Hi, I’m Ella, and I’m unashamedly obsessed with all things pumpkin! When autumn rolls around, my kitchen transforms into a pumpkin-spiced haven. These brown butter pumpkin chocolate chip cookies are not just incredibly easy to make, they are, in my humble opinion, the quintessential fall cookie. They strike the perfect balance between soft, chewy, and decadently flavorful, making them ideal for everything from a cozy evening treat to a festive holiday gathering.

My chewy pumpkin cookies have long been a fan favorite and one of my most popular fall recipes, and for excellent reason. They are renowned for their intense pumpkin flavor, a comforting blend of warm spices, and their sheer simplicity. But, as many of you have requested, there was one thing that could elevate them even further: chocolate chips! And so, these brown butter pumpkin chocolate chip cookies were born, combining all the best elements into one truly irresistible bite.

If you’re eager to explore more delightful fall cookie recipes to fill your home with the scents of autumn, be sure to check out my chocolate chip espresso cookies for a delightful coffee kick, my comforting chocolate chip cinnamon cookies, or the rich and nutty browned butter pecan cookies. Each recipe promises a unique flavor experience, perfect for celebrating the season.

The Magic of Brown Butter: Unlocking Deeper Flavor

Before we dive into the ingredients, let’s talk about the star of this show: brown butter. If you’ve never experienced the culinary magic of browned butter, you’re in for a treat! Brown butter, or *beurre noisette*, is simply butter that has been gently cooked past its melting point until its milk solids caramelize, turning a beautiful golden-brown and emitting a wonderfully nutty, toasted aroma. This process transforms ordinary butter into an ingredient that adds incredible depth, complexity, and a sophisticated warmth to any baked good. In these pumpkin chocolate chip cookies, it complements the earthy pumpkin and rich chocolate, creating a flavor profile that is truly extraordinary.

Why Pumpkin Shines in These Cookies

Pumpkin isn’t just for pies! In cookie recipes, pumpkin puree brings so much more than just its signature autumnal flavor. It adds essential moisture, helping to create a wonderfully soft and chewy texture, and contributes to that beautiful, inviting orange hue. Its subtle sweetness and earthy notes perfectly marry with warm spices like cinnamon and nutmeg, making it an ideal base for a truly comforting cookie. The natural carotenoids in pumpkin also provide a gentle health boost, making these cookies a little less guilty pleasure!

Just 13 Key Ingredients for Cookie Perfection!

Creating these delightful brown butter pumpkin chocolate chip cookies requires only a handful of readily available ingredients. Each one plays a crucial role in achieving that perfect balance of flavor and texture:

• Unsalted Butter: The foundation for our delicious brown butter. Using unsalted butter gives you control over the overall saltiness of the cookies.
• Pumpkin Puree: This is non-negotiable! Make absolutely sure you’re using 100% pure pumpkin puree and *not* pumpkin pie filling. Pumpkin pie filling contains added sugars and spices, which will significantly alter the flavor and sweetness of your cookies. Look for cans labeled “100% Pure Pumpkin” or “Pumpkin Puree” with no other ingredients listed.
• Maple Syrup: I adore the subtle, earthy sweetness that a touch of maple syrup adds to these cookies. It enhances the fall flavor profile without overpowering the pumpkin or brown butter. It also contributes to the cookies’ moisture and chewiness.
• Light Brown Sugar & White Sugar: A combination of sugars ensures a perfect texture. Brown sugar adds moisture and chewiness due to its molasses content, while white sugar contributes to crisp edges and spread.
• Semisweet Chocolate Chips: My personal preference for these cookies, as their slight bitterness balances the sweetness of the pumpkin and brown butter. However, feel free to swap them out for milk chocolate chips for a sweeter cookie, or dark chocolate chips for a more intense cocoa flavor. You could even use chocolate chunks for larger pockets of melted chocolate.
• Egg Yolk: This is a key trick for achieving that desirable chewy texture! By using just an egg yolk instead of a whole egg, we prevent these cookies from becoming too cakey or fluffy. The fat from the yolk adds richness and helps bind the dough, ensuring a soft and pliable cookie.
• Vanilla Extract: A classic enhancer that brings out the best in all the other flavors. Use good quality pure vanilla extract for the best results.
• Pumpkin Pie Spice & Ground Cinnamon: The dynamic duo for classic fall flavor! This blend of spices provides that warm, inviting aroma and taste we all crave during autumn. Using both individually ensures a robust spice profile.
• All-Purpose Flour: The structural backbone of our cookies. Make sure to measure it correctly by spooning it into your measuring cup and leveling it off, rather than scooping directly from the bag.
• Baking Soda & Baking Powder: Our leavening agents that work together to give the cookies a slight lift and tender crumb without making them too airy.
• Kosher Salt: Essential for balancing the sweetness and enhancing all the other flavors. Salt is a secret weapon in baking!

How to Brown Butter: Mastering the Technique

Browning butter might sound intimidating, but it’s a simple process that yields incredible flavor. If this is your first time, don’t worry – it’s easier than you think! I highly recommend checking out my dedicated blog post on how to brown butter, which provides a detailed, step-by-step guide with helpful images and even a video tutorial. For these cookies, the process involves melting unsalted butter in a saucepan over medium heat, then allowing it to foam and continue cooking until the milk solids separate, sink to the bottom, and turn a beautiful amber color. You’ll know it’s ready when you smell a distinct nutty aroma – similar to toasted hazelnuts. Be sure to watch it closely, as it can go from perfectly browned to burnt very quickly!

1. Step 1: Brown your butter with care. Begin by browning your unsalted butter in a small saucepan. Heat it over medium-low, allowing it to melt completely, then increase the heat slightly. Stir continuously until the butter solids turn golden-brown and release a fragrant, nutty aroma. Immediately pour the hot brown butter into a large mixing bowl to halt the cooking process and allow it to cool completely to room temperature. This cooling step is crucial to prevent the butter from cooking the eggs later.

2. Step 2: Combine sugars and syrup. Once your brown butter has cooled, add the granulated sugar, light brown sugar, and maple syrup to the bowl. Whisk these ingredients together thoroughly until they are well combined and the mixture is smooth and slightly creamy. The sugars will dissolve a bit, creating a luscious base for your cookie dough.

3. Step 3: Introduce the wet ingredients. To the butter and sugar mixture, add the single egg yolk, vanilla extract, and the pumpkin puree. Whisk vigorously until all ingredients are fully incorporated and the mixture is smooth, uniformly colored, and free of any lumps. This ensures an even distribution of flavor and moisture throughout your cookies.

4. Step 4: Combine dry ingredients and chill. In a separate bowl, whisk together all your dry ingredients (flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and kosher salt). Gradually add this dry mixture to the wet ingredients. Use a rubber spatula to gently fold everything together until just combined. Be careful not to overmix, as this can lead to tough cookies. Finally, fold in the semisweet chocolate chips. Cover the bowl with plastic wrap and chill the dough in the fridge for at least 30 minutes. This chilling period is crucial for preventing excessive spreading and developing a richer flavor.

5. Step 5: Roll in pumpkin spice sugar. While the dough is chilling, prepare your oven by preheating it to 350°F (175°C) and lining two baking sheets with parchment paper. In a small, shallow bowl, whisk together the white sugar and pumpkin pie spice for the coating. Scoop out the chilled cookie dough into uniform balls, about 2 tablespoons each. Roll each dough ball generously in the pumpkin spice sugar mixture, ensuring it’s evenly coated. This step adds a beautiful sparkle, a pleasant crunch, and an extra boost of fall flavor.

6. Step 6: Bake to golden perfection. Place the sugar-coated cookie dough balls onto the prepared baking sheets, leaving about 3-4 inches between each cookie to allow for proper spreading. Bake one sheet at a time in your preheated oven for 10-14 minutes. The exact baking time may vary based on your oven, so keep an eye on them. The edges should appear set and lightly golden, but the centers will still look slightly soft and underbaked. This is key for a chewy cookie! Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

My Top Tricks, Tips, & More for Perfect Cookies!

• Precision is Key: Baking is a science! For the best and most consistent results, I highly recommend using a kitchen scale to measure your ingredients, especially flour. My recipes are developed using metric grams, and I’ve found this method produces the most accurate outcomes. You can toggle to ‘METRIC’ in the recipe card above.
• Pumpkin Spice Sugar: While rolling the cookie dough balls in pumpkin spice sugar is completely optional, I strongly encourage it! It adds a beautiful sparkle, a delightful textural contrast with a slight crunch, and an extra layer of warm, inviting pumpkin spice flavor to every bite. If you choose to skip it, the cookies will still be delicious but will have a different appearance and subtle flavor.
• The Power of Chilling: Do *not* skip the chilling step! Chilling the cookie dough for at least 30 minutes in the fridge is essential. It allows the butter to solidify, preventing the cookies from spreading too much in the oven and ensuring they maintain a lovely thickness. It also gives the flavors time to meld and develop, resulting in a more complex and delicious cookie.
• Achieving Bakery-Style Cookies: Want your cookies to look like they came from a professional bakery? I have two go-to tricks:
  1. As soon as the cookies come out of the oven, while they’re still hot and pliable, use a large biscuit cutter or a round glass that’s slightly larger than your cookies. Place it over each cookie and gently swirl it around the edges. This “scooting” technique pushes any uneven edges inwards, creating perfectly round, beautiful cookies.
  2. Immediately after scooting, press a few extra chocolate chips onto the tops of the warm cookies. This makes them look incredibly appealing and guarantees plenty of visible chocolate in every cookie.
• Room Temperature Ingredients: Ensure your egg yolk is at room temperature. This helps it incorporate more smoothly into the other ingredients, creating a more cohesive and evenly textured dough.
• Don’t Overbake: For soft and chewy cookies, resist the urge to overbake! The cookies might look slightly underdone in the center when you pull them out, but they will continue to set as they cool on the hot baking sheet. This ensures a perfectly soft interior.
• Storage: Store your baked brown butter pumpkin chocolate chip cookies in an airtight container at room temperature for 4-5 days to keep them fresh and soft. For longer storage, you can freeze unbaked cookie dough balls for up to two months. When you’re ready to bake them, simply take them directly from the freezer, place them on a parchment-lined baking sheet, and bake at the same temperature, adding an extra minute or two to the baking time.
• Salt Variation: Please note that if you are using fine salt instead of kosher salt, you should halve the amount called for in the recipe. I use Diamond Crystal Kosher Salt, which is less salty by volume than fine table salt or Morton Kosher Salt.

Expand Your Fall Baking Repertoire with These Recipes!

If these brown butter pumpkin chocolate chip cookies have ignited your passion for fall baking, you’ll love these other seasonal delights. They’re perfect for embracing the flavors of autumn:

If you’ve made this incredibly delicious recipe, make sure to leave a ⭐️ rating and review below! Your feedback means the world to me and helps other bakers discover these fantastic cookies. I absolutely love seeing your culinary creations, so please tag me on Instagram @alpineella so I can share your masterpieces! You can also follow along for more baking inspiration on Pinterest, Facebook, and TikTok!

Brown Butter Pumpkin Chocolate Chip Cookies

Ella Gilbert

Nutrition