Introduction
The first time I made brown butter pumpkin chocolate chip cookies, the whole house smelled like a cozy autumn candle—think toasted nuts, sweet pumpkin, and melty chocolate. Honestly, these cookies are like fall in every bite! I actually stumbled onto this recipe by accident. I’d run out of regular butter and figured, “Why not brown it for a nuttier kick?” (Let’s face it, sometimes kitchen mistakes become genius moves.) The result was so dreamy I started baking these every October, and now my friends ask for them before the leaves even start turning.
What makes these cookies special? The pumpkin keeps them crazy soft, while brown butter adds a rich, caramel-like depth you just don’t get with plain butter. Throw in chocolate chips and, bam, you’ve got a treat that’ll make anyone love sweater weather. I’ve tested this recipe over a dozen times, tweaking the spices and the pumpkin-to-flour ratio until each batch turned out perfect. Trust me, these are not your average pumpkin chocolate chip cookies—they’re my best version yet.
If you’re looking for an easy fall treat, something that screams comfort and nostalgia, these brown butter pumpkin chocolate chip cookies are it. Whether you’re baking for a crowd or need a sweet pick-me-up, you’ll love how simple and satisfying they are. As a food blogger who’s obsessed with all things pumpkin (and a little bit of chocolate), I can say these cookies are the reason I look forward to crisp afternoons and pumpkin spice lattes. Grab your mixing bowl—let’s bake some joy!
Why You’ll Love This Recipe
- Quick & Easy: Whip up a batch in about 30 minutes. Perfect for last-minute cravings or when you want homemade cookies without a fuss.
- Simple Ingredients: Nothing fancy here—just pantry staples plus a can of pumpkin. You probably have everything on hand (no emergency grocery runs!).
- Perfect for Fall Gatherings: These brown butter pumpkin chocolate chip cookies are made for cozy afternoons, Halloween parties, and Thanksgiving dessert spreads.
- Crowd-Pleaser: Kids love the melty chocolate chips, adults go nuts for the brown butter flavor. I’ve seen these disappear faster than any other cookie at potlucks.
- Unbelievably Delicious: Soft, chewy, and packed with warm pumpkin spice, every bite is comfort food at its finest.
I’ve baked a ton of pumpkin cookies, but the brown butter twist takes these to a whole new level. Browning the butter isn’t just a chef’s trick—it’s magic for flavor, giving each cookie a nutty, caramel undertone that pairs perfectly with pumpkin. The dough is super forgiving, too: no chilling required, which means you get cookies faster (and who wants to wait, anyway?).
These cookies are for anyone who loves the classics but craves a little extra. They’re soft, not cake-like, with just the right amount of chew. I tested swapping flours and adjusted the spice blend until even my picky neighbor was hooked. They’re the kind of treat that makes you want to cozy up with a blanket and a mug of something warm. Seriously, make these once and you’ll be baking them all season long.
If you want a fall dessert that’ll impress guests but doesn’t require advanced baking skills, this recipe is your go-to. It’s simple, reliable, and always gets rave reviews. Don’t be surprised if you end up making them more than once this autumn—I sure do!
Ingredients Needed
This recipe uses simple, wholesome ingredients for bold flavor and that irresistible, bakery-style texture. Most of these are pantry staples, and you can easily make swaps if needed. Here’s what you’ll need:
- For the Cookie Dough:
- 1 cup (227 g) unsalted butter
- 1 cup (200 g) light brown sugar, packed
- 1/2 cup (100 g) granulated sugar
- 2/3 cup (160 g) canned pumpkin puree (not pumpkin pie filling)
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 2 1/2 cups (315 g) all-purpose flour (use 1:1 gluten-free flour if needed)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 1/2 cups (270 g) semi-sweet chocolate chips (or use dark chocolate chips for extra richness)
- Optional for Topping:
- Flaky sea salt (for a sweet-salty finish)
- Extra chocolate chips (press a few on top of each cookie before baking)
Ingredient Notes:
- Pumpkin Puree: Be sure to use pure pumpkin, not pumpkin pie mix. If you’re using homemade pumpkin puree, drain off excess liquid.
- Brown Butter: Browning the butter gives a deep, nutty flavor. I prefer using unsalted butter—Kerrygold is my pick for its rich taste.
- Spices: Adjust the spice blend to your liking. If you love extra warmth, add a pinch more cinnamon.
- Chocolate Chips: Use whatever you love—milk, dark, or even white chocolate. I often mix half dark and half semi-sweet for balance.
- Flour: For gluten-free cookies, swap in a 1:1 gluten-free blend like Bob’s Red Mill.
Feel free to make ingredient swaps depending on allergies or preferences. I’ve made these with coconut sugar instead of brown sugar (works in a pinch), and you can totally sub in vegan butter and flax egg if you want to keep things plant-based. The best part? These cookies are super flexible—just don’t skip the brown butter!
Equipment Needed
You don’t need fancy tools to bake these brown butter pumpkin chocolate chip cookies, but the right equipment does make things easier (and keeps the kitchen sanity intact!).
- Medium saucepan: For browning the butter. Heavy-bottomed pans work best and reduce burning. If you only have a small pan, just brown the butter in two batches.
- Large mixing bowl: Essential for combining all ingredients. I use a glass bowl because it’s easy to scrape clean.
- Whisk and spatula: A sturdy whisk helps blend the dry ingredients, and a silicone spatula is perfect for folding in chocolate chips and scraping the bowl.
- Hand mixer or stand mixer (optional): Makes creaming sugars and pumpkin together a breeze, but you can totally use elbow grease!
- Baking sheet: Go for a light-colored, nonstick sheet to prevent over-browning. Lined with parchment paper for easy cleanup.
- Cookie scoop: For evenly sized cookies. If you don’t have one, two spoons work fine.
- Cooling rack: Helps cookies cool faster and prevents soggy bottoms.
If you’re on a budget, most of these are probably already in your kitchen. For specialty gear like cookie scoops, I’ve found that even the dollar store versions work fine—just wash them well after each use. And if you ever struggle with burnt bottoms, investing in good parchment paper is a game-changer!
Preparation Method
-
Brown the Butter:
Add 1 cup (227 g) unsalted butter to a medium saucepan over medium heat. Melt, then cook, swirling or stirring, until the butter foams and turns golden brown and smells nutty—usually 5-7 minutes. Watch closely (it can go from brown to burnt quickly!). Remove from heat and cool for 10 minutes.
Tip: Bits at the bottom are flavor gold—don’t toss them! -
Mix Wet Ingredients:
In a large bowl, whisk together cooled brown butter, 1 cup brown sugar, 1/2 cup granulated sugar, 2/3 cup pumpkin puree, 1 egg, and 2 teaspoons vanilla extract until smooth and glossy (about 2 minutes). The mixture should smell amazing and look caramel-like. -
Combine Dry Ingredients:
In a separate bowl, whisk 2 1/2 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. No need to sift, just whisk until evenly combined. -
Make the Dough:
Add dry ingredients to wet, stirring gently with a spatula until just combined. The dough will be thick and soft. Fold in 1 1/2 cups chocolate chips; don’t overmix or cookies can turn tough.
Warning: Overmixing makes cookies cakey—stop as soon as you see no streaks of flour. -
Shape the Cookies:
Scoop dough onto a parchment-lined baking sheet, leaving about 2 inches (5 cm) between each cookie. Use about 2 tablespoons (30 g) of dough per cookie. Press a few extra chocolate chips on top for bakery vibes. -
Bake:
Bake at 350°F (175°C) for 10-12 minutes—edges should be set, centers still a little soft. If you like gooey middles, pull them at 10 minutes; for firmer cookies, go up to 12.
Note: Cookies keep baking from residual heat after you pull them out. -
Finish & Cool:
Sprinkle flaky sea salt on hot cookies if desired. Let cool on the pan for 5 minutes, then transfer to a cooling rack.
Troubleshooting: If cookies spread too much, try chilling the dough for 30 minutes. If they seem dry, check your pumpkin puree—it should be moist but not watery. I’ve had batches turn out too soft when I used homemade pumpkin that wasn’t drained well, so don’t skip that step!
I always bake a test cookie first (just one!). It lets me see if the dough needs a chill or if the oven runs hot. Plus, you get a sneak peek taste—win-win!
Cooking Tips & Techniques
Here’s where all those little tricks come in handy—these brown butter pumpkin chocolate chip cookies are easy, but a few pro tips can make them bakery-worthy every time.
- Browning Butter: When browning butter, keep the heat medium and stir constantly. If you see dark specks, you’re on the right track—those are the flavorful milk solids. The nutty aroma is your cue to pull it off the heat.
- Measuring Pumpkin: Use a dry measuring cup and gently spoon in the puree. Too much pumpkin, and the cookies can get gummy.
- Spice Balance: Taste the dough after mixing the spices—sometimes pumpkin can mute flavors, so don’t be shy to add an extra pinch of cinnamon if you love spice.
- Cookie Texture: For chewier cookies, bake until just set at the edges and slightly underdone in the middle. For cakier cookies, leave them in an extra 2 minutes.
- Chocolate Chips: Always fold chocolate chips in gently. Overmixing can cause them to melt into the dough, making cookies streaky instead of studded.
- Test Batch: Bake one cookie first to test spread, texture, and timing. Adjust your oven temp or dough chill time as needed (I learned this after one too many “cookie pancake” disasters!).
- Multitasking: While the butter cools, measure out your dry ingredients. Saves time and gets you cookies sooner.
I once forgot to cool the brown butter and ended up with scrambled eggs in my dough—so always let it cool! Little mistakes happen, but that’s how you learn what works best.
If you want perfectly round cookies, roll the dough balls in your hands and gently flatten before baking. And, if you love crispy edges, bake on the top oven rack. Consistency is all about paying attention to those tiny details—and remembering that every oven is a little different.
Variations & Adaptations
One of my favorite things about these brown butter pumpkin chocolate chip cookies is how easy they are to tweak. Here are some tasty ways to make them your own:
- Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking blend. I’ve tried Bob’s Red Mill and King Arthur—both work great, with only a slight difference in texture.
- Vegan: Use vegan butter and replace the egg with a flaxseed egg (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and left to thicken for 5 minutes). Use dairy-free chocolate chips.
- Nutty Twist: Mix in 1/2 cup (60 g) chopped toasted pecans or walnuts with the chocolate chips for extra crunch and flavor.
- Spiced Up: Add a pinch of cardamom or allspice for a more complex spice profile. Sometimes I even toss in a dash of cayenne for a little heat.
- Pumpkin-Free: Sub mashed sweet potato or butternut squash puree for pumpkin. It changes the flavor just enough to keep things interesting!
If you want a different texture, bake in a small pan as cookie bars—just adjust baking time to 20-25 minutes. For a festive vibe, press white chocolate chips and orange sprinkles on top.
My personal favorite? Swapping half the chocolate chips for chopped dark chocolate and adding a handful of dried cranberries. It’s a little tart, a little rich, and totally holiday-ready. Customizing these cookies is half the fun—don’t be afraid to experiment!
Serving & Storage Suggestions
Serve these brown butter pumpkin chocolate chip cookies warm for ultimate gooeyness—seriously, they’re best when the chocolate is still melty! Arrange them on a rustic wooden board or a festive fall plate if you’re hosting. For a party, sprinkle a little flaky salt just before serving for that sweet-salty pop.
Pair with hot apple cider, chai lattes, or pumpkin spice coffee. They’re also amazing with a scoop of vanilla ice cream (trust me, dessert magic right there).
To store, let the cookies cool completely, then keep in an airtight container at room temperature for up to 4 days. For longer storage, freeze in a single layer on a sheet pan, then transfer to a freezer bag—good for up to 2 months. Thaw at room temp or microwave for 10-15 seconds to revive that fresh-baked vibe.
The flavors actually deepen after a day or two—the spices get richer and the pumpkin flavor shines. If you’re prepping ahead for a holiday, bake a batch and freeze; they taste just as good reheated. Leftovers? Warm in a toaster oven or microwave, and you’ve got instant comfort food.
Nutritional Information & Benefits
Each brown butter pumpkin chocolate chip cookie (based on a batch of 24) has around 150 calories, 8g fat, 20g carbs, and 2g protein. Of course, this varies with the size and add-ins!
Pumpkin is a powerhouse ingredient—packed with vitamin A, fiber, and antioxidants. Using brown butter adds flavor without extra sugar. You can make these cookies lower in sugar by cutting the granulated sugar by 1/4 cup, and swapping in whole wheat flour boosts the fiber.
If you’re gluten-sensitive or dairy-free, the recipe adapts well. Just note: contains wheat, dairy, and eggs unless substitutions are made. My wellness tip? Enjoy these cookies in moderation—they’re a treat, but with real pumpkin and customizable ingredients, you get a little nutrition in every bite.
Conclusion
These brown butter pumpkin chocolate chip cookies are everything fall should taste like—warm, comforting, and a little bit decadent. They’re easy to make, customizable, and guaranteed to bring smiles wherever you serve them. I love how the brown butter adds depth, the pumpkin keeps them soft, and the chocolate chips make every bite a celebration.
Don’t be afraid to make these your own—swap in favorite spices, add nuts, or tweak the chocolate. Every batch tells its own story. Honestly, I bake these because they remind me of crisp autumn afternoons and family get-togethers. I hope you’ll love them as much as I do!
If you try this recipe, drop a comment below or share your creations on social media. I’d love to see your spins—do you go for dark chocolate, add nuts, or keep it classic? Happy baking, and enjoy every chewy, pumpkin-spiced bite!
FAQs
Can I use homemade pumpkin puree instead of canned?
Yes, just make sure to drain any excess moisture from homemade puree. Too much liquid can make cookies cakey or spread too much.
Do I need to chill the dough before baking?
Not usually! The dough is thick enough to bake right away, but if your kitchen is warm or you want thicker cookies, chill for 30 minutes.
Can I freeze the dough for later?
Absolutely. Scoop dough onto a sheet pan, freeze until solid, then transfer to a bag. Bake straight from frozen, adding 2 extra minutes to bake time.
How do I know when the cookies are done?
Edges should be set and lightly golden, centers just a little soft. They’ll firm up as they cool, so don’t overbake.
What’s the best way to get that perfect brown butter?
Cook butter over medium heat, stirring constantly. Watch for a golden color and nutty aroma—pull it off the heat as soon as the foam subsides and brown bits form at the bottom.
Pin This Recipe!
Brown Butter Pumpkin Chocolate Chip Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
Description
These brown butter pumpkin chocolate chip cookies are soft, chewy, and packed with warm pumpkin spice and melty chocolate chips. The brown butter adds a rich, nutty flavor, making them the ultimate easy fall treat for gatherings or cozy afternoons.
Ingredients
- 1 cup (227 g) unsalted butter
- 1 cup (200 g) light brown sugar, packed
- 1/2 cup (100 g) granulated sugar
- 2/3 cup (160 g) canned pumpkin puree (not pumpkin pie filling)
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 2 1/2 cups (315 g) all-purpose flour (or 1:1 gluten-free flour)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 1/2 cups (270 g) semi-sweet chocolate chips (or dark chocolate chips)
- Flaky sea salt (optional, for topping)
- Extra chocolate chips (optional, for topping)
Instructions
- Add unsalted butter to a medium saucepan over medium heat. Melt, then cook, swirling or stirring, until the butter foams and turns golden brown and smells nutty (5-7 minutes). Remove from heat and cool for 10 minutes.
- In a large bowl, whisk together cooled brown butter, brown sugar, granulated sugar, pumpkin puree, egg, and vanilla extract until smooth and glossy (about 2 minutes).
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until evenly combined.
- Add dry ingredients to wet ingredients, stirring gently with a spatula until just combined. Fold in chocolate chips; do not overmix.
- Scoop dough onto a parchment-lined baking sheet, using about 2 tablespoons of dough per cookie. Leave about 2 inches between each cookie. Press extra chocolate chips on top if desired.
- Bake at 350°F (175°C) for 10-12 minutes, until edges are set and centers are still a little soft.
- Sprinkle flaky sea salt on hot cookies if desired. Let cool on the pan for 5 minutes, then transfer to a cooling rack.
Notes
For gluten-free cookies, use a 1:1 gluten-free flour blend. Vegan adaptations are possible with vegan butter, flax egg, and dairy-free chocolate chips. If cookies spread too much, chill dough for 30 minutes. For chewier cookies, bake until just set at the edges. Always cool brown butter before mixing with other ingredients. Store cookies in an airtight container for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12
- Sodium: 80
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
Keywords: pumpkin cookies, brown butter, chocolate chip cookies, fall dessert, easy cookies, autumn baking, chewy cookies, pumpkin spice, Thanksgiving cookies
