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Best Brown Butter Pumpkin Chocolate Chip Cookies: Easy Fall Recipe

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These brown butter pumpkin chocolate chip cookies are the perfect fall treat—soft, chewy, and packed with nutty brown butter, warm spices, and melty chocolate chips. Easy to make with simple ingredients, they’re a crowd-pleaser for any autumn gathering.

Ingredients

Scale
  • 1 cup (2 sticks or 226g) unsalted butter
  • ½ cup (120g) pumpkin puree (100% pure, not pie filling)
  • ¾ cup (150g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • 1 cup (170g) semi-sweet chocolate chips

Instructions

  1. Brown the butter: Cut 1 cup of butter into small cubes and place in a light-colored saucepan over medium heat. Stir constantly. After 5-7 minutes, when the butter turns amber and smells nutty, remove from heat immediately. Pour into a heat-safe bowl (including brown bits) and let cool for 10 minutes.
  2. Mix the wet ingredients: In a large bowl, combine cooled brown butter, ¾ cup packed light brown sugar, and ¼ cup granulated sugar. Whisk vigorously for 1 minute until smooth and slightly thickened. Add 1 room-temperature egg and 1 teaspoon vanilla extract, whisk until glossy.
  3. Add the pumpkin: Gently fold in ½ cup pumpkin puree with a rubber spatula until evenly distributed. Batter may look separated—this is normal.
  4. Combine the dry ingredients: In a separate medium bowl, whisk together 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 ½ teaspoons pumpkin pie spice, and ½ teaspoon cinnamon until no lumps remain.
  5. Bring it together: Add dry ingredients to wet ingredients in two additions, folding gently after each. Mix just until no streaks of flour remain. Dough will be soft and slightly sticky.
  6. Fold in the chocolate chips: Add 1 cup semi-sweet chocolate chips and fold in with a few strokes. Reserve a handful to press onto tops before baking.
  7. Chill the dough: Cover bowl with plastic wrap and freeze for 30 minutes. Meanwhile, preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  8. Scoop and shape: Use a cookie scoop or tablespoon to portion dough into 1.5-tablespoon balls (about 30g each). Place 2 inches apart on prepared sheets. Press extra chocolate chips onto tops.
  9. Bake: Bake one sheet at a time on center rack for 10-12 minutes. Edges should be set and lightly golden; centers will look soft and slightly underdone.
  10. Cool: Let cookies rest on baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Don’t walk away from browning butter—it goes from perfect to burnt in 15 seconds. Use room temperature ingredients for best results. Measure flour correctly by spooning and leveling. Chilling the dough is non-negotiable for thick, chewy cookies. Bake one sheet at a time for even results. Let cookies cool on the pan for 5 minutes to set.

Nutrition

Keywords: brown butter, pumpkin, chocolate chip cookies, fall recipe, easy cookies, pumpkin cookies, brown butter cookies

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