Pumpkin Chocolate Chip Cookies with Brown Butter Recipe
These Pumpkin Chocolate Chip Cookies with Brown Butter are soft and chewy, with warm pumpkin spice, nutty browned butter, and pockets of semisweet chocolate. Lightly crisp edges give way to rich centers, making these cookies a cozy fall treat.
Unlike cakey pumpkin cookies, this recipe uses a small amount of pumpkin puree and an egg yolk for a tender, chewy texture. Browned butter adds a toasty, caramel-like flavor that pairs beautifully with pumpkin and chocolate.
Why You’ll Love These Pumpkin Chocolate Chip Cookies
- Chewy, not cakey: A single egg yolk and carefully measured pumpkin puree help keep the cookies soft and chewy.
- Rich brown butter flavor: Browning the butter adds a nutty aroma and deep, caramelized taste.
- Warm fall spices: Cinnamon, ginger, nutmeg, and cloves bring classic pumpkin spice flavor.
- Chocolate in every bite: Semisweet chocolate chips balance the sweet, spiced dough.
- Easy to make: The dough comes together in one main mixing bowl, then chills briefly before baking.
- Great for fall baking: These cookies are a delicious choice for seasonal gatherings, lunch boxes, or an afternoon treat.
Pumpkin Chocolate Chip Cookies with Brown Butter
Equipment
- Medium stainless steel skillet or sauté pan
- Large mixing bowl
- Small Mixing Bowl
- Rubber spatula
- Medium cookie scoop
- Wire Cooling Rack
Ingredients
- 10 tbsp 142g unsalted butter
- ¾ cup 150g granulated sugar
- ¼ cup 50g light brown sugar
- 1½ cups + 2 tbsp 206g all-purpose flour
- ¼ tsp fine sea salt
- ½ tsp baking soda
- 2 tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- 1 large egg yolk
- 1 tsp vanilla extract
- ⅓ cup 75g canned pumpkin puree
- ¾ cup 128g semisweet chocolate chips
Instructions
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Melt the butter in a medium stainless steel skillet over medium heat. Continue cooking, swirling the pan occasionally, until the butter becomes foamy, the crackling quiets, and golden-brown bits form on the bottom. Once it smells nutty and the bits are amber brown, remove from the heat and pour the butter, including the browned bits, into a mixing bowl.
- Add the granulated sugar and brown sugar to the warm browned butter and stir until combined. Set aside and allow the mixture to cool to room temperature.
- In a separate bowl, whisk together the flour, salt, baking soda, cinnamon, ginger, nutmeg, and cloves.
- Add the egg yolk and vanilla to the cooled butter mixture and stir until combined. Add the pumpkin puree and mix until smooth.
- Add the dry ingredients in three additions, mixing after each addition until a soft dough forms. Fold in the semisweet chocolate chips.
- Cover the dough and refrigerate for 30 minutes, or until firm enough to scoop.
- Scoop the dough into approximately 1½-tablespoon portions, roll into balls, and place them on the prepared baking sheets. Flatten each ball slightly with the palm of your hand.
- Bake for 10–12 minutes, or until the edges are lightly browned and the cookies are set while the centers still look slightly soft.
- Let the cookies cool completely before removing them from the baking sheets.
Notes
- Use canned pumpkin puree, not pumpkin pie filling.
- Measure the flour accurately using a kitchen scale or the spoon-and-level method to avoid dry or cakey cookies.
- Don’t skip browning the butter—the toasted milk solids are what give these cookies their distinctive nutty, caramelized flavor.
- Let the browned butter cool before adding the egg yolk so the egg does not cook and the dough doesn’t become too warm.
- The cookies should look slightly underdone in the center when they come out of the oven. They will continue to set as they cool.
- For larger cookies, use about 3 tablespoons of dough per cookie and bake for approximately 12–15 minutes.
Nutrition Information
Estimated per cookie · 25 cookies
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 20g |
| Protein | 2g |
| Fat | 7g |
| Saturated Fat | 4g |
| Fiber | 1g |
| Sugar | 12g |
Nutrition is estimated and may vary depending on the ingredients and portion size.
Troubleshooting Tips
- Cookies turn out cakey: Measure the flour carefully and use canned pumpkin puree, not pumpkin pie filling.
- Cookies spread too much: Chill the dough until it is firm enough to scoop, and make sure the browned butter has cooled before mixing.
- Cookies seem underbaked: The centers should look slightly soft when the cookies come out. They will continue to set as they cool.
- Brown butter smells burnt: Remove it from the heat as soon as the milk solids turn amber brown and smell nutty. Dark brown or black bits can taste bitter.
- Dough feels too sticky to scoop: Refrigerate it a little longer, until it firms up enough to handle.
- Cookies bake unevenly: Space the dough portions apart and use baking sheets that are not crowded.
Variations to Try
- Walnut Pumpkin Chocolate Chip Cookies: Fold in chopped walnuts for extra crunch.
- White Chocolate Pumpkin Cookies: Replace the semisweet chocolate chips with white chocolate chips for a sweeter flavor.
- Pecan Pumpkin Cookies: Add chopped pecans to complement the nutty browned butter.
- Extra-Spiced Pumpkin Cookies: Add a little more cinnamon or a pinch of allspice for a stronger spice flavor.
- Dark Chocolate Pumpkin Cookies: Use dark chocolate chips for a richer, less-sweet chocolate bite.
- Flaky Salt Cookies: Sprinkle a tiny pinch of flaky sea salt over the dough before baking for a sweet-salty finish.
More Cookie Recipes to Try
- Lemon Sugar Cookie
- Strawberry Cheesecake Cookie
- Sugar Cookie Martini
- Caramel Choco Chip Cookie
- Red Velvet Cookies
How to Store Pumpkin Chocolate Chip Cookies
- At room temperature: Store completely cooled cookies in an airtight container for up to 3 days.
- Freeze the dough: Portion the dough and freeze it in an airtight container for up to 1 month.
- Bake from frozen: Bake frozen dough portions at 325°F, adding a minute or two to the baking time.
- Freeze baked cookies: Store baked cookies in an airtight freezer-safe container and thaw them at room temperature.
- Keep them covered: Let cookies cool completely before storing to reduce trapped moisture.
Frequently Asked Questions
1. Can I use pumpkin pie filling instead of pumpkin puree?
No. Use plain canned pumpkin puree. Pumpkin pie filling contains added sweeteners and spices that can change the flavor and texture of the cookies.
2. Why do these cookies use only an egg yolk?
The yolk adds richness and helps create a chewy texture. Using a whole egg would add more moisture and could make the cookies more cakey.
3. Do I have to brown the butter?
Browning the butter is key to the recipe’s nutty, caramelized flavor. If you use melted butter without browning it, the cookies will still bake, but they will taste different.
4. Why does the dough need to chill?
Chilling firms the dough, making it easier to scoop and helping the cookies hold their shape in the oven.
5. Can I make larger cookies?
Yes. Use about 3 tablespoons of dough per cookie and bake for approximately 12–15 minutes, checking that the edges are lightly browned and the centers remain slightly soft.
6. How can I tell when the cookies are done?
The edges should be lightly browned, and the cookies should look set around the outside while the centers remain slightly soft. They will continue to set as they cool.
7. Can I leave out the cloves?
Yes. You can omit the cloves if you prefer a milder spice flavor. The cinnamon, ginger, and nutmeg will still give the cookies a warm pumpkin-spice taste.
