Pumpkin Butter Chocolate Chip Cookies – Soft, Gooey & Full of Fall Flavor 🎃🍪
This week, it finally started to feel like fall—the mornings are crisp and cold, the air smells fresh, and I can’t help but crave something warm and comforting from the oven.
And what’s better than cookies on a chilly morning?
I decided to try something new and made these Pumpkin Butter Chocolate Chip Cookies for the very first time. I honestly didn’t expect much, but wow—they turned out so good! They’re soft and gooey inside, rolled in cinnamon sugar that adds the perfect touch of warmth and sweetness. The pumpkin butter gives them that cozy, fall flavor without being too sweet, while the semi-sweet chocolate chips balance everything out beautifully.
At home, we’re pretty simple when it comes to cookies. My little boy is very picky—he only eats the classic chocolate chip ones. So while he sticks to his favorite, this batch was definitely one I’ll be keeping for myself (and maybe sharing with my neighbor). It’s one of those little joys that make the season feel special—finding comfort in baking and the beauty of small, everyday things.
These cookies taste like fall in every bite—warm, spiced, buttery, and a little bit indulgent. Definitely one of those recipes that will become a yearly favorite.
Baking Notes & Cozy Tips
- I used pumpkin butter instead of pumpkin puree, and I believe it made a big difference—it’s richer, thicker, and adds so much flavor without extra moisture. Plus, it’s just easier to work with!
- I wish I had dark chocolate on hand, but since I didn’t, I went with semi-sweet chips, and they still turned out amazing—melty, balanced, and not overly sweet.
- This recipe is simple, easy, and beginner-friendly, perfect for cozy mornings or a quick fall baking moment when you just want something sweet and homemade.
Pumpkin Butter Cookies with Chocolate Chips
Ingredients
For the cookie dough:
- 220 g flour
- 1 stick butter browned
- 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 100 g brown sugar
- 50 g white sugar
- 1 egg
- 1 tsp vanilla extract
- 80 g pumpkin butter store-bought
- 150 g semi-sweet chocolate chips
- 1/2 tsp pumpkin pie spice
For the cinnamon sugar coating:
- ¼ cup white sugar
- 1 tsp cinnamon
Instructions
- Brown the butter in a small pan until golden and nutty. Let it cool slightly.
- Once cooled. In a bowl, whisk together brown butter with brown sugar, white sugar, egg, vanilla, and pumpkin butter until smooth.
- In another bowl, combine flour, baking soda, baking powder, salt, and pumpkin pie spice.
- Gradually mix the dry ingredients into the wet mixture until a dough forms.
- Fold in the semi-sweet chocolate chips.
- Scoop cookie dough using a 2-tablespoon scoop (about 60 g each). Makes around 12 cookies.
- Chill the dough for 30 minutes.
- Roll each cookie dough ball in cinnamon sugar before baking.
- Bake at 375°F (190°C) for 8 minutes, remove the tray, gently tap to flatten, then bake for another 5 minutes.
- Optional: sprinkle a little more cinnamon sugar on top while warm for that extra fall sparkle.
