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Irresistible Brown Butter Pumpkin Chocolate Chip Cookies

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These brown butter pumpkin chocolate chip cookies are soft, tender, and packed with warm spices, perfect for cozy fall baking. The brown butter adds a rich, nutty undertone while the pumpkin keeps the cookies moist and the chocolate chips provide melty pockets of joy.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned carefully until golden and nutty
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (110g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (120g) canned pumpkin puree (not pumpkin pie filling)
  • 2 1/4 cups (280g) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 1/2 cups (255g) chocolate chips (mix of semi-sweet and dark preferred)

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt 1 cup (227g) unsalted butter. Stir continuously as it foams and then starts turning golden brown with tiny brown flecks and a nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly (about 10 minutes).
  2. Mix sugars and brown butter: In a large bowl, combine 3/4 cup granulated sugar and 1/2 cup light brown sugar. Pour in the cooled brown butter and stir until smooth and combined.
  3. Add wet ingredients: Beat in 1 large egg and 1 teaspoon vanilla extract until smooth. Stir in 1/2 cup canned pumpkin puree until fully incorporated.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon salt.
  5. Mix dry and wet: Gradually add dry ingredients to wet mixture, stirring gently until just combined. Avoid overmixing; a few streaks of flour are okay.
  6. Fold in chocolate chips: Stir in 1 1/2 cups chocolate chips evenly through the dough.
  7. Chill dough (optional but recommended): Cover bowl with plastic wrap and refrigerate for at least 30 minutes to firm up dough and develop flavors.
  8. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Scoop cookies: Drop dough balls about 2 tablespoons (30g) each onto baking sheets, spacing about 2 inches apart.
  10. Bake for 12-14 minutes until edges are set and tops look slightly cracked but still soft.
  11. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

Notes

Brown butter must be watched carefully to avoid burning; remove from heat as soon as nutty aroma and amber flecks appear. Chilling dough is recommended to prevent spreading and to develop flavor. Use a cookie scoop for uniform cookies. Rotate baking sheet halfway through baking for even browning. Dough can be frozen for later baking.

Nutrition

Keywords: brown butter, pumpkin, chocolate chip cookies, fall baking, easy cookies, soft cookies, autumn dessert

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