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Close-up of golden brown butter pumpkin chocolate chip cookies showcasing their texture and inviting autumn flavors.

Brown Butter Pumpkin Chocolate Chip Cookies

These Brown Butter Pumpkin Chocolate Chip Cookies elevate the classic fall treat with the nutty richness of brown butter. The combination of pumpkin, spices, and chocolate creates a symphony of autumnal flavors and textures that will become an instant family favorite.
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 ½ cups semi-sweet chocolate chips

Equipment

  • Light-colored saucepan
  • Heatproof bowl
  • Electric mixer
  • Whisk
  • Mixing bowls
  • Measuring cups and spoons
  • Rubber spatula
  • Plastic wrap
  • Baking sheet
  • Parchment paper
  • Cookie scoop or tablespoon
  • Wire rack

Method
 

  1. Brown the Butter: Place the butter in a light-colored saucepan over medium heat. Let it melt completely. Then, continue cooking, swirling the pan occasionally, until the butter foams, then turns golden brown, and finally emits a nutty aroma. Be careful not to burn it! This process usually takes about 5-8 minutes. Pour the browned butter into a heatproof bowl and let it cool slightly for about 10 minutes. It will solidify a bit as it cools; that's perfect!
  2. Combine Sugars and Brown Butter: Add the granulated sugar and brown sugar to the bowl with the cooled brown butter. Beat with an electric mixer (or by hand, if you're feeling ambitious!) until well combined. The mixture will be a little grainy, and that's okay.
  3. Add Pumpkin, Egg, and Vanilla: Beat in the pumpkin puree until smooth. Then, add the egg and vanilla extract and beat until everything is well incorporated. The mixture will look a little curdled at this point, but don't worry, it will all come together.
  4. Whisk Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. This ensures that everything is evenly distributed throughout the dough.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, resulting in tough cookies.
  6. Stir in Chocolate Chips: Gently fold in the chocolate chips until they are evenly distributed throughout the dough.
  7. Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This allows the flavors to meld together and prevents the cookies from spreading too much during baking. Longer chilling times (up to 24 hours) are even better!
  8. Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  9. Scoop and Bake: Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
  10. Bake: Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. Don't overbake! They will continue to set up as they cool.
  11. Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  12. Enjoy!: Grab a glass of milk (or a cup of coffee!) and enjoy your delicious Brown Butter Pumpkin Chocolate Chip Cookies!

Notes

For optimal flavor, use high-quality chocolate chips. Store baked cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. For a variation, try adding chopped pecans or walnuts to the dough. A sprinkle of sea salt on top of the baked cookies enhances the salty-sweet balance.