There’s something magical about fall; the air turns crisp, sweaters come out, and my kitchen fills with the warm scent of spices and butter. These Brown Butter Pumpkin Chocolate Chip Cookies bring that comfort right to your oven. I first baked them on a chilly October evening, craving something cozy but decadent. The nutty brown butter pairs beautifully with pumpkin purée, creating cookies that are chewy on the edges, soft in the center, and bursting with melty chocolate chips. If you love desserts like my Pumpkin Cinnamon Roll Muffins, you’ll fall in love with these too. They’re autumn in every bite.
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Why You’ll Love These Brown Butter Pumpkin Chocolate Chip Cookies
These Pumpkin Chocolate Chip Cookies stand out for one simple reason; brown butter. It adds depth and a toasty aroma that takes classic pumpkin cookies from good to irresistible. The texture? Perfectly soft without being cakey. The flavor? A harmony of caramelized butter, cozy spices, and rich chocolate. They’re easy to make, freezer-friendly, and crowd-pleasers at any gathering. Pair them with a warm drink or crumble them over Pumpkin Cheesecake Truffles for an indulgent dessert duo. Once you try them, regular pumpkin cookies just won’t cut it anymore.
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Brown Butter Pumpkin Chocolate Chip Cookies
Chewy, soft, and packed with fall flavor, these Brown Butter Pumpkin Chocolate Chip Cookies are the perfect mix of nutty browned butter, cozy pumpkin spice, and gooey chocolate chips.
- Total Time: 27 minutes
- Yield: 24 cookies 1x
Ingredients
½ cup unsalted butter, browned
⅓ cup pumpkin purée
½ cup brown sugar
¼ cup granulated sugar
1 tsp vanilla extract
1 egg yolk
1½ cups all-purpose flour
½ tsp baking soda
¼ tsp salt
1 tsp pumpkin pie spice
1 cup semi-sweet chocolate chips
Instructions
1. Melt butter in a pan over medium heat until golden brown and nutty. Let it cool.
2. Whisk together browned butter, pumpkin purée, sugars, vanilla, and egg yolk in a large bowl.
3. In another bowl, whisk flour, baking soda, salt, and pumpkin spice.
4. Add dry ingredients to the wet mixture and stir until combined.
5. Fold in chocolate chips until evenly distributed.
6. Chill dough for 30 minutes for the best texture.
7. Scoop onto parchment-lined baking sheets.
8. Bake at 350°F (175°C) for 10–12 minutes, until edges are lightly golden.
9. Cool on the pan for 5 minutes before transferring to a rack.
10. Serve warm or store in an airtight container.
Notes
Brown butter adds a deep, nutty flavor that complements the pumpkin perfectly.
Use dark brown sugar for extra caramel depth.
For a crunchier version, add ½ cup of chopped pecans or walnuts.
You can freeze the dough balls for quick baking later.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Ingredients
Before you start, gather everything you’ll need for these chewy Chocolate Pumpkin Cookies.
| Ingredient | Amount |
|---|---|
| Unsalted butter, browned | ½ cup |
| Pumpkin purée | ⅓ cup |
| Brown sugar | ½ cup |
| Granulated sugar | ¼ cup |
| Vanilla extract | 1 tsp |
| Egg yolk | 1 |
| All-purpose flour | 1½ cups |
| Baking soda | ½ tsp |
| Salt | ¼ tsp |
| Pumpkin pie spice | 1 tsp |
| Semi-sweet chocolate chips | 1 cup |
How to Make Pumpkin Chocolate Chip Cookies
- Brown the butter – Melt butter over medium heat, swirling until golden and nutty. Let it cool slightly.
- Mix wet ingredients – Combine brown butter, pumpkin purée, sugars, vanilla, and egg yolk in a large bowl.
- Add dry ingredients – In another bowl, whisk flour, baking soda, salt, and pumpkin spice. Gradually mix into wet ingredients.
- Fold in chocolate chips – Stir gently to distribute evenly.
- Chill the dough – Refrigerate for 30 minutes for better shape and flavor.
- Bake – Scoop onto a lined baking tray and bake at 350°F for 10–12 minutes until edges are lightly golden.
- Cool & serve – Allow to set on the pan before transferring to a rack.
If you enjoy soft-centered cookies, check out my Pumpkin Spice Roll Cake, it’s got the same warm fall flavor, just in cake form.
Tips and Variations
- Use dark brown sugar for deeper caramel flavor.
- Swap chocolate chips with chopped dark chocolate for a gourmet twist.
- Add a sprinkle of sea salt before baking for contrast.
- For extra crunch, mix in toasted pecans or walnuts.
- Love layered desserts? Crumble these cookies over Salted Caramel Apple Pie Cheesecake for a show-stopping fall treat.
Frequently Asked Questions
Can I make these cookies ahead of time?
Yes! You can refrigerate the dough for up to 3 days or freeze baked cookies for 2 months.
Can I use pumpkin pie filling instead of purée?
No, pumpkin pie filling contains added sugar and spices. Stick to pure pumpkin purée.
Why brown the butter?
It gives these Brown Butter Pumpkin Chocolate Chip Cookies their signature nutty aroma and rich taste.
What’s the best way to store them?
Keep in an airtight container at room temperature for up to 4 days. You can also warm them briefly in the oven for a fresh-baked feel.
Final Bite
These Chocolate Pumpkin Cookies are everything fall baking should be; warm, comforting, and irresistible. The browned butter adds depth, the pumpkin keeps them moist, and the chocolate chips make every bite a delight. They’re perfect for cozy weekends, gifts, or just when you need something sweet and seasonal. Pair them with hot coffee and maybe a batch of Apple Cider Cheesecake Cookies for the ultimate fall dessert table.
Loved this recipe? Follow me on Pinterest for more comforting dishes and easy weeknight favorites you’ll want to save.
