Brown Butter Pumpkin Chocolate Chip Cookies are a delightful fall treat that combines the best of both seasonal and classic flavors. These cookies are soft, chewy, and packed with warm, comforting notes of pumpkin spice, enhanced by the rich, nutty taste of browned butter. The combination of earthy pumpkin and smooth chocolate chips creates an indulgent dessert perfect for crisp autumn days.

What makes these cookies unique is the fusion of familiar ingredients that come together in a special way. Pumpkin is a popular fall flavor, synonymous with autumn pies and lattes, while brown butter introduces a complex depth to traditional cookie recipes. Brown butter has a rich, toasty aroma that pairs beautifully with the subtle sweetness of pumpkin and the slight bitterness of chocolate.

The inclusion of warm spices like cinnamon, nutmeg, and cloves further enhances the experience, creating a well-rounded flavor profile that is perfect for the season. These cookies stand out because they balance sweetness with richness, creating an indulgent, yet cozy dessert that will quickly become a fall favorite.

Why Brown Butter Elevates the Flavor

Brown butter, also known as “beurre noisette,” is simply butter that has been gently cooked until the milk solids turn golden brown, giving it a nutty, caramel-like flavor. This simple process transforms the butter into an ingredient that elevates the flavor of any baked good, and it does wonders for cookies.

When butter is browned, the heat causes the milk solids to separate and caramelize. This process enhances the flavor, giving the butter a deeper, toasty taste that can make cookies more complex and interesting. In Brown Butter Pumpkin Chocolate Chip Cookies, this rich, nutty butter adds warmth and depth to the batter, offsetting the sweetness of the pumpkin and sugar.

To brown butter, you simply melt unsalted butter in a pan over medium heat, stirring constantly until it turns golden brown and emits a nutty aroma. It’s important to keep an eye on the butter, as it can burn quickly once browned.

Pumpkin: The Essential Fall Ingredient

Pumpkin is a versatile ingredient in baking, prized for its ability to add both flavor and moisture to recipes. The natural sweetness of pumpkin puree complements a wide range of spices and ingredients, making it a key component in fall desserts like pies, breads, and cookies.

One of the reasons pumpkin is such a great addition to cookies is its moisture content. Pumpkin puree keeps the cookies soft and chewy while preventing them from drying out. However, because pumpkin is so moist, it’s important to balance it with other ingredients to avoid making the cookies too cakey. This is where the combination of brown butter and the right ratio of flour comes into play.

In these cookies, pumpkin not only provides moisture but also pairs beautifully with the richness of the brown butter and the sweetness of chocolate chips. Together, they create a flavor profile that is quintessentially fall.

Choosing the Right Chocolate Chips

Choosing the right chocolate chips for your cookies can make a big difference in the final taste. Brown Butter Pumpkin Chocolate Chip Cookies pair well with semi-sweet or dark chocolate chips because their slight bitterness complements the sweetness of the pumpkin and spices. Semi-sweet chocolate strikes the perfect balance, while dark chocolate adds an even more intense flavor.

For those who prefer a sweeter cookie, milk chocolate chips can also be used. However, because of their extra sweetness, they might overpower the delicate flavor of the pumpkin and spices, so semi-sweet or dark options are generally recommended.

Recipe Breakdown and Baking Tips

Step-by-Step Recipe for Brown Butter Pumpkin Chocolate Chip Cookies

Ingredients List:

1 cup unsalted butter (for browning)
1 cup pumpkin puree (not pumpkin pie filling)

1 cup brown sugar
1/2 cup granulated sugar
1 large egg

1 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking soda

1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves

1/2 tsp salt
1 1/2 cups semi-sweet chocolate chips

Instructions:

Step 1: Brown the Butter

Melt 1 cup of unsalted butter in a medium saucepan over medium heat. Stir constantly as the butter melts, foams, and then turns golden brown. The milk solids at the bottom will darken, giving the butter a nutty aroma.
Remove from heat and transfer the browned butter to a heat-proof bowl. Let it cool for about 10 minutes.

Step 2: Mix the Wet Ingredients

In a large bowl, combine the cooled brown butter with brown sugar and granulated sugar. Whisk until smooth.
Add in the pumpkin puree, egg, and vanilla extract. Mix until fully incorporated.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
Slowly add the dry ingredients into the wet ingredients, stirring gently to combine. Be careful not to overmix, as this can lead to tough cookies.

Step 4: Add the Chocolate Chips

Fold in the chocolate chips with a spatula, ensuring they are evenly distributed throughout the dough.

Step 5: Bake the Cookies

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden but the centers still appear soft.

Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Common Mistakes to Avoid When Making These Cookies

Overmixing the Dough: Overmixing the dough, especially after adding the flour, can lead to dense, tough cookies. Stir the ingredients just until combined to maintain a soft and tender texture.
Not Properly Browning the Butter: Browning butter requires careful attention. If you overheat it or leave it unattended, the milk solids can burn, resulting in a bitter flavor. Always watch closely and stir frequently until the butter reaches a rich golden color.

Preventing Cakey Cookies: Pumpkin puree has a high moisture content, which can lead to overly cakey cookies. To prevent this, measure your pumpkin puree carefully and don’t use too much. If the dough seems too wet, adding a bit more flour can help. Alternatively, reduce the amount of pumpkin slightly for a less cakey texture.

Texture: Achieving the Perfect Chewy-Crispy Balance

Creating the perfect balance between chewy and crispy cookies requires attention to ingredients and techniques. To achieve chewiness in your Brown Butter Pumpkin Chocolate Chip Cookies, consider the following:

Fat and Moisture Content: Brown butter and pumpkin puree are the primary sources of moisture in this recipe. The butter provides richness, while the pumpkin keeps the cookies soft and tender. The combination of these two ingredients ensures a chewy texture.

Sugars: Using a combination of brown sugar and granulated sugar helps balance the texture. Brown sugar contains molasses, which adds moisture and contributes to chewiness, while granulated sugar aids in crisping up the edges.

For a slightly crispy edge, ensure that your dough is not too wet by measuring ingredients carefully. Chilling the dough can help create a slightly firmer texture on the outside, while keeping the center soft and chewy.

Additionally, baking for just the right amount of time (10-12 minutes) is crucial. Overbaking will result in a dry, crumbly cookie, while underbaking ensures the soft, chewy center you want.

Customizing the Recipe: Flavor Variations and Add-ins

This cookie recipe can be easily adapted to suit different tastes or seasonal preferences. Here are some ways to customize your Brown Butter Pumpkin Chocolate Chip Cookies:

Substituting or Adding Nuts: Pecans or walnuts are excellent additions to this recipe, providing a delightful crunch. Roughly chop 1/2 cup of your preferred nuts and fold them into the dough with the chocolate chips.
Adding White Chocolate Chips: For a sweeter, more indulgent variation, substitute 1/2 cup of semi-sweet chocolate chips with white chocolate chips. The creamy sweetness of white chocolate pairs beautifully with the spiced pumpkin.

Dried Cranberries: If you’d like to introduce a tart element, consider adding dried cranberries. They offer a refreshing contrast to the richness of the brown butter and the sweetness of the chocolate chips.
Adjusting Spices: Experiment with different spices to create unique flavor profiles. For example, adding ginger for a zingy bite, or cardamom for a more exotic warmth, can give your cookies a different twist. You can also increase or decrease the amount of cinnamon and nutmeg depending on your spice preference.

Baking Tips for Perfect Results

Using Parchment Paper: Always line your baking sheets with parchment paper. It ensures even baking and prevents the cookies from sticking to the tray.

Measuring Ingredients Properly: Accurate measurements are key. Too much flour will make the cookies dry, while too much pumpkin will make them cakey. Use the spoon-and-level method to measure flour, and be precise when measuring pumpkin puree.
Chilling the Dough: If you want a thicker, chewier cookie, chilling the dough for 30 minutes to an hour before baking can prevent the cookies from spreading too much in the oven. This step is optional but recommended for those seeking a heartier texture.

Storage and Freezing Tips

Storing the Cookies: Store baked cookies in an airtight container at room temperature for up to five days. Placing a slice of bread in the container can help maintain their softness.

Freezing Dough: To freeze the dough, scoop it into balls, place them on a baking sheet, and freeze until solid. Once frozen, transfer the dough balls to a zip-top bag. The dough can be frozen for up to three months. When ready to bake, add a minute or two to the baking time without thawing.
Freezing Baked Cookies: You can also freeze baked cookies for up to two months. Allow them to thaw at room temperature before enjoying.

FAQs Section: Brown Butter Pumpkin Chocolate Chip Cookies

Why do my pumpkin cookies turn out cakey?
- Pumpkin puree contains a lot of moisture, which can cause cookies to become cakey. To reduce cakiness, ensure you’re not using too much pumpkin, and adjust the flour if necessary.
Can I make this recipe vegan?
- Yes, you can substitute the butter with a plant-based butter or coconut oil. Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water), and use dairy-free chocolate chips.

Do I need to refrigerate the dough before baking?
- While refrigerating the dough is optional, it helps the cookies hold their shape and enhances the flavor. Chilling the dough for at least 30 minutes will give you a thicker, chewier cookie.
Can I use fresh pumpkin instead of canned?
- Yes, but fresh pumpkin needs to be pureed and drained to remove excess moisture. Canned pumpkin has a more consistent texture for baking, making it easier to work with.
Why use brown butter instead of regular butter?
- Brown butter adds a deeper, richer flavor with nutty and caramel-like notes, which enhances the overall taste of the cookies. Regular butter lacks this complexity.

Brown Butter Pumpkin Chocolate Chip Cookies

Author: Munil

Print Recipe

Description

These Brown Butter Pumpkin Chocolate Chip Cookies are the ultimate fall treat, combining the rich, nutty flavor of brown butter with the warm spices of pumpkin and the indulgent sweetness of chocolate chips. The result is a soft, chewy cookie with a slightly crisp edge, bursting with seasonal flavors and rich in texture. Perfect for cozy autumn afternoons, these cookies bring together the best of two classic ingredients: browned butter and pumpkin.

Instructions

Preheat the oven to 350 F/180 C. Line two baking trays with parchment paper and set them aside.

Brown the butter in a large stainless steel pan. While it cooks, it will foam, pop, and crackle—this is normal! Stand nearby, watch, and stir it occasionally so it doesn’t burn. When the bottom is covered in brown bits of butter and it smells nutty, remove the pan from the heat. You should have just under 1 cup of browned butter (184 g). Scrape the butter into a glass measuring bowl and place it in the fridge for 50-60 minutes, stirring it every 10-15 minutes until a thermometer inserted reads 75°F. The butter must be cool but still liquid!

1 cup (226 g) cold unsalted butter
Spread the pumpkin puree on a plate. Press a stack of paper towels into it and soak up the extra liquid. Then, scrape the pumpkin into a pile and re-spread it around the plate. Continue doing this, using a new stack of paper towels to keep absorbing the extra liquid, until the pumpkin feels pretty dry, like soft playdough, and now measures roughly 1/3 cup (75 grams).

2/3 cup (160 g) Libby’s Pumpkin Puree
When the butter is cool, whisk in the brown sugar and granulated sugar for exactly 1 minute. It will look like pale wet sand.

1/2 cup (100 g) granulated sugar,1/2 cup (100 g) light brown sugar

Whisk in the egg yolks, vanilla, and dried pumpkin puree until combined.

2 (36 g) large egg yolks,2 teaspoon vanilla extract
Fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined.

1 2/3 cup + 1 tablespoon (220 g) all-purpose flour,2 1/2 teaspoons pumpkin spice,1 teaspoon baking soda,1/2 teaspoon fine sea salt,1 cup (125 g) finely chopped chocolate bar or chocolate chips
Scoop the cookie dough with a 3 tbsp cookie scoop, roll them between your palms, then place them on the prepared baking trays spaced 2-3 inches apart. You will have roughly 15 cookies. For pools of melted chocolate, chop the chocolate into larger pieces and press more on top before baking!

Bake one tray at a time for 9-13 minutes or until the edges are golden brown but the middle is slightly underbaked. Straight out of the oven, use a large round cookie cutter to scoot the edges in to make them thicker and perfectly round. Let the pan cool on a wire cooling rack completely then remove the cookies and enjoy!
Store baked cookies in an airtight container at room temperature for 2-3 days. You can refrigerate or freeze the cookie dough balls, just bring them to room temperature before baking. This can take about 1 hour for refrigerated dough and 2 hours for frozen dough.

Notes

Browning the Butter: The process of browning the butter is key to achieving the rich, toasty flavor that sets these cookies apart. Keep a close eye on the butter as it melts and turns golden, stirring constantly to avoid burning. The nutty aroma will tell you when it’s ready. Allow the butter to cool slightly before incorporating it into the dough to avoid curdling the eggs.

Pumpkin Puree: Be sure to use 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices. If you’re using fresh pumpkin, make sure it’s well-drained to prevent excess moisture that could make the cookies too cakey.
Moisture Balance: Pumpkin adds a lot of moisture to cookies, which can sometimes result in a cakey texture. For a chewier consistency, measure the pumpkin precisely and don’t overmix the dough. Adding a little more flour or chilling the dough before baking can also help achieve the perfect balance of chewy and crispy.
Choosing the Chocolate Chips: Semi-sweet chocolate chips work best in this recipe as they complement the sweetness of the pumpkin and spices without overpowering them. Dark chocolate chips can also be used for a more intense, slightly bitter flavor contrast. Milk chocolate chips may make the cookies too sweet, but feel free to experiment based on your preference.

Spice Blend: The warm spices (cinnamon, nutmeg, cloves) are what give these cookies their autumnal flavor. Feel free to adjust the spice levels to suit your taste or add additional spices like ginger or cardamom for a unique twist.
Chilling the Dough: If you want thicker, chewier cookies, chilling the dough for at least 30 minutes before baking can help prevent the cookies from spreading too much in the oven. This step is optional but recommended for a more structured cookie.
Storage and Freezing: These cookies stay soft for several days when stored in an airtight container. For longer storage, freeze the cookie dough balls and bake directly from frozen, adding an extra minute or two to the baking time.