There’s nothing like the first tray of pumpkin chocolate chip cookies sliding out of the oven. The edges are just set, the centers stay soft and plush, and those melty chocolate puddles make the whole kitchen smell like a cardigan feels. These are the cookies you make when the air turns crisp and you want something warm and a little nostalgic.
They’re buttery with a gentle pumpkin spice hum sweet, but not cloying. Perfect for a Sunday baking moment, an after-school treat, or a “just because” bake that makes everyone wander into the kitchen asking, “Are those ready yet?”
Ingredients You’ll Need
For the Dough
- 1 cup cold unsalted butter
- 2/3 cup Libby’s Pumpkin Puree, room temperature (you’ll dry this down to ~1/3 cup)
- 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 cup + 1 tablespoon all-purpose flour
- 2 1/2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
Mix-Ins
- 1 cup finely chopped chocolate bar or chocolate chips
Tip: I love using fresh pumpkin puree aroma here drying it with paper towels keeps the cookies soft without turning cakey.
How to Make It
Step 1: Prep the Pans & Heat the Oven
Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper. Nothing fancy just simple, cozy cookie vibes.
Step 2: Brown the Butter
In a large stainless steel pan, melt the butter. It will foam, pop, and crackle that soundtrack means flavor is happening. Stir and watch closely until brown bits form on the bottom and it smells nutty. Pour into a heatproof bowl and chill 50–60 minutes, stirring every 10–15 minutes, until it’s cool and fluid (about 75°F). This step adds that deep, toasty note that makes these cookies taste bakery-level.
Step 3: Dry the Pumpkin
Spread the pumpkin puree on a plate and press with paper towels to pull out excess moisture. Repeat with fresh towels until it feels like soft playdough and measures about 1/3 cup. This keeps the cookies tender and chewy instead of cake-like.
Step 4: Whisk the Sugars
Whisk the cooled brown butter with the granulated and brown sugars for exactly 1 minute. It should look like pale, wet sand grainy but glossy, and lightly fragrant.
Step 5: Add the Cozy
Whisk in the egg yolks, vanilla, and your dried pumpkin until smooth and unified. The batter will look plush and sunset-orange very fall.
Step 6: Fold in the Dry
Ingredients
Using a spatula, fold in flour, pumpkin spice, baking soda, and salt until just combined. No overmixing here; stop when the last streak of flour disappears. Fold in the chocolate chips or chopped bars both bring those irresistible melty pockets.
Step 7: Scoop & Bake
Scoop dough onto the prepared trays (about 2 tablespoons each, spaced a couple inches apart). Bake at 350°F (180°C) until the edges are set and the tops look matte with soft centers, about 10–12 minutes. They’ll continue to firm up on the tray.
Step 8: Set & Enjoy
Let cookies cool on the tray for 5 minutes, then transfer to a rack. The chocolate will still be glossy and soft, and the centers stay tender. Breathe in that buttery, spiced aroma this is the cozy moment you baked for.
Pumpkin Chocolate Chip Cookies
Equipment
- Large stainless steel pan For browning butter
- Heatproof mixing bowl To cool butter
- whisk For combining butter and sugars
- rubber spatula For gentle folding
- Baking trays Line with parchment
- Parchment paper Prevents sticking
- measuring cups and spoons Accurate measurements
- cooling rack Sets texture
Ingredients
- 1 cup cold unsalted butter (brown and cool to ~75°F)
- 2/3 cup Libby’s Pumpkin Puree, room temp (dry to ~1/3 cup / 75 g)
- 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 all-purpose flour
- 1 tablespoon all-purpose flour (additional)
- 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
Instructions
- Preheat the oven to 350°F (180°C). Line two baking trays with parchment paper.
- Brown the butter in a large stainless steel pan over medium heat, stirring as it foams and crackles, until brown bits form and it smells nutty. Scrape into a heatproof bowl and chill 50–60 minutes, stirring every 10–15 minutes, until cool and fluid (about 75°F).
- Spread the pumpkin puree on a plate and press with paper towels to remove excess moisture. Repeat with fresh towels until it feels like soft playdough and measures about 1/3 cup (75 g).
- Whisk the cooled browned butter with granulated sugar and brown sugar for exactly 1 minute until it looks like pale, wet sand.
- Whisk in the egg yolks, vanilla, and dried pumpkin until smooth and cohesive.
- Fold in the flour, pumpkin spice, baking soda, and salt until just combined. Fold in the chocolate until evenly distributed; do not overmix.
- Scoop 2-tablespoon mounds of dough onto the prepared trays, spacing a couple inches apart. Bake 10–12 minutes, until edges are set and tops look matte with soft centers.
- Cool on the tray for 5 minutes, then transfer to a rack. Optional: sprinkle warm cookies with flaky sea salt. Serve warm.
Notes
Cozy Tips & Serving Ideas
- Chill the dough 20–30 minutes if your kitchen’s warm; thicker cookies, fewer spread worries.
- Sprinkle a pinch of flaky sea salt on hot cookies the sweet-salty pop is magic.
- Swap half the chocolate for chopped toasted pecans for crunch.
- Add a little espresso powder (1/2 teaspoon) to deepen the chocolate vibe.
- Serve warm with cold milk or a cinnamon latte for peak fall comfort.
This recipe is that soft, bakery-style cookie you think about all week chewy edges, plush middles, and chocolate in every bite. It’s simple enough for a weeknight but special enough to share.