Name: Brown Butter Pumpkin Chocolate Chip Cookies Recipe
Prep time: 20 min
Cook time: 14 min
Total time: 1 h 4 min
Cuisine: American
Ingredients: ¾ cup (170 grams) unsalted butter; 1 cup (220 grams) light brown sugar; ¼ cup (50 grams) white sugar; 1 tablespoon maple syrup; 1 large egg yolk, room temperature; 2 teaspoons vanilla extract; ¼ cup (55 grams) pumpkin puree; 1 teaspoon pumpkin pie spice; 1 ½ teaspoons ground cinnamon; 2 cups (240 grams) all-purpose flour; ½ teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon kosher salt; ½ cup (108 grams) semisweet chocolate chips; ½ cup white sugar; ½ tablespoon pumpkin pie spice

Jump to Recipe· 4.1 from 5 reviews

If you are on the hunt for a cookie that perfectly blends warm fall flavors with a luscious, chewy texture, you have to try this Brown Butter Pumpkin Chocolate Chip Cookies Recipe. These cookies are pure magic—rich brown butter adds a deep nuttiness, pumpkin puree keeps them irresistibly moist, and the chocolate chips bring that sweet melty goodness we all crave. Made effortlessly in one bowl with no mixer required, this recipe will become your go-to treat for cozy afternoons or festive gatherings. Let me guide you through everything you need to whip up these comforting delights!

Ingredients You’ll Need

A clear glass bowl filled with thick, orange-brown cookie dough mixed with dark brown chocolate chips evenly spread throughout. A colorful spatula with green and orange pumpkin designs rests partially embedded in the dough on the right side. The bowl sits on a white marbled surface, and the dough has a slightly rough, thick texture with some bits sticking to the sides of the bowl. photo taken with an iphone --ar 4:5 --v 7

These Brown Butter Pumpkin Chocolate Chip Cookies combine simple, pantry-friendly ingredients that each play an essential role in building the perfect cookie. From the deeply nutty browned butter to the fragrant pumpkin pie spice, each is vital for flavor, texture, and that unmistakable autumnal character.

¾ cup (170 grams) unsalted butter: Browning this brings a rich, toasty flavor that elevates every bite.
1 cup (220 grams) light brown sugar: Adds moisture and a gentle caramel undertone to the cookies.
¼ cup (50 grams) white sugar: Helps balance sweetness and contributes to a slight crunchy exterior.
1 large egg yolk (room temperature): Provides richness and helps bind the dough for softness.
2 teaspoons vanilla extract: Enhances the sweetness with smooth floral notes.
1 tablespoon maple syrup: Adds warmth and complexity beyond the sugars.
¼ cup (55 grams) pumpkin puree: Keeps cookies moist and infuses a gentle pumpkin flavor.
1 teaspoon pumpkin pie spice: The signature spice blend of cinnamon, nutmeg, and cloves for cozy flavor.
1 ½ teaspoons ground cinnamon: Brightens the cookies with a spicy warmth.
2 cups (240 grams) all purpose flour: The sturdy base that shapes the cookie’s chewy texture.
½ teaspoon baking soda: Helps the cookies rise just enough without spreading too thin.
½ teaspoon baking powder: Provides a slight lift for fluffiness.
½ teaspoon kosher salt: Balances sweetness and enhances overall flavor.
½ cup (108 grams) semisweet chocolate chips: Melty pockets of chocolate that complement the pumpkin perfectly.
Pumpkin Pie Sugar (½ cup white sugar + ½ tablespoon pumpkin pie spice): Coats the cookie dough balls, adding a spicy crunch and sparkle before baking.

How to Make Brown Butter Pumpkin Chocolate Chip Cookies Recipe

Step 1: Brown the Butter

Start by melting your unsalted butter in a small saucepan over medium-low heat. Once melted, increase the heat slightly and keep a close eye as the butter starts to bubble and foam. Stir continuously as it turns golden brown and releases a warm, nutty aroma—this usually takes about 2 to 3 minutes. This process is what truly sets these cookies apart, imparting a toasty richness that standard butter simply can’t match. Once browned, pour the butter into a mixing bowl and let it cool completely so you don’t cook the eggs or pumpkin too soon.

Step 2: Mix Sugars and Wet Ingredients

After your brown butter has cooled, whisk in both the granulated white sugar and light brown sugar along with the maple syrup. This sweet trio will add moisture and depth. Then, beat in the egg yolk and vanilla extract until smooth. Finally, fold in the pumpkin puree—which brings natural sweetness and a tender crumb to these cookies. Make sure everything is well combined for a silky batter that’s bursting with fall flavor!

Step 3: Combine Dry Ingredients and Fold

In a separate bowl, whisk together pumpkin pie spice, cinnamon, baking soda, baking powder, kosher salt, and all-purpose flour. Slowly add the dry ingredients to your wet mixture, folding gently with a rubber spatula just until everything is incorporated. Overmixing can make the cookies tough, so stop as soon as you see the flour disappear. Stir in the semisweet chocolate chips last for those delightful chocolate pockets throughout.

Step 4: Chill, Scoop, and Coat

Cover the dough bowl with plastic wrap and chill in the refrigerator for about 30 minutes. This step is key—it firms up the dough for the best texture and prevents excessive spreading while baking. In the meantime, preheat your oven to 350℉ (175℃) and line your baking sheets with parchment paper. Use a large cookie scoop or spoon to portion out the dough into roughly 2-tablespoon balls. Before baking, whisk together the pumpkin pie sugar and white sugar, then roll each dough ball in this aromatic sugar mixture for an irresistible spiced crust on the finished cookie.

Step 5: Bake to Perfection

Place your sugared cookie dough balls spaced 3-4 inches apart on the lined baking sheets. Pop them in the oven and bake for 10-14 minutes. The cookies should look set around the edges but still slightly underbaked in the center when you pull them out—this ensures they stay soft and chewy once cooled. Let them rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Get ready to enjoy the warm scent of this Brown Butter Pumpkin Chocolate Chip Cookies Recipe filling your kitchen!

How to Serve Brown Butter Pumpkin Chocolate Chip Cookies Recipe

A white speckled plate holds three round cookies stacked slightly uneven. Each cookie has a golden brown color with a soft, slightly cracked texture and is topped with several glossy dark chocolate chips scattered evenly across the surface. The plate sits on a white marbled surface with blurred small orange pumpkins and two white bottles in the background. The cookies look soft and fresh with a slight sprinkle of sugar crystals visible on top. photo taken with an iphone --ar 4:5 --v 7

Garnishes

While these cookies are marvelous on their own, you can amp up their presentation with a light dusting of powdered sugar or a drizzle of melted white chocolate for an elegant touch. A sprinkle of flaky sea salt right after baking can also highlight the brown butter’s nutty depth and balance the sweetness beautifully.

Side Dishes

A cozy cup of hot coffee, chai tea, or a creamy latte pairs perfectly with the sweet spices and chocolatey goodness of these cookies. For an indulgent treat, serve alongside vanilla bean ice cream or a dollop of whipped cream to turn your cookie into a special dessert.

Creative Ways to Present

For festive occasions, arrange your Brown Butter Pumpkin Chocolate Chip Cookies Recipe in a stacked tower tied with a rustic ribbon. You can also sandwich two cookies with a smear of cream cheese frosting or pumpkin butter in between for an elevated snack. These creative touches make your cookies ideal gifts or party treats that will leave everyone wanting the recipe!

Make Ahead and Storage

Storing Leftovers

Store leftover cookies in an airtight container at room temperature for up to 4 days. Make sure the cookies are completely cool before sealing to avoid sogginess. Placing a slice of bread in the container helps maintain softness by absorbing excess moisture.

Freezing

You can freeze baked cookies either individually wrapped in plastic wrap and then placed in a freezer-safe container or freezer bag, or freeze the cookie dough balls separately and bake them later. Frozen cookies last up to 3 months. Thaw at room temperature for the best texture.

Reheating

To revive that fresh-baked warmth, pop cookies in the microwave for 10-15 seconds or warm them in an oven at 300℉ (150℃) for 5 minutes. This melts the chocolate chips again and brings back that gooey, soft texture you love in this Brown Butter Pumpkin Chocolate Chip Cookies Recipe.

FAQs

Can I use regular butter instead of unsalted?

Yes, you can, but it’s best to reduce or omit any added salt in the recipe since salted butter adds extra saltiness which can affect flavor balance.

Do I need to chill the dough?

Chilling is highly recommended because it firms the dough, letting flavors meld and preventing cookies from spreading too thin in the oven.

Can I substitute the pumpkin puree with another ingredient?

While pumpkin puree gives these cookies their signature moistness and flavor, you could try using sweet potato puree or applesauce, but it will change the texture and flavor slightly.

Is it possible to make these cookies vegan?

For a vegan version, try a dairy-free butter alternative and an egg replacer, but note the texture and flavor might not be as rich as the original Brown Butter Pumpkin Chocolate Chip Cookies Recipe.

Why do the cookies look underbaked when I take them out?

This is normal and intentional for these cookies because they continue to set as they cool, resulting in a soft and chewy center.

Final Thoughts

I cannot recommend this Brown Butter Pumpkin Chocolate Chip Cookies Recipe enough for anyone looking to capture the essence of fall in the most comforting, delicious way. It’s easy, hands-off, and packed with complex flavors that bring pure joy with every bite. So go ahead, gather your ingredients, and treat yourself to these scrumptious cookies—you deserve it!