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Cozy Brown Butter Pumpkin Chocolate Chip Cookies: Best Easy Fall Recipe

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These brown butter pumpkin chocolate chip cookies are soft, chewy, and packed with warm fall flavors. The nutty brown butter and pumpkin puree create a rich, cozy treat that’s perfect for autumn baking.

Ingredients

Scale
  • 1 cup unsalted butter (2 sticks)
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups semi-sweet chocolate chips
  • 1/2 cup chopped pecans or walnuts (optional)
  • Flaky sea salt (optional)

Instructions

  1. Brown the butter: Add the butter to a light-colored skillet or saucepan over medium heat. Stir constantly for about 5-7 minutes until the butter turns amber with brown specks. Remove from heat immediately and pour into a heatproof bowl. Let cool for 10-15 minutes.
  2. Mix the wet ingredients: In a large bowl, combine the cooled brown butter with granulated sugar and brown sugar. Beat with a hand mixer on medium speed for about 2 minutes until it looks like wet sand. Add the egg, vanilla extract, and pumpkin puree. Mix until just combined.
  3. Combine the dry ingredients: In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  4. Fold everything together: Gradually add the dry ingredients to the wet mixture, stirring with a rubber spatula until just combined. Fold in the chocolate chips (and nuts if using). The dough will be soft and slightly sticky.
  5. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to overnight).
  6. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  7. Scoop and shape: Use a 1.5-tablespoon cookie scoop to portion the dough. Roll each portion into a ball and place them 2 inches apart on the prepared baking sheets. You should get about 24 cookies.
  8. Bake: Bake one sheet at a time for 11-13 minutes. The edges should look set and lightly golden, but the centers will still look soft.
  9. Cool and finish: Let the cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack. If using flaky sea salt, sprinkle it on right after baking.

Notes

Don’t rush the brown butter; watch for the color change. Blot the pumpkin puree with paper towels to remove excess water for better texture. Chilling the dough is non-negotiable to prevent spreading. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter. Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: brown butter, pumpkin, chocolate chip cookies, fall recipe, easy cookies, pumpkin spice

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