Pumpkin Chocolate Chip Cookies

These Pumpkin Chocolate Chip Cookies are the perfect fall treat, combining rich, spiced pumpkin flavor with gooey, melted chocolate chips for the ultimate dessert. Whether you’re looking for easy pumpkin recipes or an indulgent treat for the season, these chewy cookies deliver a soft, melt-in-your-mouth texture with every bite. Featuring brown butter for a nutty depth, and a blend of pumpkin spice, these cookies are a perfect mix of sweet and savory. Whether you’re preparing them for Thanksgiving desserts, a fall gathering, or just a cozy night in, these cookies are sure to satisfy your cravings.

Key ingredients like pumpkin puree, chocolate chips, and brown sugar come together in this simple recipe, making it perfect for bakers of all skill levels. This pumpkin chocolate chip cookie recipe is also customizable to suit your dietary needs or preferences with easy substitutions. Bake these cookies fresh or store the dough in the freezer for later enjoyment. Don’t miss out on these irresistible pumpkin spice chocolate chip cookies that bring all the cozy flavors of fall straight to your kitchen!

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 teaspoons vanilla extract
• 1 2/3 cups + 1 tablespoon all-purpose flour (see notes for measuring)
• 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

1. Preheat the Oven: Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper and set aside.
2. Brown the Butter: In a large stainless steel pan, brown the butter over medium heat. Stir occasionally while it foams, pops, and crackles (this is normal). When the butter becomes golden brown with small bits at the bottom and has a nutty aroma, remove from the heat. Let the butter cool in a glass measuring bowl for 50-60 minutes, stirring every 10-15 minutes, until it reaches 75°F.
3. Prepare the Pumpkin: Spread the pumpkin puree on a plate. Press paper towels into the puree to soak up excess moisture. Repeat with fresh paper towels until the pumpkin is thick and resembles soft playdough. Measure out roughly 1/3 cup (75g) of dried pumpkin.
4. Make the Dough: Once the butter is cool, whisk in the brown sugar and granulated sugar for 1 minute until the mixture looks like pale wet sand. Add the egg yolks, vanilla extract, and dried pumpkin puree. Mix until fully combined.
5. Add Dry Ingredients: Fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips until the dough is just combined. Avoid overmixing.
6. Scoop and Shape the Cookies: Use a 3-tablespoon cookie scoop to portion the dough. Roll the dough between your palms and place it on the prepared baking trays, spacing the cookies 2-3 inches apart. For larger chocolate pools, chop the chocolate into bigger chunks and press them into the dough before baking.
7. Bake: Bake one tray at a time for 9-13 minutes, or until the edges are golden brown and the centers are slightly underbaked. For perfectly round cookies, use a large round cookie cutter immediately after removing the cookies from the oven to shape the edges.
8. Cool and Store: Allow the cookies to cool on a wire rack completely before enjoying. Store baked cookies in an airtight container at room temperature for 2-3 days. Dough can be refrigerated or frozen; let it come to room temperature before baking (about 1 hour for refrigerated dough, 2 hours for frozen dough).

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Why You’ll Love This Recipe

These pumpkin chocolate chip cookies are the perfect fall treat, offering the best of both worlds: soft, chewy cookies with the comforting flavors of pumpkin and the richness of chocolate. The brown butter adds a nutty, toasty depth that makes these cookies stand out from the rest. Plus, the easy-to-follow recipe ensures you can enjoy these sweet bites without any fuss. Whether for a family gathering or a cozy evening treat, these cookies are sure to be a hit!

Tips, Variations, and Substitutions

• Brown Butter: If you’re short on time, you can skip browning the butter, but it does enhance the flavor, making the cookies extra special.
• Pumpkin Spice: If you don’t have pumpkin spice, substitute with a mix of cinnamon, nutmeg, and ginger.
• Chocolate: Use a mix of chocolate chips and chopped chocolate for extra melty pockets of chocolate goodness.
• Freezing: The cookie dough freezes well, so you can prepare it ahead of time and bake fresh cookies whenever you want.

FAQs

• Can I use canned pumpkin? Yes, Libby’s canned pumpkin puree works perfectly for this recipe. Be sure to remove excess moisture from the puree for the best texture.
• Can I use whole eggs instead of just yolks? While egg yolks give a rich, chewy texture, you can substitute with whole eggs if needed. The texture may vary slightly, but the flavor will still be delicious.
• Can I make these cookies ahead of time? Yes! You can refrigerate the dough for up to 2 days or freeze it for longer storage. Just let it come to room temperature before baking.

Serving

Serve your pumpkin chocolate chip cookies with a cup of hot cider or a latte for the perfect fall treat. These cookies are great for sharing at parties, gatherings, or holiday dinners.

Suggestions

• Toppings: For extra flair, drizzle with a bit of white chocolate or top with a sprinkle of sea salt.
• Pairing: These cookies pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.