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.

Ingredients

Scale

For the Brown Butter Dough:

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

Dry Ingredients and Spices:

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)

Mix-ins and Topping:

1 cup (180g) semi-sweet chocolate chips
Flaky sea salt (optional)

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

Nutrition

Serving Size: 1 cookie (approx. 30g)
Calories: 140
Sugar: 12g
Sodium: 115mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg

Keywords: brown butter cookies, pumpkin cookies, chocolate chip cookies, fall cookies, autumn dessert, pumpkin spice cookies