There is something magical about the arrival of autumn. The air gets crisp. The leaves change color. And suddenly, all we want to do is turn on the oven. If you are looking for the perfect treat to celebrate the season, you have found it. These Pumpkin Chocolate Chip Cookies are about to become your new obsession.
We all love a classic cookie. But sometimes you need something extra. You want those warm spices. You want that cozy feeling. This recipe takes everything you love about Pumpkin Baked Goods and puts it into a chewy cookie.
The secret here is not just the pumpkin. It is the brown butter. It adds a nutty depth that pairs perfectly with chocolate. Plus, we use a special swirling technique. This ensures you get big pockets of flavor in every single bite.
You do not need fancy equipment for this. You do not need to be a professional baker. This recipe is designed for home cooks who want big flavor with zero fuss. Grab your apron. Let’s get baking.
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Why You’ll Love This Recipe
You might be wondering why you need another cookie recipe. Trust me on this one. These are not your average cookies. They are soft in the center and crispy on the edges. They are the definition of comfort food.
First, the texture is incredible. Many Pumpkin Baking Recipes result in cakey cookies. That happens because of the moisture in pumpkin puree. We solve that problem here. We use pumpkin butter instead. This gives you that chewy texture you crave without the fluff.
Second, the flavor profile is complex yet familiar. The brown butter creates a caramel like base. Then you have the spices. Cinnamon, nutmeg, and ginger shine through. It smells like a fall candle in your kitchen, but it tastes much better.
These are also perfect for sharing. They are sturdy enough to pack in a lunchbox. They are impressive enough for a holiday party. If you are looking for standout Fall Cookies Recipes to share with friends, this is the one.
Finally, they are fun to make. The process of swirling the pumpkin butter is satisfying. Watching the cookies ripple in the oven is exciting. It is a great recipe to make with kids or just by yourself on a quiet Sunday afternoon.
Ingredients
You do not need a long list of strange items for these Pumpkin Chocolate Chip Cookies. You likely have most of these in your pantry already. Here is what you need to get started.
- 2 sticks (1 cup) salted butter
- 1 1/4 cup brown sugar
- 2/3 cup pumpkin butter
- 1 large egg
- 1 tablespoon vanilla extract
- 1 tablespoon espresso powder or instant coffee (optional)
- 2 cups all purpose flour
- 2 cups old fashioned oats
- 1 teaspoon baking soda
- 1/2 to 1 teaspoon pumpkin pie spice
- 1/2 teaspoon kosher salt
- 2 cups chocolate chunks or chips
- sea salt (optional)
Step-By-Step Instructions
Making these cookies is a breeze. The most technical part is browning the butter, but do not worry. I will walk you through it. Follow these steps for perfect Pumpkin Chocolate Chip Cookies every time.
Step 1: Prep and Brown the Butter
Start by preheating your oven to 350° F. While that warms up, line a baking sheet with parchment paper. This ensures your cookies won’t stick and makes cleanup easy.
Now, let’s make liquid gold. Add your butter to a skillet set over medium heat. You want to cook this until the butter begins to brown. This usually takes about 3 or 4 minutes.
Watch it closely. The butter will foam up and start to smell nutty. Once you see little brown specks at the bottom, remove it from the heat immediately. Transfer it to a heatproof bowl. Let it cool for approximately 5 minutes so it is not piping hot.
Step 2: Mix the Wet Ingredients
Once your brown butter has cooled slightly, it is time to build the flavor base. To the bowl with the butter, mix in the brown sugar. You also want to add 1/3 cup of the pumpkin butter here.
Add the egg, vanilla extract, and espresso powder. The espresso powder is optional, but it really makes the chocolate pop. Mix everything until the mixture is smooth and glossy.
Step 3: Add Dry Ingredients
Now grab your dry ingredients. Add the flour, oats, baking soda, pumpkin spice, and kosher salt directly to the wet mixture. Stir until just combined.
The oats add a wonderful texture that makes these feel hearty. It really sets them apart from other Pumpkin Baked Goods you might have tried.
Step 4: The Swirl Method
Here is the fun part. Dollop the remaining 1/3 cup of pumpkin butter over the top of the dough. Sprinkle your chocolate chips or chunks over the top as well.
Gently fold the pumpkin butter and chocolate into the dough. Be very careful here. You do not want to fully mix it in. You want streaks of pumpkin butter to remain visible. This creates those delicious pockets of flavor.
Step 5: Roll and Bake
Roll the dough into rounded tablespoon sized balls. The dough might be a little sticky, but that is okay. Place them about 2 inches apart on your prepared baking sheet. Gently flatten them down with your hand.
Bake the cookies for 8 minutes. Then, remove them from the oven. Rotate the sheet to ensure even baking. Tap the baking sheet on the counter 1 or 2 times. This helps flatten the cookies and creates crinkly edges.
Step 6: Finish and Cool
Put the tray back in the oven. Bake for another 2 to 3 minutes. You want the cookies to be just beginning to set on the edges. The centers should still look soft.
Remove them from the oven. If you like a salty sweet combo, sprinkle with sea salt now. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit. Waiting is the hardest part, but it is worth it.
How To Store Leftovers
If you somehow manage to have leftovers, you are lucky. These Pumpkin Chocolate Chip Cookies store very well. You can keep enjoying them for days.
Place the completely cooled cookies in an airtight container. They will stay fresh at room temperature for up to 4 days. If you want them to last longer, you can put the container in the fridge for a week.
You can also freeze the baked cookies. Place them in a freezer safe bag. They will keep for up to 3 months. When you want a treat, just let one thaw on the counter for a few minutes.
Another great option is freezing the dough balls. Roll them out and freeze them on a tray. Once solid, transfer to a bag. You can bake them straight from frozen. Just add an extra minute to the baking time.
Tips
Want to make sure your Pumpkin Chocolate Chip Cookies turn out perfect? Here are a few handy tips. These small details make a big difference in the final result.
First, do not skip the brown butter. It adds a flavor you just cannot get with plain melted butter. It is the backbone of this recipe. Just keep an eye on it so it does not burn.
Second, use actual pumpkin butter, not pumpkin puree. Pumpkin puree has too much water. It will make your cookies spongy and cakey. Pumpkin butter is cooked down and concentrated. It gives you that chewy texture we want.
Third, be gentle with the swirl. When you add that second batch of pumpkin butter, fold it barely enough to incorporate. Those streaks are what make these cookies look and taste amazing.
Finally, underbake slightly. The cookies should look a little underdone in the middle when you pull them out. They firm up as they cool. This ensures they stay soft for days.
Conclusion
There you have it. The best Pumpkin Chocolate Chip Cookies you will ever make. They are warm, chewy, and packed with fall flavor. Whether you make them for a party or just for yourself, they are sure to be a hit.
Baking should be fun and rewarding. This recipe proves that you can make bakery quality treats at home with simple ingredients. It is one of those Pumpkin Baking Recipes you will come back to year after year.
So turn on some music. Light a candle. Get that butter browning. Your kitchen is about to smell amazing. Enjoy every single bite of these delicious cookies.
FAQ
You might have a few questions before you start. Here are some common answers to help you out. We want your baking experience to be smooth and easy.
Can I Use Pumpkin Puree Instead of Butter?
I do not recommend it. Pumpkin puree contains a lot of water. This will change the texture from chewy to cakey. Pumpkin butter is thicker and sweeter, which works better for this cookie dough.
Where Can I Find Pumpkin Butter?
You can find it at most grocery stores during the fall season. It is usually near the jams and jellies. Trader Joe’s also carries a very popular version that works great in Fall Cookies Recipes.
Can I Make This Gluten Free?
Yes, you can. Swap the all purpose flour for a high quality 1 to 1 gluten free flour blend. Ensure your oats are certified gluten free as well. The texture might change slightly, but they will still be tasty.
Why Do I Need To Tap The Pan?
Tapping the pan on the counter deflates the cookies. This pushes the air out and creates those beautiful crinkly edges. It also helps the center stay dense and chewy rather than puffy.
Pumpkin Chocolate Chip Cookies
These chewy Pumpkin Chocolate Chip Cookies are the perfect fall treat. Made with nutty brown butter and warm spices, they’re soft in the center, crispy on the edges, and packed with flavor.
Requirements
Ingredients
Instructions
- Preheat your oven to 350° F. Line a baking sheet with parchment paper. Add butter to a skillet over medium heat and cook for 3-4 minutes until it foams and brown specks appear. Remove from heat and transfer to a heatproof bowl to cool for 5 minutes.
- To the brown butter, mix in the brown sugar and 1/3 cup of the pumpkin butter. Add the egg, vanilla extract, and optional espresso powder. Mix until smooth and glossy.
- Add the flour, oats, baking soda, pumpkin spice, and kosher salt directly to the wet mixture. Stir until just combined.
- Dollop the remaining 1/3 cup of pumpkin butter and the chocolate chips over the dough. Gently fold them in, leaving visible streaks of pumpkin butter.
- Roll dough into rounded tablespoon-sized balls and place 2 inches apart on the prepared baking sheet. Gently flatten with your hand. Bake for 8 minutes. Remove from the oven, rotate the sheet, and tap it on the counter once or twice.
- Return the tray to the oven and bake for another 2-3 minutes, until the edges are set but the centers are still soft. Sprinkle with sea salt if desired. Let cool on the baking sheet before serving.
Notes
Don’t skip browning the butter! It adds a nutty, caramel-like depth that is essential to the cookie’s flavor.
Use pumpkin butter, not pumpkin puree. Puree has too much water and will make the cookies cakey instead of chewy.
Be careful not to overmix when you swirl in the final pumpkin butter and chocolate. You want visible streaks for pockets of flavor.
Slightly underbaking the cookies ensures they stay soft and chewy in the center after they cool on the pan.
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