Brown Butter Pumpkin Chocolate Chip Cookies: 7 Proven Fall Treat Secrets

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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

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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.

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.