Why You’ll Love This Recipe

These cookies have everything you love about classic chocolate chip cookies, but with the added seasonal twist of pumpkin and spice. The browned butter gives them a rich, nutty flavor, while the pumpkin and chocolate combination creates a soft, chewy texture that’s irresistible. Plus, the no-chill, no-mixer method makes the recipe simple and quick. If you’re looking for a perfect fall treat that’s easy to make and even easier to enjoy, these Pumpkin Chocolate Chip Cookies are for you.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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 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

Directions

Preheat the oven: Set your oven to 350°F (180°C) and line two baking trays with parchment paper.
Brown the butter: In a large stainless steel pan, melt the butter over medium heat. Stir occasionally to ensure it doesn’t burn. Once it starts to foam, pop, and crackle, continue stirring until you see brown bits at the bottom and the butter smells nutty. Remove from heat and let it cool for about 50-60 minutes, stirring every 10-15 minutes until it reaches 75°F.
Prepare the pumpkin: Spread the pumpkin puree on a plate and press it with paper towels to soak up any excess liquid. Continue pressing until it feels dry, like soft playdough, and measures about 1/3 cup.
Mix the butter and sugars: Once the butter is cool, whisk it with the brown sugar and granulated sugar for about 1 minute until it looks like pale wet sand.
Add egg yolks and vanilla: Whisk in the egg yolks, vanilla extract, and the dried pumpkin puree until smooth and well combined.
Incorporate the dry ingredients: Fold in the flour, pumpkin spice, baking soda, sea salt, and chocolate chips until just combined.
Scoop the dough: Use a 3 tbsp cookie scoop to portion out the dough. Roll each scoop into a ball between your palms, then place them on the prepared baking trays, spaced 2-3 inches apart.
Bake the cookies: Bake one tray at a time for 9-13 minutes, or until the edges are golden but the center is slightly underbaked. For perfectly round cookies, use a large round cookie cutter to gently scoot the edges inward right after they come out of the oven.
Cool and store: Let the cookies cool on a wire rack. Once cooled, store them in an airtight container at room temperature for 2-3 days.

Servings and Timing

Yield: 15 cookies
Prep time: 1 hour 30 minutes
Cook time: 11 minutes
Total time: 1 hour 41 minutes
Calories: ~150 per cookie

Variations

Add nuts: For a little crunch, try adding chopped walnuts or pecans to the dough.
Swap chocolate types: Use milk, dark, or white chocolate for different flavor profiles.
Make it spicy: Increase the pumpkin spice or add a pinch of cinnamon and nutmeg for extra warmth.
Pumpkin frosting: For an extra indulgent treat, top each cookie with a dollop of pumpkin cream cheese frosting.

Storage/Reheating

Storage: Store baked cookies in an airtight container at room temperature for 2-3 days. For longer storage, refrigerate or freeze them.
Reheating: Reheat in the microwave for a few seconds or enjoy them at room temperature.

FAQs

Why are my cookies cakey?

Did you blot the pumpkin to remove excess liquid? Not removing moisture from the pumpkin can make your cookies too cakey instead of chewy.

Why are my cookies flat?

Flat cookies can happen if the oven temperature is too low or the dough isn’t chilled long enough. Make sure the butter is cooled to the proper temperature (75°F) and check your oven temperature with a thermometer.

Can I use butter that isn’t browned?

While you can use regular melted butter, browning the butter adds a richer, nuttier flavor that enhances the cookies.

Can I use canned pumpkin instead of fresh?

Yes, canned pumpkin puree works best for this recipe. Just be sure to blot it as instructed to remove any excess moisture.

Can I freeze the cookie dough?

Yes, you can freeze the cookie dough balls for up to 3 months. Just thaw them at room temperature for about 1 hour before baking.

Can I make these cookies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend and make sure the baking soda is gluten-free.

Can I make these cookies dairy-free?

Yes, replace the butter with a dairy-free option like coconut oil or a plant-based butter substitute.

Why are my cookies dry?

Over-measuring the flour or baking for too long can result in dry cookies. Be sure to measure your flour properly and check your cookies early to avoid overbaking.

How do I get perfect cookie texture?

Make sure to measure your flour correctly (use the spoon-level method or a kitchen scale), blot the pumpkin, and cool the butter to the right temperature for the best chewy texture.

Can I use a hand mixer instead of whisking by hand?

A hand mixer is fine, but it’s best to avoid overmixing the dough once the dry ingredients are added. Mixing by hand works just as well and avoids overworking the dough.

Conclusion

These Pumpkin Chocolate Chip Cookies are the perfect fall treat, combining the comforting flavors of pumpkin, chocolate, and spices. With their soft, chewy texture and rich flavor, they’ll quickly become a favorite during the season. Easy to make and even easier to enjoy, this recipe is perfect for any occasion—whether you’re celebrating fall, a holiday, or just indulging in something sweet.