Brown Butter Pumpkin Chocolate Chip Cookies

These Brown Butter Pumpkin Chocolate Chip Cookies are the perfect autumn treat, offering a chewy texture with crispy edges and a rich, nutty flavor from the browned butter. They are packed with warm spices and pumpkin flavor, complemented by gooey, melted chocolate chips in every bite. Unlike many pumpkin cookies that can be cakey, this recipe is designed to be dense and chewy.​

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Why Make This Recipe

You should make this recipe to experience the ultimate fall cookie that is bursting with warm and cozy flavors. The addition of browned butter elevates the classic pumpkin chocolate chip cookie by adding a deep, caramelized, and nutty taste that perfectly complements the pumpkin and spices. These cookies are surprisingly easy to make and do not require a mixer, making them an accessible and delicious project for any baker.​

How to Make Brown Butter Pumpkin Chocolate Chip Cookies

Making these cookies starts with the key step of browning butter, which involves melting it in a saucepan until it foams and develops a nutty aroma and rich amber color. This cooled brown butter is then whisked with sugars, egg yolk, vanilla, and pumpkin puree. The dry ingredients are mixed in separately before being folded into the wet mixture, followed by the chocolate chips. The dough is then scooped, chilled, and baked until the edges are set and the centers are slightly soft.​

Ingredients

• 1 cup (2 sticks) unsalted butter​
• 1 cup dark brown sugar, packed​
• ½ cup granulated sugar​
• ⅔ cup pumpkin puree (not pumpkin pie filling)​
• 1 large egg yolk​
• 1 teaspoon vanilla extract​
• 2 cups all-purpose flour​
• 1 teaspoon baking soda​
• ½ teaspoon salt​
• 2 teaspoons ground cinnamon​
• ½ teaspoon ground nutmeg​
• ½ teaspoon ground allspice​
• ¼ teaspoon ground cloves​
• 1 ½ cups semisweet chocolate chips, divided​

Directions

1. Begin by browning the butter. Melt the butter in a light-colored saucepan over medium heat, swirling occasionally. Once melted, the butter will begin to foam and crackle. Continue to cook, stirring frequently, until the crackling stops, the butter develops a nutty aroma, and brown bits form at the bottom of the pan.​
2. Immediately pour the browned butter, including all the brown bits, into a large mixing bowl and allow it to cool to room temperature.​
3. Once the butter has cooled, add the brown sugar and granulated sugar and whisk until smooth.​
4. Whisk in the egg yolk, vanilla extract, and pumpkin puree until well combined. A key tip to avoid cakey cookies is to blot the pumpkin puree with paper towels to remove excess moisture before adding it to the batter.​
5. In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and cloves.​
6. Add the dry ingredients to the wet ingredients and fold together with a spatula until just combined. Be careful not to overmix.​
7. Stir in 1 cup of the chocolate chips.​
8. Cover the bowl and chill the dough for at least 30 minutes in the freezer or 1 hour in the refrigerator. This step is crucial for flavor development and to prevent the cookies from spreading too much.​
9. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.​
10. Scoop the chilled dough into balls (about 1.5 to 2 tablespoons each) and place them a few inches apart on the prepared baking sheets. Press a few of the remaining chocolate chips onto the tops of the dough balls.​
11. Bake for 9 to 13 minutes, or until the edges are golden brown and set, but the centers are still slightly soft.​
12. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.​

How to Serve Brown Butter Pumpkin Chocolate Chip Cookies

These cookies are best served warm, when the chocolate chips are still gooey and melted. They are a delicious treat on their own, but also pair wonderfully with a glass of milk or a cup of coffee.​

How to Store Brown Butter Pumpkin Chocolate Chip Cookies

Store the cookies in an airtight container at room temperature for up to 5 days. To maintain their softness, you can place a slice of bread in the container with them.​

Tips to Make Brown Butter Pumpkin Chocolate Chip Cookies

For the best texture, ensure your browned butter has cooled to room temperature before mixing it with the other ingredients. Blotting the pumpkin puree is a critical step to remove excess water, which helps make the cookies chewy instead of cakey. Chilling the dough is essential; it deepens the flavor and controls spreading during baking.​

Variations

You can customize these cookies by adding a cup of chopped pecans or walnuts for extra texture and nutty flavor. Instead of chocolate chips, consider using butterscotch chips or a combination of different chocolate types. For a different flavor profile, you can add ½ cup of old-fashioned oats to the dry ingredients for a chewier, heartier cookie.​

FAQs

Why did my cookies turn out cakey?
The most common reason for cakey pumpkin cookies is too much moisture in the dough, usually from the pumpkin puree. To prevent this, it’s very important to blot the pumpkin puree with paper towels to remove as much liquid as possible before adding it to the batter. Using only an egg yolk instead of a whole egg also contributes to a chewier, less cakey texture.​

Do I have to brown the butter?
While you can make the cookies with regular melted butter, browning the butter adds a deep, nutty, and caramelized flavor that is a signature component of this recipe. It’s an extra step that is highly recommended for the best taste.​

Is chilling the dough necessary?
Yes, chilling the dough is a crucial step. It allows the flavors to meld and deepen, and it solidifies the fat in the dough, which helps control spreading and results in a thicker, chewier cookie.

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