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Brown Butter Pumpkin Chocolate Chip Cookies

Brown Butter Pumpkin Chocolate Chip Cookies

These Brown Butter Pumpkin Chocolate Chip Cookies combine the nutty depth of browned butter with the soft sweetness of pumpkin and rich pools of melted chocolate. Perfectly chewy on the inside and golden on the edges, they’re a warm, cozy twist on classic chocolate chunk cookies — the kind of treat that makes your kitchen smell like fall.
Whether you love peanut butter chocolate chip cookies, chocolate chocolate chip cookies, or are hunting for unique cookie recipes, these will quickly become a seasonal favorite.
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Prep Time 20 minutes
Cook Time 12 minutes
Chill Time: 45 minutes
Total Time 1 hour 17 minutes
Servings: 24 cookies
Ingredients Method Notes

Ingredients
  

  • For the Cookies:
  • 1 cup unsalted butter to brown
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • 1 large egg yolk
  • ½ cup pumpkin purée not pumpkin pie mix
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 1 ¼ cups semisweet chocolate chips or chopped chocolate chunks
  • Optional Add-ins:
  • ¼ cup chopped walnuts or pecans
  • Flaky sea salt for topping

Method
 

  1. Brown the butter:
  2. In a light-colored saucepan, melt the butter over medium heat. Stir continuously until golden brown bits form and it smells nutty. Remove from heat and cool for 10 minutes.
  3. Mix wet ingredients:
  4. In a large bowl, whisk together the browned butter, brown sugar, and granulated sugar until smooth. Add the pumpkin purée, vanilla, and egg yolk. Whisk until creamy.
  5. Mix dry ingredients:
  6. In another bowl, combine flour, baking soda, salt, cinnamon, and nutmeg.
  7. Combine:
  8. Add the dry mixture to the wet ingredients, stirring gently until combined. Fold in chocolate chips or chunks.
  9. Chill:
  10. Refrigerate dough for at least 30–45 minutes for best texture and flavor.
  11. Bake:
  12. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop dough (about 2 tablespoons per cookie) and place 2 inches apart. Bake 10–12 minutes, or until the edges are golden and centers soft.
  13. Cool and serve:
  14. Let cookies rest on the sheet for 5 minutes before transferring to a wire rack. Sprinkle with flaky sea salt if desired.

Notes

  • Use pure pumpkin purée, not pumpkin pie mix.
  • Browning the butter adds deep, caramel-like flavor — don’t skip this step!
  • For a twist, add a peanut butter swirl for a flavor inspired by peanut butter chocolate chip cookies.
  • Replace some flour with cocoa powder for chocolate chocolate chip cookies with pumpkin spice flair.
  • Store cookies in an airtight container for up to 5 days or freeze up to 3 months.