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Perfect Brown Butter Pumpkin Chocolate Chip Cookies

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These brown butter pumpkin chocolate chip cookies are soft in the center, slightly crisp at the edges, and packed with warm spice and melty chocolate. The secret is brown butter, which adds a nutty, caramel-like depth that makes these cookies unforgettable.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • ¾ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup semisweet chocolate chips

Instructions

  1. Brown the butter: Cut the butter into pieces and add them to a light-colored saucepan over medium heat. Stir constantly with a rubber spatula or whisk. The butter will melt, then foam, then start to bubble. After about 5-7 minutes, you’ll see brown specks forming at the bottom and smell a nutty aroma. Remove from heat immediately. Pour the brown butter into a heat-safe bowl (including all the brown bits) and let it cool for 10-15 minutes.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
  3. Combine wet ingredients: In a large bowl, whisk together the cooled brown butter, brown sugar, and granulated sugar until smooth. Add the pumpkin puree, egg, and vanilla extract. Whisk until combined and smooth.
  4. Combine wet and dry: Pour the dry ingredients into the wet mixture. Fold gently with a rubber spatula until just combined. A few streaks of flour are fine.
  5. Add chocolate chips: Fold in the chocolate chips until evenly distributed. The dough will be soft and a little sticky.
  6. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours.
  7. Preheat and prepare: When ready to bake, preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  8. Scoop and bake: Scoop rounded tablespoons of dough (about 1.5 tablespoons each) and place them 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are set and lightly golden. The centers will look slightly underdone.
  9. Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t rush the brown butter—medium heat is best. Pat the pumpkin puree dry with paper towels to remove excess moisture. Chilling the dough is crucial for thicker cookies. Underbake slightly for soft centers. Use room temperature egg to avoid seizing the brown butter.

Nutrition

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

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