If you’re looking for a sweet treat that captures the essence of fall, you’ve come to the right place! These Pumpkin Chocolate Chip Cookies are a delightful blend of cozy pumpkin spice and rich chocolate that will warm your heart. What makes this recipe extra special is its simplicity—no chilling or fancy mixers required! Whether you’re baking for a family gathering, a cozy night in, or just to satisfy your sweet tooth, these cookies are sure to be a hit.

Picture yourself pulling a warm batch from the oven, the aroma filling your kitchen and making your home feel inviting. With their soft and chewy texture, these cookies are perfect for any occasion. Trust me; once you try them, they’ll become a staple in your fall baking routine!

Why You’ll Love This Recipe

Quick and Easy: This no-chill, no-mixer recipe means you can whip up these cookies in no time!
Family-Friendly: Kids love helping out in the kitchen, especially when chocolate chips are involved!
Perfectly Soft: The secret to soft and chewy cookies lies in the browning of the butter—trust me on this one!
Make-Ahead Convenience: You can refrigerate or freeze the dough for fresh-baked cookies whenever you crave them.
Irresistibly Delicious: The combination of pumpkin and chocolate creates a flavor that’s simply unforgettable!

Ingredients You’ll Need

These Pumpkin Chocolate Chip Cookies use simple and wholesome ingredients that you likely already have in your pantry. Here’s what you’ll need:

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 teaspoon vanilla extract
1 2/3 cup + 1 tablespoon all-purpose flour (See notes below 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

Variations

This recipe is wonderfully flexible! Here are some fun ideas to customize your Pumpkin Chocolate Chip Cookies:

Add nuts: Sprinkle in some chopped walnuts or pecans for an extra crunch.
Use different chocolates: Swap semi-sweet chocolate chips for dark chocolate or even white chocolate for a twist.
Incorporate dried fruit: Add some raisins or cranberries for bursts of sweetness.
Change the spices: Experiment with spices like cinnamon or nutmeg if you want to switch things up!

How to Make Pumpkin Chocolate Chip Cookies

Step 1: Preheat Your Oven

Start by preheating your oven to 350°F (180°C). This ensures that your cookies bake evenly right from the start. While that’s warming up, line two baking trays with parchment paper.

Step 2: Brown the Butter

In a large stainless steel pan, brown the butter over medium heat. Watch it closely as it foams, pops, and crackles—this is all part of the magic! Stir occasionally until it turns golden brown and smells nutty. This step is essential because browning the butter enhances its flavor and gives your cookies that rich taste we all adore.

Step 3: Cool the Butter

Once browned, transfer the butter into a glass measuring bowl and let it cool in the fridge for about 50-60 minutes. Stir every 10-15 minutes until it reaches about 75°F. This cooling process is crucial because warm butter can cook our eggs if added too soon.

Step 4: Prepare Your Pumpkin

Spread the pumpkin puree on a plate and press paper towels into it to absorb excess liquid. Repeat until it’s relatively dry—this helps prevent soggy cookies.

Step 5: Mix Sugars with Butter

When your butter is cool, whisk in both sugars until well combined—about one minute will do. It should look like pale wet sand; this indicates proper blending.

Step 6: Combine Wet Ingredients

Next, whisk in egg yolks, vanilla extract, and your prepared pumpkin puree until everything blends smoothly. This mixture forms the base of our delicious cookie dough.

Step 7: Fold in Dry Ingredients

Gently fold in flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined. Be careful not to overmix—this keeps our cookies soft and tender.

Step 8: Scoop & Bake

Using a cookie scoop (about three tablespoons), roll dough into balls and place them on prepared trays with space between each one. Bake each tray individually for about 9-13 minutes until edges are golden but centers are still slightly underbaked—this ensures chewiness!

Step 9: Cool & Enjoy!

Let them cool on wire racks before digging in. If you like perfectly round cookies, use a large round cutter immediately after they come out of the oven! Store any extras in an airtight container at room temperature for up to three days—or freeze dough balls for future cravings!

Enjoy making these delectable Pumpkin Chocolate Chip Cookies—they’re sure to bring warmth and joy to any gathering!

Pro Tips for Making Pumpkin Chocolate Chip Cookies

Ready to take your pumpkin chocolate chip cookies to the next level? Here are some tips that will help you achieve perfectly delightful cookies every time!

Use room temperature ingredients: This helps the butter and sugars blend seamlessly, creating a smooth cookie dough that bakes evenly.
Don’t skip browning the butter: Browning adds a rich, nutty flavor that elevates your cookies. Just remember to keep an eye on it as it cooks!
Measure flour correctly: Spoon the flour into your measuring cup rather than scooping directly from the bag. This prevents packing and results in lighter cookies.
Chill the dough if you can: While this recipe doesn’t require chilling, letting it rest in the fridge for 30 minutes can enhance flavors and improve texture.
Keep an eye on bake time: Ovens can vary, so start checking your cookies a minute or two before the recommended time. The edges should be golden brown while the centers are still slightly soft.

How to Serve Pumpkin Chocolate Chip Cookies

Serving your pumpkin chocolate chip cookies is just as fun as baking them! Here are some ideas to make these treats even more enjoyable.

Garnishes

Sprinkle of Sea Salt: A light sprinkle of flaky sea salt on top of warm cookies enhances sweetness and adds a delightful contrast.
Whipped Coconut Cream: Serve with a dollop of whipped coconut cream for a creamy, dairy-free accompaniment that complements the spices beautifully.

Side Dishes

Warm Apple Cider: Nothing says fall like a warm cup of apple cider. Its sweet and spicy flavors pair perfectly with your pumpkin cookies.
Vanilla Ice Cream: A scoop of dairy-free vanilla ice cream adds a lovely creaminess that balances out the warmth of the cookies.
Chai Tea: The spiced notes of chai tea create a cozy beverage pairing, enhancing the pumpkin spice flavors in your cookies.
Fresh Fruit Salad: A refreshing fruit salad with seasonal fruits like apples and pears brightens up the dessert experience while providing a healthy balance.

Enjoy sharing these delicious pumpkin chocolate chip cookies with friends and family this fall season!

Make Ahead and Storage

These pumpkin chocolate chip cookies are perfect for meal prep, allowing you to enjoy their deliciousness throughout the week! With a few simple storage methods, you can keep these cookies fresh and ready to indulge whenever your sweet tooth strikes.

Storing Leftovers

Store baked cookies in an airtight container at room temperature for up to 2-3 days.
If you want to maintain their freshness longer, consider refrigerating them for an extra day or two.

Freezing

To freeze the cookie dough, scoop it into balls and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer to an airtight container or freezer bag.
Frozen cookie dough can be stored for up to 3 months. When you’re ready to bake, let the dough balls sit at room temperature for about 1 hour before baking.

Reheating

To reheat baked cookies, place them in a preheated oven at 350°F (180°C) for about 5-7 minutes until they are warmed through.
You can also microwave individual cookies for about 10-15 seconds for a quick warm-up.

FAQs

Here are some frequently asked questions that might help you as you prepare these delicious cookies!

Can I make Pumpkin Chocolate Chip Cookies without eggs?

Absolutely! You can replace the egg yolks with flaxseed meal or applesauce as a binder. Use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per yolk or substitute with 1/4 cup of unsweetened applesauce.

How do I ensure my Pumpkin Chocolate Chip Cookies stay chewy?

To keep your cookies chewy, avoid overbaking them. Remove them from the oven when the edges are golden brown but the centers still look slightly underbaked. They will continue to cook on the baking sheet as they cool.

Why are my Pumpkin Chocolate Chip Cookies cakey instead of chewy?

This may happen if there is too much flour in your dough. For best results, measure your flour correctly by spooning it into the measuring cup and leveling it off rather than scooping directly from the bag.

Can I use dark chocolate instead of semi-sweet in Pumpkin Chocolate Chip Cookies?

Definitely! Dark chocolate will add a richer flavor to your cookies and pair beautifully with the pumpkin spice. Just make sure it’s finely chopped if you’re using a bar.

Final Thoughts

These pumpkin chocolate chip cookies are not just a seasonal treat; they’re a heartfelt way to bring warmth and joy into your kitchen! Every bite is filled with cozy flavors that remind us of fall gatherings and sweet moments shared with loved ones. I hope you enjoy making these delightful cookies as much as I do! Happy baking!

Pumpkin Chocolate Chip Cookies

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Author: Madison
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: Approximately 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

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Description

Indulge in the comforting flavors of fall with these delightful Pumpkin Chocolate Chip Cookies! This simple recipe combines the warmth of pumpkin spice with rich chocolate chips, creating a soft and chewy treat that’s perfect for any occasion. Whether you’re hosting a gathering or simply enjoying a cozy night at home, these cookies are sure to impress. The best part? No chilling or fancy mixers are required! Just mix, scoop, and bake to enjoy a batch of irresistible cookies that will become a staple in your autumn baking repertoire.

Ingredients

Scale

1 cup cold unsalted butter
2/3 cup room temperature pumpkin puree
1/2 cup granulated sugar
1/2 cup packed light brown sugar
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 or chocolate chips

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Instructions

Preheat oven to 350°F (180°C) and line two baking trays with parchment paper.
Brown the butter in a stainless steel pan over medium heat until golden brown and nutty.
Cool the butter before whisking in sugars until combined.
Add egg yolks, vanilla extract, and prepared pumpkin puree; mix well.
Fold in flour, pumpkin spice, baking soda, salt, and chocolate until just combined.
Scoop dough onto prepared trays and bake for 9-13 minutes until edges are golden but centers are slightly underbaked.
Let cool on wire racks before enjoying.