Print

Brown Butter Pumpkin Chocolate Chip Cookies

Stack of brown butter pumpkin chocolate chip cookies with gooey chocolate and pumpkin spice
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Warm, cozy, chewy, and packed with nutty browned butter, real pumpkin puree, and melty chocolate chips — these fall cookies are perfect for sharing.

Ingredients

Scale
  • 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

  1. 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.
  2. Mix butter and sugars: In a bowl, mix browned butter, brown sugar, and granulated sugar.
  3. Add egg yolk, vanilla, and pumpkin: Whisk in egg yolk, vanilla, and blotted pumpkin puree until smooth.
  4. Combine dry ingredients: In a separate bowl, whisk flour, baking soda, pumpkin spice, and salt.
  5. Mix wet and dry ingredients: Gradually combine dry and wet ingredients until just mixed.
  6. Fold in chocolate chips: Fold in chocolate chips.
  7. Chill the dough: Scoop dough onto a parchment-lined baking sheet and chill for 30 minutes.
  8. Bake the cookies: Preheat oven to 350°F (175°C). Bake cookies for 10–12 minutes until edges are golden and centers are soft.
  9. 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

Find it online: https://www.easytastykitchen.com/brown-butter-pumpkin-chocolate-chip-cookies/