Brown Butter Pumpkin Chocolate Chip Cookies Recipe

If you’re on the hunt for a cookie that truly captures the essence of fall in every single bite, look no further than these irresistible Brown Butter Pumpkin Chocolate Chip Cookies. They combine the nutty richness of browned butter, the cozy warmth of pumpkin and spices, and the sweet indulgence of melty chocolate chips. Each cookie is soft in the middle with just a hint of crispness on the edges, offering a delightful texture that keeps you coming back for more. Whether it’s a chilly afternoon treat or a festive dessert centerpiece, these cookies bring comfort and joy with just one bite.

Ingredients You’ll Need

The beauty of these cookies lies in their simplicity—every ingredient plays a crucial role in building layers of flavor and texture that make the magic happen. From the browned butter’s deep aroma to the signature pumpkin’s moist richness, these components come together effortlessly.

• ¾ cup unsalted butter: Browning it elevates the flavor with a nutty, caramelized depth that’s irresistible.
• ½ cup granulated sugar: Provides balanced sweetness and helps with cookie crispness.
• ¾ cup packed light brown sugar: Adds moisture and a subtle molasses note for richness.
• 1 large egg yolk: Contributes to a tender, chewy texture while enriching the dough.
• 1 tsp vanilla extract: Enhances all the flavors with its warm, sweet aroma.
• ⅓ cup pumpkin puree: Infuses moisture and that unmistakable pumpkin taste you crave.
• 1 ½ cups all-purpose flour: The structural base that holds the cookie together perfectly.
• ½ tsp baking soda: Helps cookies rise and keeps them light.
• ½ tsp baking powder: Adds extra lift for a soft bite.
• ½ tsp salt: Balances sweetness and enhances the other flavors.
• 1 tsp cinnamon: Brings cozy warmth and autumnal spice.
• ¼ tsp ground ginger: A subtle kick that complements the pumpkin beautifully.
• ⅛ tsp nutmeg: Adds depth and a hint of fragrant spice.
• ⅛ tsp cloves (optional): For an extra pinch of seasonal magic.
• 1 cup semi-sweet chocolate chips: Melts into gooey pockets for chocolatey bliss.
• Flaky sea salt (optional): Sprinkled on top to amplify sweet and salty contrasts.

How to Make Brown Butter Pumpkin Chocolate Chip Cookies

Step 1: Brown the Butter

Start by melting the butter in a light-colored saucepan over medium heat. Keep stirring gently as the butter transitions from foamy yellow to a deep, golden brown that smells like toasted nuts. This step infuses your cookies with an incredible nutty flavor that sets them apart. Once browned, immediately transfer it to a bowl so it can cool slightly before mixing with other ingredients.

Step 2: Mix the Wet Ingredients

Into the cooled browned butter, whisk in the granulated sugar and brown sugar until smooth. Then add the egg yolk, vanilla extract, and pumpkin puree. Each ingredient helps create a luscious, moist batter that’s bursting with flavor—especially that lovely pumpkin element adding moisture and subtle earthiness.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, salt, and the aromatic spices: cinnamon, ginger, nutmeg, and the optional cloves. Gradually add these dry ingredients to the wet mixture, stirring just enough to combine. This careful melding ensures your cookies have the perfect tender crumb and balanced spice profile.

Step 4: Fold in Chocolate Chips and Chill

Gently fold the chocolate chips into the dough, distributing them evenly so every bite has that dreamy chocolate hit. Refrigerate the dough for 20 to 30 minutes to let the flavors meld and to help the cookies maintain their shape while baking.

Step 5: Bake to Perfection

Preheat your oven to 350°F (175°C). Scoop generous tablespoons of dough onto baking sheets lined with parchment paper, spacing them well to allow room as they spread. Bake for about 10 to 12 minutes, until the edges are set but the centers are still soft. Let the cookies cool on the tray for a few minutes before transferring them to wire racks. If you like, sprinkle flaky sea salt on top for a sophisticated sweet-and-salty finish.

How to Serve Brown Butter Pumpkin Chocolate Chip Cookies

Garnishes

A simple dusting of powdered sugar or a pinch of flaky sea salt creates visual appeal and elevates each bite. For a special occasion, drizzle a little melted white or dark chocolate on top to make these cookies look as stunning as they taste.

Side Dishes

Pair these cookies with a warm mug of chai tea or a frothy latte to complement the spices and chocolate. A scoop of vanilla or cinnamon ice cream also makes for a deliciously decadent dessert plate.

Creative Ways to Present

Stack the Brown Butter Pumpkin Chocolate Chip Cookies in clear glass jars or wrap them up in rustic parchment paper tied with twine for charming fall gifts. You can also sandwich two cookies together with cream cheese frosting or pumpkin spice buttercream for an extra show-stopping treat.

Make Ahead and Storage

Storing Leftovers

Store leftover cookies in an airtight container at room temperature for up to 5 days. The cookies will stay moist and flavorful, making them perfect to grab as a quick snack or dessert.

Freezing

You can freeze unbaked cookie dough balls on a baking sheet, then transfer them to a freezer bag after they’re firm. Bake straight from frozen, adding a minute or two to baking time. Fully baked cookies also freeze well for up to 3 months—just thaw at room temperature before enjoying.

Reheating

To bring back that fresh-baked warmth, pop the cookies in a preheated oven at 300°F (150°C) for about 5 minutes or microwave briefly in 15-second bursts. This revives the melty chocolate and soft texture beautifully.

FAQs

Can I use canned pumpkin for this recipe?

Absolutely! Canned pumpkin puree works perfectly here and is the most convenient choice. Just be sure it’s pure pumpkin, not pumpkin pie filling which contains added sugars and spices.

What if I don’t have all the spices listed?

Don’t worry if you’re missing a few spices; cinnamon is the most important. You can leave out nutmeg or cloves without too much impact, but the more, the merrier for that rich autumn flavor.

Why brown the butter?

Browned butter adds a rich, nutty depth that regular melted butter can’t match. It enhances the cookie’s flavor profile tremendously and makes these pumpkin chocolate chip cookies stand out.

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

Definitely! Chocolate chunks provide a gooier, more decadent experience, and feel free to use milk, dark, or even white chocolate depending on your preference.

How soft or crispy are these cookies?

These cookies have a tender, soft center with slightly crisp edges. The pumpkin keeps them moist, while browning the butter and chilling the dough ensures a balanced texture.

Final Thoughts

These Brown Butter Pumpkin Chocolate Chip Cookies are an absolute game-changer come autumn, and honestly, they deserve a spot in your regular baking rotation. Rich, cozy, and packed with pumpkin-spiced goodness, they have a way of making every day feel a little warmer and sweeter. I can’t wait for you to try making them yourself and discover just how delightful fall baking can be!

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