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Best Brown Butter Pumpkin Chocolate Chip Cookies – Easy Fall Recipe

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These brown butter pumpkin chocolate chip cookies are soft and tender in the middle with slightly crisp edges, featuring a nutty, caramel depth from browned butter that makes pumpkin taste warmer and richer. No stand mixer required, no chilling for hours, and they come together in under 30 minutes.

Ingredients

Scale
  • 1 cup unsalted butter (2 sticks)
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup pumpkin purée (100% pure pumpkin, not pie filling)
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Brown the butter: Place butter in a light-colored saucepan over medium heat. Stir occasionally as it melts. It will foam, crackle, and pop. After a few minutes, foam subsides and golden brown specks form at the bottom. Once it smells nutty and toasty and specks are amber-colored, remove from heat immediately (about 5-7 minutes). Pour into a heat-safe bowl and let cool for 10 minutes.
  2. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  3. Mix wet ingredients: In a large bowl, whisk together cooled brown butter, granulated sugar, and brown sugar until smooth. Add egg, vanilla extract, and pumpkin purée. Whisk until fully incorporated and smooth (about 30 seconds).
  4. Combine dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until no lumps remain.
  5. Mix wet and dry: Add dry ingredients to wet mixture. Stir with a rubber spatula until just combined (a few streaks of flour are okay). Dough will be soft and slightly sticky.
  6. Fold in chocolate chips: Add chocolate chips and fold gently until evenly distributed. Reserve a handful to press into tops of cookies before baking.
  7. Scoop and shape: Use a cookie scoop (1.5 tablespoons each) to portion dough. Place 2 inches apart on prepared baking sheets. Press extra chocolate chips into tops.
  8. Bake one sheet at a time for 10-12 minutes. Edges should look set and lightly golden, centers still soft. For chewier cookies, bake 10 minutes; for crisper edges, 12 minutes.
  9. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Watch the butter carefully—it goes from perfect to burnt in about 30 seconds. Don’t skip cooling the brown butter for 10 minutes or the egg will scramble. Use room temperature ingredients. Measure flour by spooning and leveling. Bake one sheet at a time for even results. Let cookies cool on the pan for 5 minutes before moving. For softer cookies, bake closer to 10 minutes. For gluten-free, use 1:1 gluten-free flour blend. For dairy-free, use vegan butter and dairy-free chocolate chips.

Nutrition

Keywords: brown butter, pumpkin, chocolate chip, cookies, fall recipe, easy, no chill, freezer-friendly

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