There’s just something magical about baking when the leaves begin to fall. These Brown Butter Pumpkin Chocolate Chip Cookies are my way of bottling up autumn in a single bite. The first time I made them, my husband walked into the kitchen, took one bite, and gave me that wide-eyed, “What did you just make?” look. That’s when I knew this recipe was going to be a permanent fall staple at our house. The nuttiness of browned butter combined with the cozy warmth of pumpkin and a cascade of melty chocolate chips? It’s a dessert that practically begs to be devoured.
If you’re a fan of soft-baked cookies with golden edges and a rich depth of flavor, you’re in for a seasonal treat.
Table of Contents
Why You’ll Love This Recipe
Brown butter adds a nutty, caramelized richness that makes these Pumpkin Chocolate Chip Cookies stand out from any standard batch. The pumpkin purée not only infuses that nostalgic fall flavor but also gives the cookies an extra tender texture without needing too much fat. Plus, there’s no chilling required, which means cookies in under 30 minutes.
These chocolate pumpkin cookies strike the perfect balance; warm spices, subtle sweetness, and gooey chocolate in every bite. And if you enjoyed the textures of our Rhubarb Shortbread Cookies, these deliver that same chewy, bakery-style finish with an autumn twist.
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Brown Butter Pumpkin Chocolate Chip Cookies
These brown butter pumpkin chocolate chip cookies are the ultimate fall treat; chewy, cozy, and packed with warm spices and melty chocolate chips.
- Total Time: 27 minutes
- Yield: 24 cookies 1x
Ingredients
1 cup unsalted butter
1 cup packed brown sugar
½ cup granulated sugar
2 tsp vanilla extract
⅓ cup canned pumpkin purée
1 large egg yolk
2 cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
1½ cups semi-sweet chocolate chips
Instructions
1. In a saucepan, melt butter over medium heat. Stir constantly until it browns and foams. Remove from heat and let cool for 10 minutes.
2. In a bowl, whisk browned butter, both sugars, vanilla, pumpkin, and egg yolk until smooth.
3. In a separate bowl, mix flour, baking soda, salt, cinnamon, nutmeg, and ginger.
4. Gradually combine dry ingredients with wet, stirring just until incorporated.
5. Fold in chocolate chips evenly throughout the dough.
6. Scoop dough onto parchment-lined baking sheet.
7. Bake at 350°F (175°C) for 10–12 minutes until edges are golden.
8. Cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
Only use pumpkin purée (not pumpkin pie filling).
For a less cakey cookie, avoid adding extra pumpkin.
Try dark chocolate or white chocolate chunks for variety.
Dough can be chilled for 24–48 hours for deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 13g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Ingredients You’ll Need
This recipe uses pantry staples with a few seasonal twists. Here’s what you’ll need to whip up a batch of fall comfort.
- 1 cup unsalted butter
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- ⅓ cup pumpkin purée (not pumpkin pie filling)
- 1 large egg yolk
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- 1 ½ cups semi-sweet chocolate chips
Ingredient tip: Use canned pumpkin purée for consistency. Homemade purée may hold too much moisture, leading to cakier cookies. And for an extra chewy cookie similar to our Strawberry Crunch Cookies, don’t skip the brown butter step, it’s essential.
How to Make Brown Butter Pumpkin Chocolate Chip Cookies
These come together quickly, especially with the brown butter step done first. Here’s how to make them:
- Brown the Butter: In a saucepan, melt butter over medium heat. Stir constantly. Once it foams and brown bits form on the bottom, remove from heat and let it cool for 10 minutes.
- Mix Wet Ingredients: In a large bowl, whisk brown butter, sugars, vanilla, pumpkin, and egg yolk until smooth.
- Combine Dry Ingredients: In another bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, and ginger.
- Make the Dough: Slowly mix dry ingredients into wet until just combined. Fold in chocolate chips.
- Bake: Scoop dough onto lined baking sheets and bake at 350°F (175°C) for 10–12 minutes until edges are set. Let cool on the tray for 5 minutes.
If you’re craving more fall flavors after this batch, our Apple Cider Cheesecake Cookies are another must-try.
Tips and Variations
Want your chocolate pumpkin cookies to be next-level good every time? These tips will help:
- Don’t skip browning the butter. It deepens the flavor and gives the cookies a slightly nutty taste that pairs perfectly with pumpkin.
- Use only the egg yolk. The extra moisture from pumpkin replaces the egg white for perfect texture.
- Customize your spice blend. Try adding cloves or cardamom for a spicier cookie.
- Go chunky. Swap semi-sweet chips with dark chocolate chunks or even white chocolate for contrast.
- Add crunch. Toasted pecans or walnuts make a great mix-in.
And for even more buttery decadence, check out our Salted Caramel Chocolate Cookies; they’re rich, gooey, and just as simple to make.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Technically, yes, but be sure to drain it well. Fresh pumpkin tends to have more water, which can make the cookies cakier.
How do I store these cookies?
Keep them in an airtight container for up to 5 days at room temperature. For longer storage, freeze baked cookies for up to 3 months.
Why did my cookies turn out cakey?
It’s likely too much pumpkin or using both the egg white and yolk. Stick to the exact measurement and only use the yolk.
Can I make the dough ahead of time?
Absolutely. You can refrigerate the dough for up to 48 hours. Let it sit at room temperature for 15 minutes before scooping and baking.
Final Bite
If you love chewy cookies, cozy spices, and bold chocolate chunks all wrapped up in a sweet little fall package, these Brown Butter Pumpkin Chocolate Chip Cookies are calling your name. They’re quick enough for weeknights, impressive enough for gatherings, and comforting enough to keep you company on a chilly day with tea or cider.
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