These pumpkin chocolate chip cookies are chewy cookies. They are loaded with fall spices, pumpkin puree, and chocolate chips! The pumpkin puree and brown butter makes these cookies extra soft and chewy.
This is the perfect fall pumpkin cookie! It has a brown butter pumpkin base. The brown butter really enhances the pumpkin flavour and spices added!
Usually pumpkin cookies are cakey. These are chewy cookies! There are a few tips like blotting the pumpkin, and using an egg white instead of a whole egg, that makes these cookies chewy and so good!
If you love chewy cookies you will love this chewy texture!
Why this recipe works
Pumpkin cookies – Classic chocolate chip cookies with a festive fall twist!
Easy to make – Simple ingredients with no electric mixer required!
Soft cookies – These are soft cookies thanks to the pumpkin and melted butter used.
Here are some notes on the ingredients being used in these pumpkin chocolate chip cookies. For a full list of ingredients, check out the recipe card below.
Butter – I used unsalted. This will be melted and browned.
Brown sugar – I used dark brown sugar, but light brown sugar works as well.
Chocolate chips – I used semi-sweet chocolate chips. Dark chocolate also works, but I think milk chocolate would be to sweet.
Egg white – Used to bind the ingredients together. Using a whole egg makes the cookies less chewy.
Pumpkin puree – Make sure you use pumpkin puree, and not pumpkin pie filling.
Step by step instructions
Step 1 – Mix the butter and sugars. In a large bowl, whisk melted and cooled brown butter, blotted pumpkin, egg white, vanilla, brown sugar, and white sugar together.
Step 2 – Add in dry ingredients. Add in flour, baking soda, salt, cinnamon, and nutmeg. Using a spatula, fold until a soft cookie dough forms. Then mix in the chocolate chips.
Step 3 – Scoop and bake. Scoop 6 cookie dough balls using an ice cream scooper and place on the prepared cookie sheet.
Step 4 – Bake for 10-13 minutes. Mine took 13 minutes. The cookies will be ready when the edges are a golden brown, but the inside will look very soft.
Remove from oven and let the cookies cool on the hot pan for a few minutes before serving warm or cool completely and enjoy!
Expert Baking Tips
- Use a gram scale for the most accurate measurements. To convert this recipe, click the ‘metric’ button next to the ingredients title on the recipe card.
- Make sure the butter is not hot when mixing. If it is hot, the dough will be to soft and the cookies will spread to much in the oven.
- If the dough is to soft to form cookie dough balls with, chill for 30 minutes.
- Make sure you’re using pumpkin puree and not pumpkin pie filling. They both come in cans so it can be confusing.
Can I make these into smaller cookies?
Yes! They won’t be as chewy though. Making larger cookies helps create that super gooey centre and crisp edge. If you make them smaller, bake for 9-11 minutes.
My cookies came out puffy. Why?
This can be for two reasons. First, please make sure to measure your ingredients with a gram scale! There are a lot of variations in cup amounts that can lead to cakey puffy cookies.
Also make sure to blot your pumpkin puree before adding it into the bowl. Simply do this by pressing paper towel against it to soak up the moisture. Do this twice before adding it into your bowl. Less moisture = more dense cookies.
Why did my cookies turn out flat?
Using hot butter will lead your cookies to baking greasy and thin. Make sure to cool the brown butter back down to room temp before starting your baking!
Storing & Freezing
These pumpkin chocolate chip cookies will stay fresh for days after baking. Store them at room temperature in an airtight container.
To freeze, allow to cool back to room temp after baking. Then place the cookies in a ziplock bag. Freeze up to a month, and when ready to eat, remove to thaw out on your counter.
Check out these recipes
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Pumpkin Chocolate Chip Cookies
- Preheat oven to 350°F. Line a cookie sheet with parchment paper.
- Brown the butter: Melt the butter in a medium sized pan over medium heat. Once it melts, it will crackle, then become foamy – continue mixing the butter while this happens to prevent burning. The butter will go from melted to golden brown quickly, and you'll know it's almost done when the aroma of browned butter arrives. The whole process should take about 5 minutes! Once golden, remove from heat and transfer to a glass bowl.1/2 cup butter
- On a plate, add the pumpkin puree. Then take 2 paper towels and gently press down on the pumpkin, 'blotting' it down and removing some moisture. Do this twice for about 2 minutes.
- In a large bowl, whisk browned cooled butter, white sugar, brown sugar, egg whites, vanilla, and blotted pumpkin.2/3 cups dark brown sugar, 1/3 cup white sugar, 1 egg white, 1 tbsp vanilla, 1/4 cup pumpkin puree
- Then add in flour, baking soda, nutmeg, cinnamon, and salt. Using a spatula, gently fold until a soft cookie dough forms.1 1/2 cups all-purpose flour, 1/4 tsp salt, 1 tsp cinnamon, 1/2 tsp baking soda, 1/4 tsp nutmeg
- Add in chocolate chips and mix in a few times. Don't overmix!1 cup semi-sweet chocolate chips
- Scoop 2oz cookie balls onto your prepared baking tray 2-3 inches apart. Bake 6 cookies at a time.
- Bake the cookies for 10-13 minutes. Mine took about 13 minutes. You'll know it's ready when the edges are a slight golden brown colour.
- Allow the cookies to cool on a cooling rack and enjoy!