Brown Butter Pumpkin Chocolate Chip Cookies Recipe Guide 101

If you could bottle the scent of autumn and bake it into a cookie, this would be it. Brown Butter Pumpkin Chocolate Chip Cookies are soft in the middle, a little crisp at the edges, and laced with warm spices that make your kitchen smell like a cozy bakery. Browning the butter adds a deep, nutty flavor that keeps these cookies from tasting overly sweet, while the pumpkin brings gentle moisture and color without turning them cakey. Whether you’re baking for a fall gathering or simply craving an afternoon treat with a cup of coffee, this recipe is comforting, elevated, and surprisingly easy to pull off.

What you can expect here: clear, step-by-step instructions, practical tips to keep the cookies chewy and flavorful, and a handful of smart tricks (like blotting the pumpkin) that help you nail the texture every time. Let’s get you baking.

What Makes These Brown Butter Pumpkin Chocolate Chip Cookies Irresistible

These cookies are a delicious balance of cozy spice and caramel depth. The brown butter brings a toasted, nutty note that pairs beautifully with pumpkin, while a mix of cinnamon, ginger, and nutmeg adds warmth without overwhelming the chocolate. Using just an egg yolk and blotting the pumpkin puree keep the cookies delightfully chewy rather than cakey. Think of them as your favorite chocolate chip cookie’s fall wardrobe—familiar, but upgraded with layers of flavor.

What You’ll Need for Brown Butter Pumpkin Chocolate Chip Cookies

• 3/4 cup (170 g) unsalted butter — Browning amplifies a nutty, toffee-like depth that defines the cookie’s flavor.
• 1/2 cup (120 g) pumpkin puree, blotted to 1/4 cup (60 g) — Adds moisture and color; blotting removes excess water so the cookies stay chewy.
• 3/4 cup (150 g) packed dark brown sugar — Provides moisture and caramel flavor for a soft, bendy center.
• 1/2 cup (100 g) granulated sugar — Balances sweetness and helps the edges crisp.
• 1 large egg yolk — Enriches without adding extra liquid, preventing a cakey texture.
• 2 teaspoons pure vanilla extract — Rounds out the flavors and complements the spices.
• 2 cups (250 g) all-purpose flour — The structure of the cookie; measure accurately for the right texture.
• 1 teaspoon baking soda — Lifts the cookies just enough to keep them light yet chewy.
• 3/4 teaspoon fine sea salt — Enhances flavor and balances sweetness.
• 1 1/2 teaspoons ground cinnamon — The primary warm spice that screams fall.
• 1/2 teaspoon ground ginger — Adds a gentle, zesty warmth that brightens the cookie.
• 1/4 teaspoon ground nutmeg — Deepens the spice profile with a cozy, aromatic note.
• 1/8 teaspoon ground cloves (optional) — A powerful, aromatic spice—just a pinch adds complexity.
• 1 tablespoon cornstarch (optional but recommended) — Helps create a soft, chewy interior and thicker cookies.
• 1 1/2 cups (270 g) semisweet chocolate chips or chunks — Pockets of melty chocolate that play beautifully with brown butter and spice.
• Flaky sea salt for finishing (optional) — A few crystals on top make the flavors pop.

How to Make Brown Butter Pumpkin Chocolate Chip Cookies (Step-by-Step)

1. Brown the butter. Add the butter to a light-colored saucepan over medium heat. Melt, then cook, swirling occasionally, until it foams and the milk solids turn golden brown and smell nutty, 5–7 minutes. Immediately pour into a heatproof bowl, scraping all the browned bits. Cool 15–20 minutes until just warm, not hot.
2. Blot the pumpkin. Spread 1/2 cup pumpkin puree on a few layers of paper towel or a clean kitchen towel. Fold towels over and press gently to remove excess moisture until you have about 1/4 cup remaining. This prevents cakey cookies.
3. Whisk the dry ingredients. In a medium bowl, whisk flour, baking soda, salt, cinnamon, ginger, nutmeg, cloves (if using), and cornstarch. Set aside.
4. Combine sugars with brown butter. In a large bowl, whisk the cooled brown butter with brown sugar and granulated sugar until glossy and well combined, 1–2 minutes. This helps dissolve the sugars and builds structure.
5. Add wet ingredients. Whisk in the egg yolk and vanilla until smooth. Stir in the blotted pumpkin puree until fully incorporated.
6. Bring the dough together. Add the dry ingredients to the wet in two additions, folding with a spatula until just combined. Avoid overmixing; stop when you no longer see streaks of flour.
7. Fold in chocolate. Stir in the chocolate chips or chunks, reserving a handful for topping if you like that bakery-style look.
8. Chill. Cover the bowl and chill the dough for at least 30 minutes (and up to 24 hours). Chilling helps the flour hydrate, firms the fat, and prevents spreading.
9. Preheat and prep. Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
10. Scoop. Using a 2-tablespoon cookie scoop (about 35–40 g), portion the dough onto prepared sheets, spacing 2 inches apart. Gently press a few extra chocolate chips on top for a pretty finish.
11. Bake. Bake 10–12 minutes, rotating pans halfway, until the edges are set and lightly golden but the centers look slightly underdone. They’ll finish setting as they cool.
12. Finish and cool. If desired, tap the pan once on the counter for crinkly edges. Sprinkle with flaky sea salt. Let cookies cool on the sheet for 5 minutes, then transfer to a rack to cool completely—or enjoy warm and gooey.

Timing & Preparation Details

When are they ready? The edges should look set and just golden, while the centers still appear a touch soft. The cookies will firm up as they rest, giving you that ideal chewy center.

Tips for Success

• Cool the brown butter before mixing. If it’s too hot, it can dissolve the sugars and lead to greasy dough or overly spread cookies.
• Blot the pumpkin thoroughly. Pumpkin is mostly water. Removing extra moisture is the key to avoiding cakey cookies.
• Measure flour accurately. Spoon flour into the measuring cup and level it off, or use a scale. Too much flour equals dry, puffy cookies.
• Chill the dough. A short rest makes a big difference in texture and flavor. Overnight chilling yields even richer notes from the brown butter and spice.
• Use a cookie scoop. Even portions bake evenly and help prevent overbaking the smaller cookies while larger ones are still raw.
• Pull them early. Cookies should look a bit underbaked in the center when you remove them; they’ll set as they cool, preserving chewiness.
• Customize your chocolate. Use a mix of chips and chopped chocolate for varied textures and melty puddles.
• Try a pan tap. If you like crinkled edges, give the tray a gentle tap on the counter right after baking to deflate the centers slightly.
• Finish with salt. A pinch of flaky sea salt on warm cookies highlights the caramel and spice.

Nutritional Snapshot

Approximate nutrition per cookie (1 of 24), based on standard ingredients:

• Calories: ~200
• Protein: ~2 g
• Carbohydrates: ~26 g
• Total Fat: ~10 g
• Saturated Fat: ~6 g
• Fiber: ~1 g
• Total Sugars: ~16 g
• Sodium: ~120 mg

These values are estimates and will vary based on your exact ingredients and cookie size.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned puree?

Yes, but make sure it’s very smooth and well-drained. Roast, puree, and then blot thoroughly to remove excess moisture. Canned puree is consistent, so if using homemade, pay extra attention to blotting for the best texture.

Can I freeze the dough or baked cookies?

Absolutely. Scoop dough balls onto a tray, freeze until solid, then store in a freezer bag for up to 2 months. Bake from frozen at 350°F (175°C), adding 1–2 minutes to the bake time. Baked cookies also freeze well; thaw at room temperature or warm briefly in a low oven.

How do I make these gluten-free?

Use a 1:1 gluten-free baking flour blend that includes xanthan gum. The dough may be slightly softer, so chill it on the longer side (at least 1 hour) for better structure and shape.

A Friendly Closing Note

There’s something special about cookies that carry both comfort and a little surprise. The nutty brown butter, the gentle pumpkin, the melted chocolate—each bite feels like a warm welcome. Share them at a get-together, tuck a few into lunchboxes, or enjoy one quietly with a mug of tea. However you choose to serve them, these cookies have a way of slowing the moment and bringing people a little closer. Happy baking—you’ve got this.