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Best Brown Butter Pumpkin Chocolate Chip Cookies

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These brown butter pumpkin chocolate chip cookies have crispy, caramelized edges and soft, fudgy centers, with a nutty depth from browned butter and a perfect balance of pumpkin and chocolate.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter (for browning)
  • 1 cup (200g) light brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (120g) pumpkin puree (100% pure, not pie filling)
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1 1/2 cups (270g) semi-sweet chocolate chips (or a mix of chips and chopped dark chocolate)

Instructions

  1. Brown the butter: Place butter in a light-colored saucepan over medium heat. Melt completely, then stir occasionally. After a few minutes, it will foam and sputter. Continue stirring until brown specks form and butter turns deep amber (color of a penny). Immediately remove from heat and pour into a heatproof bowl. Cool for 15-20 minutes until just warm to the touch.
  2. Mix wet ingredients: In a stand mixer with paddle attachment (or large bowl with hand mixer), combine cooled brown butter, brown sugar, and granulated sugar. Beat on medium speed for 2-3 minutes until like wet sand and slightly lighter. Add pumpkin puree, egg, and vanilla. Beat on medium-low until smooth and well combined.
  3. Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  4. Add dry to wet: With mixer on low, gradually add dry ingredients to wet. Mix just until flour disappears (a few streaks are fine).
  5. Fold in chocolate: Remove bowl from mixer. Gently fold in chocolate chips and chopped chocolate with a rubber spatula until evenly distributed. Dough will be soft and slightly sticky.
  6. Chill dough: Cover bowl with plastic wrap and refrigerate for at least 1 hour, or up to 3 days.
  7. Preheat and prepare: When ready to bake, preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  8. Scoop and bake: Use a cookie scoop (about 1.5 tablespoons) to portion dough into balls. Place 2 inches apart on prepared sheets. Bake one sheet at a time for 11-13 minutes, until edges are golden brown and set, centers still soft and puffy.
  9. Cool and enjoy: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough is crucial to prevent spreading. Brown butter must be cooled to room temperature before mixing. Do not overbake; cookies will continue to set on the hot sheet. For best results, use a light-colored pan for browning butter.

Nutrition

Keywords: brown butter, pumpkin, chocolate chip cookies, fall cookies, pumpkin cookies, brown butter cookies

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