These chocolate chip pumpkin cookies are everything you want in a fall-inspired treat. They’re packed with chocolate chips and made with browned butter. And they just happen to have pumpkin in them so you get that classic flavor without eating a cakey pumpkin cookie.
The brown butter adds a warm, slightly nutty flavor that makes these cookies extra good. Add plenty of semi-sweet chocolate chips, and you've got the kind of cookie that disappears from the cooling rack pretty quickly.
These are perfect for fall baking, Halloween parties, Thanksgiving dessert tables, or just keeping a batch around for when you want something sweet with your coffee.
If you love cozy fall snacks like these cookies, be sure to try my pumpkin streusel cookies with maple icing next.
Why You’ll Love This Recipe
- Full of fall flavor: Pumpkin, browned butter, and chocolate are such a good combination.
- Browned butter makes them extra special: It adds a rich, nutty flavor that you just don’t get from regular melted butter.
- Loaded with chocolate chips: There are 2 full cups of semi-sweet chocolate chips in these cookies.
- Easy to make: The dough comes together without any complicated steps.
- Perfectly portioned: Using a 1-inch cookie scoop makes evenly sized cookies and helps them bake consistently.
- Great for fall gatherings: These cookies are perfect for parties, bake sales, holiday cookie trays, and sharing with friends.
- No fancy ingredients: Everything is easy to find and likely already in your pantry.
- They’re hard to resist: Warm browned butter, pumpkin, and melty chocolate chips? That’s a pretty great combination.
Key Ingredients
You’ll find all the ingredients and their exact measurements in the recipe card at the bottom of the post.
- Brown Butter: Browning the butter gives these cookies a rich, nutty taste that makes the pumpkin and chocolate really stand out.
- Pumpkin Puree: Adds moisture and a subtle pumpkin flavor, helping make the cookies soft and tender.
- Semi-Sweet Chocolate Chips: They add plenty of melty chocolate throughout the cookies and balance the warm pumpkin flavor.
- Vanilla Extract: Adds a warm, sweet flavor that brings the butter, pumpkin, and chocolate together.
Variations
- Use dark chocolate chips: Swap the semi-sweet chocolate chips for dark chocolate if you prefer a richer chocolate flavor.
- Try milk chocolate: Milk chocolate chips will make the cookies sweeter and creamier.
- Add chopped nuts: Pecans or walnuts would be delicious folded into the dough.
- Add warm spices: For an even stronger fall flavor, add some cinnamon, nutmeg, or pumpkin pie spice.
- Use white chocolate chips: White chocolate and pumpkin make a delicious combination.
- Make them extra chocolatey: Add a mixture of chocolate chips and chocolate chunks.
- Add a sprinkle of flaky salt: A little flaky salt on top after baking can balance the sweetness beautifully.
How to Make Chocolate Chip Pumpkin Cookies
Step 1: Cook the butter over medium heat, stirring constantly, until it turns an amber color, has a nutty aroma, and there are brown bits in the bottom of the pan. Pour into a bowl and cool slightly.
Step 2: Mix the sugars into the butter. Then, add the eggs, vanilla, corn syrup, and pumpkin. Mix the dry ingredients into the wet. Then, fold in the chocolate chips.
Step 3: Use a 1-inch cookie scoop to make round dough balls and place them on a prepared baking sheet.
Step 4: Bake until the edges begin to brown. Then, cool on the baking sheet for a few minutes. Transfer to a wire rack to cool completely and enjoy!
Expert Tips
- Watch the butter carefully: Browning butter takes just a few minutes, and it can burn quickly. Keep stirring and remove it from the heat once it reaches a light amber color.
- Don’t add the sugars while the butter is hot: Let the browned butter cool until it’s just slightly warm before continuing.
- Use pumpkin puree: Make sure you’re using plain pumpkin puree, not pumpkin pie filling.
- Don’t overmix the dough: Once the flour is added, mix just until everything is combined. Overmixing can make cookies tougher.
- Use a cookie scoop: A 1-inch scoop helps create evenly sized cookies so they bake at the same rate.
- Don’t overbake: The edges should just start to brown. The centers can still look slightly soft when you remove them from the oven.
- Let them cool on the baking sheet first: Give the cookies a few minutes to set before moving them to a cooling rack.
- For extra chocolate: Press a few additional chocolate chips onto the tops of the cookies as soon as they come out of the oven.
Chocolate Chip Pumpkin Cookies FAQs
Browning the butter cooks off some of the water and creates flavorful browned milk solids. This gives the butter a rich, nutty flavor that makes these cookies taste extra special.
Pumpkin naturally adds moisture to cookie dough, so pumpkin cookies can sometimes have a softer, cakier texture. Be careful not to add extra pumpkin or overmix the dough.
The key is controlling the moisture in the dough and avoiding overbaking. Pumpkin naturally adds moisture, while brown sugar helps create a softer texture. Removing the cookies when the edges are lightly browned and the centers still look soft allows them to finish setting without becoming dry.
The edges should just begin to brown while the centers still look slightly soft. The cookies will continue to set as they cool on the baking sheet.
Store completely cooled cookies in an airtight container at room temperature. They should stay soft and delicious for several days.
Yes. Scoop the dough into individual balls and freeze them on a baking sheet. Once frozen, transfer them to a freezer-safe container or bag.
Great Pairings for Your Chocolate Chip Pumpkin Cookies
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Chocolate Chip Pumpkin Cookies
Ingredients
- 3 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup + 3 tablespoons butter
- 1 cup light brown sugar packed
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup pumpkin puree
- 1 teaspoon corn syrup
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat 350 degrees and line a baking sheet with parchment paper. Set aside.
- In a medium sized saucepan, brown butter over medium heat. Stir constantly and cook until butter starts to turn a slight amber color.
- Pour browned butter into a large mixing bowl. Let cool until just slightly warm.
- Add sugars to browned butter and whisk until combined.
- Mix in eggs, vanilla extract, corn syrup, and pumpkin puree until incorporated.
- Add in flour, baking soda, and salt. Mix together until combined.
- Fold in chocolate chips.
- Using a 1 inch cookie scoop, roll dough into balls and place on the prepared baking sheet.
- Bake in the preheated oven for 9-11 minutes or until edges start to brown.
- Remove from the oven and let cool on the baking sheet for a few minutes before moving to a wire cooling rack.
Notes
- Watch the butter carefully: Browning butter takes just a few minutes, and it can burn quickly. Keep stirring and remove it from the heat once it reaches a light amber color.
- Don’t add the sugars while the butter is hot: Let the browned butter cool until it’s just slightly warm before continuing.
- Use pumpkin puree: Make sure you’re using plain pumpkin puree, not pumpkin pie filling.
- Don’t overmix the dough: Once the flour is added, mix just until everything is combined. Overmixing can make cookies tougher.
- Use a cookie scoop: A 1-inch scoop helps create evenly sized cookies so they bake at the same rate.
- Don’t overbake: The edges should just start to brown. The centers can still look slightly soft when you remove them from the oven.
- Let them cool on the baking sheet first: Give the cookies a few minutes to set before moving them to a cooling rack.
- For extra chocolate: Press a few additional chocolate chips onto the tops of the cookies as soon as they come out of the oven.
Nutrition
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