Pumpkin Chocolate Chip Cookies – Soft, Chewy & Full of Fall Flavor

There’s something about Pumpkin Chocolate Chip Cookies that feels like a warm hug on a crisp fall day. The spices, the gooey chocolate chips, the soft pumpkin texture—they all come together in one cozy little bite. This is my go-to recipe when I want to bake something comforting but just a little different from the classic chocolate chip cookie. And trust me, these are not just for fall. They’re a hit year-round with my kids, my husband, and even my picky neighbors.

Why You’ll Love These Pumpkin Chocolate Chip Cookies

I could list a dozen reasons, but here are my top ones:

• They’re super soft and chewy, thanks to browned butter and real pumpkin puree.
• The pumpkin spice blend adds just the right touch of warm, comforting flavor.
• They taste amazing with coffee, tea, or a cold glass of milk.
• You can prep the dough ahead of time and bake when ready.
• They freeze beautifully—if they even last that long.

Ingredients You’ll Need (and a Few Tips)

Here’s everything you need to make a batch:

• 1 cup (226 g) unsalted butter – Browned for depth of flavor
• 15 oz. canned pumpkin – Blotted to reduce moisture
• 2 cups (240 g) all-purpose flour
• 1 tsp pumpkin pie spice – You can add a pinch more for extra spice
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1 1/4 cup (250 g) light brown sugar
• 1/4 cup (50 g) granulated sugar
• 2 large egg yolks – Room temperature
• 1 tsp vanilla extract
• 1 cup (170 g) chocolate chips – Plus extra for topping

Tip: If you’re out of pumpkin pie spice, you can use a mix of cinnamon, nutmeg, ginger, and clove.

Step-by-Step: How to Make the Best Pumpkin Chocolate Chip Cookies

1. Brown the Butter

Start by melting your butter over low heat until it foams and smells nutty. Stir frequently. Once golden with browned bits at the bottom, remove from heat.

Let it cool for 20 minutes at room temp, then pop it into the fridge for 15 more.

2. Prep the Pumpkin Puree

Place a layer of paper towels on a mesh strainer or plate. Spread the pumpkin puree on top, cover with another paper towel, and let it sit for 5 minutes. Then squeeze out as much liquid as you can.

You should have about 1/2 cup of thick pumpkin puree when you’re done.

3. Mix the Dry Ingredients

In a bowl, whisk together:

• Flour
• Pumpkin pie spice
• Baking soda
• Salt

4. Combine the Wet Ingredients

In a large bowl, whisk the cooled brown butter with both sugars until smooth.

Then add:

• Egg yolks
• Vanilla
• Pumpkin puree

Mix until combined and creamy.

5. Bring It All Together

Add the dry ingredients to the wet, stirring just until no flour remains.

Gently fold in your chocolate chips. Don’t overmix!

6. Chill the Dough

Cover the dough and chill it for 30–60 minutes. This helps the cookies hold their shape and improves the flavor.

7. Scoop and Bake

Preheat the oven to 375°F (190°C).

Line a baking sheet with parchment. Using a medium cookie scoop (about 2 tbsp), portion dough balls 3 inches apart.

Top with extra chocolate chips (because yes, you should).

Bake for 9–11 minutes, until the edges are set and lightly golden.

8. Cool and Shape

Let cookies cool on the tray for 10 minutes. If desired, use a round biscuit cutter to gently reshape them into perfect circles.

Transfer to a cooling rack and let them cool completely.

Storage Tips

• Room Temp: Store in an airtight container for up to 4 days.
• Freezer: Freeze in a zip-top bag or container for up to 2 months. Reheat in the microwave for that warm, gooey effect.

Make It Yours: Variations and Add-ins

Want to mix things up?

• Add white chocolate chips for a sweet contrast.
• Sprinkle with flaky sea salt right out of the oven.
• Chopped walnuts or pecans give a little crunch.
• Swap pumpkin pie spice with chai spice for a fun twist.

FAQs About Pumpkin Chocolate Chip Cookies

How do I know when they’re done?
The edges will be golden and the centers puffed. They’ll continue cooking slightly as they cool.

Can I skip blotting the pumpkin?
It’s tempting, but don’t. Too much moisture = cakey cookies.

Can I use fresh pumpkin puree?
Yes, but it needs to be drained even more thoroughly than canned.

How many cookies does this make?
About 24 medium cookies, depending on your scoop size.

Try These Other Cozy Cookie Recipes

• Pumpkin Dump Cake Recipe
• Soft and Chewy Cinnamon Roll Sugar Cookies
• Peach Cobbler Cookies Recipe

Final Thoughts: Pumpkin + Chocolate = Cookie Magic

These Pumpkin Chocolate Chip Cookies are everything I want in a fall dessert. They’re soft, chewy, chocolatey, and spiced just right. Every bite feels like a cozy moment wrapped in a cookie.

I’d love to know if you try this recipe! Tag @RitzyRecipes on Instagram or leave a comment below. And don’t forget to save it to your Pinterest board!

Happy baking, friend. 🌟

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