Brown Butter Pumpkin Chocolate Chip Cookies are everything you want in a fall treat: rich, nutty browned butter, warm spiced pumpkin, gooey chocolate chips, and a texture that’s chewy but with crisp edges. These cookies bring together comforting flavors and homey vibes, making them perfect for cozy afternoons, family gatherings, or unexpected guests. Whether you’re new to baking or a seasoned cookie aficionado, this recipe gives you clear steps and tips so you can bake with confidence and enjoy every bite.
Why You’ll Love These Brown Butter Pumpkin Chocolate Chip Cookies
You’ll love this recipe because it transforms simple pantry ingredients into something spectacular. The browned butter gives a deep caramel‑nutty flavor that elevates the pumpkin‑spice base. Pumpkin puree adds moist richness (while not turning the cookie cake‑like). The semisweet chocolate provides melty pockets of joy in every bite. The warm spices—cinnamon, allspice, nutmeg, cloves, cardamom—balance the sweetness and keep the flavor interesting. Also, the texture is spot on: crisp at the edges, soft and chewy in the middle. Many pumpkin‑cookie recipes tend toward mushy or cakey, but this one avoids that by managing moisture and brown butter properly.
Ingredients
- 1 cup unsalted butter, sliced into 1-tablespoon-sized pieces
- ⅔ cup pumpkin puree (not pumpkin pie filling)
- 1 cup dark brown sugar or light brown sugar
- ½ cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all‑purpose flour (spooned and leveled)
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground allspice
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cardamom
- 1½ cups chopped semisweet chocolate or chocolate chips, divided use
- Flaky sea salt for sprinkling (optional)
Step‑by‑Step: How to Make Brown Butter Pumpkin Chocolate Chip Cookies
- Brown the butter – Melt the butter in a light‑colored skillet over medium heat. Stir constantly until it foams, the milk solids separate and settle on the bottom, and the solids turn browned and the butter smells nutty. Then immediately transfer the butter (including the browned bits) into a glass bowl and place in the refrigerator or freezer until it is no longer warm to the touch but still liquid.
- Cook the pumpkin – In a small saucepan over medium heat, cook the pumpkin puree for 10–15 minutes, stirring regularly, until excess moisture has evaporated and the puree is thick and paste‑like. Transfer it to a bowl and refrigerate to cool to room temperature.
- Preheat & prep – Preheat your oven to 350 °F. Line baking sheets with silicone baking mats or parchment paper; set aside.
- Mix wet ingredients – In a large mixing bowl, combine the cooled browned butter, brown sugar, and granulated sugar. Beat with an electric handheld mixer for about 3‐4 minutes until light and creamy. Then add the cooled pumpkin puree, the egg, the egg yolk, and vanilla extract; beat until combined.
- Mix dry ingredients – In a separate bowl (or you can add directly) add the flour, ground cinnamon, baking soda, salt, allspice, nutmeg, cloves, and cardamom. Add this dry mixture to the wet ingredients and beat just until no streaks of dry flour remain.
- Fold in chocolate – Fold in about 1 cup of the chopped chocolate with a silicone spatula. Save the remaining chocolate to press into the tops of each cookie dough ball later.
- Portion dough – Use a 1.5‑tablespoon cookie scoop to portion out cookie dough balls onto the lined sheets about 2 inches apart. Press some of the reserved chocolate pieces into the tops of each cookie ball.
- Bake – Bake the cookies in batches for 10–12 minutes (at 350 °F) until the edges are golden brown and the tops no longer look raw, but the centers still appear slightly under‑baked.
- Finish & cool – Immediately upon removing from the oven, sprinkle flaky sea salt (if using) on top of the warm cookies. Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
Helpful Tips
- Properly browning the butter is key. The nutty flavor and depth come from those browned milk solids—don’t skip or rush this step.
- Cooking the pumpkin puree helps remove excess moisture, which prevents the cookies from becoming cakey.
- Measure your flour correctly: fluff it with a fork, spoon it into the measuring cup, and level with a knife (or use a kitchen scale for precision). Over‑measuring flour can lead to dry or thick cookies.
- If your cookies spread too much, it might be because the butter was too warm when you added it, or because your dough was too warm—chill the dough balls for 15–30 minutes before baking.
- Pull the cookies out when the centers still look slightly underbaked—the carryover heat will finish them and give you that soft chewy texture rather than a dry or crumbly one.
Substitutions And Variations
- Chocolate type: Instead of semisweet chocolate, you can use dark chocolate chunks or even white chocolate chips—but be aware white chocolate is sweeter and may shift the flavor balance.
- Spice variation: If you don’t have cardamom or allspice, you could substitute with a pumpkin‑pie spice blend (typically cinnamon, nutmeg, ginger, allspice). Some recipes just use cinnamon + pumpkin spice.
- Pumpkin alternative: If pumpkin puree is hard to find, you might try using sweet potato puree (roasted and mashed) in its place, though moisture levels may differ.
- Dietary tweaks: If you want to make this vegan or refined sugar–free, you can adapt with plant‑based butter, coconut sugar or maple syrup, and vegan chocolate. (Be aware texture might shift.)
- Chunk size: For extra melty chocolate, chop a chocolate bar into large chunks instead of standard chips and press a few on top before baking.
Storage Instructions
Place the cooled cookies in an airtight container and store them at room temperature for up to 5 days. To help maintain their softness, add a slice of bread to the container—it works wonders for moisture retention. If you prefer to freeze them, arrange the cookies on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. The cookies will continue to set as they cool, thanks to the residual heat.
Nutritional Information
Per 1 cookie (approximate):
- Calories: 147 kcal
- Carbohydrates: 19.2 g
- Protein: 1.3 g
- Fat: 7.5 g
- Saturated Fat: 4.6 g
- Cholesterol: 27 mg
- Sodium: 299 mg
- Potassium: 29 mg
- Fiber: 0.6 g
- Sugar: 12.3 g
- Iron: ~1 mg
Serving Suggestions
- Serve warm with a tall glass of milk (dairy or plant‑based) to compliment the rich flavors.
- For extra indulgence, pair with vanilla ice cream: place a warm cookie under a scoop and let it melt slightly.
- Sprinkle additional flaky sea salt on top of the cookies just before serving to enhance the chocolate and browned butter flavors.
- These cookies also make a lovely edible gift: pack them in a parchment‑lined tin, tie with a ribbon, and include a handwritten note about the pumpkin‑spice season.
- If you’re hosting a fall gathering, serve them alongside spiced latte or chai for full cozy vibes.
Frequently Asked Questions About Brown Butter Pumpkin Chocolate Chip Cookies
Can I skip cooking the pumpkin puree?
Cooking the pumpkin helps reduce its moisture content so the cookies don’t turn cakey or spread too much. If you skip it, you may need to squeeze out excess liquid from the pumpkin using a paper towel or cheesecloth, but the texture may not be quite as ideal.
Why does the recipe call for an egg + an egg yolk?
The whole egg provides structure and helps bind the dough, while the extra egg yolk adds richness and extra moisture, contributing to a chewy center rather than a dry or brittle cookie.
My cookies turned flat and spread out—what happened?
The likely causes include using butter that was too warm, not chilling the dough, over‑measuring liquid ingredients, or the baking sheet being too warm (for example, if you sat it on the stovetop while preheating). Chilling the dough balls briefly before baking and ensuring the butter is cooled help prevent excessive spreading.
My cookies look done on the edges but underdone in the center—are they okay?
Yes — this is exactly what you want. Pulling them when the centers still appear slightly underbaked ensures a softer, chewier center. The residual heat will finish setting them as they cool.
Can I freeze the cookie dough instead of baked cookies?
Yes. Scoop the dough into balls, freeze them until solid, then store in a freezer bag. When ready to bake, allow them to thaw slightly or bake directly from frozen (adding a minute or two to baking time). This way you always have cookies ready to pop into the oven.
Final Thoughts
Thank you so much for trying these Brown Butter Pumpkin Chocolate Chip Cookies—it means a lot to me that you’re here in the food‑loving community. I hope you enjoy how easy and rewarding this recipe is: a handful of ingredients, a bit of browning, a little patience with the pumpkin and dough, and you end up with cookies that are bursting with flavor and texture. These cookies strike the perfect balance between homey comfort and elevated baking, and I love how the browned butter elevates everything. I hope your kitchen fills with that warm, nutty aroma, your oven timer brings you joy, and your first bite makes you smile. Happy baking, may your cookies be soft, your chocolate melty, and your fall season delicious!
Join us on Pinterest for new mouthwatering recipes every day!
Print
Brown Butter Pumpkin Chocolate Chip Cookies
- Total Time: 45 minutes
- Yield: About 24 cookies 1x
Description
These Brown Butter Pumpkin Chocolate Chip Cookies are rich, chewy, and loaded with fall flavors. Browned butter adds a nutty depth, while cooked pumpkin puree keeps the cookies soft without making them cakey. Warm spices and melty chocolate chips make these cookies irresistible.
Ingredients
1 cup unsalted butter, sliced into 1‑tablespoon sized pieces
⅔ cup pumpkin puree (not pumpkin pie filling)
1 cup dark brown sugar or light brown sugar
½ cup granulated sugar
1 large egg, room temperature
1 large egg yolk, room temperature
1 teaspoon pure vanilla extract
2 cups all‑purpose flour (spooned and leveled)
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground allspice
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground cardamom
1½ cups chopped semisweet chocolate or chocolate chips, divided use
Flaky sea salt for sprinkling (optional)
Instructions
- Brown the butter – Melt the butter in a light‑colored skillet over medium heat. Stir constantly until it foams, the milk solids separate and settle on the bottom, and the solids turn browned and the butter smells nutty. Then immediately transfer the butter (including the browned bits) into a glass bowl and place in the refrigerator or freezer until it is no longer warm to the touch but still liquid.
- Cook the pumpkin – In a small saucepan over medium heat, cook the pumpkin puree for 10–15 minutes, stirring regularly, until excess moisture has evaporated and the puree is thick and paste‑like. Transfer it to a bowl and refrigerate to cool to room temperature.
- Preheat & prep – Preheat your oven to 350 °F. Line baking sheets with silicone baking mats or parchment paper; set aside.
- Mix wet ingredients – In a large mixing bowl, combine the cooled browned butter, brown sugar, and granulated sugar. Beat with an electric handheld mixer for about 3‐4 minutes until light and creamy. Then add the cooled pumpkin puree, the egg, the egg yolk, and vanilla extract; beat until combined.
- Mix dry ingredients – In a separate bowl (or you can add directly) add the flour, ground cinnamon, baking soda, salt, allspice, nutmeg, cloves, and cardamom. Add this dry mixture to the wet ingredients and beat just until no streaks of dry flour remain.
- Fold in chocolate – Fold in about 1 cup of the chopped chocolate with a silicone spatula. Save the remaining chocolate to press into the tops of each cookie dough ball later.
- Portion dough – Use a 1.5‑tablespoon cookie scoop to portion out cookie dough balls onto the lined sheets about 2 inches apart. Press some of the reserved chocolate pieces into the tops of each cookie ball.
- Bake – Bake the cookies in batches for 10–12 minutes (at 350 °F) until the edges are golden brown and the tops no longer look raw, but the centers still appear slightly under‑baked.
- Finish & cool – Immediately upon removing from the oven, sprinkle flaky sea salt (if using) on top of the warm cookies. Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
Measure flour properly to avoid dry cookies.
Chill dough if cookies spread too much.
Cook pumpkin puree to prevent excess moisture.
Sprinkle flaky salt for a flavor boost.
Freeze dough balls for make-ahead baking.
- Prep Time: 25 minutes
- Cook Time: 11 minutes per batch
- Category: Dessert
Nutrition
- Serving Size: 1 cookie
- Calories: 147 kcal
- Sugar: 12.3 g
- Carbohydrates: 19.2 g
- Protein: 1.3 g