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.

Ingredients

Scale

1 cup cold unsalted butter
2/3 cup Libby’s Pumpkin Puree, room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
2 large egg yolks, room temperature
2 teaspoon vanilla extract
1 2/3 cup + 1 tablespoon all-purpose flour, *See notes below for measuring*
2 1/2 teaspoons pumpkin spice
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup finely chopped chocolate bar or chocolate chips

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.