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Best Brown Butter Pumpkin Chocolate Chip Cookies

brown butter pumpkin chocolate chip cookies - featured image
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These Brown Butter Pumpkin Chocolate Chip Cookies are soft, nutty, and spiced, with pools of melted dark chocolate. They are the perfect fall treat that comes together in about 30 minutes.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 3/4 cup pumpkin puree
  • 1 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1 cup chocolate chips (semi-sweet or dark)

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a medium saucepan over medium heat. Melt completely, then stir constantly until it foams, subsides, and turns a deep amber color with brown specks (about 5-7 minutes). Immediately remove from heat and pour into a large mixing bowl. Let cool for 10 minutes.
  2. Mix the wet ingredients: To the cooled brown butter, add 1 cup packed light brown sugar and 1/4 cup granulated sugar. Whisk vigorously for 1 minute until it looks like wet sand. Add 1 large egg and 1 teaspoon vanilla extract, whisk until smooth and glossy. Add 3/4 cup pumpkin puree and whisk until fully combined.
  3. Combine the dry ingredients: In a separate medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 1/2 teaspoons pumpkin pie spice, and 1/2 teaspoon cinnamon.
  4. Make the dough: Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until no streaks of flour remain. Fold in 1 cup chocolate chips until evenly distributed. Dough will be soft and sticky.
  5. Chill the dough (optional but recommended): Cover bowl with plastic wrap and refrigerate for at least 30 minutes.
  6. Preheat and prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. Scoop and bake: Use a cookie scoop (about 1.5 tablespoons) to portion dough balls. Place 2 inches apart on prepared baking sheets. Bake for 10-12 minutes, until edges are set and lightly golden. Centers will look slightly underdone.
  8. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

For best texture, chill the dough for at least 30 minutes. Do not overmix the dough. Use room temperature egg. Brown butter can burn quickly, so watch carefully. Cookies can be stored in an airtight container at room temperature for up to 4 days. Dough can be frozen for up to 3 months.

Nutrition

Keywords: brown butter, pumpkin, chocolate chip cookies, fall baking, easy cookies

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