yolks, vanilla, and pumpkin puree and mix until smooth. Stir in dry ingredients until just combined, then fold in chocolate chips. Cover and chill dough 30–60 minutes while the oven preheats.
- Prepare to bake: Preheat oven to 375°F (190°C). Line baking sheets with parchment. Scoop dough with a medium scoop (2 tablespoons) and place 3 inches apart. Top with extra chocolate chips if desired.
- Bake: Bake 9–11 minutes until edges are set and light golden. If needed, reshape cookies while warm. Cool on the baking sheet 10 minutes, then transfer to a cooling rack to finish cooling.