These Pumpkin Chocolate Chip Cookies are delicious all year, no matter the season. These cookies are filled will delicious pumpkin flavor, which is amplified with pumpkin spice, nutty brown butter, and gooey, rich dark chocolate. When I say these pumpkin chocolate chip cookies will be the only pumpkin cookies you’ll want to eat — I mean it! They are truly the best!

The Best Pumpkin Chocolate Chip Cookies Recipe

Y’all, when I tell you this Pumpkin Chocolate Chip Cookies are the best pumpkin cookie you’ll eat, I am not exaggerating. These cookies are chewy, nutty, chocolatey, and that pumpkin spice makes them so delicious. Before this recipe, I was never a fan of pumpkin and chocolate. My wife loves the combo and is huge fan of pumpkin bread with chocolate chips. For years, she has been trying to convince me that it works, and I was not convinced. This recipe, however, converted me—there is just something about this combo in these cookies that just works for me… I just love them!

A lot of pumpkin cookie recipes require you to strain the pumpkin puree before using it to remove the moisture to prevent cakey cookies. This recipe doesn’t require that step. Just open a can and put the appropriate amount in the cookie batter. Not having to strain the pumpkin is a small win, but it’s just another reason why this recipe is superior!

Why You Should Make These Pumpkin Chocolate Chip Cookies

1. Taste of Fall: These cookies combine the rich, warm flavors of pumpkin and spices with the sweetness of chocolate chips. It’s like biting into autumn itself.
2. Easy to Make: You don’t need to be a culinary wizard to make these cookies. The recipe is simple and straightforward, perfect for a cozy baking session or summer treat.
3. Crowd Pleaser: Whether you’re serving them at a potluck, a family gathering, or just a weekend treat, these cookies are guaranteed to impress.

More Delicious Pumpkin Recipes

• Delicious Pumpkin Bars with Chocolate Chips
• Moist & Flavorful Pumpkin Muffins
• Easy Pumpkin Cheesecake
• Soft & Chewy Pumpkin Spice Cookies
• Easy Pumpkin Pie

What Ingredients are Needed for these Pumpkin Chocolate Chip Cookies?

Brown Sugar: Brown sugar plays an important role in this cookie recipe. Brown sugar contributes to the rich, complex flavor of the cookies and provides additional moisture, which aids in getting the perfect chewy texture for these cookies. 

Granulated Sugar: Granulated sugar helps spread the cookie and promotes a tender, crisp texture. Using brown sugar and granulated sugar together creates the perfect cookies that are chewy in the middle and lightly crisp on the edges. 

Brown Butter: Brown butter has a rich, deep, nutty flavor which works so well with pumpkin. 

Vanilla: This recipe uses pure vanilla extract to add that delicious vanilla flavor.

Pumpkin Puree: the pumpkin puree is the star of the show! This recipe uses can pumpkin puree, but you can also use homemade, provided it is as thick the canned puree.

Pumpkin Spice: this recipe calls for a good amount of pumpkin spice. We want to taste all those warm spices.

Egg: this recipe uses a whole egg, which contributes to the chewy texture. 

Flour: We are using all-purpose flour to form the base of the cookie dough. However, if you need these cookies to be gluten-free, I recommend using a 1 to 1 all-purpose gluten-free flour. KING ARTHUR and CUP 4 CUP are two great options. I also include tips on measuring flour below, which will ensure your cookies do not turn out dry or crumbly. 

Baking Soda and Powder: Baking soda and baking powder helps with leveling the cookies and aids in their texture. The combination of these two compounds ensure a chewy cookie with a tender crumb. 

Chocolate: For this pumpkin cookie recipe, I prefer semi-sweet chocolate; however, you can use whatever chocolate you want.

Salt: Salt (yes, salt) is key to any dessert. So we definitely add salt to the cookie batter and finish it with some flaky sea salt. Adding salt to your dessert helps with balancing the flavors. Trust me, don’t skip with step. 

How to Make Pumpkin Chocolate Chip Cookies

Step 1: Make the brown butter: Cut the butter in small pieces and heat the butter in a small pan on medium heat for about 3-5 minutes until the butter turns an amber color. The butter will first foam and start to pop. Then, brown bits will begin to form in the bottom of the pan. Once browned and popping slows, it is ready. You should smell a nutty aroma. Scrap the butter (and all the of those magical brown bits into a heat-safe bowl and let rest for about 15 minutes. 

Step 2: In a medium mixing bowl, sift the flour, baking soda, baking powder, and salt. Set aside. 

Step 3: In a large mixing bowl, add the granulated sugar, brown sugar, cooled browned butter, vanilla, and pumpkin spice, and beat with a hand mixer for 2-3 minutes. 

Step 4: Add the pumpkin puree. Beat until well combined. Then, add the egg. Beat until combined. 

Step 6: Add your “sifted flour mixture” into your wet batter and mix with a wooden spoon or rubber spatula until combined. Be sure not to over mix. Then, fold in your chocolate.

Step 7: Next, transfer the cookie dough to a fridge and let chill for at least 40 minutes to allow the flour to hydrate and obtain those brown butter, pumpkin, vanilla, and pumpkin spice flavors (Pro tip: Allowing your dough to refrigerate for 2-4 hours will result in the best flavored cookie; however, 40 minutes works just fine.)

Step 8: Preheat your oven to 350°F. Line a nonstick baking sheet with parchment paper. 

Step 9: Remove your chilled dough from the refrigerator and scoop dough into the lined baking sheet with a medium (2 tablespoon sized) cookie scooper. The dough should be about 2 inches apart.

Step 10: Next, bake the cookies at 350 degrees for about 9-10 minutes or until the edges of the cookies are set and the center is soft. Then, top with flaky sea salt as soon as you take them out of the oven to cool. Let rest the cookies for about 15-20 minutes or until set. 

Tip & Tricks for the Best Pumpkin Chocolate Chip Cookies

1. Chill your dough before baking your cookies. Chilling the dough will hydrate the flour and will produce cookies with a thicker texture and enhanced flavor. I recommend that you let you dough chill for at least 40 minutes, but if you have time, 2-4 hours of refrigeration will render the best flavor. 
2. Be sure to use a room temperature egg. 
3. Make sure your brown butter is cooled before adding to the sugar. You want to cream your sugar with your butter (i.e., beat with a mixer for 2-3 minutes), which requires your butter to be room temperature. Creaming your butter will ensure you have the best texture. 

How to Get an Accurate Flour Measurement for Your Cookies with a Measuring Cup? 

1. Use the Correct Measuring Cup: Use a dry measuring cup. These cups typically come in sizes like 1 cup, 1/2 cup, etc.
2. Fluff the Flour: Before measuring, fluff up the flour in the bag or container using a spoon. This helps prevent compacting and ensures a more accurate measurement.
3. Spoon into the Cup: Gently spoon the fluffed-up flour into the measuring cup, allowing it to pile up above the rim.
4. Level Off: Use a flat edge, like the back of a knife, to level off the excess flour from the top of the measuring cup. Do this without tapping or shaking the cup to avoid settling.

Can I Customize These Pumpkin Chocolate Chip Cookies?

Yes, you can customize your cookies with just about anything, just don’t overdo it lol. Here are some ideas to get you started: 

• Nuts: Add a little crunch with some chopped nuts like pecans, walnuts, or even almonds. They pair wonderfully with the warm spices and chocolate.
• Dried Fruits: Raisins, dried cranberries, or chopped dried apricots can add a delightful chewiness and a burst of sweetness.
• Caramel Bits: Small caramel bits can melt into little pockets of gooey goodness.
• Pumpkin Seeds: Toasted pumpkin seeds (pepitas) can add a nutty crunch and a nice visual touch.
• Spices: Amp up the flavor with a dash of allspice or cardamom to give your cookies a unique spice blend.

Can I Freeze this Cookie Dough

Freezing your cookie dough allows you to have freshly baked cookies whenever you want. Here’s how you can store your pumpkin chocolate chip cookie dough in the freezer:

1. Shape the Dough: After preparing the cookie dough, scoop your dough into balls.
2. Place in Gallon Freezer-Safe Bag: Carefully, place the portioned balls in a gallon-size freezer bag. Make sure it is well-sealed to prevent air and moisture from reaching the dough.
3. Use an Airtight Container: If you prefer, you can place the wrapped cookie dough in an airtight container instead of using a gallon bag. 
4. Label and Date
5. Store in the Freezer for up to 3 months. 
6. Bake When Ready to Use. When you’re ready to bake, simply remove the cookie dough from the freezer, let it thaw slightly if needed, and follow the original baking instructions. Note, you may need to add 2-3 minutes to the bake time to account for the frozen dough. 

More Delicious Fall Treats

• Banana Chocolate Chip Cookies
• Apple Turnover with Puff Pastry
• Ultimate Banana Bread
• Sweet Potato Cookies
• Banana Cake with Cream Cheese Frosting
• Cinnamon Cookies

These Pumpkin Chocolate Chip Cookies are amazing no matter the season. They are chewy, chocolatey, warm, and simply delicious. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes. 

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Pumpkin Chocolate Chip Cookies

5 from 4 votes

Prep Time :15 minutes mins

Cook Time :9 minutes mins

Chill Dough :40 minutes mins

Serves: 21

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Ingredients

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• ▢ 1 1/2 cup all purpose flour
• ▢ 1/2 tsp baking soda
• ▢ 1/2 tsp baking powder
• ▢ 1/2 tsp salt
• ▢ 1 tbsp pumpkin spice
• ▢ 1/2 cup unsalted butter brown and cooled
• ▢ 1/2 cup granulated sugar
• ▢ 1/2 cup dark brown sugar
• ▢ 1 large egg
• ▢ 1/4 cup canned pumpkin puree
• ▢ 2 tsp vanilla extract
• ▢ 1/2 cup chocolate chips more for topping
• ▢ 2 oz dark chocolate bar cut in bitesize chunks
• ▢ flaky salt to top

US Customary – Metric

Instructions

• Make the brown butter: Cut the butter in small pieces and heat the butter in a small pan on medium heat for about 3-5 minutes until the butter turns an amber color. The butter will first foam and start to pop. Then, brown bits will begin to form in the bottom of the pan. Once browned and popping slows, it is ready. You should smell a nutty aroma. Scrap the butter (and all the of those magical brown bits into a heat-safe bowl and let rest for about 15 minutes.
• In a medium mixing bowl, sift the flour, baking soda, baking powder, and salt. Set aside.
• In a large mixing bowl, add the granulated sugar, brown sugar, cooled browned butter, vanilla, and pumpkin spice, and beat with a hand mixer for 2-3 minutes.
• Add the pumpkin puree. Beat until well combined. Then, add the egg. Beat until well combined.
• Add your “sifted flour mixture” into your wet batter and mix with a wooden spoon or rubber spatula until combined. Be sure not to over mix. Then, fold in your chocolate.
• Transfer the cookie dough to a fridge and let chill for at least 40 minutes to allow the flour to hydrate and obtain those brown butter, pumpkin, vanilla, and pumpkin spice flavors (Pro tip: Allowing your dough to refrigerate for 2-4 hours will result in the best flavored cookie; however, 40 minutes works just fine.)
• Preheat your oven to 350°F. Line a nonstick baking sheet with parchment paper.
• Remove your chilled dough from the refrigerator and scoop dough into the lined baking sheet with a medium (2 tablespoon sized) cookie scooper. The dough should be about 2 inches apart.
• Bake the cookies at 350 degrees for about 10 minutes or until the edges of the cookies are set and the center is soft. Top with flaky sea salt as soon as you take them out of the oven to cool. Let rest for about 15-20 minutes or until set.
• Once cooled, enjoy and feel free to add a comment on my blog! Also, be sure to share your photo on instagram and tag @butterloveandsalt! We would love to see how your cookies come out!

Notes

1. 1. Be sure to use a room temperature egg. 
   2. Don’t over mix your flour in your dough. 
   3. Make sure your brown butter is cooled before adding to the sugar. You want to cream your sugar with your butter (i.e., beat with a mixer for 2-3 minutes), which requires your butter to be room temperature. Creaming your butter will ensure you have the best texture. 
   4. Chill your dough before baking your cookies. Chilling the dough will hydrate the flour and will produce cookies with a thicker texture and enhanced flavor. I recommend that you let you dough chill for at least 40 minutes, but if you have time, 2-4 hours of refrigeration will render the best flavor.

Nutritional Information

Serving: 1gCalories: 153kcal (8%)Carbohydrates: 21g (7%)Protein: 1g (2%)Fat: 7g (11%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 19mg (6%)Sodium: 98mg (4%)Potassium: 61mg (2%)Fiber: 1g (4%)Sugar: 13g (14%)Vitamin A: 602IU (12%)Vitamin C: 0.2mgCalcium: 22mg (2%)Iron: 1mg (6%)

Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan