Introduction

These Brown Butter Pumpkin Chocolate Chip Cookies combine the rich nuttiness of browned butter with the cozy flavors of pumpkin and warm spices. Soft, chewy, and studded with melted chocolate chips, they’re perfect for fall or any time you crave a comforting treat.

A close-up image of three soft, thick chocolate chip cookies stacked slightly on top of each other on a white plate. The top cookie is centered and shows a golden-brown texture with shiny dark chocolate chips embedded throughout, some slightly melted. A few small flakes of salt sprinkle the surface, enhancing the cookie’s texture. The background is a white marbled texture, making the warm tones of the cookies stand out. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup Unsalted Butter
½ cup Granulated Sugar
¾ cup Light Brown Sugar
1 large Egg Yolk
1 tsp Vanilla Extract
⅓ cup Pumpkin Puree
1½ cups All-Purpose Flour
½ tsp Baking Soda
½ tsp Baking Powder
½ tsp Salt
1 tsp Ground Cinnamon
¼ tsp Ground Ginger
⅛ tsp Ground Nutmeg
⅛ tsp Ground Cloves
1 cup Semi-Sweet Chocolate Chips
Flaky Sea Salt (optional)

Instructions

Step 1: In a light-colored saucepan, melt the unsalted butter over medium heat. Stir frequently until the butter turns golden brown and releases a nutty aroma, about 5–7 minutes. Watch carefully to avoid burning. Transfer the browned butter to a bowl and let it cool for about 10 minutes.
Step 2: Once the browned butter has slightly cooled, whisk together the granulated sugar, light brown sugar, egg yolk, vanilla extract, and pumpkin puree in the same bowl. Mix until smooth and creamy, ensuring no lumps remain.
Step 3: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground ginger, nutmeg, and cloves. Gradually fold this dry mixture into the wet ingredients until just combined. Avoid overmixing.
Step 4: Gently fold the semi-sweet chocolate chips into the cookie dough. Cover the bowl and refrigerate the dough for 20–30 minutes to help it firm up.
Step 5: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared sheets leaving space for spreading.
Step 6: Bake the cookies for 10–12 minutes, or until the edges are golden and the centers still look slightly underdone.
Step 7: Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Transfer to a wire rack to cool completely. Sprinkle a pinch of flaky sea salt on top while still warm if desired.

Tips & Variations

For a dairy-free option, substitute unsalted butter with margarine.
Use dark brown sugar for a deeper caramel flavor.
Try almond extract instead of vanilla for a unique twist.
Swap semi-sweet chocolate chips for dark chocolate or add nuts for extra texture.
Use gluten-free all-purpose flour to make the recipe gluten-free.
If you don’t have pumpkin puree, homemade puree from roasted pumpkin works great.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a sealed container or bag for up to 3 months. To reheat, warm in a low oven or microwave briefly to restore softness and flavor.

How to Serve

Three soft, round cookies stacked loosely on each other on a white plate, each cookie showing a warm golden-brown color with cracks on the top surface adding a crumbly texture. The cookies are studded with large, dark brown chocolate chips that have a glossy shine. The center cookie is sprinkled lightly with coarse white sea salt flakes that contrast with the rich chocolate. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of just egg yolks?

Using only the egg yolk helps keep the cookies tender and chewy. Whole eggs may make the texture more cakey, but you can try it if you prefer a different texture.

How do I know when the browned butter is ready?

The butter is ready when it turns a golden brown color and gives off a nutty, toasted aroma. Keep stirring constantly and watch closely as it can go from brown to burnt quickly.