Brown butter pumpkin chocolate chip cookies are everything you want in a fall dessert — warm, cozy, chewy, and packed with flavor. Inspired by my own childhood memories in the kitchen with my mom, this recipe combines the nutty richness of browned butter, the seasonal charm of pumpkin puree, and the indulgence of semisweet chocolate chips into one irresistible cookie. It’s a recipe straight from the heart of my home to yours — simple, comforting, and perfect for sharing.
Table of Contents
Brown Butter Pumpkin Chocolate Chip Cookies
Warm, cozy, chewy, and packed with nutty browned butter, real pumpkin puree, and melty chocolate chips — these fall cookies are perfect for sharing.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 3/4 cup unsalted butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1/3 cup pumpkin puree (blotted dry)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 3/4 cup semisweet chocolate chips
Instructions
- Brown the butter: Melt butter in a light-colored pan over medium heat, stirring constantly until golden brown specks form and it smells nutty. Remove from heat and let cool.
- Mix butter and sugars: In a bowl, mix browned butter, brown sugar, and granulated sugar.
- Add egg yolk, vanilla, and pumpkin: Whisk in egg yolk, vanilla, and blotted pumpkin puree until smooth.
- Combine dry ingredients: In a separate bowl, whisk flour, baking soda, pumpkin spice, and salt.
- Mix wet and dry ingredients: Gradually combine dry and wet ingredients until just mixed.
- Fold in chocolate chips: Fold in chocolate chips.
- Chill the dough: Scoop dough onto a parchment-lined baking sheet and chill for 30 minutes.
- Bake the cookies: Preheat oven to 350°F (175°C). Bake cookies for 10–12 minutes until edges are golden and centers are soft.
- Cool and serve: Let cookies cool for 5 minutes on the pan, then transfer to a wire rack.
Notes
For best texture, blot pumpkin puree with paper towels before using. Add chopped nuts or sea salt on top for extra flavor. Dough and baked cookies freeze well.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 25mg
Why Brown Butter Pumpkin Chocolate Chip Cookies Are a Fall Favorite
The Rise of Pumpkin Desserts
Fall is pumpkin season — and pumpkin desserts are everywhere. From pies to lattes, the warm, earthy flavor of pumpkin just feels right this time of year. But if you’re craving something beyond the basics, brown butter pumpkin chocolate chip cookies are the upgrade you need.
The Browned Butter Difference
What makes these cookies special? Browned butter. This simple step adds deep, nutty flavor and richness you won’t get from regular butter. Paired with cozy pumpkin spice and melty chocolate chips, it transforms a basic pumpkin cookie into something bold, chewy, and unforgettable.
Looking for More Halloween Ideas?
Add some spooky fun to your fall baking with these festive treats:
- Try our Mummy Jalapeño Poppers for a savory Halloween snack.
- Check out Bloody Red Velvet Popcorn — creepy, crunchy, and sweet.
- Don’t miss our Halloween Red Velvet Cupcakes for party-perfect desserts.
- Make Spooky Peanut Butter Spider Cookies with the kids — scary good fun!
Key Ingredients in Brown Butter Pumpkin Chocolate Chip Cookies
Pumpkin Puree: Why It Matters
The heart of any good pumpkin cookie is real pumpkin puree. It adds moisture, subtle sweetness, and that unmistakable fall flavor. For the best texture, make sure you’re using 100% pure pumpkin, not pumpkin pie filling. The puree helps keep the cookies soft and chewy while blending beautifully with warm spices like cinnamon, nutmeg, and clove.
Browned Butter: Creating a Deep Nutty Flavor
This is where the magic happens. Browning your butter deepens its flavor, creating notes of caramel, hazelnut, and toffee that elevate the entire cookie. It only takes an extra five minutes, but the payoff is huge. Just melt your butter over medium heat, swirl often, and watch for golden brown bits forming at the bottom. The aroma alone will have you hooked. Browned butter also helps add a crisp edge while keeping the inside soft and chewy — the perfect cookie combo.
Semisweet Chocolate Chips vs. Dark Chocolate in Fall Cookies
Chocolate is the soul mate of pumpkin — but not just any chocolate. Semisweet chocolate chips strike the ideal balance of richness and sweetness without overpowering the pumpkin. Want a slightly more intense bite? Swap in dark chocolate chunks for a gourmet twist. Either way, the melty pockets of chocolate in every bite bring warmth and decadence to these cookies.
Pumpkin Spice & Other Must-Have Spices
No fall cookie is complete without a cozy blend of spices. Pumpkin spice — typically a mix of cinnamon, ginger, nutmeg, and cloves — creates that warm, nostalgic flavor we all crave. You can use a store-bought mix or blend your own to suit your taste. A touch of vanilla extract and a pinch of salt help balance out the sweetness, while enhancing the buttery richness.
Step-by-Step Baking Guide for the Perfect Brown Butter Pumpkin Chocolate Chip Cookies
Prepping the Brown Butter Like a Pro
If you want your brown butter pumpkin chocolate chip cookies to stand out, don’t skip the browning step. Start by melting unsalted butter in a light-colored pan over medium heat. Stir constantly as it foams and turns golden with a nutty aroma. The moment you see brown specks and smell that rich, toasted scent, remove it from the heat. Pour it into a mixing bowl and let it cool slightly before using.
This browned butter is what gives your cookies that irresistible depth — the rich, nutty base that sets brown butter pumpkin spice cookies apart from ordinary pumpkin bakes.
Mixing Wet and Dry Ingredients for Maximum Chewiness
Now comes the heart of your cookie dough. Combine the cooled brown butter with brown sugar and a touch of white sugar — both are essential for that perfect chewy texture. Whisk in a large egg yolk, vanilla extract, and your pumpkin puree. Pro tip: Always blot your pumpkin puree with paper towels to remove excess moisture. This helps avoid cakey texture and keeps your brown butter pumpkin chocolate chip cookies soft and chewy, just the way they should be.
In a separate bowl, whisk together flour, baking soda, pumpkin spice, and a pinch of salt. Slowly incorporate the dry mix into the wet ingredients, being careful not to overmix. Finally, fold in a generous amount of semisweet chocolate chips — they melt into pockets of fall-flavored goodness.
Baking Tips for Soft and Chewy Pumpkin Cookies Every Time
To shape your chewy pumpkin chocolate chip cookies, scoop dough onto a parchment-lined baking sheet. Chill for at least 30 minutes — this prevents flat cookies and enhances the flavor. Bake at 350°F (175°C) for 10–12 minutes. Look for slightly golden edges and soft centers. That’s your sweet spot.
Let your brown butter pumpkin chocolate chip cookies rest for five minutes before moving to a wire rack. They’ll continue setting up while staying chewy inside. One bite, and you’ll taste the rich browned butter, warm pumpkin spice, and gooey chocolate all dancing together.
Whether you’re making a big batch for a fall party or just craving something sweet with your coffee, these cookies are guaranteed to impress.
Tips for Customizing Your Cookies
Adding Nuts, Sea Salt, or Drizzles for Texture
Want to elevate your brown butter pumpkin chocolate chip cookies even more? Try mixing in chopped pecans or walnuts for added crunch. A light sprinkle of flaky sea salt on top right after baking brings out the rich, nutty flavor of the browned butter and balances the sweetness. Feeling indulgent? Drizzle your cooled cookies with melted dark chocolate or white chocolate for a bakery-style finish.
These little touches don’t just boost flavor — they add texture and visual appeal that make your cookies stand out.
Making Brown Butter Pumpkin Spice Cookies Gluten-Free or Dairy-Free
These cookies are surprisingly easy to adapt. To make gluten-free brown butter pumpkin spice cookies, just substitute the all-purpose flour with a 1:1 gluten-free baking mix. For dairy-free baking, use a plant-based butter substitute (that can still be browned) and dairy-free chocolate chips.
The result? You still get chewy, soft, spiced cookies with all the fall flavors you love — just more inclusive for everyone at the table.
Storage, Freezing, and Reheating Tips
Keeping Cookies Fresh
Store your brown butter pumpkin chocolate chip cookies in an airtight container at room temperature for up to 5 days. Add a slice of bread inside the container to help keep them soft and chewy.
Can You Freeze Them?
Yes — both the baked cookies and the dough freeze well. Freeze baked cookies for up to 3 months. For the dough, scoop into balls and freeze. You can bake straight from frozen — just add a couple of minutes to the time.
Quick Reheat Tip
Microwave a cookie for 10 seconds for that fresh-from-the-oven gooeyness. The chocolate melts, the browned butter shines, and it’s like you just baked them.
Baking Science Behind Browned Butter Cookies
Why Browned Butter Creates Better Flavor
Browned butter isn’t just a trend — it’s science. When you heat butter until the milk solids toast, you’re creating a chemical reaction called the Maillard reaction. This unlocks deep, nutty, and caramel-like flavors that give brown butter pumpkin chocolate chip cookies their rich and irresistible taste.
Moisture Balance from Pumpkin Puree
Pumpkin puree adds moisture, but too much can make cookies cakey. That’s why blotting it before adding to the dough is key. It reduces excess water and helps achieve that ideal chewy texture you want in chewy pumpkin chocolate chip cookies.
The Chemistry of Chewiness
The combo of brown sugar, egg yolk, and pumpkin puree helps retain moisture while encouraging chewiness. Brown sugar adds softness, while the yolk adds richness. Chilling the dough gives the flour time to hydrate and the butter to firm up — all crucial for thick, soft, bakery-style cookies.
Common Mistakes to Avoid When Baking Pumpkin Chocolate Chip Cookies
Why Your Cookies Might Turn Out Dry or Cakey
One of the biggest mistakes with brown butter pumpkin chocolate chip cookies is using too much moisture. Pumpkin puree is naturally wet, and if you skip blotting it, your cookies can turn out cakey instead of chewy. Overbaking also leads to dry cookies — always pull them out when the centers still look a little soft.
Overmixing: The Chewiness Killer
Overmixing your dough develops too much gluten, which can make your cookies tough. Mix just until combined, especially after adding the dry ingredients. You want tender, chewy pumpkin chocolate chip cookies — not dense ones.
A little care in the mixing process goes a long way toward perfect texture.
Perfect Pairings: What to Serve with Pumpkin Chocolate Chip Cookies
Fall Drinks That Go Perfectly With These Cookies
Pair your brown butter pumpkin chocolate chip cookies with a cozy drink for the ultimate fall experience. Hot apple cider, a spiced chai latte, or even a pumpkin cold brew complements the pumpkin spice and browned butter notes perfectly. For an indulgent twist, enjoy them with a warm mug of homemade hot chocolate topped with whipped cream.
Creative Serving Ideas for Parties and Holidays
Hosting a fall gathering? Stack these chewy cookies on a tiered dessert tray alongside caramel apples and spiced cupcakes. Or serve them warm with a scoop of vanilla ice cream and a drizzle of caramel sauce — it turns a simple treat into an elegant dessert. For Halloween or Thanksgiving, wrap them in parchment and tie with twine for a festive homemade gift.
These browned butter cookies aren’t just good on their own — they’re the highlight of any fall dessert table.
Conclusion:
If you’re searching for a cozy, crave-worthy dessert that delivers all the flavors of the season, brown butter pumpkin chocolate chip cookies check every box. From the nutty aroma of browned butter to the warmth of pumpkin spice and gooey chocolate chips, these cookies are made to be shared, gifted, and devoured.
Whether you’re a seasoned baker or just stepping into the kitchen this fall, this recipe is simple, reliable, and packed with flavor. And if your kitchen is anything like mine, one batch won’t be enough.
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FAQs About Brown Butter Pumpkin Chocolate Chip Cookies
Can I Double This Recipe?
Yes, you can absolutely double the recipe for brown butter pumpkin chocolate chip cookies. Just make sure to brown the butter in batches to avoid burning, and chill the dough well to maintain the chewy texture. You may also need to bake in multiple batches to prevent crowding the pan.
Can I Make Larger Cookies?
Definitely. If you prefer bakery-style chewy pumpkin chocolate chip cookies, use a large cookie scoop (about 3 tablespoons per cookie). Add 1–2 extra minutes to the baking time, but keep an eye on them — you still want the centers slightly soft for that perfect chewy bite.
Do I Have to Chill the Cookie Dough?
Chilling the dough is strongly recommended. It allows the flour to hydrate, the browned butter to firm up, and the flavors to deepen. This step helps prevent spreading and results in thick, flavorful brown butter pumpkin spice cookies with soft centers and golden edges.
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