These **Pumpkin Chocolate Chip Cookies** are an absolute revelation! Featuring a soft, perfectly chewy, and wonderfully spiced pumpkin base, generously studded with melty milk chocolate chips, and crowned with a luscious browned butter frosting, they are designed to make your taste buds sing with delight. Prepare yourself for a dessert experience that will have you exclaiming, “Oh wow, that’s good!” from the very first bite.

Welcome to pumpkin season! What better way to kick it off than with these truly exceptional pumpkin chocolate chip cookies? They are delightfully pillowy soft, incredibly moist, and bursting with the warming, traditional autumn spices you crave. But what truly sets them apart is the decadent browned butter frosting. Brown butter lends a subtle, rich, and nutty depth of flavor that elevates these cookies far beyond any others you’ll encounter. Each bite delivers a perfect harmony of sweet pumpkin, aromatic spice, and creamy milk chocolate, all beautifully complemented by that irresistible nutty icing.

If you share my enthusiasm for pumpkin spice season, these cookies are just the beginning of your autumnal baking adventures. After mastering this recipe, I highly recommend exploring other delightful options like my pumpkin snickerdoodle cookies. Then, journey through my collection of 10 easy pumpkin desserts and prepare to bake your way through fall! Or, if you’re a devoted chocolate chip cookie fan, you can always whip up a batch of my renowned Thick Chocolate Chip Cookies or my intensely rich Double Chocolate Chip Cookies. With options this delicious, you simply can’t go wrong.

Table of Contents

• Why You Will Love These Pumpkin Chocolate Chip Cookies
• Professional Baking Tips for Perfect Cookies
• Key Ingredients for Flavorful Pumpkin Cookies
• Vegan and Gluten-Free Variations
• Creative Ways to Serve Pumpkin Chocolate Chip Cookies
• How to Make Pumpkin Chocolate Chip Cookies with Browned Butter Icing
• Chef Lindsey’s Recipe Tip: Pumpkin Puree Matters!
• Frequently Asked Questions About Pumpkin Cookies
• Pumpkin Chocolate Chip Cookies Recipe Card
• Before You Go: Explore More Delicious Cookie Recipes

Why You Will Love These Pumpkin Chocolate Chip Cookies:

• No-Chill Batter for Instant Gratification. Forget the waiting game! The cookie batter comes together in a speedy 5 minutes, and each batch bakes in just 10 minutes. This means you can have warm, freshly baked, aromatic cookies cooling on your rack in **under 30 minutes**! Perfect for those sudden cookie cravings or when unexpected guests arrive.
• Yields a Generous Batch Effortlessly. This recipe is a baker’s dream, not only for its incredible taste but also for its impressive yield. It produces over 48 delicious cookies from a single batch with minimal effort. This makes it an ideal recipe for holiday gifting, school bake sales, cookie exchanges, or ensuring you have plenty of treats to share (or keep all to yourself!). Much like my ice box cookies or slice-and-bake cranberry orange cookies, it’s designed for efficiency and abundance.
• Simple, Straightforward, and Stress-Free. You don’t need to be a professional baker to achieve perfect results. This recipe features clear, precise measurements and easy-to-follow instructions, making it approachable even if you’re multitasking around the house. We’ve eliminated any overcomplicated steps, focusing on a seamless baking experience.
• Chewy Perfection with the Essence of Autumn. These are more than just cookies; they’re a warm hug in edible form. Experience pillowy soft, irresistibly chewy pumpkin cookies infused with all the comforting, warming spices of the fall season—cinnamon, nutmeg, ginger, and cloves. Each cookie is generously studded with sweet milk chocolate chips and topped with a luxurious browned butter icing, creating a symphony of textures and flavors that truly embodies the magic of autumn.

Professional Baking Tips for Perfect Cookies

• Master the Dry Ingredient Incorporation. When adding your flour mixture, proceed with mindfulness. You want to ensure even incorporation without overworking the dough. Add the next large spoonful of flour mixture just as the previous one has almost fully disappeared. Over-mixing develops too much gluten, which can lead to tough, dense, and less tender cookies. Stop mixing as soon as the last streaks of flour are gone.
• Achieve Bakery-Worthy Shapes with a Piping Bag. While “drop cookies” are charmingly rustic, they aren’t known for their perfect symmetry. If you desire beautifully uniform, round cookies like those in our photos, use a piping bag. Fit the bag with a round tip (like an Ateco 808) or simply snip off the end with sharp scissors to create a ¾-inch opening. This simple trick elevates the presentation without altering the delicious taste.
• Patience is Key for Browned Butter Icing. Browning butter is an art that requires a gentle hand. Cook your butter over medium-low heat for the icing. It’s tempting to rush the process by increasing the heat, but this risks burning the milk solids before the rest of the butter has a chance to develop its ideal nutty, caramelized flavor. Stir occasionally and watch for the butter to foam, then clear, and finally, for amber-colored solids to appear at the bottom, accompanied by a rich, nutty aroma. Immediately remove from heat once browned to prevent burning.

Key Ingredients for Flavorful Pumpkin Cookies

• Granulated Sugar: Beyond providing sweetness, granulated sugar plays a crucial role in the cookie’s texture, helping to tenderize the crumb, aid in leavening, and promote browning for those desirable golden edges.
• Pumpkin Puree: For consistent and reliable results, I highly recommend Libby’s pumpkin puree, as it’s my go-to for recipe development due to its consistent moisture content. While any trusted brand will work, always ensure you’re using pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
• Kosher Salt: A small but mighty ingredient, kosher salt is essential for balancing the sweetness and enhancing all the complex autumn flavors in the cookies, preventing them from tasting flat.
• All-Purpose Flour: This foundational ingredient provides the necessary structure and body for our cookies, striking the perfect balance between a tender crumb and a satisfying chew.
• Baking Powder: I opt for double-acting baking powder, which reacts instantly when it mixes with wet ingredients (like the pumpkin) and again when exposed to heat in the oven. This ensures a consistent, stable rise, leading to a light and fluffy texture.
• Baking Soda: Working in conjunction with the baking powder, baking soda reacts with the acidity in the pumpkin puree, further contributing to the cookies’ leavening and tender texture.
• Unsalted Butter: Using unsalted butter in baking gives me complete control over the overall saltiness of the recipe. For this recipe, the butter for the cookies should be slightly softened, and for the icing, it’s measured before browning to simplify the process.
• Whole Egg: The egg serves multiple purposes: it acts as a crucial binding agent, adds essential moisture, and contributes to the cookie’s structure and richness. The fat from the yolk is particularly important for achieving that desirable chewy texture.
• Dark Brown Sugar: Incorporating dark brown sugar not only adds deep sweetness but also significant moisture due to its molasses content. This is key to keeping your pumpkin chocolate chip cookies wonderfully soft and chewy, while imparting a rich, caramel-like flavor. It’s important to use equal to or more brown sugar than granulated sugar in this specific recipe for optimal texture.
• Milk Chocolate Chips: The creamy sweetness of milk chocolate chips melts beautifully into the spiced pumpkin dough, creating pockets of rich, comforting flavor in every bite.
• Confectioners’ Sugar: This finely powdered sugar is essential for achieving a smooth, lump-free, and delightfully sweet browned butter frosting.
• Whole Milk: I prefer whole milk for its richness and higher fat content, which yields a more luxurious and creamy icing. Its lower water content also helps maintain the ideal frosting consistency. For a vegan option, simply substitute with your favorite plant-based milk alternative.
• Vanilla Extract: A touch of pure vanilla extract rounds out all the flavors, adding a comforting, aromatic warmth to both the cookies and the icing.
• Ground Cloves: Though often overlooked, cloves are indispensable for completing the complex spice profile. Without them, the cookies might taste a bit flat or incomplete, as cloves add a warm, pungent, slightly sweet note that truly elevates the overall flavor.
• Ground Ginger: Ensure your ground ginger is fresh and of good quality. Its pungent, spicy-sweet warmth is crucial for an impactful and vibrant autumn flavor.
• Cinnamon: The quintessential fall spice, cinnamon provides a sweet, woody aroma and flavor that perfectly complements the pumpkin.
• Ground Nutmeg: This recipe is formulated for pre-ground nutmeg. If you opt for freshly grated nutmeg, which has a much stronger and more intense flavor, you’ll need to reduce the quantity by half to avoid overpowering the other spices.
• Homemade Pumpkin Pie Spice: For ultimate convenience and a customized flavor, you can easily switch out these individual spices for an equal measure of your own homemade pumpkin spice mix.

See the recipe card below for full information on specific ingredient quantities and detailed instructions.

Vegan and Gluten-Free Variations for Pumpkin Chocolate Chip Cookies

• Can I Skip Eggs in Cookies? Skipping eggs in cookies can significantly alter the texture and structure. Eggs serve as integral binding agents, add richness, and contribute to leavening. While some cookie recipes might tolerate egg omission with minor changes, the addition of pumpkin puree in this recipe means that without eggs, your cookies could become overly gummy or develop a more cake-like, less chewy texture. So, while it’s possible, be prepared for a noticeable difference in the final product.
• What Can I Use to Substitute the Eggs? For this particular pumpkin cookie recipe, you have the advantage of already using pumpkin puree! To replace an egg, you can add an additional ¼ cup of pumpkin puree. This will help maintain some of the moisture that the egg would have provided. However, as noted above, this substitution will likely result in a cakier texture rather than the intended chewy crumb.
• Making a Gluten-Free Iteration of These Cookies. Transforming these into gluten-free treats is quite feasible. First, ensure that your chosen chocolate chips are certified gluten-free. Then, substitute the all-purpose flour with a high-quality 1:1 gluten-free flour blend, such as Cup 4 Cup Gluten Free Flour. Gluten-free doughs can sometimes spread a little more during baking without the gluten structure, so chilling the dough for 30-60 minutes before baking will help them hold their shape better.
• Making Your Cookies Dairy-Free as Well! To make these cookies completely dairy-free, you’ll need a few key substitutions. Replace the unsalted butter with a solid vegetable shortening or a high-quality plant-based butter alternative. For the luscious icing, create a glaze using your favorite dairy-free milk alternative (like almond, oat, or soy milk). My easy cookie icing recipe can be adapted for a dairy-free solution. Crucially, verify that your chocolate chips are dairy-free; many dark chocolate chips are naturally dairy-free, which could be a safer swap.

Creative Ways to Serve Pumpkin Chocolate Chip Cookies

• The Classic Pairing: Warm with a Glass of Cold Milk. There’s nothing quite like the comforting combination of a warm, spiced cookie melting in your mouth, perfectly contrasted by a refreshing glass of cold milk. These cookies also pair beautifully with a steaming mug of hot coffee or a fragrant tea infused with warming spices, such as an orange cinnamon tea, which is a personal favorite!
• Craft an Impressive Autumn Dessert Platter. Go all out and create a show-stopping display of fall flavors. Arrange these delightful pumpkin chocolate chip cookies alongside a decadent pumpkin cake adorned with rich cream cheese frosting, a batch of fluffy pumpkin donuts, and an easy, foolproof pumpkin pie. For an extra special touch, include a comforting Jewish apple cake! Just thinking about it makes me impressed!
• Build a Decadent Cookie Sundae! Elevate your dessert game by using these cookies as the foundation for an unforgettable sundae. Serve them with a generous scoop of creamy vanilla bean ice cream or indulgent homemade chocolate ice cream. For a more sophisticated treat, try dipping them in warm crème anglaise or drizzling them with a rich homemade salted caramel sauce!
• Experiment with Diverse Mix-ins or Alternative Frostings. These cookies are wonderfully versatile! For the topping, consider swapping the browned butter icing for my creamy cream cheese frosting for cookies or the famously rich best cream cheese buttercream frosting. You could even brown the butter for those frostings to maintain that delightful nutty essence. For mix-ins, try adding toasted pecans or walnuts alongside or in place of the milk chocolate chips for an earthy crunch. Butterscotch chips, white chocolate chips, semi-sweet chocolate chips, or a delightful mix of all three would also be absolutely amazing! And for a truly unique and spicy twist, Hershey’s cinnamon chips would be phenomenal, much like in my beloved cinnamon scone recipe!

How to Make Pumpkin Chocolate Chip Cookies with Browned Butter Icing

Further details and precise measurements can be found in the comprehensive recipe card below!

Step-by-Step Guide to Making the Perfect Pumpkin Cookies:

Step 1: Begin by preheating your oven to 350°F (175°C). Prepare several baking sheets by lining them with parchment paper or a silicone baking mat (Silpat). This prevents sticking and ensures even baking.

Step 2: In a large bowl, sift together all your dry ingredients: the ground spices (cinnamon, nutmeg, ginger, cloves), baking soda, baking powder, and all-purpose flour. Sifting ensures there are no lumps and that the leavening agents are evenly distributed.

Step 3: In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter, granulated sugar, and dark brown sugar until the mixture is light, fluffy, and well-combined. This process incorporates air, which contributes to the cookie’s tender texture. Increase the mixer speed to medium, then add the egg and pumpkin puree. Mix just until these wet ingredients are fully combined. Avoid overmixing at this stage.

Step 4: Reduce the mixer speed to low. Gradually add the prepared flour mixture to the wet ingredients, usually in 4-5 additions. Scrape down the sides and bottom of the bowl as necessary to ensure all ingredients are well combined. It’s important to add the next portion of flour just as most of the previous addition has been incorporated. Remember, over-mixing at this stage can lead to tough cookies.

Step 5: Once the flour is just combined, gently fold in the milk chocolate chips. You can do this either with the mixer on its lowest speed or by hand with a sturdy wooden spoon or spatula.

Step 6: Now it’s time to shape your cookies! Drop rounded spoonfuls of dough onto the prepared baking sheets using a spoon or a cookie scoop. Alternatively, for a more uniform and polished look, you can pipe the dough into neat circles using a piping bag with a round tip (as detailed in our Professional Tips section).

Step 7: Bake the cookies in your preheated oven for 10-13 minutes. Smaller, piped 1-inch cookies will typically take around 10 minutes, while larger drop cookies may require a little longer. The cookies are perfectly done when the edges are lightly set and the center springs back gently when touched. Avoid over-baking to maintain their soft, chewy texture. Once baked, transfer them to a wire rack to cool completely before applying the icing. This is crucial for the icing to set properly.

Crafting the Irresistible Browned Butter Frosting:

Step 8: In a light-colored saucepan (this helps you see the browning process better), melt the unsalted butter over medium-low heat. Continue to cook, swirling the pan and stirring occasionally, until the butter transforms into a light golden-brown color, and fragrant brown bits collect at the bottom of the pan. It should emit a delightful, nutty aroma. Immediately transfer the browned butter to a separate bowl to cool down slightly and stop the cooking process.

Step 9: Once the browned butter has cooled slightly, add the sifted confectioners’ sugar, whole milk, and vanilla extract to the bowl. Vigorously beat the mixture with a spatula or whisk until all ingredients are well combined and the consistency is smooth and creamy, but not runny. The ideal consistency should be thick enough to spread but still fluid.

Step 10: With your cooled cookies and perfectly prepared browned butter icing, it’s time to finish them! Use a small offset spatula or a butter knife to spread a generous layer of icing over each beautiful cookie. For an extra touch of flair and flavor, sprinkle a tiny dusting of ground cinnamon over the top of each iced cookie for a decorative and aromatic finish.

Frequently Asked Questions About Pumpkin Cookies

If you tried this irresistible recipe and absolutely loved it, please take a moment to leave a 🌟 star rating and let me know how it went in the comments below. I truly cherish hearing from you; your comments always make my day!

Before You Go: Explore More Delicious Cookie Recipes

I sincerely hope you enjoyed creating and savoring this professional chef-tested recipe for pumpkin chocolate chip cookies. It’s a true taste of autumn! Before you leave, be sure to explore all our amazing 250+ cookie recipes for endless baking inspiration. Or, for another delightful treat, why not try out my decadent Double Chocolate Biscotti recipe next? Happy baking!