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Best Brown Butter Pumpkin Chocolate Chip Cookies

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These brown butter pumpkin chocolate chip cookies are incredibly soft, tender, and packed with rich, nutty flavor from browned butter. The pumpkin keeps them moist without being cakey, and the chocolate chips add the perfect sweet contrast.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 and 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Brown the butter: Cut the butter into pieces and place in a light-colored saucepan over medium heat. Stir frequently with a rubber spatula. The butter will melt, foam, and then start to crackle. After about 4-5 minutes, the foam will subside, and you will see golden brown specks forming at the bottom. The butter will smell nutty. Remove from heat immediately and pour into a heatproof bowl, scraping every bit of the brown specks. Let cool for 10 minutes, then refrigerate for 15-20 minutes until i…
  2. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  3. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  4. Cream the butter and sugars: In a large bowl, beat the cooled brown butter with the granulated sugar and brown sugar using a hand mixer or stand mixer on medium speed for 2-3 minutes until light and fluffy.
  5. Add the wet ingredients: Beat in the egg, pumpkin puree, and vanilla extract until fully combined. The mixture may look slightly curdled; this is normal.
  6. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix. Fold in the chocolate chips with a spatula. The dough will be soft and slightly sticky.
  7. Chill the dough: Cover the bowl and refrigerate for at least 30 minutes. This step is not optional.
  8. Scoop and bake: Scoop rounded tablespoons of dough (about 1.5 tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes, rotating the pans halfway through. The cookies should look puffed and set around the edges but still soft in the center.
  9. Cool completely: Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Watch the brown butter carefully; it goes from perfect to burnt in about 15 seconds. Do not skip chilling the dough, as it prevents excessive spreading. For best results, use a cookie scoop for even sizing and rotate pans halfway through baking. Cookies can be stored in an airtight container at room temperature for up to 5 days, or frozen for up to 3 months.

Nutrition

Keywords: brown butter, pumpkin, chocolate chip, cookies, fall baking, soft cookies, easy recipe

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