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Brown Butter Pumpkin Chocolate Chip Cookies

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These chewy, moist cookies combine nutty brown butter, warm pumpkin spices, and gooey chocolate chips for the ultimate fall treat. Easy to make and packed with cozy autumn flavors, they’re perfect for gatherings or a comforting snack.

Ingredients

Scale
  • 1 cup (226g) unsalted butter (for browning)
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 teaspoons vanilla extract
  • 1 large egg yolk (room temperature)
  • 1/2 cup (120g) canned pumpkin puree (not pumpkin pie filling)
  • 2 1/4 cups (280g) all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt (plus a pinch for sprinkling, if you like)
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves (optional)
  • 1 1/2 cups (270g) semi-sweet or dark chocolate chips
  • 1/2 cup (50g) chopped toasted pecans or walnuts (optional)

Instructions

  1. Place 1 cup unsalted butter in a medium saucepan over medium heat. Stir frequently as the butter melts, foams, and then turns golden brown with a nutty aroma (about 5-7 minutes). Pour the browned butter (including all browned bits) into a large mixing bowl and let cool for 10 minutes.
  2. Add 1 cup light brown sugar and 1/2 cup granulated sugar to the cooled brown butter. Whisk until smooth and creamy.
  3. Stir in 2 teaspoons vanilla extract, 1 large egg yolk, and 1/2 cup canned pumpkin puree. Mix until fully combined. If your pumpkin is very wet, blot it gently with paper towels first.
  4. In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/4 teaspoon cloves.
  5. Add the dry mixture to the wet ingredients. Stir gently with a spatula until just combined—do not overmix.
  6. Fold in 1 1/2 cups chocolate chips and 1/2 cup nuts (if using).
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment or silicone mats.
  8. Scoop 2-tablespoon mounds of dough onto prepared sheets, spaced about 2 inches apart.
  9. Bake for 10-12 minutes, until edges are set and centers look slightly underdone.
  10. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

For chewier cookies, blot pumpkin puree to remove excess moisture. Do not overmix the dough. Sprinkle with flaky sea salt before baking for a sweet-salty finish. For gluten-free, use a 1:1 gluten-free flour blend. Omit nuts for nut-free cookies. Dough can be chilled for thicker cookies or frozen for later baking.

Nutrition

Keywords: pumpkin cookies, brown butter, chocolate chip cookies, fall baking, easy pumpkin dessert, chewy cookies, autumn cookies, Thanksgiving cookies, Halloween cookies

Find it online: https://bitematrix.com/brown-butter-pumpkin-chocolate-chip-cookies-easy-fall-baking-recipe/