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Brown Butter Pumpkin Chocolate Chip Cookies

A plate of brown butter pumpkin chocolate chip cookies topped with melted chocolate chips, surrounded by chocolate pieces and pumpkins.
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Chewy, rich, and perfectly spiced, these Brown Butter Pumpkin Chocolate Chip Cookies blend nutty brown butter with real pumpkin and fall spices for the ultimate seasonal treat.

  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 57 minutes (including chilling)
  • Yield: 16 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 3/4 cup (170g) unsalted butter
  • 1/2 cup (100g) brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1/3 cup (75g) pumpkin puree, well-drained
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 3/4 cup (130g) semi-sweet or dark chocolate chips

Instructions

  1. Brown the butter in a saucepan over medium heat, stirring constantly until golden and fragrant. Remove from heat and let cool slightly.
  2. Drain pumpkin puree by spreading it on paper towels and pressing gently to remove excess moisture.
  3. In a large bowl, mix the browned butter, brown sugar, and granulated sugar until well combined.
  4. Add the drained pumpkin, egg yolk, and vanilla extract. Mix until smooth.
  5. In another bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  6. Gradually fold the dry ingredients into the wet mixture until just combined.
  7. Stir in chocolate chips.
  8. Cover and chill the dough in the refrigerator for at least 30 minutes (preferably overnight).
  9. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  10. Scoop dough into balls and place 2 inches apart on the baking sheet.
  11. Bake for 11–13 minutes or until edges are set and centers look slightly underdone.
  12. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Only use egg yolk, not the whole egg, to avoid cakey texture.
  • Draining the pumpkin is crucial for chewy cookies.
  • Chill dough for at least 30 minutes for best flavor and shape.
  • Cookies stay fresh in an airtight container for up to 4 days.
  • Dough can be frozen for up to 2 months and baked from frozen.

Nutrition

Find it online: https://recipeshots.com/brown-butter-pumpkin-chocolate-chip-cookies/