These chewy pumpkin chocolate chip cookies are the perfect treat for fall. With warm pumpkin spice, rich browned butter, and melty chocolate, they’re soft in the center with just the right amount of chew. Perfect for cozy afternoons, holiday gatherings, or whenever you crave something sweet and seasonal.

Why You’ll Love This Recipe

Combines the warmth of pumpkin spice with rich chocolate
Uses browned butter for an irresistible nutty flavor
Perfectly chewy with crisp edges
A festive cookie that’s great for autumn and holiday baking
Freezer-friendly, so you can bake fresh cookies anytime

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 cups + 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 to 350°F (180°C). Line two baking trays with parchment paper.
Brown the butter in a large stainless steel pan. Stir occasionally until nutty and fragrant, then transfer to a bowl. Chill in the fridge for 50-60 minutes, stirring every 10-15 minutes, until cooled to 75°F.
Spread pumpkin puree on a plate and blot with paper towels until most liquid is removed, reducing it to about 1/3 cup.
Whisk the cooled browned butter with the sugars for 1 minute until it resembles wet sand.
Add egg yolks, vanilla, and dried pumpkin puree, whisking until smooth.
Fold in flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined.
Scoop dough into 3-tablespoon portions, roll into balls, and place on prepared trays 2-3 inches apart. Press extra chocolate on top if desired.
Bake one tray at a time for 9-13 minutes, until edges are golden but centers look slightly underbaked.
Immediately use a round cookie cutter to gently scoot the cookies into perfect circles.
Cool on a wire rack before serving.

Servings and timing

This recipe makes about 15 cookies.
Prep time: 1 hour 15 minutes (includes chilling time)
Cook time: 10 minutes per batch
Total time: 1 hour 30 minutes

Variations

Add chopped pecans or walnuts for crunch.
Swap chocolate chips for white chocolate or butterscotch chips.
Use homemade pumpkin puree instead of canned.
Sprinkle flaky sea salt on top before baking for a sweet-salty flavor.
Add extra pumpkin spice or a pinch of cinnamon for more warmth.

Storage/reheating

Store baked cookies in an airtight container at room temperature for 2-3 days.
Refrigerate dough balls for up to 3 days before baking.
Freeze cookie dough balls for up to 2 months. Thaw at room temperature for about 2 hours before baking.
Baked cookies can also be frozen for 1-2 months. Reheat in the microwave for 10-15 seconds to refresh.

FAQs

Why do I need to blot the pumpkin puree?

Removing excess moisture prevents cakey cookies and helps keep them chewy.

Can I use canned pumpkin pie filling instead of puree?

No, pumpkin pie filling contains added sugar and spices that will alter the recipe.

Why do I need to brown the butter?

Browning butter adds a deep, nutty flavor that enhances the pumpkin and spice.

Can I skip chilling the butter?

No, cooling the butter ensures the right texture and prevents greasy cookies.

What if I don’t have pumpkin spice?

Use a mix of cinnamon, nutmeg, ginger, and cloves instead.

Can I make the cookies smaller?

Yes, use a 1 1/2-tablespoon scoop and reduce baking time by 2-3 minutes.

How do I make the cookies thicker?

Chill the dough balls for 20-30 minutes before baking to reduce spreading.

Can I double the recipe?

Yes, simply double all the ingredients and bake in batches.

Why do I use only egg yolks and not whole eggs?

Egg yolks add richness and chewiness, while whole eggs would make the cookies cakier.

Can I add extra chocolate?

Absolutely—press chopped chocolate chunks on top before baking for gooey pools of chocolate.

Conclusion

These chewy pumpkin chocolate chip cookies are the ultimate fall treat. With rich browned butter, warm spices, and melty chocolate, they deliver the perfect balance of flavor and texture. Enjoy them fresh from the oven with a glass of milk, or make a batch ahead to share with friends and family during the holiday season.

Ezabella