Brown Butter Pumpkin Chocolate Chip Cookies

Nutty, rich, and packed with melty chocolate chunks.

🍪 Let’s Talk About These Cookies

Alright, you know those fall cravings where you want something cozy, chocolatey, and just a little fancy? That’s these cookies.

We’re talking warm spices, deep brown butter flavor, and gooey chocolate chunks all wrapped in soft, pumpkiny goodness.

I’ve made these a dozen times and they never last more than a day in my house.

If you’ve never browned butter before, don’t worry—I’ll walk you through every step.

this for later!

🍂 Why I Love This Recipe

I came up with this cookie recipe one fall when I had leftover pumpkin and was craving something sweet—but not basic. The browned butter gives them this toasty, nutty depth that tastes like you spent way more time than you did. Every time I bake them, people ask for the recipe.

• The browned butter makes them extra rich and flavorful.
• The pumpkin keeps them soft for days (if they last that long).
• They freeze beautifully, so you can bake now and save for later.
• Just the right amount of sweet, spice, and melty chocolate.

👩‍🍳 Servings + Time

Makes: 20–24 cookies
Prep time: 20 minutes
Cook time: 12 minutes
Chill time: 30–60 minutes
Total time: 1 hour 30 minutes (mostly chill time)

🍫 Macros (Per Cookie – approx.)

• Calories: 210
• Protein: 2g
• Fat: 11g
• Carbs: 26g
• Sugar: 15g
• Fiber: 1g

🛒 What You’ll Need

• 1 cup (2 sticks) unsalted butter
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2/3 cup pumpkin puree (not pumpkin pie filling)
• 1 large egg yolk
• 2 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1 1/4 cups chopped dark chocolate or chocolate chunks

💡 Why This Recipe Works (Quick Science)

• Brown Butter removes water and browns milk solids for a nutty, caramel-like flavor.
• Pumpkin adds moisture but also reduces spread. That’s why chilling the dough is key!
• Egg yolk only (no white) gives richness without too much fluff—keeps them chewy.
• Baking soda gives these cookies just enough lift without making them cakey.

❗Common Mistakes to Avoid

• Skipping the chill time – The dough is soft from the pumpkin. If you bake too soon, they’ll spread too much.
• Using too much pumpkin – It’s tempting, but more pumpkin makes them too cakey.
• Not browning butter properly – You want it golden brown, not burnt. Keep an eye on it.
• Using chocolate chips instead of chunks – Chunks melt better and create those big gooey pools of chocolate.

🥄 Tools You’ll Need

• Medium saucepan
• Large mixing bowl
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Cookie scoop or spoon
• Baking sheet
• Parchment paper
• Wire cooling rack

🔁 Substitutions & Variations

• Butter → use browned vegan butter for dairy-free
• Chocolate → swap dark chocolate for semi-sweet or even white chocolate
• Spices → use pumpkin pie spice if you’re in a rush (2 tsp total)
• Flour → use 1:1 gluten-free flour blend if needed
• Add-ins → chopped walnuts or pecans work great here

⏲️ Make Ahead Tips

• Brown the butter and mix the dough the day before. Store in the fridge overnight.
• You can freeze the scooped dough balls and bake straight from frozen—just add 1–2 minutes to bake time.

👨‍🍳 Step-by-Step Instructions

Step 1: Brown the Butter

Ingredients:

• 1 cup (2 sticks) unsalted butter

Instructions:
Melt the butter in a saucepan over medium heat. Stir constantly. First it’ll melt, then foam, then sizzle. After 5–7 minutes, you’ll see golden brown bits at the bottom and it’ll smell nutty. Remove from heat and let it cool for 10 minutes.

Step 2: Mix Sugars and Pumpkin

Ingredients:

• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 2/3 cup pumpkin puree

Instructions:
In a large bowl, combine the brown sugar, granulated sugar, and pumpkin puree. Mix until smooth.

Step 3: Add Cooled Brown Butter, Egg Yolk & Vanilla

Ingredients:

• Cooled brown butter
• 1 large egg yolk
• 2 tsp vanilla extract

Instructions:
Pour in the cooled brown butter. Add the egg yolk and vanilla. Whisk until everything is well combined and glossy.

Step 4: Add Dry Ingredients

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves

Instructions:
In a separate bowl, whisk together all the dry ingredients. Slowly stir them into the wet mix until a dough forms.

Step 5: Fold in Chocolate

Ingredients:

• 1 1/4 cups chopped dark chocolate or chocolate chunks

Instructions:
Gently fold in the chocolate chunks until evenly distributed.

Step 6: Chill the Dough

Instructions:
Cover the bowl and refrigerate for at least 30 minutes, up to 1 hour.

Step 7: Scoop & Bake

Instructions:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment. Scoop dough into 1.5-tbsp balls and place 2 inches apart. Bake for 11–13 minutes, or until edges are set and centers look slightly underbaked. Let cool on the tray 5 minutes before moving to a rack.

🍪 Leftovers & Storage Tips

• Room temp: Store in an airtight container for 3–4 days.
• Fridge: Keeps fresh up to 1 week.
• Freezer: Freeze baked cookies or unbaked dough balls for up to 2 months.

🍽️ What to Serve With These Cookies

• Cold milk or a warm chai latte
• Vanilla ice cream for a cookie sandwich
• Pumpkin cream cold brew (for double pumpkin vibes)
• Cozy up with hot cocoa and a blanket—trust me

❓FAQ

Can I use pumpkin pie filling?
Nope—it has added sugar and spices. Stick with pure pumpkin puree.

Why are my cookies cakey?
Too much pumpkin or not enough chill time. Stick to the exact measurement.

Can I skip browning the butter?
You can, but you’ll lose that amazing nutty depth. It’s worth the extra step.

Can I double the recipe?
Yes! Just chill the dough a bit longer since it’ll be a larger batch.

❤️ Let’s Wrap It Up

These brown butter pumpkin chocolate chip cookies are the perfect cozy treat—sweet, spiced, rich, and full of melty chocolate goodness. They’re simple, special, and something you’ll want to make again and again. If you give them a try, let me know how it goes in the comments or ask any questions—I’m here for it!