Brown Butter Pumpkin Chocolate Chip Cookies

Soft, chewy, and perfectly spiced, these brown butter pumpkin chocolate chip cookies are the ultimate fall treat. The nutty richness of brown butter pairs beautifully with pumpkin puree and melted chocolate, creating cookies that are warm, cozy, and absolutely irresistible.

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Course: Dessert, Snack

Cuisine: American

Prep Time: 25

Cook Time: 15

Chill Time: 30

Total Time: 1 10

Servings: cookies

Calories: 210kcal

Cost: $8

Equipment

1 Medium saucepan For browning the butter
2 Mixing bowls One large, one medium
1 Whisk To combine dry ingredients
1 Spatula or wooden spoon For folding dough
2 Baking sheets Lined with parchment paper
1 Wire cooling rack To cool cookies evenly
1 Oven thermometer Ensures accurate baking temperature
1 Ice cream scoop For even cookie sizes
1 Measuring cup set For accurate measurements

Ingredients

1 cup Butter Browned until golden and nutty
1 cup Granulated sugar
0.75 cup Brown sugar Packed
1 cup Pumpkin puree Use pure pumpkin, not pie filling
1 large Egg
1 Egg yolk Adds richness
1 teaspoon Vanilla extract
2.25 cups All-purpose flour
1.5 teaspoons Baking soda
0.5 teaspoon Baking powder
1 teaspoon Ground cinnamon
0.5 teaspoon Ground ginger
0.25 teaspoon Ground cloves
0.25 teaspoon Ground nutmeg
0.5 teaspoon Sea salt
1.5 cups Semi-sweet chocolate chips
0.5 cup White chocolate chips Optional

Instructions

Brown butter until golden and nutty; cool completely.
Mix sugars with cooled brown butter until fluffy.
Add pumpkin puree, egg, yolk, and vanilla; mix until smooth.
Whisk dry ingredients separately, then fold into wet mixture.
Add chocolate chips and mix gently.
Chill dough for 30 minutes.
Preheat oven to 350°F and line baking sheets.
Scoop dough onto sheets and bake 12–15 minutes.
Cool 5 minutes on pan, then transfer to rack.

Notes

Nutrition information is automatically calculated and should only be used as an approximation.

Nutrition