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pumpkin chocolate chip cookies
Courtesy of Nine Cakes

This Pumpkin Chocolate Chip Cookie Recipe Is Top-Notch


Trust the founder of Nine Cakes to share a pumpkin chocolate chip cookie recipe that’s just like your favorite sweet, but all jazzed up for fall.

In 2008, baker Betsy Thorleifson started Nine Cakes, a boutique special occasion cakery, out of her small Brooklyn kitchen. After making a name for herself in the NYC wedding industry, she opened a flagship location (and now headquarters) on Hudson’s Warren Street in 2019. Here, you’ll find cakes by the slice, plus cookies, cupcakes, macarons, and much more. Every autumn, her delicious pumpkin chocolate chip cookies fly off the shelves. “They go perfectly with coffee or a glass of milk,” says Thorleifson, “and you can even sandwich two together with a scoop of caramel ice cream for the ultimate treat!”

Pumpkin Chocolate Chip Cookies

Recipe by Betsy Thorleifson




  • 2 cups pumpkin purée

  • 1 cup light brown sugar

  • 2 Tbsp cinnamon

  • 3 Tbsp ginger

  • 1 Tbsp nutmeg

  • ¼ tsp cloves

  • 2 cups unsalted butter

  • 4⅓ cups all-purpose flour

  • ¾ tsp salt

  • 1½ tsp baking soda

  • 2 cups granulated sugar

  • 3 egg yolks

  • 1 Tbsp vanilla extract

  • 1½ cups chocolate chunks

  • 2 cups walnuts (optional)

  • Flaky salt, for garnish


  • In a small saucepan, combine the pumpkin purée, brown sugar, and spices. Cook on medium-high heat for 5–10 minutes, stirring constantly until the mixture is reduced to approximately 2 cups. Remove from heat and cool.
  • In a skillet, add butter. Cook on medium heat, stirring regularly. Once melted, the butter will foam and sizzle. Keep stirring for approximately 5–10 minutes while the color changes. The butter will go from yellow to tan to a deep brown. Once it’s a nutty, toasty brown, remove the skillet from the heat and pour butter into a bowl to stop it from cooking. Set aside to cool.
  • Sift together the flour, baking soda, and salt into a bowl. Set aside.
  • Using a mixer with the paddle attachment, cream the brown butter and granulated sugar until fluffy, approximately 3–5 minutes. Keep mixing and add the yolks, and then the vanilla. Add in the pumpkin mixture until smooth. Mix in the dry ingredients all at once and blend until just combined, about 20–30 seconds. Fold in the chocolate chunks and walnuts. Cover with plastic and chill the dough for at least one hour, and up to 24 hours.
  • Preheat oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat. Mold about 3 tablespoons of dough into balls with your hands, and place on baking sheet. Sprinkle with flaky sea salt and bake until edges are golden and the center is still somewhat soft, 12–16 minutes. Let cookies cool slightly on the baking sheet, then transfer them to a cooling rack, or directly onto your plate.

Related: Pecan Pumpkin Pie

Hudson Valley Restaurant Week is back this April 8-21!