Melt In Your Mouth Pumpkin Chocolate Chip Cookies

The other day, I was unpacking groceries when I noticed a small can of pumpkin puree I had forgotten about at the back of my pantry. My kitchen felt like the perfect place to experiment with something cozy, warm, and indulgent.

I wanted a cookie that would combine the gentle sweetness of pumpkin with the richness of chocolate, without being too heavy or overly spiced. The idea of balancing browned butter, Melt In Your Mouth Pumpkin Chocolate Chip Cookies.

While working on the dough, I realized how much fun it is to transform simple pantry staples into a dessert that feels seasonal yet timeless. The aroma of butter browning in the pan filled my kitchen with nutty warmth, while the pumpkin puree softened into a silky, autumn hued base.

Short Description

Soft, chewy pumpkin cookies made with browned butter, pumpkin spice, and melty chocolate chips. Perfectly balanced between cozy fall flavors and indulgent sweetness.

Key Ingredients

• 1 cup cold unsalted butter
• ⅔ cup Libby’s Pumpkin Puree, room temperature (dried to ⅓ cup)
• ½ cup granulated sugar
• ½ cup light brown sugar, packed
• 2 large egg yolks, room temperature
• 2 teaspoon vanilla extract
• 1 ⅔ cup + 1 tablespoon all purpose flour
• 2 ½ teaspoons pumpkin spice
• 1 teaspoon baking soda
• ½ teaspoon fine sea salt
• 1 cup finely chopped chocolate bar or chocolate chips

Tools Needed

• Large stainless steel pan (for browning butter)
• Mixing bowls (medium and large)
• Whisk and spatula
• Cookie scoop (3 tbsp size)
• Baking trays lined with parchment paper
• Wire cooling rack

Cooking Instructions

Step 1: Preheat the Oven
Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper and set aside.

Step 2: Brown the Butter
Place the butter in a large stainless steel pan over medium heat. Let it melt, foam, and crackle.

Step 3: Prepare the Pumpkin
Press paper towels over it to absorb excess liquid, repeating with fresh towels until the pumpkin is drier, resembling soft playdough.

Step 4: Mix Butter and Sugars
In a large mixing bowl, whisk the cooled browned butter with granulated sugar and brown sugar for exactly 1 minute.

Step 5: Add Wet Ingredients
Whisk in the egg yolks, vanilla extract, and dried pumpkin puree until fully combined.

Step 6: Fold in Dry Ingredients
Gently fold in flour, pumpkin spice, baking soda, and salt until just combined. Add chocolate chips or chopped chocolate and mix lightly.

Step 7: Shape the Dough
Scoop dough using a 3 tablespoon cookie scoop. Roll each piece into a ball and place them on prepared trays, spaced 2–3 inches apart.

Step 8: Bake the Cookies
Bake one tray at a time for 9–13 minutes. Edges should be golden brown while the centers look slightly underbaked.

Step 9: Cool and Serve
Allow the cookies to cool completely on the baking tray set over a wire rack before removing. Enjoy warm or at room temperature.

Why You’ll Love This Recipe

Soft, chewy centers with melty chocolate pools

Perfect balance of pumpkin spice and chocolate richness

Seasonal yet not overly spiced

Easy to prepare with simple pantry ingredients

Freezer friendly dough for quick baking anytime

Mistakes to Avoid & Solutions

Mistake 1: Using wet pumpkin puree

Solution: Dry the puree thoroughly with paper towels until it feels like playdough. This prevents overly cakey cookies.

Mistake 2: Overbaking the cookies

Solution: Remove them when edges are golden but centers still look slightly soft. They’ll finish setting as they cool.

Mistake 3: Skipping the browned butter step

Solution: Take the time to brown the butter. It creates a nutty depth of flavor that elevates the cookies.

Mistake 4: Overmixing the dough

Solution: Fold gently until ingredients are just combined to keep cookies tender.

Mistake 5: Using chocolate chips only

Solution: Mix in chopped chocolate bars for those irresistible melty pools.

Serving and Pairing Suggestions

Serve warm with a glass of cold milk

Pair with a spiced chai latte for a cozy fall afternoon

Stack them on a dessert platter for parties or potlucks

Plate individually with a drizzle of caramel sauce for a café style dessert

Enjoy with black coffee to balance the sweetness

Storage and Reheating Tips

Store cookies in an airtight container at room temperature for 2–3 days

Refrigerate dough balls for up to 3 days, then bring to room temp before baking

Freeze dough balls for up to 2 months; thaw 2 hours before baking

Reheat cookies in the microwave for 8–10 seconds for that fresh from the oven feel

FAQs

1. Can I use pumpkin pie filling instead of puree?
No, pumpkin pie filling already contains sugar and spices, which would make the cookies overly sweet and unbalanced.

2. Why do I need to dry the pumpkin puree?
Too much moisture leads to cakey cookies. Drying ensures a chewy texture.

3. Can I use whole eggs instead of yolks?
It’s best to stick with yolks only, as they keep the cookies tender without adding extra moisture.

4. Do I need to chill the dough before baking?
This recipe works without chilling, but refrigerating for 30 minutes will give slightly thicker cookies.

5. What’s the best chocolate to use?
Finely chopped semi-sweet or dark chocolate bars create better melty pools than regular chips.

Tips & Tricks

Use a cookie scoop for even-sized cookies

For bakery style looks, press extra chocolate chunks on top before baking

If dough feels sticky, add 1 tablespoon flour at a time until manageable

Let cookies rest on the tray after baking for at least 5 minutes to avoid breaking

Recipe Variations

Pumpkin White Chocolate Cookies: Replace chocolate chips with white chocolate chunks for a sweeter, creamier flavor.

Nutty Pumpkin Cookies: Add ½ cup toasted pecans or walnuts to the dough for crunch.

Spiced Glaze Finish: Mix 1 cup powdered sugar with 2 tbsp milk and a pinch of cinnamon, drizzle over cooled cookies.

Oatmeal Pumpkin Chocolate Cookies: Substitute ½ cup flour with rolled oats for a heartier texture.

Pumpkin Mocha Cookies: Stir in 1 tablespoon espresso powder with the dry ingredients for a coffee kissed twist.

Final Thoughts

Baking these pumpkin chocolate chip cookies felt like a cozy kitchen project that turned into something truly special. The browned butter, the soft chewiness, and the deep pools of chocolate made them far more satisfying than the average cookie.

These cookies are the kind you bake when you want to fill your home with the aromas of autumn. Sharing them with friends or setting them out after dinner makes them even more enjoyable, but keeping a few tucked away just for yourself is a small joy worth savoring.