There’s something truly enchanting about the aroma of fall wafting through your kitchen, especially when it comes from a batch of Brown Butter Pumpkin Chocolate Chip Cookies. These delectable treats combine the nutty richness of browned butter with the comforting warmth of pumpkin spice, creating the ultimate moist cookie that feels like a warm hug. Whether you’re hosting a cozy gathering or just indulging in some self-care, these chewy cookies are a delightful way to elevate your autumn baking game. Not only are they simple to whip up, but they also provide a satisfying and seasonal twist on a classic favorite. Are you ready to fill your home with the delicious smell of fresh-baked cookies? Let’s dive into this scrumptious recipe together! Why Are These Cookies a Must-Bake? Irresistible Flavor: The nutty essence of brown butter melds beautifully with pumpkin spice, making each bite a cozy delight. Perfectly Chewy: These cookies have a soft, chewy texture that gives them a bakery-fresh quality. Easily Adjustable: Feel free to swap in dark chocolate chips or toss in some nuts for extra crunch. Quick Preparation: Whip them up in just 30 minutes, ensuring you can enjoy warm cookies with minimal wait! Fall Favorite: Ideal for gatherings or just indulging yourself, these cookies shout autumn vibes. Once you try them, you’ll see why they’ve become a seasonal staple! If you love cookies, you might also enjoy these Brown Butter Chocolate or Caramel Chocolate Chip treats. Brown Butter Pumpkin Chocolate Chip Cookies Ingredients For the Dough Unsalted Butter (¾ cup / 170g) – Enhances flavor and contributes to a rich, moist texture. Granulated Sugar (½ cup / 100g) – Adds sweetness and contributes to cookie crispiness; adjust for desired sweetness. Light Brown Sugar (¾ cup / 150g) – Provides moisture and a deeper flavor contrast; dark brown sugar may enhance molasses flavor if desired. Large Egg Yolk (1) – Aids in moisture and richness, ensuring cookies are chewy; the white is omitted to prevent a cakey texture. Vanilla Extract (1 tsp) – Adds depth of flavor; consider almond extract for a different profile. Pumpkin Puree (⅓ cup / 80g) – Contributes moisture and the signature pumpkin flavor; drain excess moisture if too watery. All-purpose Flour (1 ½ cups / 190g) – Provides structure and body to the cookies; a gluten-free blend can suffice as a substitute. Baking Soda (½ tsp) – Leavens the cookie to help it rise; use fresh for optimal results. Baking Powder (½ tsp) – Works with baking soda for perfect lift; adjust for high elevation baking. Salt (½ tsp) – Enhances flavor and balances sweetness; using sea salt adds a gourmet touch. For the Spices Cinnamon (1 tsp) – Adds warm spice flavor typical in fall baking; feel free to adjust to your taste. Ground Ginger (¼ tsp) – Provides warmth and depth; fresh ginger can be used for a bolder flavor. Nutmeg (⅛ tsp) – Adds warmth and is characteristic of fall baking; freshly grated nutmeg offers a stronger aroma. Ground Cloves (⅛ tsp, optional) – Adds aromatic pungency; omit if preferred for milder spice. For Additional Flavor Semi-sweet Chocolate Chips (1 cup / 180g) – Introduces richness and a sweet contrast; dark or milk chocolate can be swapped in. Flaky Sea Salt (optional) – Enhances flavors and adds texture contrast; sprinkle on top before baking for extra zing. Unleash the deliciousness of Brown Butter Pumpkin Chocolate Chip Cookies in your kitchen this autumn! Step‑by‑Step Instructions for Brown Butter Pumpkin Chocolate Chip Cookies Step 1: Brown the Butter Begin by melting ¾ cup of unsalted butter in a light-colored saucepan over medium heat. Stir continuously until the butter turns a golden brown and releases a nutty aroma, about 5-7 minutes. Once browned, carefully transfer the butter to a bowl and allow it to cool slightly while you prepare the other ingredients. Step 2: Mix Wet Ingredients In a large mixing bowl, whisk together the cooled brown butter, ½ cup granulated sugar, ¾ cup light brown sugar, 1 egg yolk, 1 teaspoon vanilla extract, and ⅓ cup pumpkin puree until the mixture is smooth and creamy. This step infuses plenty of moisture into your Brown Butter Pumpkin Chocolate Chip Cookies and ensures a rich flavor. Step 3: Combine Dry Ingredients In another bowl, whisk together 1 ½ cups of all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, and your chosen spices: 1 teaspoon cinnamon, ¼ teaspoon ground ginger, and ⅛ teaspoon nutmeg. Gradually add this dry mixture into the wet ingredients, mixing just until combined to avoid overworking the dough. Step 4: Fold in Chocolate Gently fold in 1 cup of semi-sweet chocolate chips into the dough. This adds a rich sweetness and a delightful contrast to the warm spices. Once thoroughly incorporated, cover the bowl with plastic wrap and chill the cookie dough in the refrigerator for 20-30 minutes to enhance the flavors and create a chewy texture. Step 5: Bake the Cookies Preheat your oven to 350°F (175°C). While the oven heats up, line your baking sheets with parchment paper. Using a tablespoon or a cookie scoop, portion out the dough and place cookie dough balls 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, until the edges are set and the centers appear slightly underdone. Step 6: Cool and Serve Once baked, remove the cookies from the oven and let them cool on the baking sheets for 5-10 minutes before transferring them to a wire rack. This cooling period allows the cookies to set properly, ensuring that they remain soft and chewy. Enjoy your batch of Brown Butter Pumpkin Chocolate Chip Cookies warm for a delightful autumn treat! Brown Butter Pumpkin Chocolate Chip Cookies Variations Feel free to get creative! These beloved cookies can easily be customized to suit your unique tastes and dietary needs. Nutty Twist: Substitute chopped walnuts or pecans for chocolate chips for a delightful crunch and earthy flavor. Fruit Fusion: Add ½ cup of dried cranberries or cherries for a sweet-tart contrast that complements the pumpkin beautifully. These fruity bursts balance out the rich chocolate. Gluten-Free: Swap all-purpose flour with a gluten-free blend to cater to gluten-sensitive friends without losing that chewy texture. Your gluten-free guests will thank you! Spicy Kick: Increase the ground ginger to ½ teaspoon or add a pinch of cayenne for a surprising warmth that will surprise your taste buds. It’s a warming change for those crisp autumn days! Caramel Delight: Mix in ½ cup caramel bits for an indulgent twist. As they melt, these bits create gooey pockets that take your cookies to the next level of deliciousness. Extra Chocolatey: Replace the semi-sweet chocolate chips with dark chocolate or even white chocolate for a different flavor profile. Each type of chocolate offers a delicious twist to the classic recipe. Pumpkin Spice Lovers: Feel free to adjust the spice levels; bump up the cinnamon or add a dash of allspice to make this cookie a true homage to fall flavors. Decadent Topping: For added richness, sprinkle a pinch of flaky sea salt on top of the cookie dough before baking. It enhances flavor and provides an exquisite finishing touch. These variations are just the tip of the iceberg! For more cookie inspiration, consider trying out these Brown Butter Chocolate or Chewy Gluten options! Make Ahead Options These Brown Butter Pumpkin Chocolate Chip Cookies are a fantastic choice for meal prep, allowing you to enjoy fresh cookies with minimal effort when you’re busy! You can prepare the cookie dough up to 3 days in advance. Simply mix all the ingredients, then cover the bowl with plastic wrap and refrigerate. If you wish to freeze the dough, scoop rounded tablespoons onto a tray and freeze until solid, then transfer to a zip-top bag for up to 3 months. When you’re ready to bake, just preheat your oven to 350°F (175°C) and place the frozen dough balls directly on the baking sheet, adding an extra minute or two to the baking time. This way, you’ll have delicious, warm cookies with all the comforting flavors of fall, just waiting to be enjoyed! Expert Tips for Brown Butter Pumpkin Chocolate Chip Cookies Use Light-Colored Pan: A light-colored saucepan allows you to monitor the browning of the butter, preventing it from burning. Chill the Dough: Don’t skip the chilling step; it enhances flavor and helps create that perfectly chewy texture in the Brown Butter Pumpkin Chocolate Chip Cookies. Room Temperature Ingredients: Ensure your egg yolk and pumpkin puree are at room temperature; this helps the butter blend smoothly and prevents solid bits. Watch Baking Time: Keep an eye on the cookies while baking; they should be slightly underbaked in the center for the best chewy consistency. Mix Gently: Avoid overmixing the dough after adding the dry ingredients, or your cookies may turn out dense instead of delightfully chewy. Customize Your Mix-ins: Feel free to replace semi-sweet chocolate chips with your favorite options, like dark chocolate or chopped nuts, for a fun twist! What to Serve with Brown Butter Pumpkin Chocolate Chip Cookies There’s something truly magical about transforming those warm, chewy cookies into a full festive feast for friends and family. Creamy Mashed Potatoes: Their rich and buttery flavor balances the sweet, spiced cookies, making a delightful contrast on the table. Spiced Apple Cider: This warm, aromatic drink is the perfect companion, enhancing the pumpkin spices and providing cozy warmth. Vanilla Ice Cream: Scoop this creamy goodness alongside the cookies for a classic dessert pairing that will have everyone reaching for seconds. Roasted Brussels Sprouts: The savory, caramelized flavor of these veggies adds depth to the meal and offsets the sweetness of the cookies. Pumpkin Soup: Start your gathering with a warm bowl of pumpkin soup; it ties beautifully with the cookie’s spice profile for a seasonal treat. Chocolate Fondue: For an interactive dessert experience, serve a pot of warm chocolate fondue with fruits for dipping. It complements both the cookies and seasonal flavors beautifully. Gingerbread Cake: This cake’s spiced notes echo the cookies, creating a festive dessert platter that celebrates the flavors of fall. Chai Latte: The warm spices in chai, such as cinnamon and ginger, harmonize perfectly with the cookies—ideal for a cozy evening together. Maple Pecan Pie: End your meal on a sweet note with this classic dessert, which enhances the autumn theme of the cookies. How to Store and Freeze Brown Butter Pumpkin Chocolate Chip Cookies Airtight Container: Store baked cookies in an airtight container at room temperature for up to 5 days. Adding a slice of bread helps retain their moisture. Freezer: For longer storage, freeze your cookies in a single layer on a baking sheet, then transfer to a freezer bag. They’ll stay fresh for up to 2 months. Thawing: When ready to enjoy, simply thaw the cookies at room temperature for about 30 minutes. They will regain their soft, chewy texture. Cookie Dough Freezing: If you want freshly baked cookies anytime, scoop the dough into balls and freeze on a tray. Once solid, transfer them to a bag and keep for up to 3 months. Bake from frozen, adding 1-2 extra minutes to the baking time. Brown Butter Pumpkin Chocolate Chip Cookies Recipe FAQs How do I choose the right pumpkin puree? Absolutely, choosing the right pumpkin puree is important! For the best flavor, opt for 100% pure pumpkin puree without added spices or sugars. I often recommend organic varieties for a richer taste. If your pumpkin puree seems too watery, be sure to drain it slightly to prevent cakey cookies. How should I store my baked cookies? For optimal freshness, store your Brown Butter Pumpkin Chocolate Chip Cookies in an airtight container at room temperature for up to 5 days. Pro tip: Adding a slice of bread to the container can help retain moisture and keep them soft! Can I freeze these cookies? Yes! You can freeze baked cookies for up to 2 months. Just place them in a single layer on a baking sheet first. After they are frozen solid, transfer them to a freezer bag. When you’re ready to enjoy, let them thaw at room temperature for about 30 minutes to revive that chewy texture! What if my cookies turn out too cakey? If your Brown Butter Pumpkin Chocolate Chip Cookies are cakey, it’s likely due to overmixing or too much moisture from the pumpkin. Be sure to mix dry ingredients just until combined and ensure your pumpkin puree is not overly wet. If the dough feels too soft, a bit of extra flour can usually help! Can I use different types of chocolate chips? Very! Feel free to swap in dark chocolate or milk chocolate chips according to your preference. You can even mix in some chopped nuts or dried fruits for a fun twist. The more, the merrier! Are these cookies safe for pets? Unfortunately, cookies like these aren’t typically safe for pets due to the presence of chocolate, which is toxic to dogs and cats. Always keep these delicious treats out of reach from your furry friends! Brown Butter Pumpkin Chocolate Chip Cookies for Cozy Fall Vibes Delight in the warm flavors of Brown Butter Pumpkin Chocolate Chip Cookies this fall. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 12 minutes minsChilling Time 30 minutes minsTotal Time 1 hour hr 12 minutes mins Servings: 12 cookiesCourse: DessertCuisine: AmericanCalories: 170 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Dough¾ cup Unsalted Butter Enhances flavor and contributes to a rich, moist texture.½ cup Granulated Sugar Adds sweetness and contributes to cookie crispiness; adjust for desired sweetness.¾ cup Light Brown Sugar Provides moisture and a deeper flavor contrast; dark brown sugar may enhance molasses flavor if desired.1 large Egg Yolk Aids in moisture and richness, ensuring cookies are chewy; the white is omitted to prevent a cakey texture.1 tsp Vanilla Extract Adds depth of flavor; consider almond extract for a different profile.⅓ cup Pumpkin Puree Contributes moisture and the signature pumpkin flavor; drain excess moisture if too watery.1 ½ cups All-purpose Flour Provides structure and body to the cookies; a gluten-free blend can suffice as a substitute.½ tsp Baking Soda Leavens the cookie to help it rise; use fresh for optimal results.½ tsp Baking Powder Works with baking soda for perfect lift; adjust for high elevation baking.½ tsp Salt Enhances flavor and balances sweetness; using sea salt adds a gourmet touch.For the Spices1 tsp Cinnamon Adds warm spice flavor typical in fall baking; feel free to adjust to your taste.¼ tsp Ground Ginger Provides warmth and depth; fresh ginger can be used for a bolder flavor.⅛ tsp Nutmeg Adds warmth and is characteristic of fall baking; freshly grated nutmeg offers a stronger aroma.⅛ tsp Ground Cloves Adds aromatic pungency; omit if preferred for milder spice.For Additional Flavor1 cup Semi-sweet Chocolate Chips Introduces richness and a sweet contrast; dark or milk chocolate can be swapped in.Flaky Sea Salt Enhances flavors and adds texture contrast; sprinkle on top before baking for extra zing. Equipment Light-colored saucepanMixing BowlswhiskSpoon or cookie scoopBaking Sheetsparchment paper Method Step-by-Step InstructionsBrown the Butter: Begin by melting ¾ cup of unsalted butter in a light-colored saucepan over medium heat. Stir continuously until the butter turns a golden brown and releases a nutty aroma, about 5-7 minutes. Once browned, carefully transfer the butter to a bowl and allow it to cool slightly while you prepare the other ingredients.Mix Wet Ingredients: In a large mixing bowl, whisk together the cooled brown butter, ½ cup granulated sugar, ¾ cup light brown sugar, 1 egg yolk, 1 teaspoon vanilla extract, and ⅓ cup pumpkin puree until the mixture is smooth and creamy. This step infuses plenty of moisture into your Brown Butter Pumpkin Chocolate Chip Cookies and ensures a rich flavor.Combine Dry Ingredients: In another bowl, whisk together 1 ½ cups of all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, and your chosen spices: 1 teaspoon cinnamon, ¼ teaspoon ground ginger, and ⅛ teaspoon nutmeg. Gradually add this dry mixture into the wet ingredients, mixing just until combined to avoid overworking the dough.Fold in Chocolate: Gently fold in 1 cup of semi-sweet chocolate chips into the dough. This adds a rich sweetness and a delightful contrast to the warm spices. Once thoroughly incorporated, cover the bowl with plastic wrap and chill the cookie dough in the refrigerator for 20-30 minutes to enhance the flavors and create a chewy texture.Bake the Cookies: Preheat your oven to 350°F (175°C). While the oven heats up, line your baking sheets with parchment paper. Using a tablespoon or a cookie scoop, portion out the dough and place cookie dough balls 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, until the edges are set and the centers appear slightly underdone.Cool and Serve: Once baked, remove the cookies from the oven and let them cool on the baking sheets for 5-10 minutes before transferring them to a wire rack. This cooling period allows the cookies to set properly, ensuring that they remain soft and chewy. Enjoy your batch of Brown Butter Pumpkin Chocolate Chip Cookies warm for a delightful autumn treat! Nutrition Serving: 1cookieCalories: 170kcalCarbohydrates: 22gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 10IUVitamin C: 2mgCalcium: 1mgIron: 4mg NotesStore baked cookies in an airtight container at room temperature for up to 5 days. Adding a slice of bread helps retain their moisture. For longer storage, freeze cookies in a single layer on a baking sheet, then transfer to a freezer bag. They'll stay fresh for up to 2 months. Thaw cookies at room temperature for about 30 minutes. Tried this recipe?Let us know how it was!
