Brown Butter Pumpkin Chocolate Chip Cookies

Brown butter pumpkin chocolate chip cookies are the ultimate fall treat, combining nutty browned butter with warm pumpkin spice and gooey chocolate chips. Each bite delivers a soft, chewy texture and deep caramel flavor that feels like autumn in cookie form. Perfect for cozy gatherings or gifting, these cookies bring bakery-level indulgence right to your kitchen.

Simple to make yet rich in flavor, these cookies use browned butter to elevate the classic pumpkin cookie into something extraordinary. The subtle nuttiness of the butter complements the sweetness of pumpkin and chocolate beautifully, making them irresistible for both kids and adults.

Enjoy them warm from the oven with a cup of coffee or as a sweet dessert to end a fall dinner — these cookies taste just as good the next day (if they last that long!).

Ingredients List

– ¾ cup unsalted butter (browned and cooled slightly)
– ½ cup granulated sugar
– ¾ cup brown sugar (packed)
– 1 large egg yolk
– ⅓ cup pumpkin puree (not pumpkin pie filling)
– 2 teaspoons vanilla extract
– 1 ½ cups all-purpose flour
– ½ teaspoon baking soda
– ½ teaspoon baking powder
– 1 teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– ¼ teaspoon ground cloves
– ¼ teaspoon salt
– 1 cup semisweet chocolate chips
– Optional: ½ cup chopped pecans or walnuts for crunch

Step-by-Step Instructions

Step 1: Begin by browning the butter. In a medium saucepan over medium heat, melt the butter. Continue to cook, stirring often, until it turns golden brown and develops a nutty aroma, about 5–7 minutes. Immediately remove from heat and let it cool for 10 minutes.

Step 2: In a large mixing bowl, whisk together the browned butter, brown sugar, and granulated sugar until smooth and combined. Add the egg yolk, pumpkin puree, and vanilla extract. Mix until fully incorporated.

Step 3: In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Step 4: Fold in the chocolate chips (and nuts, if using). The dough should be soft but not sticky. Chill in the refrigerator for 30 minutes to help the cookies hold their shape during baking.

Step 5: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop dough balls (about 1½ tablespoons each) onto the sheet, leaving space between each cookie.

Step 6: Bake for 10–12 minutes or until the edges are golden brown and the centers look slightly underbaked. They will continue to set as they cool.

Step 7: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Cook Time

Prep Time: 20 minutes
Chill Time: 30 minutes
Bake Time: 12 minutes
Total Time: 1 hour 2 minutes

Servings

Makes about 20 cookies

Nutritional Information (approx. per cookie)

Calories: 180
Carbs: 23g
Protein: 2g
Fat: 9g

Storage Instructions

Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. To enjoy again, warm them briefly in the microwave for that fresh-from-the-oven texture.

Pairings/Suggestions

These cookies pair beautifully with coffee, hot chocolate, or chai tea. For a decadent dessert, sandwich two cookies around vanilla ice cream to create pumpkin chocolate chip ice cream sandwiches. They also make lovely gifts during the holiday season when wrapped in parchment and ribbon.

Seasonal Relevance

Brown butter pumpkin chocolate chip cookies shine in autumn, especially during Halloween, Thanksgiving, or cozy fall weekends. Their warm spices and deep caramel notes make them perfect for cool weather, though fans often bake them year-round for their comforting flavor.

Health Benefits

While indulgent, these cookies contain wholesome pumpkin, which adds fiber, vitamin A, and antioxidants. Pumpkin puree helps reduce the need for excessive butter while keeping the cookies moist. Spices like cinnamon and nutmeg support healthy digestion and have anti-inflammatory properties. Using browned butter instead of regular butter also brings richer flavor without needing extra sugar.

Pros and Cons

Pros	Cons
Deep, nutty flavor from browned butter	Slightly longer prep time due to browning butter
Soft and chewy texture	Not ideal for those avoiding dairy
Perfectly spiced for fall	Must chill dough for best results
Great for gifting or sharing	Easy to overbake if not watched closely

Conclusion

Brown butter pumpkin chocolate chip cookies capture everything we love about fall — cozy warmth, rich sweetness, and comforting aromas. The browned butter adds a gourmet touch, while pumpkin keeps each cookie soft and tender. Every bite melts in your mouth with hints of caramel and chocolate that balance beautifully with pumpkin spice.

Whether you bake them for a festive gathering, an afternoon snack, or a sweet gift, these cookies are guaranteed to impress. Once you try them, they’ll likely become your go-to fall cookie recipe — the perfect balance of rustic charm and refined flavor.

FAQs

Q1: Can I skip browning the butter?
You can, but the flavor won’t be as rich. Browning adds a deep, nutty note that sets these cookies apart.

Q2: Can I use pumpkin pie filling instead of puree?
No, pumpkin pie filling contains added sugar and spices, which will alter the taste and texture. Stick to pure pumpkin puree.

Q3: Can I make the dough ahead of time?
Yes! Chill the dough for up to 48 hours before baking. This enhances flavor and helps the cookies bake evenly.

Q4: Can I use white chocolate chips instead of semisweet?
Absolutely. White chocolate pairs wonderfully with pumpkin for a sweeter, creamier flavor profile.

Q5: How do I keep the cookies soft after baking?
Store them with a slice of bread in the container — the bread adds moisture and keeps cookies tender for days.