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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.
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.
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.
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 canned pumpkin puree 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.
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.
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.
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!
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.
Ingredients
- 2 sticks (1 cup) salted butter, at room temperature
- 3/4 cup dark brown sugar
- 1/3 cup granulated sugar
- 1/3 cup pumpkin butter, homemade or store-bought
- 1 egg, at room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon or pumpkin pie spice
- 1/2 teaspoon kosher salt
- 1 1/2 cups semi-sweet chocolate chips
- 4 ounces semi sweet or dark chocolate chunks
- 1/3 cup cinnamon sugar
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
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Have you tried swapping out the egg? I love your pumpkin butter and really want to try these without egg. Thanks!
Hey Emily,
So sorry I have not tested this without the egg. I hope you love the recipe, please let me know if you have any other questions! xTieghan
How do I make them MORE pumpkin-y? Can I add more pumpkin butter??
Hey Dana,
If you add more pumpkin butter this is affect the texture of the cookie. You could increase your pumpkin pie spice. Please let me know if you have any other questions! xTieghan
I cannot wait to try these! Your recipes are always perfect. I’m planning to make the dough ahead of time and bake for dessert, would they keep in the fridge a day or two or would you recommend freezing? Any adjustments for baking time/temperature if baking from the fridge or frozen? Thanks you!!
Hi there! I’m making these this weekend but I’m curious if I want to use fresh pumpkin for the butter, do I change my measurements at all? So 15 ounces?
Thanks in advance 🙂 These look incredible btw!!
Hey Mariah,
I would use the same amount. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made these over the weekend and they were just as delicious as described! The browned butter truly made ALL the difference in the delicious flavor of these cookies. The pumpkin butter created the chewy, buttery consistency that we all love in traditional chocolate chip cookies with a fall twist. Can’t wait to bake these again! This time I’ll try not to eat the dough in the process 🙂
Hi Kelli! I am really glad this recipe turned out so amazing for you! Thank you for trying this! xTieghan
Easy and delicious! A huge hit with my family
Thank you so much! I am really glad this turned out so well for you! xTieghan
I made these cookies yesterday using gluten free flour. They are easy to make and delicious. I took them to my daughter’s for dessert and they were a big hit. I’ll be making these forever!
Thank you so much Linda! I am really glad these turned out so well for you! xTieghan
These are AMAZING! browning the butter is totally worth it! elevates it to a new level! I also like the crunch that the cinnamon sugar makes. definitely will be making these again!!
I am so happy these turned out so well for you, Jena! Thank you so much! xTieghan
Oh my gosh these are so good! The pumpkin is pretty subtle but takes a chocolate chip cookie over the top! So delicious!
Thank you Haley! xTieghan
These were delicious! The cinnamon and sugar outside was perfect touch!
Love that! Thank you Amy! xTieghan
Made these today for my family birthday dinner later tonight. Already eaten 4. Maybe won’t take them and will leave them home. Happy birthday to me ? they are really freaking good.
Ps don’t be lazy- make the pumpkin butter. It’s easy and so delicious
Haha that is amazing! I am really glad these turned out so well for you, Amelia! Thank you!! Happy Birthday! xTieghan
Is light brown sugar going to make a huge difference in flavor vs dark brown?
Hey Chelsea,
That will be okay to use:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made these this weekend— so delicious!! I accidentally browned all the butter. WHOOPS. So I refrigerated overnight and they turned out perfect! Used the HBH recipe for pumpkin butter and the flavor pops just the right amount. So yummy!! Will make these again!
I am so happy to hear that!! Thank you for trying this one, Ginny! xTieghan
These turned out fantastic- crunchy edges, gooey centers, spicy, and not to sweet! I found that tapping the pan didn’t deflate my cookies enough so after the first batch I gently flattened the dough before placing it in the oven- this combined with the tapping made for perfectly spread cookies 🙂 Thanks for an excellent recipe!
Thank you Ashley!! I am really glad these cookies turned out so well for you! xTieghan
I already had the pumpkin butter from making your cinnamon sugar swirl pumpkin chocolate chip bread a few days before making these. I’m glad because otherwise I think this recipe would be a little too high-maintenance for when you want cookies in a pinch. However, if you have the time and energy, they are DELICIOUS. I actually prefer them the next-day – great texture for a pumpkin cookie, not too cakey like you say. The recipe made around 40, so I rolled some of the dough into balls and froze for a future treat.
Amazing! I am really glad you enjoyed these cookies, Megan! Thank you! xTieghan