Brown Butter Pumpkin Chocolate Chip Cookies

Introduction

Brown Butter Pumpkin Chocolate Chip Cookies bring together the rich, nutty depth of browned butter with the warm, spiced flavors of pumpkin, all studded with melty chocolate chips. These cookies have a perfectly soft and chewy texture, making them a cozy treat for fall or any time you crave something comforting.

I make these cookies, and the aroma of browned butter fills the kitchen, rich and toasty, setting the stage for their irresistible flavor. The pumpkin blends seamlessly into the dough, adding moisture and warmth, while the chocolate chips create pockets of indulgent sweetness. As they bake, the edges turn golden, and the scent of cinnamon and nutmeg lingers in the air. The first bite is pure bliss—a perfect balance of nutty, spiced, and chocolatey goodness.

What makes these cookies even better is their versatility. I can add chopped pecans for a bit of crunch, a sprinkle of sea salt to enhance the flavors, or even swap in dark chocolate for a deeper richness. Brown Butter Pumpkin Chocolate Chip Cookies aren’t just a dessert; they’re an experience—a delicious, homemade comfort that makes every bite feel like fall.

Perfect for:

• Fall gatherings and cozy nights in
• Pumpkin spice and chocolate lovers
• A warm and comforting dessert
• Holiday cookie swaps and gift boxes
• A homemade alternative to store-bought treats

Why You will Love The Brown Butter Pumpkin Chocolate Chip Cookies

These brown butter pumpkin chocolate chip cookies stand out because they:

• Use brown butter for rich flavor – Browning the butter before mixing creates a deep, nutty aroma with caramel-like undertones, enhancing the overall warmth of these cookies.
• Stay soft and chewy – Thanks to pumpkin purée, these cookies remain incredibly moist and tender, with a texture that stays soft for days without becoming cakey.
• Feature the perfect blend of spices – A cozy mix of cinnamon, nutmeg, and cloves complements the pumpkin, creating a spiced flavor that feels like fall in every bite.
• Deliver melted chocolate in every bite – Gooey chocolate chips swirl into the pumpkin-spiced dough, balancing the earthy pumpkin flavor with rich, velvety sweetness.
• Come together easily – No mixer is required for this recipe—just whisk the ingredients, mix everything together, and bake for an easy yet impressive homemade treat.
• Offer a bakery-style texture – Slightly crisp edges with a soft and chewy center make these cookies irresistibly good, perfect for pairing with a cup of coffee or tea.
• Are naturally festive – Whether for a fall gathering, Thanksgiving dessert, or a cozy weekend bake, these cookies capture the flavors of the season in the most delicious way.

Preparation and Cooking Time

• Total Time: 1 hour (includes chilling time)
• Preparation Time: 15 minutes
• Chilling Time: 30 minutes
• Baking Time: 10–12 minutes
• Servings: 18 cookies
• Calories per serving: Approximately 180
• Key Nutrients: Fiber: 2g, Healthy Fats: 8g, Vitamin A: 10% DV

Ingredients

Dry Ingredients:

• 1 ¾ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves

Wet Ingredients:

• ½ cup unsalted butter, browned
• ⅓ cup pumpkin purée (not pumpkin pie filling)
• ½ cup brown sugar, packed
• ¼ cup granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract

Add-Ins:

• ¾ cup semi-sweet chocolate chips
• ½ cup chopped pecans or walnuts (optional)

Ingredient Highlights

• Brown Butter: Elevates the flavor with nutty, caramelized richness.
• Pumpkin Purée: Adds moisture and seasonal warmth without overpowering.
• Warm Spices: Cinnamon, nutmeg, and cloves enhance the fall flavors.
• Chocolate Chips: Balance the spice with a rich, melty texture.

Step-by-Step Instructions

Prepare the Dough:

1. Brown the Butter: Melt butter in a saucepan over medium heat, stirring constantly. Once it turns golden brown and smells nutty (about 3–4 minutes), remove from heat and let it cool for 5 minutes.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
3. Combine Wet Ingredients: In a large bowl, whisk brown sugar, granulated sugar, and cooled brown butter until smooth. Add pumpkin purée, egg yolk, and vanilla extract, mixing until well combined.
4. Incorporate Dry Ingredients: Gradually stir the dry mixture into the wet ingredients, folding gently to combine.
5. Fold in Chocolate Chips and Nuts: Stir in chocolate chips and optional nuts until evenly distributed.

Chill and Bake:

6. Chill the Dough: Cover and refrigerate the dough for 30 minutes to prevent spreading.
7. Preheat the Oven: Set the oven to 350°F (175°C) and line a baking sheet with parchment paper.
8. Scoop and Shape: Using a cookie scoop or spoon, drop dough balls onto the prepared baking sheet, spacing them 2 inches apart.
9. Bake: Place the tray in the oven and bake for 10–12 minutes, or until the edges turn golden brown but the centers remain soft.

Cool and Serve:

10. Let the Cookies Set: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
11. Enjoy: Serve warm with a glass of milk or your favorite fall beverage.

How to Serve the Brown Butter Pumpkin Chocolate Chip Cookies

Brown butter pumpkin chocolate chip cookies taste best when enjoyed fresh, but they offer delicious variations:

• With a Hot Drink: Pair with coffee, chai tea, or hot cocoa.
• Dipped in Milk: Classic and comforting.
• With a Scoop of Ice Cream: Create an indulgent fall-inspired dessert.
• As a Gift: Package them in a festive box for holiday sharing.
• In Ice Cream Sandwiches: Use two cookies with vanilla or cinnamon ice cream in between.

Additional Tips for Brown Butter Pumpkin Chocolate Chip Cookies

• Use pumpkin purée, not pumpkin pie filling, to avoid added sugar and spices.
• Don’t skip chilling the dough—it keeps the cookies thick and chewy.
• Let the brown butter cool slightly before mixing to avoid melting the sugar too quickly.
• For a richer taste, use dark chocolate chips instead of semi-sweet.
• Store cookies in an airtight container to keep them soft for days.

Recipe Variations for Brown Butter Pumpkin Chocolate Chip Cookies

• Oatmeal Pumpkin Chocolate Chip Cookies – Replace ½ cup of all-purpose flour with rolled oats to add a heartier texture and a subtle chew. The oats also enhance the warm, spiced flavor of the pumpkin.
• Gluten-Free Version – Use a 1:1 gluten-free flour blend to make these cookies completely gluten-free while maintaining their soft and chewy consistency. Ensure your chocolate chips are also gluten-free if needed.
• White Chocolate Pumpkin Cookies – Swap semi-sweet chocolate chips for white chocolate chips to create a sweeter, creamier contrast to the warm spices and earthy pumpkin flavor. For extra flair, drizzle melted white chocolate over the finished cookies.
• Pumpkin Spice Latte Cookies – Add 1 teaspoon of espresso powder to the dough for a hint of coffee flavor that enhances the spices and pairs perfectly with the pumpkin. These cookies deliver the cozy flavors of a pumpkin spice latte in every bite.
• Healthier Option – Replace half of the butter with coconut oil to lighten up the recipe while maintaining a soft and tender texture. This swap adds a slight coconut flavor that complements the pumpkin and spices beautifully.

Freezing and Storage for Brown Butter Pumpkin Chocolate Chip Cookies

• Room Temperature Storage – Keep the cookies in an airtight container at room temperature for up to 5 days. To maintain their chewiness, place a slice of bread in the container to help retain moisture.
• Refrigeration – Store the cookies in an airtight container in the refrigerator for up to a week. Let them come to room temperature or warm them slightly before serving for the best texture.
• Freezing Baked Cookies – Arrange baked cookies in a single layer on a baking sheet and freeze until solid. Transfer them to a sealed freezer bag or airtight container and store for up to 3 months. Thaw at room temperature or warm in the microwave for a freshly baked feel.
• Freezing Cookie Dough – Scoop cookie dough into individual portions and place them on a baking sheet. Freeze until firm, then transfer to a freezer-safe bag. Bake straight from frozen, adding 1–2 extra minutes to the baking time for freshly baked cookies anytime.

Special Equipment for Brown Butter Pumpkin Chocolate Chip Cookies

• Saucepan for browning butter
• Mixing Bowls for dry and wet ingredients
• Whisk and Spatula for smooth mixing
• Baking Sheet lined with parchment paper
• Cookie Scoop for even portioning
• Wire Rack for cooling

FAQ Section of Brown Butter Pumpkin Chocolate Chip Cookies

Why brown the butter?
Browning enhances the cookies’ richness by creating deep caramelized flavors.

Can I use canned pumpkin pie filling?
No. It contains added sugars and spices that will alter the texture and taste.

Do I have to chill the dough?
Yes! Chilling helps prevent spreading and keeps the cookies chewy.

Can I make these cookies dairy-free?
Yes! Swap butter for vegan butter or coconut oil.

What if I want crispier cookies?
Bake for 2–3 minutes longer for golden, crisp edges.

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Conclusion of Brown Butter Pumpkin Chocolate Chip Cookies

Savor the cozy flavors of Brown Butter Pumpkin Chocolate Chip Cookies, a delightful fusion of nutty brown butter, warm pumpkin spice, and rich chocolate chips. These cookies boast a soft, chewy texture with crisp edges, making them an irresistible fall-inspired treat.

Customize them with your favorite mix-ins like chopped nuts or toffee bits for extra crunch. Enjoy them fresh out of the oven with a glass of milk or a warm latte for the ultimate indulgence.

Bake a batch today and let the comforting aroma fill your kitchen. Don’t forget to snap a photo and share your baking success—tag me so we can celebrate together. Happy baking!