Pumpkin Chocolate Chip Cookies topped with browned butter frosting are soft, chewy and warmly spiced. These pumpkin cookies studded with milk chocolate chips deliver a cozy autumn flavor that will make you say, “Wow, that’s good!”
A Quick Look At The Recipe
This summary highlights the main points. Scroll to the full recipe for exact details and measurements.
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Prep Time
30 minutes
Cook Time
10 minutes
Total Time
40 minutes
Servings
48 Cookies
Difficulty
Easy
Calories *
123 kcal per serving
Technique
Mix dough, portion, bake, cool, make frosting, and ice.
Flavor Profile
Pumpkin-spiced cookies with milk chocolate chips and nutty browned butter frosting.
* Based on nutrition panel
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These cookies were delicious! Thank you for the recipe! Everyone raved about them! ⭐⭐⭐⭐⭐
Peggy
Kick off pumpkin season with these pillowy, perfectly moist pumpkin chocolate chip cookies. The browned butter frosting adds a subtle nutty note that elevates the flavor. Warm spices, melty milk chocolate, and a tender chew make these cookies irresistible.
If you love pumpkin, try other autumn treats after these cookies or bake different chocolate chip styles to compare textures and flavors.
Table of Contents
- Why you will love these pumpkin cookies:
- Professional Tips
- Ingredients
- Vegan and Gluten-Free Variations
- How to Serve
- How to Make Pumpkin Chocolate Chip Cookies
- Chef Lindsey’s Recipe Tip
- Frequently Asked Questions
- Pumpkin Chocolate Chip Cookies Recipe
- Before You Go
Why you will love these pumpkin cookies:
- No chill batter. The dough comes together quickly and bakes in about 10 minutes, so you can have cookies cooling in under 30 minutes.
- Make a lot of cookies quickly. One batch yields over 48 cookies, perfect for sharing or gifting.
- Simple and straightforward. Clear measurements and easy steps make this recipe approachable even when multitasking.
- Chewy, autumn-forward cookies. Soft, spiced pumpkin cookies with melty milk chocolate and browned butter icing for extra depth.
Professional Tips
- Add dry ingredients gradually. Mix in the flour mixture in several additions on low speed to avoid over-developing gluten and ending up with tough cookies.
- Use a piping bag for uniform cookies. Dropped cookies are delicious but can be uneven. Pipe the dough for tidy, uniform cookies that match the photos.
- Brown the butter slowly for the icing. Cook over medium-low heat, stirring occasionally so the milk solids brown evenly without burning, producing a pleasant nutty aroma.
Ingredients
- Sugar: Granulated sugar balances sweetness, texture and structure.
- Pumpkin Puree: Use a consistent canned pumpkin puree for reliable moisture and flavor.
- Kosher Salt
- All-Purpose Flour
- Baking Powder: Double-acting baking powder provides a steady rise during mixing and baking.
- Baking Soda
- Unsalted Butter: Measured before browning for simplicity and salt control.
- Egg: Adds fat, moisture and structure to keep cookies chewy.
- Dark Brown Sugar: Adds moisture and a rich molasses note—use equal or more brown sugar than granulated.
- Milk Chocolate Chips
- Confectioners’ Sugar
- Whole Milk: Adds flavor and a lower water content useful for icings; use a milk alternative if needed.
- Vanilla Extract
- Ground Cloves, Ginger, Cinnamon, Nutmeg: These spices create a balanced pumpkin spice profile. Adjust if using freshly ground nutmeg.
- Homemade pumpkin pie spice: You can substitute a premixed pumpkin spice blend in equal measure for convenience.
See the recipe card below for full quantities and the complete ingredient list.
Vegan and Gluten-Free Variations
- Skipping the egg: Removing the egg changes texture and structure. Pumpkin adds moisture, but without an egg cookies may be cakier or gummy.
- Egg substitutes: Replace the egg with about 1/4 cup extra pumpkin puree to maintain moisture, understanding the cookies will be cakier.
- Gluten-free: Use a 1:1 gluten-free flour blend and ensure chocolate chips are gluten-free. Chilling helps control spread.
- Dairy-free: Swap butter for vegetable shortening or a dairy-free butter substitute and use dairy-free chocolate and milk alternative for the icing.
How to Serve
- Serve warm with milk or coffee. These cookies pair beautifully with cold milk, coffee, or a spiced tea.
- Create an autumn dessert platter. Pair with other seasonal desserts for a festive spread.
- Make a cookie sundae. Top with vanilla or chocolate ice cream and drizzle with caramel or crème anglaise.
- Try other mix-ins or frostings. Swap nuts, different chocolate chips, or use cream cheese frosting for a variation.
How to Make Pumpkin Chocolate Chip Cookies
Full measurements appear in the recipe card below. The method in brief:
Make the cookies:
Step 1: Preheat the oven to 350°F and line baking sheets with parchment or a silicone mat.
Step 2: Sift together the flour, spices, baking soda and baking powder in a large bowl.
Step 3: In a stand mixer fitted with the paddle, cream the butter with both sugars until light. Add the egg and pumpkin puree and mix until just combined.
Tip: Slightly softened (tempered) butter blends more easily. It should be pliable but not melted.
Step 4: On low speed, add the flour mixture in 4–5 additions, scraping the bowl as needed. Add the next portion when most of the previous addition is incorporated to avoid over-mixing.
Step 5: Fold in the chocolate chips by hand or with the mixer on low.
Step 6: Portion the dough onto prepared sheets using a scoop, spoon, or pipe for neat rounds.
Note: Piped cookies look very uniform, but dropped cookies taste the same.
Step 7: Bake for 10–13 minutes. Piped 1″ cookies take about 10 minutes; drop cookies may need a minute or two longer. Cookies are done when the center springs back. Cool completely on a wire rack before icing.
Make the Frosting:
Step 8: Melt butter in a saucepan over medium heat and cook, swirling and stirring occasionally, until it turns light brown and nutty with brown bits forming. Transfer to a bowl to cool slightly.
Stirring the solids helps the butter brown evenly and prevents burning of the milk solids.
Step 9: Add the remaining icing ingredients and beat until smooth and creamy. The icing should be thick but spreadable.
If the icing is too thick, add a little milk a teaspoon at a time until it reaches the desired consistency.
Step 10: Spread the frosting over cooled cookies with a small offset spatula and finish with a light dusting of cinnamon if desired.
Chef Lindsey’s Recipe Tip
Be sure to use plain canned pumpkin puree, not pumpkin pie filling. Canned pumpkin has consistent moisture, which helps maintain the recipe’s texture and results.
Frequently Asked Questions
Store baked cookies in a sealed container at room temperature for up to 3 days, refrigerate for up to 10 days, or freeze baked cookies for up to 1 month. For longer storage, freeze portioned dough for up to 3 months and bake from frozen.
These cookies stay soft thanks to pumpkin puree, brown sugar, and a relatively high ratio of butter to flour. The egg also contributes to chewiness. Avoid overbaking to maintain softness.
If you try this recipe, please leave a star rating and a comment. Feedback is appreciated!
Pumpkin Chocolate Chip Cookies
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Ingredients
For the pumpkin cookies:
- 1 cup unsalted butter, slightly softened
- ½ cup granulated sugar
- ½ cup dark brown sugar, packed
- 1 cup pureed pumpkin
- 1 egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- 2 ½ teaspoons cinnamon
- ½ teaspoons nutmeg
- ¼ teaspoon ginger
- 1/8 teaspoon ground cloves
- ½ teaspoon salt
- ¾ cup milk chocolate chips
For the Browned Butter Icing
- 2 cups confectioners’ sugar, sifted
- 5 tablespoons unsalted butter
- 2 tablespoons whole milk
- ¾ teaspoons vanilla extract
Instructions
Make the cookies:
-
Preheat oven to 350°F and line baking sheets with parchment or a silicone mat.
-
Sift together spices, baking soda, baking powder, and flour in a large bowl.
-
Cream the butter with granulated and brown sugar until light. Add the egg and pumpkin puree and mix until just combined.
-
On low speed, gradually add the flour mixture in 4–5 additions, scraping the bowl as needed.
-
Fold in chocolate chips by hand or with the mixer on low.
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Portion dough onto prepared sheets using a scoop or pipe into circles.
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Bake 10–13 minutes until centers spring back. Cool completely on a wire rack before icing.
Make the Frosting:
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Melt butter in a saucepan over medium heat and cook until it turns light brown and smells nutty. Transfer to a bowl to cool slightly.
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Add confectioners’ sugar, milk, and vanilla to the browned butter and beat until smooth and creamy.
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Spread icing on cooled cookies and dust lightly with cinnamon if desired.
Notes
Technique – Piping creates the most uniform appearance, though dropped cookies taste the same.
Variations – Try a different icing, add nuts, or swap chocolate types for a new twist.
Storage – Store baked cookies in a sealed container for 3 days at room temperature, up to 10 days refrigerated, or freeze up to 1 month.
Nutrition
Before You Go
Thanks for trying this chef-tested recipe. Explore more cookie recipes or other seasonal desserts when you’re ready to bake again.