Chocolate chip pumpkin cookies Recipe

There’s truly nothing cozier than a warm, homemade batch of chocolate chip pumpkin cookies on a brisk autumn day. This recipe combines all the dreamy joys of melty chocolate and warming pumpkin spice, with a chewy, gooey center that’s impossible to resist. Thanks to brown butter and perfectly prepped pumpkin, you’re rewarded with a cookie that tastes like your favorite coffee-shop treat, except they’re baked fresh in your own kitchen. Whether you’re new to pumpkin desserts or a lifelong fan, these chocolate chip pumpkin cookies will quickly become a cherished staple in your fall baking repertoire.

Ingredients You’ll Need

These easy-to-find ingredients work together in perfect harmony to give these cookies their signature taste and irresistible texture. Each plays an essential role—so don’t skip or skimp, and your cookie dreams will come true!

• Cold Unsalted Butter: Browning the butter brings a rich, nutty warmth which sets the cookie base apart from the ordinary.
• Pumpkin Puree: The heart of the cookie for moisture and color—be sure to blot it well for that chewy texture rather than cakiness.
• Granulated Sugar: Provides crisp edges and sweetness without weighing the dough down.
• Light Brown Sugar: Adds a hint of molasses for depth and further chewiness.
• Large Egg Yolks: Only the yolks are used to help bind and create that dense, chew factor.
• Vanilla Extract: Lifts all the flavors and fills the kitchen with homemade cookie aroma.
• All-Purpose Flour: The backbone of your dough, measured just right for perfect consistency.
• Pumpkin Spice: The soul of fall! This blend knows how to cozy up any pumpkin dessert.
• Baking Soda: Ensures a little lift and makes for soft, tender bites.
• Fine Sea Salt: Enhances all the other flavors—never skip the salt.
• Finely Chopped Chocolate Bar or Chips: For melty puddles in every bite; mix larger chunks on top before baking for the gourmet look.

How to Make Chocolate chip pumpkin cookies

Step 1: Prep Your Kitchen and Oven

First, preheat your oven to 350 F (180 C), and line two baking trays with parchment paper. Getting this out of the way properly makes everything move smoothly later. It’s also a chance to gather all your ingredients and equipment, ensuring you don’t have to hunt for anything mid-recipe. Excitement levels rise immediately as the oven starts to warm!

Step 2: Brown the Butter

Place the cold butter in a large stainless steel pan over medium heat. As it melts, stir gently and stay close. You’ll hear sizzling, popping, and cracking—which is all perfectly normal and a sign it’s working. When the butter is golden, has dark browned bits on the bottom, and smells nutty, remove it from the heat quickly. Pour it into a glass bowl and refrigerate, stirring every 10-15 minutes, until it’s cool yet still pourable (about 50-60 minutes, 75°F on a thermometer). This step is key for those deep, caramel notes!

Step 3: Blot the Pumpkin Puree

To get that chewy, non-cakey texture, spread your pumpkin puree on a plate. Press a handful of paper towels gently into it to soak up excess moisture. Scrape, repeat, and change paper towels until the puree feels dry and holds together like soft play dough, measuring about 1/3 cup. This step might seem tedious, but it’s the “secret sauce” for the best texture in your chocolate chip pumpkin cookies.

Step 4: Mix the Sugars and Pumpkin

Once your brown butter is ready, add both the brown and granulated sugar. Whisk vigorously for exactly one minute—it will look shiny and resemble damp sand. Then briskly whisk in the egg yolks, vanilla, and your blotted pumpkin puree. This creates a beautifully smooth, fragrant base and sets you up for success.

Step 5: Combine Dry Ingredients & Add Chocolate

Gently fold the flour, pumpkin spice, baking soda, and salt into your wet mixture until it’s just combined. Then add in most of your chocolate (reserve some for topping if you love dramatic chocolate puddles). Stop mixing as soon as it comes together to keep the cookies tender and chewy.

Step 6: Scoop, Shape, and Bake

With a 3-tablespoon cookie scoop, portion the dough, rolling each ball gently between your hands. Space them out on your parchment-lined trays—they’ll spread a bit as they bake. For bakery-style flair, press a few extra chocolate chunks on top now. Bake one tray at a time for 9-13 minutes; look for golden edges and slightly underbaked centers. As soon as they emerge, use a large round cookie cutter to nudge the edges in, making those cookies thick, round, and picture-perfect.

Step 7: Cooling and Enjoyment

Let the baking trays cool completely on a wire rack before moving the cookies. This lets the centers set up just enough for that gooey-chewy magic. Now, enjoy! There’s simply nothing like your first bite of fresh chocolate chip pumpkin cookies—warm, melty, and perfectly spiced.

How to Serve Chocolate chip pumpkin cookies

Garnishes

Elevate each cookie by giving them a gentle sprinkle of flaky sea salt as soon as they come out of the oven. If you want to add contrasting textures, a dusting of powdered sugar or a drizzle of melted white chocolate works beautifully. These finishing touches make your chocolate chip pumpkin cookies look as irresistible as they taste.

Side Dishes

While these cookies can easily stand alone, a scoop of vanilla ice cream or a dollop of whipped cream takes them to another level. For something cozy, pair them with a frothy chai latte or your favorite spiced coffee. Even a handful of roasted pecans or a fruit salad on the side can round out your dessert plate for guests.

Creative Ways to Present

Chocolate chip pumpkin cookies are born to be shared. Stack a handful neatly and tie them with twine for a homemade gift, or lay out a platter at your next holiday gathering with bowls of spiced caramel dip for dunking. For a special touch, assemble ice cream sandwiches with your cookies—just add a scoop of vanilla or cinnamon ice cream in between and freeze until set!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover chocolate chip pumpkin cookies (lucky you!), store them in an airtight container at room temperature for up to two or three days. They’ll stay soft and chewy, making them the perfect treat to grab with your morning coffee or pack into lunchboxes.

Freezing

Want to save some for later? Freeze baked cookies in a single layer, then transfer to a zip-top bag with parchment between layers. They can be enjoyed within three months for a just-baked taste. Alternatively, you can freeze the unbaked dough balls and bake straight from frozen, adding a few extra minutes to the baking time.

Reheating

To enjoy chocolate chip pumpkin cookies warm, simply microwave a cookie for 10-15 seconds, or pop them in a low oven for a few minutes. This revives their gooey centers and makes the chocolate melty again—it’s like they’re fresh from the oven!

FAQs

Can I make chocolate chip pumpkin cookies gluten-free?

Absolutely! To make them gluten-free, swap the all-purpose flour for a reliable cup-for-cup gluten-free baking blend. Just keep an eye on texture in the dough—if it feels too dry, add a teaspoon of milk or more blotted pumpkin as needed.

What’s the best chocolate to use?

Both semisweet chocolate chips and a chopped high-quality chocolate bar work beautifully. For extra luxe, choose a bar with at least 60% cacao. Chopped pieces give you wonderful melty pockets throughout each cookie.

Why do I need to blot the pumpkin puree?

Blotting removes moisture and keeps the cookies from puffing up and getting cakey. This step is what gives your chocolate chip pumpkin cookies their secret chewiness rather than a soft cake texture.

Can I make the dough ahead of time?

Definitely! Chilling or even freezing the scooped dough is a great way to make these on your schedule. Just let the dough come back to room temperature before baking for the perfect spread and texture.

How do I get bakery-style round cookies?

Using a round cookie or biscuit cutter as soon as the cookies come out of the oven, simply swirl the cookie inside, nudging the edges in. It’s a fun trick that gives each chocolate chip pumpkin cookie a perfect round, thick edge.

Final Thoughts

If you’re craving the ultimate fall treat, these chocolate chip pumpkin cookies will not disappoint. Their balance of chewy centers, caramelized edges, and bursts of melty chocolate make each batch special. Invite your loved ones to gather ‘round, share, and savor these cookies—you’ll be making sweet autumn memories in every bite!

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