Brown Butter Pumpkin Chocolate Chip Cookies Recipe

If you’re craving a cookie that perfectly marries the cozy flavors of fall with a decadent twist, these Brown Butter Pumpkin Chocolate Chip Cookies are going to become your new obsession. Picture chewy cookies bursting with warm pumpkin spice, deep notes from brown butter, and melty pockets of semi-sweet chocolate chips in every bite. They’re not just cookies—they’re an experience, cozying up your kitchen with irresistible aromas and delivering a perfect balance of sweet, spicy, and buttery goodness that’s hard to resist.

Ingredients You’ll Need

This recipe calls for simple yet carefully chosen ingredients that work in harmony to create the perfect taste, texture, and color. Each one plays an essential role—from the rich, nutty flavor of browned butter to the moistness and warmth provided by pumpkin puree and spices.

• Unsalted butter (¾ cup/170g): Browning this butter brings out a nutty aroma that makes these cookies unforgettable.
• Granulated sugar (½ cup/100g): Adds sweetness while ensuring a slight crisp edge on your cookies.
• Light brown sugar (¾ cup/150g): Packs moisture and a hint of caramel flavor for richness.
• Egg yolk (1 large): Keeps the cookies tender and chewy without extra egg whites making them cakey.
• Vanilla extract (1 tsp): A classic that deepens the overall flavor profile.
• Pumpkin puree (⅓ cup/80g): Adds natural moisture and that unmistakable fall vibe.
• All-purpose flour (1 ½ cups/190g): Forms the cookie base—make sure it’s well measured for perfect texture.
• Baking soda (½ tsp): Helps with a slight rise and chewiness.
• Baking powder (½ tsp): Adds lightness to balance the density pumpkin can bring.
• Salt (½ tsp): Enhances all the flavors and balances the sweetness.
• Cinnamon (1 tsp): The star spice that complements pumpkin perfectly.
• Ground ginger (¼ tsp): Adds a gentle spicy kick.
• Nutmeg (⅛ tsp): Provides warmth without overpowering.
• Cloves (⅛ tsp, optional): Great for an extra depth of autumnal spice.
• Semi-sweet chocolate chips (1 cup/180g): The gooey, chocolatey highlights you’ll look forward to in every bite.
• Flaky sea salt (optional): Sprinkled on top for a lovely contrast to the sweet chocolate.

How to Make Brown Butter Pumpkin Chocolate Chip Cookies

Step 1: Brown the Butter

Start by melting the unsalted butter in a light-colored saucepan over medium heat. Keep stirring as it bubbles, until it turns a rich golden brown and releases an irresistible nutty fragrance. This step is crucial because brown butter infuses the entire cookie with a deep, complex flavor that you just can’t get with regular melted butter. Once browned, transfer it to a bowl to cool slightly.

Step 2: Mix the Wet Ingredients

To the browned butter, whisk in the granulated sugar and light brown sugar until smooth and silky. Then add in the egg yolk, vanilla extract, and pumpkin puree. Make sure your butter isn’t too hot or it could cook the egg yolk, so let it cool just enough first. This mixture will give your cookies intense flavors along with a great chewy texture, thanks especially to that pumpkin puree.

Step 3: Combine Dry Ingredients and Spices

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and warm spices like cinnamon, ginger, nutmeg, and the optional cloves. This spice blend perfectly complements the pumpkin and chocolate while providing the warm fall atmosphere in every bite. Gradually add the dry mixture to your wet ingredients and fold until just combined—be careful not to overmix to keep the cookies tender.

Step 4: Add Chocolate Chips and Chill

Gently fold the semi-sweet chocolate chips into the dough, ensuring they are evenly distributed but not breaking them up too much. Now chill the dough in the fridge for 20 to 30 minutes. This helps the butter harden so the cookies spread less during baking, resulting in thicker, chewier treats.

Step 5: Bake to Perfection

Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper to prevent sticking and create an even bake. Scoop out dough balls—about a tablespoon each—and place them spaced apart on the sheet. Bake for 10 to 12 minutes until the edges are golden but the centers still look soft. Let them cool completely on the tray before moving to a wire rack. If you like, sprinkle flaky sea salt on top for a flavor contrast that takes these cookies to the next level.

How to Serve Brown Butter Pumpkin Chocolate Chip Cookies

Garnishes

A light sprinkle of flaky sea salt right after baking can awaken the chocolate and spice flavors in the Brown Butter Pumpkin Chocolate Chip Cookies. You might also try a dusting of cinnamon sugar or even a drizzle of melted white chocolate for an elegant touch that’s sure to impress guests.

Side Dishes

These cookies are a match made in heaven with a glass of cold milk or a steaming cup of spiced chai latte. For a more indulgent pairing, enjoy them alongside vanilla ice cream or a dollop of whipped cream for an easy dessert delight that combines warm and cold sensations.

Creative Ways to Present

For a festive occasion, you can sandwich two Brown Butter Pumpkin Chocolate Chip Cookies together with a cinnamon cream cheese frosting or marshmallow fluff for a decadent treat. Alternatively, arrange them on a rustic wooden board alongside nuts, dried fruits, or caramel sauce for a cozy dessert spread that encourages sharing and smiles.

Make Ahead and Storage

Storing Leftovers

Once baked and completely cooled, store your cookies in an airtight container at room temperature. They will keep their chewy texture and rich flavor for up to 4 days. Placing a slice of bread in the container can help maintain moisture and keep them soft.

Freezing

The dough freezes beautifully. After mixing and folding in chocolate chips, shape the dough into balls and freeze arranged on a baking sheet. Once firm, transfer to a freezer-safe bag for up to 3 months. You can bake directly from frozen by adding a minute or two to baking time for fresh cookies whenever you crave them.

Reheating

Warm leftover cookies in the microwave for about 10-15 seconds or pop them into a preheated oven at 300°F for 5 minutes. This revives that just-baked softness and enhances the gooey feel of melted chocolate chips—almost like fresh from the oven again!

FAQs

Can I use canned pumpkin or fresh pumpkin for these cookies?

Canned pumpkin puree is perfect because it has the right moisture level and smooth consistency. If using fresh pumpkin, cook and puree it well, then drain any excess liquid with a cheesecloth to avoid making the dough too wet.

Why do I use only egg yolk and not the whole egg?

The egg yolk adds richness and helps keep these cookies chewy rather than cakey. Including egg whites would introduce too much moisture and protein, resulting in a firmer texture you don’t want here.

What’s the purpose of chilling the dough before baking?

Chilling solidifies the brown butter and fats, which prevents cookies from spreading too thin in the oven. It also helps flavors meld together for a deeper taste.

Can I substitute the chocolate chips with chunks or another type of chocolate?

Absolutely! Chocolate chunks, dark chocolate, or even a mix of white and bittersweet chips work wonderfully. Just keep the total chocolate amount the same for best results.

Are these cookies gluten-free or can they be adapted?

As written, these cookies use all-purpose flour, so they are not gluten-free. However, you can try substituting a gluten-free all-purpose baking blend with xanthan gum for similar texture, but expect minor differences in chewiness.

Final Thoughts

If you want to impress yourself and your loved ones, baking these Brown Butter Pumpkin Chocolate Chip Cookies is a must-try. They combine seasonal charm with a gourmet touch that feels both comforting and exciting. Once you taste that nutty browned butter and soft pumpkin-infused dough with melty chocolate, you’ll find yourself reaching for them all year round. So grab your ingredients and whip up a batch—you won’t regret it!

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