Brown Butter Pumpkin Chocolate Chip Cookies

Brown Butter Pumpkin Chocolate Chip Cookies happened one autumn afternoon when I had leftover canned pumpkin and a craving for something cozy so I browned a bit of butter added pumpkin puree and tossed in a generous handful of chocolate chips and the moment they came out of the oven I knew I had stumbled on something special because the aroma alone was enough to make the whole house feel like fall.

I love how the nutty depth of browned butter blends with the earthy sweetness of pumpkin and when paired with pools of melty chocolate it creates a cookie that’s soft chewy and rich with warm spices and now every time the leaves start to turn I find myself baking these again and again just for that first nostalgic bite.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Unsalted butter – Browned to add a nutty caramelized flavor that deepens the richness.
• Brown sugar – Brings moisture and a subtle molasses note to the cookies.
• Granulated sugar – Helps balance the sweetness and adds a little crispness to the edges.
• Pumpkin puree – The seasonal star that keeps the cookies moist and tender.
• Egg yolk – Adds richness without too much liquid, perfect when using pumpkin.
• Vanilla extract – Enhances all the warm and sweet flavors.
• All-purpose flour – Gives the cookies structure.
• Baking soda – Helps the cookies rise just the right amount.
• Pumpkin pie spice – A blend of cinnamon nutmeg ginger and cloves that brings fall flavor.
• Salt – Balances the sweetness and enhances every other ingredient.
• Chocolate chips – Bring gooey melty bursts of sweetness in every bite.
• Tools You’ll Need
• Saucepan – For browning the butter gently until golden and fragrant.
• Mixing bowls – One for wet ingredients and one for dry ingredients.
• Whisk and spatula – For mixing and folding the dough together without overworking it.
• Measuring cups and spoons – To keep everything consistent.
• Baking sheet – Lined with parchment paper for even baking and easy cleanup.
• Cookie scoop – Helps portion out evenly sized cookies.

Instructions

Step 1: Brown the Butter

I start by melting the butter in a saucepan over medium heat letting it bubble and foam while stirring until golden bits form at the bottom and the smell turns nutty then I pour it into a bowl and let it cool slightly.

Step 2: Combine the Wet Ingredients

Once the butter is just warm I whisk in the brown sugar and granulated sugar followed by the pumpkin puree egg yolk and vanilla extract mixing until smooth and shiny.

Step 3: Mix the Dry Ingredients

In a separate bowl I whisk together flour baking soda pumpkin pie spice and salt making sure the spices are evenly distributed.

Step 4: Bring It All Together

I stir the dry ingredients into the wet mixture using a spatula and fold just until combined then I add the chocolate chips and gently mix them in.

Step 5: Chill the Dough

I chill the dough in the fridge for at least 30 minutes to help the flavors meld and to prevent the cookies from spreading too much.

Step 6: Bake

I preheat the oven to 350°F line a baking sheet and use a cookie scoop to drop even mounds of dough spaced apart then I bake for 10 to 12 minutes until the edges are set and the centers look slightly underdone.

Step 7: Cool and Enjoy

I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack and if I’m feeling extra I’ll sprinkle a tiny pinch of sea salt on top for that sweet-savory balance.

Tips

If you don’t have pumpkin pie spice I sometimes mix my own using cinnamon nutmeg ginger and cloves. Don’t skip the chilling step—it’s key for the best texture and flavor. I also recommend using dark chocolate chips for a deeper contrast against the warm pumpkin. And if you want the cookies extra soft use cake flour in place of half the all-purpose flour.

Ways to Serve

Warm with a glass of cold milk

Crumbled over vanilla ice cream

Packed in lunchboxes or cookie tins for fall gifts

Paired with hot apple cider or chai

Frequently Asked Questions

Can I freeze Brown Butter Pumpkin Chocolate Chip Cookies?

Yes freeze the dough balls or the baked cookies and store up to 3 months then bake or reheat as needed.

Do I need to blot the pumpkin puree?

No for this recipe I use the pumpkin as-is since we balance the moisture with only an egg yolk.

Can I use regular butter instead of browning it?

Technically yes but I highly recommend browning the butter because it adds amazing flavor you don’t want to miss.

See You in the Kitchen

I hope you give these Brown Butter Pumpkin Chocolate Chip Cookies a try especially when the air turns crisp and you’re ready for something soft chewy and full of fall comfort. Let me know if you add your own twist—I’d love to hear how you make them yours!

Happy Cooking!

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