These Harvest Marble Chocolate Chip Cookies are soft, chewy, and full of fall flavor.
You get swirled vanilla, rich chocolate, and cozy pumpkin spice doughs in every bite—plus melty chocolate chips.
They look fancy, taste amazing, and are fun to make.
I love baking these when the air turns cool and the leaves start to change.
It’s like the season baked into a cookie.
What You’ll Need
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup white sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp cocoa powder
- 1 ½ tsp pumpkin spice
- ¾ cup semi-sweet chocolate chips
Why I Love This Recipe
This cookie is fall, chocolate, and nostalgia all in one bite. I started making these during the first chilly week of September a few years ago. The smell alone makes me want to throw on a sweater and light a candle.
- Swirls look gorgeous without needing cookie decorating skills
- That pumpkin spice layer? Like a hug from autumn
- Perfect balance of chewy and soft
- The chocolate chips just melt in your mouth
Servings and Cook Time
- Makes: about 24 cookies
- Prep Time: 20 minutes
- Bake Time: 10–12 minutes
- Total Time: 35 minutes
Macros (Per Cookie, Approximate)
- Calories: 190
- Protein: 2g
- Fat: 10g
- Carbs: 24g
- Sugar: 15g
Why This Recipe Works (Quick Science)
- Softened butter traps air when mixed with sugar, giving the cookies a light, chewy texture
- Brown sugar adds moisture and chewiness
- Swirling the doughs instead of mixing keeps each flavor distinct
- Pumpkin spice + chocolate is a surprising flavor combo that works because of the warm spice notes and rich cocoa
Common Mistakes
- Using melted butter—it makes the dough too soft and cookies spread too much
- Overmixing—can make cookies tough, just mix until combined
- Swirling too much—then you lose the marble look
- Overbaking—cookies should still look slightly soft in the center when pulled out
What to Serve With
- A cold glass of milk or oat milk
- Pumpkin spice latte or hot chocolate
- Vanilla ice cream if you’re feeling indulgent
- A drizzle of melted chocolate for extra wow
Tools Required
- Large mixing bowl
- Hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Baking sheet
- Parchment paper
- Cooling rack
Substitutions and Variations
- Pumpkin spice → use cinnamon if you don’t have a blend
- Butter → vegan butter for dairy-free version
- Chocolate chips → use white chocolate or chopped dark chocolate
- Add chopped nuts or dried cranberries for more texture
Make Ahead Tips
- You can make the dough 2 days ahead and keep it chilled
- Dough freezes well—just scoop and freeze balls, bake from frozen and add 2 minutes to bake time
Instructions
Step 1: Cream butter and sugars
In a large bowl, cream together 1 cup softened unsalted butter, 1 cup packed brown sugar, and ½ cup white sugar using a hand mixer until light and fluffy, about 2–3 minutes.
Step 2: Add eggs and vanilla
Mix in 2 large eggs and 2 tsp vanilla extract until smooth and combined.
Step 3: Add dry ingredients
Add 2 ¾ cups all-purpose flour, 1 tsp baking soda, and ½ tsp salt. Mix just until combined—don’t overmix!
Step 4: Divide and flavor
Divide dough evenly into three bowls.
- Leave one plain vanilla.
- Mix 2 tsp cocoa powder into one.
- Mix 1 ½ tsp pumpkin spice into the third.
Gently fold in ¾ cup semi-sweet chocolate chips across all three bowls (¼ cup per bowl).
Step 5: Swirl and scoop
Take a bit of each dough (about 1 tablespoon per flavor) and press them together gently, then roll into a ball. Don’t overmix—just swirl the colors. Place on a lined baking sheet.
Step 6: Bake
Bake at 350°F (175°C) for 10–12 minutes, or until edges are just golden and centers are slightly soft.
Step 7: Cool and enjoy
Let cookies cool for 5 minutes on the pan, then transfer to a wire rack to finish cooling.
Leftovers and Storage
- Store in an airtight container at room temp for up to 5 days
- Freeze baked cookies for up to 2 months
- Reheat in microwave for 10 seconds to get the melty chips back
FAQ
Can I double the recipe?
Yes, it doubles great. Use a stand mixer for easier mixing.
Do I need to chill the dough?
Not necessary, but you can chill it for thicker cookies.
Can I skip the swirl and just mix it all together?
You can, but you’ll lose the pretty marble look and layered flavors.
Wrap-Up
These Harvest Marble Chocolate Chip Cookies are cozy, chocolatey, and full of fall flavor. They’re the kind of treat that makes people smile—and ask for the recipe. Try them out, and let me know how they turned out in the comments or if you have any questions. I’d love to hear your twist on them!
