Name: Brown Butter Pumpkin Chocolate Chip Cookies – The Best Moist Fall Cookie Ever
Prep time: 15 min
Cook time: 12 min
Total time: 40 min
Cuisine: American
Ingredients: ¾ cup (170g) unsalted butter; ½ cup (100g) granulated sugar; ¾ cup (150g) packed light brown sugar; 1 large egg yolk; 1 tsp vanilla extract; ⅓ cup (80g) pumpkin puree; 1 ½ cups (190g) all-purpose flour; ½ tsp baking soda; ½ tsp baking powder; ½ tsp salt; 1 tsp cinnamon; ¼ tsp ground ginger; ⅛ tsp nutmeg; ⅛ tsp cloves (optional); 1 cup (180g) semi-sweet chocolate chips; Flaky sea salt (optional)

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Get ready to fall in love with Brown Butter Pumpkin Chocolate Chip Cookies – The Best Moist Fall Cookie Ever. These Brown Butter Pumpkin Chocolate Chip Cookies are the ultimate cozy treat that perfectly captures all the warmth and flavors of autumn. Each bite is a heavenly combination of nutty brown butter, spiced pumpkin, and melty chocolate chips wrapped in a soft, moist cookie that feels like a warm hug on a chilly day. Whether you’re baking for yourself or sharing with friends, these cookies are guaranteed to become an instant seasonal favorite.

ookies – The Best Moist Fall Cookie Ever Recipe - Recipe Image

Ingredients You’ll Need

This recipe uses simple, pantry-friendly ingredients that come together to create a cookie bursting with flavor and texture. Each component plays an important role, from the rich brown butter that adds depth to the fluffy pumpkin that keeps these cookies irresistibly moist.

Unsalted Butter: Browning the butter adds a nutty, caramel-like flavor essential to these cookies.
Granulated Sugar: Balances the spices with light sweetness without overpowering.
Light Brown Sugar: Adds moisture and a subtle molasses flavor perfect for fall.
Egg Yolk: Gives richness and binds the dough while keeping it tender.
Vanilla Extract: Enhances the overall flavor with a warm, sweet aroma.
Pumpkin Puree: The star ingredient that infuses fall flavor and keeps cookies soft.
All-Purpose Flour: Provides structure to hold everything together perfectly.
Baking Soda and Baking Powder: Help the cookies rise to the perfect thickness.
Salt: Balances sweetness and heightens all the fall spices.
Cinnamon, Ginger, Nutmeg, Cloves (optional): Classic autumn spices that create that unmistakable cozy cookie scent.
Semi-Sweet Chocolate Chips: Melty pockets of chocolate that contrast beautifully with the spices.
Flaky Sea Salt (optional): A finishing touch that intensifies flavors and adds a slight crunch.

How to Make Brown Butter Pumpkin Chocolate Chip Cookies – The Best Moist Fall Cookie Ever

Step 1: Brown the Butter

Start by melting the butter in a light-colored saucepan over medium heat. Stir continuously as it bubbles, then watch carefully as it changes from yellow to golden brown, releasing a wonderful nutty aroma. This browning process adds a complex flavor foundation that makes these cookies truly special. Once browned, pour the butter into a bowl and let it cool slightly.

Step 2: Mix the Wet Ingredients

Once the brown butter has cooled a bit, whisk in the granulated sugar and light brown sugar until combined. Add the egg yolk, vanilla extract, and pumpkin puree, mixing until everything is smooth and glossy. This wet mixture creates the base that will keep your ookies moist and perfectly tender.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and the autumn spices of cinnamon, ground ginger, nutmeg, and optional cloves. These dry ingredients will bring structure and that classic spicy warmth to your cookies. Slowly add them to the wet ingredients, stirring gently until just combined—be careful not to overmix!

Step 4: Fold in the Chocolate

Gently fold in the semi-sweet chocolate chips, making sure each cookie will get plenty of gooey chocolate pockets. For the ultimate texture, chill the dough in the fridge for 20 to 30 minutes. This rest keeps the dough firm and helps the cookies maintain their shape while baking.

Step 5: Bake to Perfection

Preheat your oven to 350°F (175°C). Using a cookie scoop or spoon, drop portions of dough onto parchment-lined baking sheets, leaving some space between. Bake for 10 to 12 minutes until edges are golden and centers look set but still soft. Let the cookies cool for a few minutes on the tray, then transfer to a wire rack. If you like, sprinkle flaky sea salt on top right after baking for a delightful flavor contrast.

How to Serve Brown Butter Pumpkin Chocolate Chip Cookies – The Best Moist Fall Cookie Ever

Garnishes

A light sprinkle of flaky sea salt is a simple way to enhance the deep richness of the brown butter and chocolate without overwhelming the fall spice notes. For an extra touch, a dusting of cinnamon sugar or a drizzle of white chocolate works beautifully too.

Side Dishes

Serve these cookies alongside a warm cup of spiced chai tea or a creamy latte for a perfect autumn pairing. They also make a delightful dessert after a hearty soup or roasted vegetable dinner, rounding out the meal with subtle sweetness.

Creative Ways to Present

For a festive fall gathering, stack the cookies on a wooden serving platter with small bowls of pumpkin butter and whipped cream nearby. You can also sandwich two cookies together with cream cheese frosting for a luscious twist that will impress everyone at the table.

Make Ahead and Storage

Storing Leftovers

Keep your ookies fresh by storing them in an airtight container at room temperature for up to 4 days. Placing a slice of bread in the container helps maintain their moisture, ensuring they stay soft and chewy.

Freezing

These cookies freeze wonderfully! After baking and cooling completely, place them in a freezer-safe bag or container. They can be frozen for up to 3 months. When you want a treat, just thaw at room temperature or warm gently in the oven.

Reheating

To bring back that freshly baked warmth, pop your cookie in the microwave for 10 to 15 seconds or briefly warm it in a preheated oven at 300°F (150°C) for 5 minutes. This revives the melty chocolate and soft texture, making each bite taste like it just came out of the oven.

FAQs

Can I use canned pumpkin for these cookies?

Absolutely! Canned pumpkin puree works perfectly in this recipe and gives the cookies a smooth, rich texture and authentic fall flavor every time.

Why do I need to brown the butter?

Brown butter adds a deep, nutty richness that plain melted butter can’t match. It transforms the flavor profile, making these ookies truly special and packed with cozy autumn warmth.

Can I substitute the chocolate chips with other mix-ins?

Yes! Feel free to swap chocolate chips with white chocolate, chopped nuts, dried cranberries, or even toffee bits depending on your preference to tailor the cookies to your taste.

Is it necessary to chill the dough?

Chilling isn’t mandatory but highly recommended. It helps the dough firm up, preventing the cookies from spreading too much and giving you that perfect thick, moist texture.

How long will these cookies stay moist?

When properly stored in an airtight container, these cookies remain moist and soft for up to 4 days, making them a fantastic make-ahead treat for busy fall days.

Final Thoughts

There you have it — your new go-to fall favorite in the form of Brown Butter Pumpkin Chocolate Chip Cookies – The Best Moist Fall Cookie Ever. These Brown Butter Pumpkin Chocolate Chip Cookies are guaranteed to bring warmth, joy, and delicious seasonal flavor to every bite. Once you try them, you’ll wonder how you ever enjoyed fall without them. So grab your ingredients, tie on your apron, and start baking your way to cozy happiness today!

Brown Butter Pumpkin Chocolate Chip Cookies – The Best Moist Fall Cookie Ever

★★★★★

5.1 from 26 reviews

Author: Rafael
Total Time: 40 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

These Brown Butter Pumpkin Chocolate Chip Cookies are the ultimate fall treat, combining the rich, nutty flavor of browned butter with moist pumpkin puree and warm spices. Soft and chewy with melty chocolate chips and an optional sprinkle of flaky sea salt, these cookies are perfect for cozy autumn snacking.

Instructions

Brown the Butter: Melt the butter in a light-colored saucepan over medium heat, stirring frequently until it becomes golden brown and emits a fragrant, nutty aroma. Be careful not to burn it. Once browned, transfer the butter to a bowl and let it cool to room temperature.
Mix Wet Ingredients: Into the cooled brown butter, whisk together granulated sugar, light brown sugar, egg yolk, vanilla extract, and pumpkin puree until the mixture is smooth and well combined.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, ground ginger, nutmeg, and optional cloves. Gradually add this dry mixture to the wet ingredients and stir until just combined without overmixing.
Fold in Chocolate: Gently fold in the semi-sweet chocolate chips until evenly distributed throughout the dough. Cover and chill the dough in the refrigerator for 20 to 30 minutes to firm up.
Bake: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop the chilled dough onto the sheets, spacing cookies about 2 inches apart. Bake for 10 to 12 minutes until the edges are set but the centers remain soft. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Optionally, sprinkle with flaky sea salt before serving for a perfect sweet-salty balance.

Notes

Using a light-colored pan to brown butter helps monitor the color change better to avoid burning.
Chilling the dough helps prevent spreading and intensifies the flavors.
Flaky sea salt on top is optional but adds a wonderful flavor contrast.
Ensure pumpkin puree is pure pumpkin and not pumpkin pie filling with added sugars and spices.
Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American