Melt In Your Mouth Pumpkin Chocolate Chip Cookies

We were deep into setting up for the school’s fall bake sale when the gym lights flickered classic October drama. Tables were stacked with bundt cakes and caramel apples, but Julia, our art teacher, looked at me and whispered, “Please tell me you brought something pumpkin.” I didn’t answer I just handed her a tin of still-warm Pumpkin Chocolate Chip Cookies.

A few hours earlier, my kitchen was scattered with chocolate shards, open spice jars, and a mountain of used paper towels from drying out the pumpkin puree. My neighbor’s daughter Mia had come over to “help” but mostly rearranged the Halloween sprinkles by color while I stirred browned butter into sugar, the aroma instantly cozy.

It wasn’t a special holiday, just a Tuesday with a breeze that hinted at sweaters and soup. Still, something about baking those cookies made the whole afternoon feel golden. Mia asked if the cookies were “crispy like grandma’s” or “squishy like pillows” I told her they were both. That seemed to satisfy her.

Later, while walking past the decorated tables, I saw a third grader slowly nibbling one of my cookies, eyes wide, chocolate on her chin. She didn’t know who made them, didn’t care. But she said to her friend, “It tastes like a hug.” And honestly, that’s all the review I needed.

Short Description

Pumpkin Chocolate Chip Cookies are soft, chewy, and full of fall flavor. This easy recipe uses browned butter, dried pumpkin puree, and melty chocolate for the perfect cookie.

Key Ingredients

• 1 cup cold unsalted butter
• ⅔ cup Libby’s Pumpkin Puree (blotted and reduced to ⅓ cup)
• ½ cup granulated sugar
• ½ cup light brown sugar, packed
• 2 large egg yolks, room temperature
• 2 teaspoons vanilla extract
• 1 ⅔ cups + 1 tablespoon all-purpose flour
• 2 ½ teaspoons pumpkin spice
• 1 teaspoon baking soda
• ½ teaspoon fine sea salt
• 1 cup finely chopped chocolate bar or chocolate chips

Tools Needed

• Medium saucepan
• Mixing bowls (large and medium)
• Whisk and spatula
• Baking trays
• Parchment paper
• Cookie scoop (3-tablespoon size)
• Paper towels (for drying pumpkin)
• Round cookie cutter (optional for shaping)

Cooking Instructions

Step 1: Brown the Butter
In a medium saucepan over medium heat, melt the butter and cook until it turns golden brown and smells nutty, about 5–7 minutes. Remove from heat and let cool for at least 10 minutes.

Step 2: Dry the Pumpkin Puree
Spread the pumpkin puree on a large plate and press with paper towels to remove excess moisture. Repeat until the puree reduces to roughly ⅓ cup. Set aside.

Step 3: Mix Butter and Sugars
In a large bowl, whisk the cooled browned butter with both sugars until smooth and slightly thickened, about 1 minute.

Step 4: Add Wet Ingredients
Whisk in the egg yolks, vanilla extract, and dried pumpkin puree until fully combined and creamy.

Step 5: Fold in Dry Ingredients
Add the flour, pumpkin spice, baking soda, and salt to the bowl. Mix until just combined. Gently fold in the chopped chocolate or chocolate chips.

Step 6: Shape the Dough
Using a 3-tablespoon cookie scoop, portion dough into balls. Roll gently and place 2–3 inches apart on parchment-lined baking trays.

Step 7: Bake the Cookies
Bake at 350°F (180°C) for 9–13 minutes. The edges should be golden, and the centers still slightly soft and underbaked.

Step 8: Shape and Cool
Immediately after removing from the oven, use a round cutter to gently swirl around each cookie, creating a thick, neat shape. Let cookies cool completely on the tray before transferring.

Why You’ll Love This Recipe

Balanced pumpkin flavor that isn’t overpowering

Brown butter gives rich depth and a toasty aroma

Chewy centers with crisp edges

Uses real ingredients and easy pantry staples

Perfect for fall gatherings or cozy baking days

Mistakes to Avoid & Solutions

Using wet pumpkin puree
Too much moisture can lead to cakey cookies instead of chewy ones.
Solution: Always blot the puree with paper towels until it reduces by half.

Skipping the cooling of browned butter
Hot butter can scramble the eggs and ruin the dough texture.
Solution: Cool the browned butter for 10–15 minutes before using.

Overbaking the cookies
They’ll lose their soft centers and become too crisp.
Solution: Pull them out when the centers still look slightly underdone.

Crowding the tray
Cookies will spread and fuse together.
Solution: Place each dough ball 2–3 inches apart.

Using only chocolate chips
Chocolate chips don’t melt as well as chopped bars.
Solution: Use a mix of finely chopped chocolate and chips for texture and melt.

Serving and Pairing Suggestions

Serve warm with a glass of oat milk or spiced chai

Plate with a drizzle of melted chocolate for extra flair

Stack for bake sales or fall dessert tables

Pair with roasted nuts or dried cranberries on a fall charcuterie board

Storage and Reheating Tips

Store in an airtight container at room temperature for up to 4 days

For longer storage, freeze baked cookies for up to 2 months

To reheat, microwave for 10–12 seconds for that fresh-out-of-oven feel

Do not refrigerate raw dough unless you bring it to room temperature before baking

FAQs

1. Can I use fresh pumpkin instead of canned puree?
Yes, but make sure to roast, puree, and dry it the same way—reduce it to ⅓ cup to avoid excess moisture.

2. Why only use egg yolks?
Egg yolks add richness and chewiness without making the cookies cakey like whole eggs might.

3. Can I chill the dough before baking?
You can, but it’s not required. If you do, let it soften slightly before scooping to make shaping easier.

4. Are these cookies sweet or more spiced?
They strike a balance: warm spice notes with just enough sweetness to let the chocolate shine.

5. Can I make these gluten-free?
Yes. Substitute the all-purpose flour with a 1:1 gluten-free baking blend that includes xanthan gum.

Tips & Tricks

Brown your butter until you see golden bits for maximum flavor

Use a cookie cutter to swirl and shape cookies right after baking

Add a pinch of flaky salt on top before baking for contrast

Finely chop a chocolate bar instead of using only chips for varied meltiness

For extra autumn flair, mix in 2 tablespoons of toasted pecans

Recipe Variations

1. Oatmeal Pumpkin Chocolate Chip Cookies
Swap ½ cup of the flour with quick oats. Fold them in with the chocolate. Bake the same way for a chewy, hearty version.

2. Pumpkin White Chocolate Cranberry Cookies
Replace regular chocolate with white chocolate chips and add ¼ cup dried cranberries for a sweet-tart contrast.

3. Vegan Pumpkin Chocolate Chip Cookies
Use vegan butter and replace egg yolks with 2 tablespoons of flax meal mixed with 5 tablespoons water. Let rest for 10 minutes before mixing.

4. Spiced Chai Pumpkin Cookies
Add ½ teaspoon ground cardamom and ¼ teaspoon ground ginger to the dry mix. Use dark chocolate for a bold spice pairing.

Final Thoughts

That night at the school bake sale, as kids ran off sugar highs and parents traded recipes, these Pumpkin Chocolate Chip Cookies quietly earned their place on everyone’s radar. No fanfare. Just that slow, shared nod between bites when something is just right.

I’ve made them with neighbors, brought them to book club, and even mailed a batch across the country once because sometimes cookies speak louder than texts. Their soft centers and crackled tops hold a kind of simple magic that doesn’t ask for attention, but always gets it.

So here’s to small things that make big impressions. A quiet afternoon, a browned butter swirl, a borrowed kitchen timer and cookies that remind us why we bother to bake at all.