Introduction

These Brown Butter Pumpkin Chocolate Chip Cookies combine the rich, nutty flavor of browned butter with the cozy warmth of pumpkin and fall spices. Soft, chewy, and studded with melty chocolate chips, they’re perfect for seasonal baking or any time you crave something comforting.

The image shows three soft, round cookies stacked closely together on a white plate, each cookie featuring a golden-brown, wrinkled surface with slightly darker edges. The top cookie is covered with nine glossy, dark brown chocolate chips, slightly melted into the cookie, with a few grains of coarse salt sprinkled on top, adding texture and contrast to the warm tones. The cookies have a chewy, thick texture with a slightly crispy outer edge, and the lighting highlights their shiny and soft chocolate toppings. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup Unsalted Butter
½ cup Granulated Sugar
¾ cup Light Brown Sugar
1 large Egg Yolk
1 tsp Vanilla Extract
⅓ cup Pumpkin Puree
1½ cups All-Purpose Flour
½ tsp Baking Soda
½ tsp Baking Powder
½ tsp Salt
1 tsp Ground Cinnamon
¼ tsp Ground Ginger (optional)
⅛ tsp Ground Nutmeg (optional)
⅛ tsp Ground Cloves (optional)
1 cup Semi-Sweet Chocolate Chips
Flaky Sea Salt (optional, for finishing)

Instructions

Step 1: In a light-colored saucepan, melt the unsalted butter over medium heat. Stir frequently until it turns golden brown and smells nutty, about 5–7 minutes. Watch carefully to avoid burning. Transfer to a bowl and let cool for 10 minutes.
Step 2: Once the browned butter is slightly cooled, whisk in the granulated sugar, light brown sugar, egg yolk, vanilla extract, and pumpkin puree until smooth and creamy.
Step 3: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and any optional spices. Gradually fold the dry ingredients into the wet mixture until just combined, avoiding overmixing.
Step 4: Fold in the semi-sweet chocolate chips. Cover the dough and refrigerate for 20–30 minutes.
Step 5: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Drop rounded tablespoon-sized balls of dough onto the sheets, leaving room for spreading.
Step 6: Bake for 10–12 minutes, or until the edges are golden and centers are slightly underdone.
Step 7: Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Sprinkle flaky sea salt on top while warm, if desired.

Tips & Variations

Use margarine or a dairy-free butter substitute to make these cookies dairy-free.
Swap out the semi-sweet chocolate chips for dark chocolate or add chopped nuts for extra texture.
Try pumpkin pie spice instead of individual spices for a simpler option.
Chilling the dough helps control spreading and deepens the flavor.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies for up to 3 months and thaw at room temperature before serving. Reheat gently in a low oven or microwave to refresh softness.

How to Serve

A close-up view of several chocolate chip cookies stacked slightly on a white plate. The top cookie is golden brown with a soft, chewy texture and has seven dark brown, glossy chocolate chips spread evenly across its surface. Small grains of coarse salt are sprinkled over the cookie, adding a contrast in texture and color. The edges of the cookies are slightly raised and have a cracked, crisp look, with the dough showing a sugar-dusted finish. The background is a white marbled texture, highlighting the warm tones of the cookies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree?

Yes, canned pumpkin puree works perfectly and is convenient. Just avoid pumpkin pie filling, which contains added sugars and spices.

What if I don’t have all the spices?

It’s fine to omit the cloves, nutmeg, or ginger if you don’t have them. The cinnamon alone will still give a warm, cozy flavor.

Brown Butter Pumpkin Chocolate Chip Cookies Recipe

Print Recipe

★★★★★

4.5 from 57 reviews

These Brown Butter Pumpkin Chocolate Chip Cookies combine the rich nuttiness of browned butter with the moist, spiced warmth of pumpkin puree and classic chocolate chips. Perfectly soft with a hint of fall spices and a touch of flaky sea salt, these cookies offer a delightful balance of sweetness and seasonal flavors, making them an irresistible treat for autumn or anytime comfort baking.

Author: Daniel
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
Yield: Approximately 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Cookies

¾ cup Unsalted Butter
½ cup Granulated Sugar
¾ cup Light Brown Sugar
1 large Egg Yolk
1 tsp Vanilla Extract
⅓ cup Pumpkin Puree
1½ cups All-Purpose Flour
½ tsp Baking Soda
½ tsp Baking Powder
½ tsp Salt
1 tsp Ground Cinnamon
¼ tsp Ground Ginger
⅛ tsp Ground Nutmeg
⅛ tsp Ground Cloves
1 cup Semi-Sweet Chocolate Chips
Flaky Sea Salt (optional, for topping)

Instructions

Brown the Butter: In a light-colored saucepan, melt ¾ cup of unsalted butter over medium heat. Stir frequently until the butter turns golden brown and develops a nutty aroma, approximately 5–7 minutes, watching carefully to avoid burning. Transfer the browned butter to a bowl and let it cool for about 10 minutes.
Mix Wet Ingredients: Once the brown butter has cooled slightly, whisk together the granulated sugar, light brown sugar, egg yolk, vanilla extract, and ⅓ cup pumpkin puree in the same bowl until smooth and creamy without lumps.
Combine Dry Ingredients: In a separate bowl, whisk together 1½ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 teaspoon ground cinnamon, ground ginger, nutmeg, and cloves.
Form Dough: Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix to keep the cookies tender.
Add Chocolate Chips: Gently fold in 1 cup of semi-sweet chocolate chips into the cookie dough. Cover and refrigerate the dough for 20–30 minutes to chill.
Prepare for Baking: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the sheets, spacing them to allow for spreading.
Bake: Bake for 10–12 minutes until edges are golden and centers appear slightly underdone for soft cookies.
Cool and Finish: Remove from oven and cool on baking sheets for about 5 minutes to set. Transfer to a wire rack to cool completely. Optionally, sprinkle flaky sea salt on top while cookies are still warm to enhance flavor.

Notes

Use margarine instead of butter for a dairy-free option.
Dark brown sugar can be substituted for light brown sugar for a richer flavor.
Omitting baking powder is possible if using self-rising flour, but adjust the salt accordingly.
Pumpkin spice blend can replace cinnamon, ginger, nutmeg, and cloves for convenience.
For less sweetness, use dark chocolate chips or substitute nuts for mix-ins.
Refrigerating dough helps prevent spreading and improves texture.

Keywords: brown butter cookies, pumpkin chocolate chip cookies, fall cookies, pumpkin puree cookies, spiced cookies, chocolate chip pumpkin cookies