Pumpkin Chocolate Chip Cookies
Fall isn’t complete without a batch of soft and chewy pumpkin chocolate chip cookies. Bursting with pumpkin spice and rich chocolate, these cookies are the ultimate cozy treat. The best part? This no-chill, no-mixer recipe is easy to follow and delivers delicious results every time.
Each bite offers a blend of warm pumpkin, a touch of spice, and gooey melted chocolate. Whether you’re baking for a festive gathering or just craving something sweet, these cookies are a guaranteed hit. Plus, you can whip them up in no time without waiting for the dough to chill!
Perfect for satisfying your fall dessert cravings, these pumpkin chocolate chip cookies are ideal for sharing with friends or family—or keeping all to yourself!
Key Ingredients That Make These Cookies Shine
- Browned butter – Adds a rich, nutty flavor that deepens the cookie’s overall taste.
- Pumpkin puree – The star ingredient that brings moisture and subtle sweetness, enhancing the autumnal flavor.
- Pumpkin spice – A blend of cinnamon, nutmeg, ginger, and cloves that captures the essence of fall.
- Chocolate chips – Melts into gooey pockets of sweetness, perfectly complementing the pumpkin and spices.
- Brown sugar – Adds a deep, caramelized sweetness, making the cookies extra chewy.
Quick and Easy Steps to Make These Delicious Cookies
First, preheat your oven to 350°F (180°C) and get your baking trays ready by lining them with parchment paper. Start by browning the butter—this step creates a deeper flavor profile that sets these cookies apart. After browning, the butter is cooled to the perfect temperature.
Next, press out the excess moisture from the pumpkin puree to ensure the cookies don’t become too dense. Once the butter has cooled, whisk it with both sugars to create a smooth, creamy base. After incorporating the egg yolks, vanilla, and pumpkin puree, gently fold in the dry ingredients and chocolate chips.
Scoop out the dough, roll it into balls, and place them on the prepared trays. If you want extra chocolate in each cookie, press a few larger chocolate chunks on top before baking. Bake until the edges are golden and the centers are soft, creating the perfect balance of textures.
Recipe Tips for Perfect Pumpkin Chocolate Chip Cookies
To get the most flavor out of your browned butter, keep a close eye on it as it browns—it can go from perfect to burnt quickly. Be sure to cool it completely to the right temperature before mixing with the other ingredients, or your cookies won’t have the right texture.
Don’t skip the step of pressing moisture out of the pumpkin puree! Pumpkin can hold a lot of water, and removing the excess ensures that your cookies stay soft and chewy without becoming too soggy.
If you like your cookies thicker, use a large round cutter to gently press the edges after baking. This trick helps the cookies retain a lovely round shape and an irresistibly thick, chewy texture.
Storing Your Pumpkin Chocolate Chip Cookies
To keep your pumpkin chocolate chip cookies fresh, store them in an airtight container at room temperature. They’ll stay soft and delicious for up to three days, though they may not last that long! For longer storage, you can refrigerate or freeze the dough balls and bake them fresh whenever you crave a warm, gooey cookie. Just bring them to room temperature before baking for the best results.
These cookies also make a great addition to your holiday baking list, as they can be easily made ahead and stored in the freezer. Simply thaw, bake, and enjoy the rich flavors of pumpkin and chocolate all season long.
Pumpkin Chocolate Chip Cookies Recipe
Ingredients
- 1 cup cold unsalted butter
- 2 large egg yolks room temperature
- 1 teaspoon baking soda
- 1/2 cup light brown sugar packed
- 2 1/2 teaspoons pumpkin spice
- 1/2 teaspoon fine sea salt
- 2 teaspoons vanilla extract
- 2/3 cup pumpkin puree room temperature
- 1/2 cup granulated sugar
- 1 2/3 cups + 1 tablespoon all-purpose flour
- 1 cup chopped chocolate or chocolate chips
Instructions
- Preheat your oven to 350°F (180°C). Prepare two baking trays by lining them with parchment paper. Set aside.
- Begin by browning the butter in a large stainless steel pan. Keep a close watch as the butter cooks; it will foam, pop, and crackle. Stir occasionally to prevent burning. Once it smells nutty and brown bits form at the bottom, remove it from heat. Transfer the browned butter to a glass bowl and refrigerate for 50-60 minutes, stirring every 10-15 minutes, until it cools to 75°F while remaining liquid.
- Meanwhile, spread the pumpkin puree onto a plate. Use a stack of paper towels to press out excess moisture, then scrape the pumpkin into a pile. Repeat the process until the pumpkin reaches a soft, dry consistency similar to playdough and measures about 1/3 cup.
- Once the butter has cooled, whisk in both the granulated and brown sugars for exactly 1 minute until the mixture resembles pale, wet sand.
- Add the egg yolks, vanilla extract, and prepared pumpkin puree to the butter-sugar mixture and whisk until well combined.
- Gently fold in the flour, pumpkin spice, baking soda, sea salt, and chocolate chips until just incorporated.
- Using a 3-tablespoon cookie scoop, portion out the dough and roll each portion into a ball. Place the dough balls on the prepared baking trays, spacing them 2-3 inches apart. For extra chocolate, press larger chocolate pieces on top of the dough balls.
- Bake one tray at a time for 9-13 minutes, until the edges are golden brown but the centers are still slightly underbaked. Immediately after removing from the oven, use a large cookie cutter to shape the edges, creating a thicker, rounder cookie. Allow the cookies to cool completely on the tray before transferring them to a wire rack.
- Store your cookies in an airtight container at room temperature for up to 2-3 days. You may also refrigerate or freeze the cookie dough balls—just bring them to room temperature before baking (approximately 1 hour for refrigerated dough and 2 hours for frozen dough).