There’s a warm, inviting feeling that fills the kitchen when the seasons shift, especially when I start whipping up a batch of Buttery Pumpkin-Spiced Chocolate Chip Cookies. With their rich taste and chewy texture, these cookies seem to capture the essence of autumn in every bite. The nutty aroma of browned butter combined with a hint of pumpkin spice creates a sensorial delight that transcends ordinary cookie recipes.
What sets these treats apart is their simplicity—no need for chilling the dough or complicated equipment; just a few bowls and your hands are all that’s required. Imagine surprising your family or friends at your next gathering with these irresistible cookies, each one boasting a gooey center and caramelized edges that beckon for indulgence. Perfect alongside a hot cup of cider or coffee, these cookies are the cozy embrace we all crave after a long day. Let’s dive into the recipe that will have everyone asking for seconds!
Why You’ll Love Buttery Pumpkin-Spiced Chocolate Chip Cookies
Simplicity at its finest: You don’t need to chill the dough or reach for complex tools. Just gather your ingredients and you’re all set!
Indulgent flavor: The combination of rich butter, warm pumpkin spice, and melty chocolate chips delivers a decadent treat that’s hard to resist.
Perfect texture: With chewy edges and a gooey center, each bite offers a delightful contrast that will keep everyone coming back for more.
Seasonal joy: These cookies embody the essence of autumn, making them a heartwarming treat for cozy gatherings or a sweet moment of self-indulgence.
Crowd-pleaser: Serve them at parties, and watch as they disappear in no time—everyone loves a good homemade cookie!
Buttery Pumpkin-Spiced Chocolate Chip Cookies
Ingredients
• Here’s what you need to create these mouthwatering cookies!
For the Dough
- Unsalted Butter (1 cup/222g) – Provides rich flavor and moisture; try using European-style butter for an extra touch.
- Dark Brown Sugar (1 cup/208g) – Adds deep, caramel notes that enhance the flavor; light brown sugar can be a good substitute in a pinch.
- Granulated Sugar (1/2 cup/100g) – Balances sweetness while contributing to the cookie’s texture.
- Egg Yolks (2 large) – Adds richness and binds the cookie dough beautifully.
- Vanilla Extract (1 tsp) – Enhances the overall flavor; opt for pure vanilla for the best result.
- Pumpkin Puree (2/3 cup/173g) – Adds moistness and flavor while acting as a partial fat substitute; be sure to remove excess moisture.
- All-Purpose Flour (2 cups/265g) – Provides structure to your cookies; a gluten-free blend works well if needed.
- Baking Soda (1 tsp) – This leavening agent helps the cookies rise perfectly.
- Kosher Salt (1/2 tsp) – Balances sweetness and enhances other flavors.
- Pumpkin Pie Spice (1 tsp) – Infuses warm spice into every bite; you can swap this with a mix of cinnamon and nutmeg for a different flavor profile.
- Semisweet Chocolate Chips (1 cup/180g) – Offers rich chocolate flavor; don’t forget to top the cookies with extra chips before baking for a treat!
These ingredients come together to create unforgettable Buttery Pumpkin-Spiced Chocolate Chip Cookies that will warm your kitchen and your heart!
How to Make Buttery Pumpkin-Spiced Chocolate Chip Cookies
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Prep Pumpkin: Begin by placing your pumpkin puree in a paper towel-lined strainer. Wring out any excess moisture to ensure your cookies don’t turn out too wet.
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Brown Butter: In a saucepan over medium heat, melt the unsalted butter until it foams and turns a lovely amber color. Watch for that nutty aroma as it cooks—this is the flavor foundation of your cookies!
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Combine Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, kosher salt, and pumpkin pie spice. This blend will provide a strong structure and flavor to your cookies.
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Make Dough: In a large mixing bowl, combine the dark brown sugar, granulated sugar, and browned butter. Then add the egg yolks, vanilla extract, and the well-drained pumpkin puree. Mix everything until it’s smooth and creamy.
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Incorporate Dry Mixture: Gently fold the dry ingredients into the wet mixture. Before it’s fully combined, fold in the semisweet chocolate chips for an added treat of chocolate goodness.
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Scoop and Bake: Scoop the dough into 2 oz balls and place them on a parchment-lined baking sheet. Bake at 350°F (175°C) for about 10-12 minutes, or until the edges are golden brown and inviting.
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Cool: After baking, remove the cookies from the oven, sprinkle with a few extra chocolate chips, and let them cool on a wire rack for 15 minutes before digging in!
Optional: Drizzle with a cream cheese glaze for an extra indulgent touch.
Exact quantities are listed in the recipe card below.
Buttery Pumpkin-Spiced Chocolate Chip Variations
Feel free to get creative with these recipes and discover new delightful takes on classic flavors that will excite your taste buds!
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White Chocolate: Swap semisweet chips for white chocolate for a sweeter, creamier twist that melts beautifully in every bite.
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Nuts Galore: Add in chopped walnuts or pecans for a delightful crunch, and their nuttiness will complement the warm pumpkin spice.
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Under the Sea: Sprinkle flaky sea salt on top after baking for an unexpected savory crunch that wonderfully contrasts with the sweet cookie base.
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Cocoa Kick: Mix in some cocoa powder with the flour to create a chocolate pumpkin blend; each cookie will have a rich depth of flavor that’s undeniably indulgent.
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Spiced Up: Add a pinch of cayenne or chili powder for a surprising kick! The gentle heat will elevate your cookies and tantalize adventurous palates.
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Glazed Perfection: Drizzle a cream cheese or maple glaze on top for a decadent, dessert-like finish that beautifully enhances the fall flavors.
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Pumpkin Seeds: Sprinkle roasted pumpkin seeds on top for added texture and a nutty finish, making each bite a celebration of autumn.
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Different Flours: Experiment with almond flour or a gluten-free blend for a unique texture, bringing a new twist that accommodates dietary preferences.
What to Serve with Buttery Pumpkin-Spiced Chocolate Chip Cookies?
Imagine savoring the moment as you enjoy the warmth of freshly baked cookies paired perfectly with comforting accompaniments.
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Hot Apple Cider: This seasonal favorite enhances the cozy flavors of pumpkin and spice while providing a warming hug on chilly days.
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Vanilla Ice Cream: A scoop of creamy vanilla is a delightful contrast to the warm cookies, creating a nostalgic dessert experience that everyone loves.
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Coffee or Espresso: The bold flavors of brewed coffee cut through the sweetness of the cookies, making it an ideal pairing for a pick-me-up moment.
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Chai Tea: The spiced notes in chai echo the flavors of the cookies, creating a harmonious drink option that perfectly complements their rich texture.
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Whipped Cream: A dollop on top adds a light, airy texture that balances the richness of the cookies, elevating your dessert experience.
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Cream Cheese Glaze: Drizzling this tangy-sweet topping over your cookies adds an extra layer of decadence, transforming them into a gourmet treat.
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Pumpkin Spice Latte: Embrace the fall vibes by serving these cookies alongside a homemade pumpkin spice latte, perfect for a cozy gathering!
Each pairing invites you to further indulge your senses and create memorable moments with loved ones. Enjoy every bite!
Make Ahead Options
These Buttery Pumpkin-Spiced Chocolate Chip Cookies are perfect for meal prep enthusiasts! You can prepare the cookie dough up to 48 hours in advance by following your usual steps until just before baking. Simply scoop the dough into 2 oz balls and place them on a parchment-lined baking sheet. Cover and refrigerate the dough to keep it fresh. When you’re ready to bake, let the dough sit at room temperature for about 15 minutes before baking at 350°F (175°C) for 10-12 minutes. This approach ensures the cookies remain just as delicious, with chewy edges and gooey centers, making them an ideal treat for busy weeknights or last-minute gatherings!
Expert Tips for Buttery Pumpkin-Spiced Chocolate Chip Cookies
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Perfect Pumpkin Prep: Wring out excess moisture from pumpkin puree to prevent soggy cookies; a drier mix is ideal for chewy results.
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Brown the Butter Well: Ensure butter is browned to a nutty aroma without burning, as this deepens the flavor of your cookies.
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Uniform Scoops: Use a 2 oz cookie scoop for even-sized cookies, helping them bake uniformly and ensuring the perfect chewy texture.
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Watch the Bake Time: Keep a close eye on your cookies; they’ll continue to cook on the baking sheet after removal. Aim for golden edges.
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Top with Chocolate: Add extra chocolate chips immediately after baking for delicious melty pockets in each cookie, enhancing the indulgent flavor.
Storage Tips for Buttery Pumpkin-Spiced Chocolate Chip Cookies
Room Temperature: Keep cookies in an airtight container for up to 3 days to maintain their delightful chewy texture and rich flavor.
Fridge: For longer freshness, store cookies in the fridge in an airtight container; they can last up to 1 week but may become slightly firmer.
Freezer: Freeze cookies for up to 3 months. To enjoy, thaw slightly at room temperature, then bake directly from frozen for a warm, fresh treat!
Reheating: Reheat chilled or frozen cookies in a 350°F (175°C) oven for about 5-7 minutes to restore their gooey center and bring back that just-baked goodness.
Buttery Pumpkin-Spiced Chocolate Chip Cookies Recipe FAQs
How do I know if my pumpkin puree is ripe for baking?
Absolutely! When selecting pumpkin puree, look for a variety that’s thick and smooth without any dark spots or excess liquid. The puree should have a vibrant orange color, indicating ripeness. If using fresh pumpkin, choose one that feels heavy for its size, has a firm skin, and is free of blemishes.
What is the best way to store leftover cookies?
You can store your Buttery Pumpkin-Spiced Chocolate Chip Cookies in an airtight container at room temperature for up to 3 days. For optimal freshness, place a slice of bread inside the container; it helps maintain moisture. If you want them to last longer, pop them in the fridge for up to a week or freeze them for up to 3 months!
Can I freeze the cookie dough?
Yes! To freeze the dough, scoop out 2 oz portions and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer the dough balls to a freezer-safe bag or container. They’ll keep well for up to 3 months. When you’re ready to bake, let the dough thaw slightly at room temperature, then bake as normal, adding a minute or two to the bake time if still slightly frozen.
What should I do if my cookies turn out too dry?
If your cookies are dry, it may be due to overbaking or too much flour. To prevent this, make sure to measure your flour correctly. Use the spoon-and-level method, which involves spooning the flour into your measuring cup and leveling it off with a knife. Always keep an eye on the cookies as they bake; they should be golden around the edges but still soft in the center when you take them out.
Are there any dietary considerations for this recipe?
Certainly! If you or someone you’re serving has nut allergies, you can easily skip any optional nuts or substitutes that include nuts. For gluten-free alternatives, try using a gluten-free flour blend in place of all-purpose flour. Additionally, ensure that your chocolate chips are dairy-free if you’re catering to a vegan diet.
Buttery Pumpkin-Spiced Chocolate Chip Cookies That Amaze
Ingredients
Equipment
Method
- Begin by placing your pumpkin puree in a paper towel-lined strainer. Wring out any excess moisture to ensure your cookies don’t turn out too wet.
- In a saucepan over medium heat, melt the unsalted butter until it foams and turns a lovely amber color. Watch for that nutty aroma as it cooks—this is the flavor foundation of your cookies!
- In a bowl, whisk together the all-purpose flour, baking soda, kosher salt, and pumpkin pie spice. This blend will provide a strong structure and flavor to your cookies.
- In a large mixing bowl, combine the dark brown sugar, granulated sugar, and browned butter. Then add the egg yolks, vanilla extract, and the well-drained pumpkin puree. Mix everything until it’s smooth and creamy.
- Gently fold the dry ingredients into the wet mixture. Before it’s fully combined, fold in the semisweet chocolate chips for an added treat of chocolate goodness.
- Scoop the dough into 2 oz balls and place them on a parchment-lined baking sheet. Bake at 350°F (175°C) for about 10-12 minutes, or until the edges are golden brown and inviting.
- After baking, remove the cookies from the oven, sprinkle with a few extra chocolate chips, and let them cool on a wire rack for 15 minutes before digging in!