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The best ever Pumpkin Butter Chocolate Chip Cookies…because Fridays in October deserve something sweet. Homemade pumpkin chocolate chip cookies, made with browned butter, pumpkin butter, pumpkin spice, and plenty of chocolate. Each cookie dough ball is rolled through cinnamon sugar for a “snickerdoodle” like finish before baking to perfection. There’s nothing not to love about these cookies. They’re slightly crisp on the edges, but soft and gooey in the middle. Perfect for Halloween night or Thanksgiving dinner…or simply when in need of a deliciously sweet pumpkin chocolate chip cookie.

side angled photo of Pumpkin Butter Chocolate Chip Cookies sitting in cinnamon sugar

It’s pretty hard to beat a good classic chocolate chip cookie. I grew up eating my mom’s homemade cookies and to this day, they’re still a favorite. She uses the recipe on the back of the Nestlè Toll House Chocolate Chip bag. But always adds an extra cup of chocolate chips. Because, well that’s mom, the more chocolate the better!

It really was not until the last few years that I started creating (and loving) pumpkin recipes. For the longest time my mom had it ingrained in me to only like chocolate-based desserts. No pumpkin, definitely not anything fruity, and vanilla? No way. It’s was chocolate or nothing growing up…and I will never ever complain an ounce about it.

What I will say however, is that I’m thankful I’ve opened up my horizons a bit…and in turn hers too. We’ve ventured onto the path of desserts beyond the “chocolate only” realm. Chocolate is still a favorite, of course, but I’ve now come to love experimenting with new flavors and desserts that don’t focus so heavily on chocolate…enter my cream cheese swirled pumpkin bread.

But what’s even more fun? When I can combine my serious love for chocolate along with my (relatively) new love for pumpkin.

And in comes these cookies. You have chocolate, you have pumpkin, AND you have pumpkin spice. So the best of all worlds. Cheesy, but true.

Pumpkin Butter on spoon

My secrets to the perfect pumpkin cookie…

Every time I’ve attempted pumpkin chocolate chip cookies in the past, they’ve come out pretty cakey and much more muffin-like. Not bad, but just not a chewy chocolate chip cookie.

My goal with these cookies was to create a pumpkin cookie not only with amazing pumpkin flavor, but also a texture that’s closer to my mom’s chocolate chip cookies. It took some playing around with the recipe, but I’ve finally landed on a cookie that is so good. I will not say the texture is just as chewy as a classic cookie, but it’s close, and these cookies are so yummy.

overhead photo of Pumpkin Butter Chocolate Chip Cookie dough balls on baking sheet

Four secrets to these cookies…

Secret #1, brown half of your butter, but leave the other half at room temp. This gives you the flavor of browned butter but leaves you with a cookie that has great texture too.

Secret #2, use spiced pumpkin butter, not pumpkin purèe. This IS KEY. Pumpkin butter is more reduced down than pumpkin purèe and contains less moisture. Less moisture will give you a chewier, not as cakey cookie. You can use my homemade pumpkin butter or pick some up at Trader Joe’s, Whole Foods, your local market, or via Amazon…though I am partial to my homemade recipe. Just make sure your pumpkin butter is spiced for best flavor.

Pumpkin Butter Chocolate Chip Cookie dough ball sitting in cinnamon sugar

Secret #3, roll your cookie dough balls in cinnamon sugar, as if making snickerdoodles. So yes, this cookie is actually a cross between a snickerdoodle and a pumpkin chocolate chip cookie.

Secret # 4, bake the cookies, but about halfway through cooking, pull the cookies out of the oven and tap the baking sheet on the counter a couple of times. Then return to the oven to finish baking. Remove the cookies from the oven, and again, tap the baking sheet once more. Why? This ensures you have the least cakey pumpkin cookie. Instead, you’ll have a cookie with crisp edges and a gooey center. Tapping the baking pan on the counter deflates the center of the cookie, pushing the edges out. It might seem weird, but it’s a method I learned from the New York Times and it works.

overhead close up photo of Pumpkin Butter Chocolate Chip Cookies

These cookies are…

…easy to make, require no chilling, and take less than an hour.

…full of actual pumpkin flavor – and actual pumpkin.

…rolled in cinnamon sugar, so kind of like a snickerdoodle, but better.

…studded with both chocolate chips and chocolate chunks

…just perfectly crisp on the edges, but soft and gooey in the center.

The very best thing you can bake up this weekend. Because it’s always a good idea to bake chocolate chip cookies, especially when browned butter, pumpkin butter, and cinnamon sugar are involved.

side angle close up photo of broken in half Pumpkin Butter Chocolate Chip Cookie

Just one more thing…

Eat these warm, while hot and gooey. And add a glass of milk…just like my mom and I would do!

side angle close up photo of Pumpkin Butter Chocolate Chip Cookies with broken cooking in the right hand corner

If you make these pumpkin butter chocolate chip cookies please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Pumpkin Butter Chocolate Chip Cookies.

Prep Time 15 minutes
Cook Time 10 minutes
cooling time 15 minutes
Total Time 40 minutes
Servings: 24 cookies
Calories Per Serving: 194 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 1. Add 1 stick butter to a small saucepan set over medium heat, cooking until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Stick in the freezer to chill, 10-15 minutes, but no longer.
    2. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
    3. In a large mixing bowl, beat together the remaining 1 stick butter, the cooled browned butter, brown sugar, and sugar until combined. Beat in the pumpkin butter, egg, and vanilla, beating until creamy. Add the flour, baking soda, cinnamon, and salt. Fold in chocolate chips and chocolate chunks.
    4. Roll the dough into 1 tablespoon size balls and then generously roll through the cinnamon sugar and place 3 inches apart on the prepared baking sheet.
    5. Transfer to the oven and bake for 8 minutes. Remove the pan from the oven and tap the baking sheet on the counter 2 times to flatten them down. Return to the oven and bake another 1-2 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Remove from the oven and tap the baking sheet on the counter 1-2 times to flatten them down again. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days. 

Notes

Pumpkin Butter: you can use my homemade pumpkin butter or just pick some up from Trader Joe's, Whole Foods, your local market, or via Amazon.
If you want more Pumpkin Spice Flavor: add in 1/2 teaspoon to 1 teaspoon pumpkin pie spice with the flour. 
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horizontal overhead photo of Pumpkin Butter Chocolate Chip Cookies

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Comments

  1. I love this recipe so much! I’ve made it numerous times. In a pinch if you can’t find pumpkin butter and can’t make it, is there a way to make them with more pumpkin purée? Thanks!

    1. Hey Erin,
      Yes, you could use an equal amount of pumpkin puree, that should work well for you! So glad you’ve enjoyed this recipe! xTieghan

  2. 5 stars
    I made these with the pumpkin butter recipe – and WOW they were delicious! Not overpowering on the pumpkin and amazing with the cinnamon sugar and the chocolate. My batch of cookies were a bit caky, but they were still really good. Any tips for next time? Thanks!

    1. Hey there,
      Happy Sunday! So glad to hear that this recipe was enjoyed, thanks for making it! Next time, try banging them on the counter. xTieghan

  3. 5 stars
    Wow! These are amazing. I didn’t have any salted butter on hand so I just threw a little extra in the pan when I melted the first stick. They turned out great. And the pumpkin butter recipe–I could eat that with a spoon right out of the jar. Thanks for sharing this fantastic recipe.

    1. Hey Megan,
      Sorry, I have not tested this, so I honestly am not sure if it would turn out or not. Please let me know if you give the recipe a try! xTieghan

    1. 4 stars
      These cookies taste good. The brown butter really brings it here. The pumpkin butter is more subtle. If you are looking for a super pumpkin forward dessert, this isn’t it.

      One small issue with the recipe, the directions say to make one tablespoon sized balls. I have a tablespoon scoop and it made almost triple what the recipe notes say. They also look much smaller than the pictures. What is the correct size for the cookies?

      1. Hey Maggie,
        I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Yes, I used tablespoon sized scoops:) Happy Thanksgiving! xTieghan

  4. My roommate and I are obsessed with these cookies! We’ve made 3 batches the past few weeks for family gatherings and Bible studies, and we are making more for Thanksgiving! We used the homemade pumpkin-butter recipe you included, but we used Trader Joes apple juice instead of apple cider. They’ve turned out amazing every time!

    1. Hi Sarah,
      I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan

  5. 5 stars
    These are soooo yummy! I added a little more pumpkin spice than it calls for to really give them that fall flavor and they’re perfect!

    1. Hi Caroline,
      Thanks so very much for giving this recipe a go, I love to hear that it was enjoyed! Happy Thanksgiving! xTieghan

  6. 5 stars
    This recipe rocked my world!! I couldn’t find pumpkin butter at the grocery stores closest to me, so I just used the recipe you posted to make it homemade and it was super simple. I love to cook, but baking isn’t something I’ve done a lot of (unless they are boxed brownies). Wanted to try something new for my parents coming over for dinner at mine and my husband’s house for the first time and they were SO impressed (the are kitchen connoisseurs). Thank you SO MUCH for the fabulous recipe!

    We also made a TON of extras and froze them – how much would you suggest increasing the bake time by, if at all, from frozen instead of room temp?

    1. Hey Grace,
      I love to hear that this recipe was enjoyed, thanks so much for giving it a try! I would probably thaw and then bake. Have a great week! xTieghan