Pumpkin Butter Chocolate Chip Cookies.
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 pumpkin purèe 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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Pumpkin Butter Chocolate Chip Cookies.
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.
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.
Recipe Notes
Pumpkin Butter: you can use my homemade pumpkin butter or just pick some up from Trader Joe's, Whole Foods, your local market, or via Amazon.
If you want more Pumpkin Spice Flavor: add in 1/2 teaspoon to 1 teaspoon pumpkin pie spice with the flour.
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Wow these cookies look absolutely amazing.. Love the pumpkin butter in it..
Thank you so much Arpita! xTieghan
These cookies look yummy. I have pretty much come up with a very similar recipe…the only difference is how you handle the butter and I roll the cookies in a sugar/pumpkin pie spice(Trader Joe’s) mixture. I am going to make these later today using your butter method.
I have been pan tapping most drop cookies for years as well as rotating the pan midway through the bake time. I love the look and texture pan tapping gives drop cookies. I just do it when I rotate the pans. I don’t even pull them out , I just lift the pan slight and quickly bang to against the oven rack
Thanks for all the tips!
Thank you Nancy! I am so glad you love this recipe so much! xTieghan
+ These look amazing. Making them for Sunday. 😉
Thank you Kimberly! I hope you love these! xTieghan
How would you change the recipe if you’re omitting the pumpkin butter?
Hi there! I would add an addition egg, but honestly these cookies are pumpkin cookies, so I don’t really recommend removing the pumpkin butter. That said, I do image the egg swap will work just fine. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
I normally don’t comment before I make something, but holyyyyyyyyy crap I can’t wait to make these tonight! I’m out of pumpkin butter though (because I used it in your punch for my halloween party last weekend) so I’m going to have to make some more first!
I am so glad you’re excited about these!! I hope they turn out amazing for you Lauren! xTieghan
These were AMAZING. I made my own pumpkin butter-your recipe. I also replaced the sugar with 1 cup coconut sugar and it worked like a charm. Delicious! Thank you!
Thank you so much! Sounds so amazing! xTieghan
Hey Tieghan!
I love these chocolate chip pumpkin snickerdoodle cookies! They’re a mix of some of my favorite cookies and I’m so happy to finally have a pumpkin chocolate chip cookie recipe that’s not cakey (I’ve been holding off on making some for this very reason). Yay! Also, I love how you and your mom have ventured to try new dessert recipes. I agree that if a dessert isn’t chocolatey then it better be gooooddd. These cookies make me smile and I hope you’re enjoying the fall season! Do you have any plans for trick-or-treating with Asher? Is she too old now…? Haha I hope you’re at least able to enjoy these cookies warm with a Halloween movie! 🙂
I’m SO looking forward to more fall (and especially pumpkin) recipes!!!
P.s.) I pre-ordered HBH Super Simple (finally… sorry it took me this long!) and am really excited to get it in the mail! Wooh! Again, I’m so proud and happy for you. ☺️??
Hi Kristin! I hope you try these cookies! I am not sure what my plans for Halloween are yet, but hopefully I do get to go with Asher! Have a great week! xTieghan
These are literally SO good. So gooey and perfect. Not overly pumpkin-y or sweet. My husband who is t even a pumpkin fan loved them. The tapping trick to spread the cookies out so they’re gooey in the middle and crisp on the edges is a game changer. The cookie dough recipe itself is very similar to cooks illustrated’s recipe that is my usual go-to. These will be permanent in my cookie rotation this fall and winter.
That is so amazing to hear Kacie! Thank you so much for trying these! xTieghan
I made pumpkin butter this morning and these cookies this afternoon. They turned out just as described – chewy with a crisp edge. My batter was much softer than yours appeared to be (differences in the pumpkin butter moisture, perhaps?), but I was still able to scoop them into cinnamon sugar for coating. I have to say that I don’t actually get that strong of a pumpkin flavor, but the browned butter and spices really come through. I will have to continue my mission for my ideal pumpkin chocolate chip cookie, but I will absolutely make them again.
I am so glad you liked these cookies, Kacie! Thank you so much for trying them! xTieghan
Delish! Made them today with my girls #frisco
Thank you so much Claudine! xTieghan
Sure wish there wasn’t such an emphasis on sugary foods. They don’t fit into my healthy lifestyle.
Hi Corinne! There are plenty of healthy recipes on my blog as well! xTieghan
AMAZING!! These are so good and so easy to make! My MIL brought over some pumpkin butter so had to try these. I used the full tsp of pumpkin pie spice and didn’t have salted butter on hand so did a tsp of salt and they came out great! Super crispy edges, yummmmm. ?
Thank you so much Hilary! xTieghan
These are absolutely amazing. You say they last 4 days – I just made a double batch tonight and need them to last until a party in a week. Should I freeze them or do you think they will last? Thanks!
Hi! I would freeze the cookies to ensure they stay fresh as possible. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
Hi! I would freeze the cookies to ensure they stay as fresh as possible. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan ??
Can I use canned pumpkin instead of pumpkin butter?
Hi Jaqueline, for best results I do recommend using the pumpkin butter as it is much thicker and less watery than canned pumpkin. If canned pumpkin is all you have access to I would recommend using 1/2 cup and simmering that down on the stove until it’s around 1/3 cup. This will remove the excess water. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
Do you think these cookies would still work if I used apple butter instead of pumpkin butter? I have a huge jar of apple butter in my pantry that I’m trying to find ways to use, and these cookies look delicious!!! Thanks 🙂
Hey Gina, apple butter is different from pumpkin butter and contains more water. It’s not as tick and creamy so I am unsure of the results. I think the cookies will work, I just don’t know what the flavor or texture would be. You can certainly give it a try! If you do, let me know how it goes. 🙂 Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
Tieghan!!!! These are the BEST cookies I’ve ever had. Literally amazing. The edges are perfectly crispy and the cookies are beautifully chewy. Awesome pumpkin flavor and generous chocolate chips (love the combo of chips and chunks). After tasting the batter I thought the cinnamon sugar might be too much because the flavor alone is so good but NOPE it’s perfect. SO GOOD!
Thank you so much Lauren! I am so glad this turned out so well for you!! xTieghan
Just made these cookies tonight and they are amazing! I used mini chocolate chips because that’s what I had already. I’m sure they would’ve been even better with bigger pockets of chocolate!
Ooo always! I am so glad you enjoyed these Randi! Thank you! xTieghan
Tieghan,
I made these last night. Multiple friends asked me for the recipe and declared they were THE BEST cookies ever. I subbed apple butter for pumpkin as that is what I had. Delicious!
That is so amazing to hear! Thank you Mary Kate! xTieghan
So good! My cookies turned out beautiful, and so tasty. Although I would say these made way more than 24 cookies!
So glad you loved these Kelly! Thank you so much! xTieghan
Just made these and they are amazing, but I couldn’t get them to flatten as much as you did! I only had whole wheat flour on hand though so I don’t know if that or using homemade pumpkin butter had anything to do with it! Thank you so much for the amazing recipes!
I am really glad you loved this recipe Devon! xTieghan
Just as described…chewy in the center, crispy on the outside and full of flavor. I made a batch with the chocolate chips and a second with no chips….they were equally delicious! They were a big hit, a new favorite!
I am so glad to hear that you loved these Deb! Thank you for trying them! xTieghan
Hi Tieghan,
I tried making this tonight and my cookies are not wrinkly like yours. I tapped more than twice and it won’t go flat. What did I do wrong?
Hi Doris, I am sorry you had trouble. Was there anything you did differently at all? Any ingredients different? Any info will be helpful to help me problem solve and figure out what might be happening for you. It’s hard to know without knowing any details and since most readers haven’t had this issue, I am not sure what might be happening. So any details you can give will be very helpful. Hope I can help you! xTieghan
Very delicious – what a fun twist with pumpkin chocolate chip meeting snickerdoodle!
Thank you Megan! I am so glad you enjoyed these cookies! xTieghan
I just made this they were really good, but adding the 1/2 teaspoon of salt made them way too salty with the already salted butter. Maybe I’m just sensitive though, not sure.
Hi Elise! I am sorry about that! I hope you try these again with less salt! xTieghan
Delish! The texture of my dough was a little dry so the “pan drop” method didn’t work for me but manually pushing the cookies down a little with a spatula worked to flatten them out and they still turned out yummy and cute! Will definitely be a new fall staple for us!
I am so happy to hear that you loved these Jamie! Thank you! xTieghan
These cookies are so amazing that I can’t imagine only making them a few months out of the year. Any ideas for pumpkin butter substitutes during other seasons?
P,S. I added chopped peanuts and oats to a few of the cookies I made and they were delicious, it added a really nice texture 🙂
Hey Briana!! I actually don’t have another suggestion off the top of my head. Pumpkin butter is so unique in it’s creamy texture and flavor, so I am not sure what would be a good sub. That said, you can omit the pumpkin butter all together and just use an additional egg. That will give you a normal, but delicious cookie! Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan ??
Went to make these, and realized I didn’t have regular sugar – only brown sugar or turbinado. Can I use one of those instead? I really want to make these!!!
Hey Jessica!! I would use all brown sugar. The cookies will have a deeper molasses flavor, but I am sure they will still be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
These cookies look amazing! Would it be ok to use milk chocolate chunks instead of semi sweet? Thank you!
Hey Leah! Yes! I am sure milk chocolate will be delicious! Great idea!! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
Can I freeze the extra dough?
Hey Katherine! Yes, this dough freeze perfectly!! I would freeze into dough bake, then just bake from the freezer! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
Perfect pumpkin treat! My boyfriend is a big chocolate chip cookie guy…as in he eats them everyday. Since it’s pumpkin season, I decided to give these a try as a change from the OG choco chip cookies. I used Trader Joe’s Pumpkin butter, pumpkin pie spice (over cinnamon, when given the option), and did half batch with cinnamon sugar coating / half without. They were a huge hit. I had a few after letting them sit for a couple minutes, and my boyfriend LOVED them once he got home and they were cool. Great recipe, as usual!
That is so amazing to hear! Thank you for trying these, Cassandra! So glad they turned out amazing for you guys! xTieghan
These are incredible. I’ve made them twice already this week. My new favorite fall cookie
I love to hear that! Thank you Olivia! xTieghan
I made a double batch tonight so I could bring some to each of my 3 weekend Halloween gatherings. I ate one fresh out of the oven and it was scrumptious! Can’t wait to indulge more tomorrow and Sunday! Thanks for the yummy recipe, Tieghan!
Thank you!! I am so glad you loved these cookies Sarah! xTieghan
Yum yum and yum! I made these cookies and boy are they delicious! The pumpkin flavor, spices and chocolate are a match made in heaven. I took the advice and added 1/2 tsp of pumpkin pie spice. I would recommend this step for anyone who wants a fabulous pumpkin moment. I followed the directions but my cookies did not spread as they do in your pictures. My oven is VERY old and the temperature can vary wildly (I have to watch my oven thermometer like a hawk), so I’m wondering if that would contribute to them not spreading? I also used a Silpat versus parchment paper, do you think that would’ve effected the cookies spreading? Thanks for any help!
Hey Liz!! My first guess is your oven because that can have a huge affect on baking cookies properly. BUT I am not familiar with baking with silpats so I am really not sure how that works. Was your dough dry? Did the cookies taste delicious or a bit cakey? HOpe I can help you a bit!
This is an amazing recipe. I followed the directions to the letter, and honestly you have created one of the best cookies I’ve ever tasted. The browned butter is key.
Thank you so much Katherine! I am so glad you loved this! xTieghan
These cookies are tasty, but I also added a tablespoon of pumpkin spice. The spice flavor was still subtle. However, the cookies were unfortunately cakey. The brown butter pumpkin cookies from handle the heat had more of the chewy cookie texture that I was looking for. I think it had to do with the amount of flour this recipe called for. The cookies still tasted good, just not the right texture.
Hi Sarah! I am sorry about the texture! Is there any questions I could help you out with? xTieghan
I had to wait until the weekend to make these because I’ve been so crazy busy – they were delicious! I had a jar of your pumpkin butter in the fridge so obv I had to make cookies, haha. I can’t believe I never knew about tapping the cookies on the counter before now! That makes them exactly how I like them. I made half & then froze the rest of the dough, because I leave tomorrow for Disney World. 🙂 These will definitely be coming onto the plane with me as a snack!
I am so glad you loved this Lauren! Thank you so much! Also, have the best time at Disney World!! xTieghan
How would this work as 2 ounce cookies? Would I have to change the ingredients or can I just double the recipe?
Hey Mark, I am sorry, what do you mean when you say 2 ounce cookies? Sorry, just not sure what you are asking. Can you clarify?
loved the way they tasted! I used your homemade pumpkin butter recipe!! Mine never puffed up like yours did so Im not sure if that was the reason or where I went wrong. Amazing either way!
Hi Haley! I am so glad these turned out so well for you!! Is there anything you missed in the recipe? xTieghan
These cookies are fantastic! It was my first attempt ever at making cookies and everyone loved them – the whole thing from beginning to end was so easy (including the homemade pumpkin butter, yum!). For some reason though my cookies don’t flatten like yours do, mine are sort of inflated but cooked all the way through? Do you know why this may be? I used a dark coated baking sheet – perhaps could this be the reason?
Hey Samantha, was your dough dry at all or did it look like “normal” cookie dough?
If so, I do think it is your baking sheets. I always recommend baking with light colored baking sheets as dark baking sheets tend to burn cookies/cook them too quickly. Please let me know if you have any other questions. I so glad you love this recipe! Thank you! xTieghan
Hey Tieghan,
I can’t say enough great things about these cookies I loved them!! I took them to work to share with my other chefs and they were in awe of how great they were. Thank you for the recipe as its a great combo!! I love anything at all that’s pumpkin. Feel free to keep sharing I’ll want to read them all. The only I mistake I made was not spreading the cookies far enough part on the cookie sheet. When they finished baking they were right next to each other. They were soft and gooey and just tasted perfect!! Whenever I cook which is frequently it’s always your recipes I use thank you!! 🙂
Hi Mike! I am so glad to hear that these cookies tasted amazing for you! Thank you so much for trying them and I hope you continue to enjoy my recipes! xTieghan
Whoa MAMA, these are good! I accidentally browned all the butter, but they still came out terrific! Warm, gooey, and magnificently spiced.
That is so amazing! Thank you so much Julie! xTieghan
I wish I could give these ten stars. I made them for the company Halloween party yesterday. Every single one of my colleagues died of awesome. Kidding of course, there were no REAL fatalities, but they were a HUGE hit – and they came out absolutely perfect according to your instructions.
YES!! That is so awesome! Thank you Aline! xTieghan
Hi! I made the recipes exactly as directed and while I found them to excellent chocolate sugar cookies, I could not really taste the pumpkin. So I find it hard to call them pumpkin cookies. I used TJ pumpkin butter which was a suggested alternative. More pumpkin flavor please!
Hi Debbie! I am sorry about that. Please let me know if you have any questions! xTieghan
I just made these for our Halloween Bake-off at work and won 1st place! I used your pumpkin butter recipe and followed your suggestion on tapping to flatten out a bit. They are so tasty and will be my go to cookie this holiday season! What a treat. 🙂
That is so amazing!!! Thank you so much for trying these and sharing them with everyone! xTieghan
These are amazing. I followed the baking directions exactly and they turned out perfect!! Looking forward to making them more this season.
That is so great! I hope you continue to love these cookies, Joyce! xTieghan
I think I’ve made these four times already! They are absolutely yum!!
Thank you so much Ruthy! xTieghan
I made these and thought the batter tasted delicious. However, after rolling them in the cinnamon sugar they were way too sweet for me and it kind of overpowered the flavor of the cookie, I thought. I’d probably make them again and just skip the sugar roll.
I hope you love these more without the sugar roll! Thank you for trying them! xTieghan
How should the consistency of the cookie batter be? Mine came out really sticky and needed to add more flour to roll into a ball. Batter tastes great!
Hey Denise! The batter should be rollable, but also just a touch sticky. How much flour did you add?
I ams so glad love this recipe! Thank you! xTieghan
These may be my new favorite cookie recipe, and I’m not normally crazy about pumpkin! 🙂
I am so glad you love this!! Thank you so much Chelsey! xTieghan
These are AMAAAAZING! I made them tonight with 3 tbsp of aquafaba (liquid from a can of chickpeas) in place of the egg and they turned out perfectly! Using a tablespoon to scoop out the dough balls, I got much more than 24 cookies – about 53. They are so good – I don’t want to stop eating them!
Thank you!! I am so glad you loved these cookies Hannah!! And honestly, I felt the same way when I made them too haha! xTieghan
These cookies are cracktastic! I found it therapeutic to slam the tray off my stove… LOL
Love the addition of the pumpkin butter AND browned butter. Yes yes yes!
I am so glad you loved this Becca! Thank you so much! xTieghan
These were actually the best cookies I’ve ever made. The chocolate chunks spread so perfectly after tapping the pan on the counter, looking and tasting amazing. These cookies were beyond gooey, flavorful, and not too pumpkiny. My boyfriend brought these into work for a Thanksgiving party and his coworkers were raving. They were so upset to hear that we didn’t make any for their X-Mas party (only because Trader Joe’s doesn’t have their pumpkin butter after fall). Thanks for the recipe—I will definitely be making these again (maybe with my own homemade pumpkin butter!).
That is so amazing to hear! I am so glad these turned out so well for you Maura! Thank you! xTieghan
I’ve made these several times and the flavor is absolutely delicious! The recipe is easy to follow and the smell of the brown butter and pumpkin spice are amazing. I wasn’t able to get my cookies very flat even with the tapping and I think it’s because I live in a humid environment. I also had to refrigerate the dough a bit because it was too sticky to roll into balls. The last time I’ve made them, I set the temperature to 325 to let the cookies cook a bit longer so they could flatten more. Hope this helps those in humid environments!!!
Thank you so much! I am so glad you have been loving these cookies! xTieghan
Hi, I was wondering, when I made these the tray tap didn’t drop my cookies and they stayed high, do you know what I may have done wrong? Too high oven temp maybe? They were delicious anyway!!
Hi Rachel, Was there anything you did differently at all? Any ingredients different? Method of baking this? What temp was the oven at? Any info will be helpful to help me problem solve and figure out what might be happening for you. It’s hard to know without knowing any details. Hope I can help you! xTieghan
I made this a few months ago and it was so so good! I made it with your pumpkin butter recipe as well!
Thank you Hayley! I am so glad this turned out so well for you! xTieghan
This looks delicious! I’m allergic to apples…any suggestions on what I replace apple cider for in the pumpkin butter?
Hi Nicole! I would recommend using water. That will work great too! Please let me know if you have any other questions. I hope you love this recipe and happy Easter! Thank you!! xTieghan
I’ve made these cookies a dozen times and they always turn out super cakey- what am I doing wrong! The flavor is amazing but no matter how hard I bang them on the counter, they never seem to flatten out very much and once they come out of the oven they are still very thick and cake like. Help!!
Hi Kylie,
So sorry you are having issues getting the cookies to flatten. I am wondering if you are rolling the dough into too tight of a ball before baking? Also I would recommend doing the tapping trick earlier in the baking process. I hope this helps! xTieghan
These look delicious! Do you have any adjustments for making these at higher altitude?
Hi Meghan! My recipes should work great for you! Please let me know if there is a specific question I can help with! xTieghan
One of the best cookie recipes I’ve ever had. Perfect for fall 🙂
Thank you Kathleen! xTieghan
These look amazing! My pediatrician thinks my 3 month old has a dairy allergy, and because I’m breastfeeding I can’t eat it either. Is there anything I could substitute the butter with?
Hey Mandy,
You could use a vegan butter! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Sooo good!! The cinnamon sugar makes the cookie!! I used your homemade pumpkin butter recipe too and it’s amazing!!
Thank you!! I am so glad you loved this! xTieghan
I made these with TJ’s pumpkin butter (which is spiced!). They came out AMAZING. Probably the best cookies I’ve ever made. Thanks for the recipe!!
Yes!! So happy this turned out so well for you, Whitney! xTieghan
Hello Tieghan!
I love all things pumpkin & I can’t wait to make these. However, my husband & I are gluten free. How would you suggest we make these. Can I just substitute GF baking flower? Thanks! F. Murphy
Hey,
I would recommend using an equal amount of GF flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Haven’t tried the cookies yet as they are baking in the oven, but munching on the cookie dough and WOW! Delicious! Made your pumpkin butter which is also amazing!
Question: I usually make batches of cookies and freeze the dough for quick weeknight snacking. Can I make these in to balls and freeze?
Hey Stephanie,
Thanks so much for giving the recipe a try! Yes, you can freeze this dough! Let me know if you have other questions. Hope you love the recipe. Thank you! xTieghan
Hi Tieghan!
Do you think these would still be good / sweet enough without the cinnamon sugar on the outside? I don’t love the texture of a snickerdoodle…
Thanks in advance!
Hey Kristen,
Sure you can omit that part. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Ummmm…I don’t think I will ever want to eat a plain chocolate chip cookie again. These cookies are DELICIOUS!
Thank you so much Brandie! I am really glad you liked these! xTieghan
Made these today along with HBH homemade pumpkin butter. Cookies are SO delicious and the pumpkin butter was very simple to make. Thanks Tieghan!!
Thank you Debra! I am really glad this recipe turned out so well for you! xTieghan
I can’t believe I’m saying this about a cookie, but I think this one would be way better WITHOUT chocolate. There’s just too many flavors going on – brown butter AND pumpkin AND spices/cinnamon AND chocolate, and they compete with each other. It’s definitely not a bad cookie, but I was really wishing the chocolate just wasn’t there.
Other than that, great recipe, I followed it exactly and the cookies were perfectly done with a fantastic texture.
Thank you for trying these Anne! To each their own with the chocolate.. I hope you enjoy it better without next time! xTieghan
I have apple butter i need to use. Do you think it would work ok?
Hey Autumn,
The apple butter with change the flavor, but it will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
These were verrrrry good but a teensy bit sweet for me! I enjoy them with tea, however 😉 Thanks Tieghan!
Thank you Chelsea!! xTieghan
Hello! I would like to veganize these. I’d likely use a flax egg, but margarine doesn’t brown. Should I still melt half and chill it? And maybe use all brown sugar to make up for the “butterscotch” flavor of browned butter and make up some the lost moisture of the egg? Thank you!
Hey Kara,
I have not tested with these substitutes but all sounds like a good idea. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi Tieghan! I tried making these cookies and was so excited but I can’t get them to come out right. They seemed like they might not have enough flour (I weighed out the flour at 120g per cup) and so I added about 1.5 tbsp of flour to the other half of the dough. They still came out flat and limp and greasy! I had added the baking soda so I don’t think that was the problem… And then I thought that maybe my oven runs low (I have a thermometer and it was saying 340 degrees) so I turned it up but the cookies still looked under baked. So now I’m trying baking them for longer. Any ideas what might be going wrong? Did I add too much chocolate? Am I not adjusting for an altitude difference? I was so excited for these cookies but they have been a disaster 🙁
Hey Teagan! I am so sorry you are having so much trouble. I’ve looked back at the recipe and am a little stumped. They should not be greasy. Where do you live? Are you using room temperature ingredients? Is your baking soda fresh or could it be old?
Next time, try adding 3-4 tablespoons of flour and see how that goes. That might solve the issue! Please let me know if you have any other questions. Really hoping that helps, but let me know! I want to help you get these jut right! Thank you!! xTieghan
Just made these and they are as delicious as you said. Can they be frozen?
Hey Pam,
Thanks for trying the recipe! Yes you can freeze them. Please let me know if you have any other questions! xTieghan
Hi Tieghan! I’m really excited to try out this cookie recipe, but I was wondering if the salted butter is necessary. I never use salted butter and would like to avoid having to buy or add additional salt, if possible.
Thanks for your recipe and advice.
Tag
Hey Tag,
Sure you can use unsalted butter. I hope you love the recipe, please let me know if you have any other questions! xTieghan
What does it mean when my dough is too sticky to roll 😩
Hey Cristina,
Did you adjust the recipe at all? I am thinking you need to add more flour. I hope you love the recipe, please let me know if you have any other questions! 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
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
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
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 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
These were delicious! The cinnamon and sugar outside was perfect touch!
Love that! Thank you Amy! 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 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
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
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 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
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 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!!
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
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
Hi! Would I be able to use white whole wheat flour instead of white?
Thank you!
Hey Carolyn,
Yes that will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
These cookies are very good, but barely taste pumpkin-y. Myfamily loves them but you wouldn’t know they are pumpkin flavor, more just a cinnamon sugar-y chocolate chip cookie.
Thank you so much! I am really glad these cookies turned out so well for you! xTieghan
These taste amazing, and I love how soft they are on the inside but with a crisp outside! Mine don’t look like yours though. How do you get the wrinkly look around the edges and melty chocolate spots if the dough is all rolled up in a ball? In mine, the chocolate chips are covered with dough and I tried sticking some in the top on the dough before baking and they still don’t look like that.
Hey Katie,
Thanks so much for giving the recipe a try! The get the wrinkle around the edge try removing the cookies while baking and “slamming” the baking sheet on the counter. Please let me know if you have any other questions! xTieghan
These were AMAZING! My husband requested that I make them, and he rarely requests anything baking/cooking wise lol so I jumped at the opportunity! I added the 1/2 teaspoon of pumpkin spice but will add more next time as I wish they had more pumpkin flavor.
Wow yes! So happy these turned out so well for you both, Kati! Thank you! xTieghan
These were so delicious! Different and good, and my husband who isn’t a pumpkin cookie fan gobbled them up. I think I made them slightly smaller than I should’ve and they didn’t quite flatten as much as I’d hoped, but the taste can’t be beat.
Thank you so much for trying these, Darcie!! I am really glad they turned out so well for you! xTieghan
OMG, I made these cookies yesterday and they turned out absolutely amazing! I can’t stop eating them. I followed your recipe word by word. Except that I’m not a fan of pumpkin so I always replace it with butternut squash. I first made the pumpkin butter using your recipe replace it with butternut then I baked the cookies. I loved them. Thank you.
I love that you are replacing it with butternut squash! Thank you so much Soha! xTieghan
What ratio do you use for the cinnamon and sugar at the end..these I’m making today and u can’t wait..thank you!!!!
Hey Rose,
Use 1/4 cup of sugar and 1 tablespoon of cinnamon. I hope you love the recipe, please let me know if you have any other questions! xTieghan
These cookies are absolutely AMAZING! I bake chocolate chip cookies often and this is most definitely going to replace that recipe. They are the perfect texture, pumpkiny and chocolatey, HIGHLY RECOMMEND! Also the browned butter was so yummy!
Yes!! So happy this recipe turned out so well for you, Amie! xTieghan
These are the best cookies I have ever made! Thank you! 3 days later and they are still so soft and perfect! I made the pumpkin butter (with the HBH 6-ingredient pumpkin butter recipe) and it was very easy to do. Will be repeating for the holidays for sure!
I am so happy you loved these, Tanya! Thank you for trying them! I hope they turn out just as amazing (or more!) for the holidays! xTieghan
These cookies are amazing. Made with King Arthur’s Gluten Free Flour Blend. Added 1/2 cup extra flour to improve dough consistency. Cooked for 12 minutes. Cookies were perfect.
Thank you so much!! xTieghan
Delicious! No complaints at all. Only feedback would. be…. these are also EXCELLENT without chocolate chips. Hear me out… the amazing taste of the browned butter and the spices of the pumpkin butter get a bit lost/overwhelmed by the chocolate. I made a batch with and without the chocolate and they are both delicious. I also rolled them in a mix of brown sugar, regular sugar, and cinnamon. Good stuff.
I am so happy these turned out so amazing for you, Rebecca!! Thank you so much for trying this one! xTieghan
FINALLY a pumpkin cookie that isn’t cakey. I was ready to give up when I came across your recipe and I’ve NEVER had a bad recipe from you so I gave it one last shot. Absolutely delicious. None of my friends/family care about pumpkin the way I do but they all LOVED these. Literally everyone said “best cookies ever.” And the PUMPKIN BUTTER!!!! SO good (I made yours) two delicious recipes in one! Thank you!!
I am so happy this recipe turned out so amazing for you, Sue! Thank you so much for trying this one! xTieghan
So these seemed like everything I love and was dying to make these. I made my own pumpkin butter, following your recipe, I accidently misread the amount of chocolate chips to put in so I only put 1/2 cup. I thought it was strange but I trusted the process but obviously, the cookies had almost no chocolate. I thought it would still be fine since I rolled them in cinnamon sugar and put pumpkin butter/spice in them. Wrong. The cookies had no flavor at all. Like a bland sugar cookie. They had a good texture except they were super puffy because I didn’t flatten the dough after rolling them in the sugar. I was so determined to love these and make them to look like your beautiful photos so I made another batch, this time flattening the dough balls and adding a full tablespoon of pumpkin spice to the mix and the right amount of chocolate. The cookies were super flat this time, honestly too flat. I still taste 0 pumpkin flavor. SUPER bland, nothing special cookies that just overpowered by chocolate now, which I guess is fine (who doesn’t love cookies filled with a ton of chocolate?) but I’m super bummed because I love pumpkin.
These came out so good. I followed directions to the letter except I used all chocolate chunks.
I am so happy to hear that, Katharine! Thank you! xTieghan
These are amazingly delicious. Just made these for Thanksgiving tomorrow but am not sure if they will survive the night.
I am so happy you are enjoying these Tealisha!! Thank you so much! Happy Thanksgiving! xTieghan
I’m making these today — do you think turbinado sugar will work? PS I made your pumpkin butter to use for these, and its amazing!
Hey Lisa,
I would use granulated sugar in this recipe. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
I think you may have cracked the cakey pumpkin cookie code! YAY! I was VERY NERVOUS to try these, because of the amount of cakey cookies I’ve had to consume trying to find a pumpkin chocolate chip cookies. So much so I served most of the pumpkin butter I made as an app/condiment for Thanksgiving (it was a big hit), thinking there was no way I could do this recipe. But GUESS WHAT!? A chewy cookie with a lovely texture and yummy flavor. Thanks!
I am so happy these turned out so amazing for you, lala! Thank you for trying them! xTieghan
These cookies are perfection! I used homemade pumpkin butter. The texture is exactly the way I want my cookies to be. Love how chewy they are! These are making their way onto my Christmas platters!!
Thank you so much Brittany! xTieghan
I haven’t actually finished baking these yet, but my kitchen smells SO HEAVENLY from the browned butter and the pumpkin smells coming from my oven. I also snuck a little nibble of the dough (I know, I know! I couldn’t resist) and it was just AMAZING. I’m definitely going to eat these cookies still hot from the baking sheet.
Thank you so much Rose! I am really glad this turned out so well for you! xTieghan
Just made these for the first time tonight using your homemade pumpkin butter recipe. They are outstanding!! Perfect balance of pumpkin and chocolate flavor. I actually am not a huge chocolate fan so I opted to use 1/2 cup semi sweet chocolate chunks with a dash of Lily’s dark chocolate chips, and they are fantastic. My boyfriend just ate 4 in a row and that’s saying something. As always, great HBH recipe!! Thank you!!
Hey there,
I am so glad you enjoyed the recipe, thanks for giving it a try! Happy Holidays! xTieghan
The texture of these cookies is perfect! I wish I could taste the pumpkin a bit more, but overall they are just so delicous!
Hey Patricia,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy Holidays! xTieghan
My daughters and I made these for a cookie exchange yesterday. The recipe was super easy and the cookies were amazing. Just the right amount of pumpkin and cinnamon to go with the yummy chocolate. We gave almost all of them so we will definitely be making more cookies before Christmas. Just for us!
Hey Kellyann,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan
turned out amazing! love this use of pumpkin butter
Thanks so much Brittany! xTieghan
love this use of pumpkin butter.
and i veganized the recipe using vegan butter and egg replacer, and the texture is still perfect!
Hey Brittany,
Thanks so much for giving the recipe a go, I am thrilled it was enjoyed! Happy New Year! xTieghan
Wow! These are so delicious and I used your pumpkin puree recipe too. Wondering if you have ever tried making the balls and freezing them before rolling in sugar and baking? If that isn’t a good idea, I’m sure my family will not be sad if we HAVE to eat the whole batch right away! 🙂
Hey Kaki,
I am delighted you enjoyed the recipe, thanks so much for giving it a try! I haven’t tried that, but I’m sure it would work well. xTieghan
YUM! My new favorite cookie…especially when they are still warm! I found that you can make the dough ahead and freeze. I skipped the rolling in cinnamon sugar part and just froze the raw dough balls. I still baked at 350 – it just took a few extra minutes. Thanks for sharing such wonderful recipes!
Hey Kaki,
Awesome!! Love to hear that this recipe was enjoyed, thanks a lot for making it! Have a great weekend:) xxTieghan