As autumn settles in, these Brown Butter Pumpkin Chocolate Chip Cookies become an instant favorite. The scent of browned butter brings caramelized warmth to every bite, and pumpkin puree lends a soft, cake-like texture that turns familiar chocolate chip cookies into something deeply comforting. They’re ideal for cozy mornings, afternoon treats, or dessert after dinner—perfectly simple without skimping on flavor.

These cookies feel homemade and heartwarming, but with a gourmet twist: nutty butter, sweet pumpkin, and melty chocolate. They’re timing-friendly too—no dough chilling required, and they bake quickly for minimal fuss and maximum comfort.

Brown Butter Pumpkin Chocolate Chip Cookies

Why You’ll Love This Recipe

Ultimate Fall Flavor: Pumpkin spice meets browned butter in a delightful autumn combo
Chewy Centers, Crisp Edges: Balanced texture with tender interiors
Quick and Easy: One bowl, no chilling, and less than 30 minutes from start to finish
Deep, Nutty Aroma: The brown butter adds complexity you’ll crave again and again
Kid & Guest Friendly: Always disappears fast—no leftovers here

Ingredients

Yip: you can find a full list of ingredients and measurements in the recipe card below

1 cup cold unsalted butter
2/3 cup pumpkin puree
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large egg yolks
2 teaspoons vanilla extract
1 2/3 cups + 1 tablespoon all‑purpose flour
2 1/2 teaspoons pumpkin spice
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup finely chopped chocolate bar or chocolate chips

Instructions

Brown the Butter
Heat the butter in a light-colored pan over medium-low heat. As it melts, you’ll hear it sizzle, soot, and crackle. Once golden brown specks begin to appear and the aroma becomes nutty, remove it from heat. Let it cool to about 75°F (warm yet liquid), chilling in the fridge with occasional stirring to speed this.

Dry Out the Pumpkin
Spread the puree on a plate and blot with paper towels until it feels soft and firm, around 1/3 cup.

Combine Butter and Sugars
In a mixing bowl, whisk cooled brown butter with granulated and brown sugars for exactly one minute until it resembles pale, moist sand.

Mix in Flavors
Stir in egg yolks, vanilla, and dried-out pumpkin until evenly combined.

Add Dry Ingredients and Chocolate
Fold in flour, pumpkin spice, baking soda, salt, and chocolate until just mixed. Don’t overwork the dough.

Shape Cookies
Use a 3-tablespoon scoop to portion the dough into balls. Roll gently in palms and place on parchment-lined trays about 2–3 inches apart.

Bake Smart
Bake on the middle rack at 350°F (180°C) for 9–13 minutes. Edges should be golden and centers still a little underdone.

Shape Perfect Round Tops
Right out of the oven, use a large round cookie cutter to gently push the edges inward—this gives you thick, lovely round shapes. Cool completely before removing.

Variations

Use a mix of milk and dark chocolate chunks for texture
Stir in chopped nuts, like pecans or walnuts, for crunch
Replace half the flour with oat flour for a more rustic texture
Add a drizzle of salted caramel on each warm cookie for indulgence

Heating and Storage

Store cookies in an airtight container at room temperature for 2–3 days. For longer storage, freeze either baked cookies or raw dough balls; thaw dough gently before baking, and cookies fresh from baked batches stay soft after reheating briefly in the oven.

Frequently Asked Questions

What’s the point of browning the butter?

It caramelizes the milk solids and triggers the Maillard reaction, creating a depth of nutty, toffee-like flavor you can’t get with regular butter. EpicuriousResto NYC

How does brown butter affect cookie texture?

It reduces moisture and leads to denser, chewier cookies with crisp edges and a richer aroma. Palos PublishingKitchenFiftySeven

Why dry the pumpkin puree?

Removing excess moisture prevents cookies from becoming cakey and helps maintain that ideal chewy texture. The Loopy Whisk

Can I use canned pumpkin?

Yes—just dry it as directed to achieve the right consistency for the dough.

Can I replace egg yolks with whole eggs?

You can, but yolks keep the cookies richer and more tender.

Why scoop dough on warm trays cause spread?

Warm trays allow the dough to start melting early, which can make flatter cookies.

Should I chill dough before baking?

Not necessary here—the brown butter is cool enough and the pumpkin adds stability.

What’s the best chocolate for these cookies?

High-quality chips or chopped bars melt beautifully and contrast the nutty base.

Can I make these gluten-free?

Yes—substitute with a 1:1 gluten-free flour blend for similar results.

How do I stop cookies from getting hard the next day?

Store with a slice of bread in the container or reheat briefly to revive softness.

Conclusion

These Brown Butter Pumpkin Chocolate Chip Cookies are a fall game-changer: deeply flavored, perfectly textured, and effortlessly cozy. From golden-browned butter to rich pumpkin-spiced dough, they’re a treat you’ll bake over and over. Warm, sweet, and utterly comforting—bake a batch and make some autumn magic.