Pumpkin Chocolate Chip Cookies Recipe

If you love cozy fall flavors and decadent chocolate in every bite, you are going to adore this Pumpkin Chocolate Chip Cookies Recipe. These cookies bring together the warm, comforting spices of pumpkin pie with the rich, melty goodness of chocolate chips, all wrapped in a buttery, chewy cookie that feels like a hug from the inside out. Perfectly balanced with just the right hint of spice and a tender crumb, these cookies will become your go-to treat whether it’s pumpkin season or any time you crave a sweet, autumn-inspired snack.

Ingredients You’ll Need

These ingredients are simple, yet each plays a vital role in creating the perfect texture, flavor, and color of your Pumpkin Chocolate Chip Cookies Recipe. From the browned butter that adds a nutty depth to the spiced pumpkin puree that keeps these cookies irresistibly moist, you’ll see how each element comes together beautifully.

• Unsalted butter (1 cup or 226 g): Browning the butter gives your cookies a rich, nutty flavor that elevates the entire recipe.
• Canned pumpkin (15 oz.): Provides moisture, moisture, and that unmistakable fall flavor; be sure to blot it to remove excess liquid.
• All-purpose flour (2 cups or 240 g): The foundation for your cookie’s structure and chewiness.
• Pumpkin pie spice (1 teaspoon): Adds the perfect blend of warming spices like cinnamon, nutmeg, and cloves to enhance pumpkin’s natural sweetness.
• Baking soda (¾ teaspoon): Helps your cookies rise and become tender without being cakey.
• Salt (½ teaspoon): Balances the sweetness and brings out other flavors.
• Light brown sugar (1¼ cup or 250 g): Adds moisture and a caramel-like depth while keeping cookies chewy.
• Granulated sugar (¼ cup or 50 g): Balances the brown sugar with a touch of crispness.
• Large egg yolks (2, room temperature): Provide richness and bind the dough.
• Vanilla extract (1 teaspoon): Intensifies the sweet and spicy notes without overpowering.
• Chocolate chips (1 cup or 170 g): The star ingredient that melts into gooey pockets in your cookies, plus extra to top for that extra chocolatey hit.

How to Make Pumpkin Chocolate Chip Cookies Recipe

Step 1: Brown the Butter

Start by melting the unsalted butter on low heat in a saucepan. Keep an eye on it as it foams and begins turning a rich golden brown, releasing a nutty, toasty aroma. This process transforms plain butter into a flavor powerhouse. Once done, cool the butter to room temperature and then chill it briefly to firm up before mixing.

Step 2: Blot the Pumpkin

To avoid soggy cookies, you need to remove excess moisture from the canned pumpkin. Spread it over paper towels, cover with another layer, and press gently to soak up as much liquid as possible. Repeat a couple of times until you have about half a cup remaining—this step ensures the perfect cookie texture.

Step 3: Whisk the Dry Ingredients

Combine the flour, pumpkin pie spice, baking soda, and salt in a bowl. Whisking them together evenly distributes the seasoning and leavening, preparing them to blend smoothly into the wet mixture.

Step 4: Mix Wet Ingredients

In a large bowl, whisk the cooled browned butter with both sugars until smooth and creamy. Incorporate the egg yolks, vanilla extract, and the blotted pumpkin puree until everything is silky and even. This creamy mixture guarantees that great balance of flavor and moisture.

Step 5: Combine Wet and Dry

Stir the dry ingredients gently into the wet mixture just until combined. Overmixing can toughen cookies, so stop as soon as you don’t see flour. Fold in the chocolate chips like a pro, ensuring they’re evenly spread without breaking the dough’s tenderness.

Step 6: Chill the Dough

Cover the cookie dough and refrigerate it for 30 to 60 minutes. This resting time helps flavors develop and the dough firm up, so your cookies hold their shape better during baking.

Step 7: Bake to Perfection

Preheat your oven to 375 F (190 C), line a baking sheet with parchment paper, and scoop dough into balls spaced well apart. Adding chocolate chips on top gives a tempting finish. Bake for 9 to 11 minutes until edges are golden and centers puff up slightly. For perfect rounds, gently reshape warm cookies with a circular motion of a cookie cutter.

Step 8: Cool and Enjoy

Allow cookies to cool on the baking sheet for 10 minutes to set up, then transfer to a wire rack to reach room temperature. This finishing touch ensures every bite stays chewy, tender, and irresistibly melty with chocolate.

How to Serve Pumpkin Chocolate Chip Cookies Recipe

Garnishes

A simple dusting of powdered sugar or a drizzle of melted white chocolate can make these cookies feel extra festive. For an added texture contrast, sprinkle some chopped toasted pecans or walnuts on top before baking.

Side Dishes

Pair your Pumpkin Chocolate Chip Cookies Recipe with a warm mug of cinnamon-spiced tea, chai latte, or a cold glass of milk for that classic combination. These cookies also shine alongside pumpkin or vanilla ice cream for a delightful dessert experience.

Creative Ways to Present

Try sandwiching two cookies with cream cheese frosting or marshmallow fluff in the middle for a delicious twist. Alternatively, serve cookie crumbs on a dessert platter alongside caramel dip for a fun party treat everyone will love.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Pumpkin Chocolate Chip Cookies in an airtight container at room temperature for up to 4 days to maintain their soft, chewy texture. Layer parchment paper between cookies to prevent sticking.

Freezing

You can freeze unbaked cookie dough balls on a baking sheet, then transfer to a zip-top bag once solid. This lets you bake fresh cookies anytime you want! Baked cookies freeze well too—just wrap tightly and store in a freezer-safe container for up to 3 months.

Reheating

Warm frozen or stored cookies in a 300 F (150 C) oven for 5 to 7 minutes to bring back that fresh-baked softness and chocolate gooeyness. Avoid microwaving as it can make cookies tough or dry.

FAQs

Can I use fresh pumpkin instead of canned for the Pumpkin Chocolate Chip Cookies Recipe?

Fresh pumpkin can be used, but it will need to be cooked and pureed, then drained thoroughly to remove excess moisture. Canned pumpkin is more convenient and consistent in texture and flavor.

Why do I need to blot the pumpkin puree?

Pumpkin puree contains a lot of water that can make the cookie dough too wet and the final cookies cakey or flat. Blotting removes extra liquid to keep cookies chewy and perfectly textured.

Can I substitute the chocolate chips with another add-in?

Absolutely! While chocolate chips are classic, you can try chopped nuts, dried cranberries, butterscotch chips, or white chocolate chips to switch up the flavors.

Is it necessary to brown the butter?

While not mandatory, browning the butter adds a wonderful nutty depth and complexity to these cookies that you won’t get with melted or softened butter. It’s worth the extra step!

How do I adjust baking time for larger or smaller cookies?

If you make bigger cookies, increase baking time by a few minutes and watch for golden edges. For smaller cookies, start checking a minute or two earlier to avoid overbaking.

Final Thoughts

This Pumpkin Chocolate Chip Cookies Recipe is such a wonderful way to capture the essence of fall in a cookie — warm spices, cozy pumpkin, and indulgent chocolate all harmonizing beautifully. Whether for a holiday gathering, a treat with your afternoon coffee, or simply because you deserve a sweet moment, these cookies are sure to delight. Give this recipe a try soon and enjoy the comforting flavors packed into every bite!

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