Fall’s Best Brown Butter Pumpkin Chocolate Chip Cookies Recipe

Fall baking reaches new heights with these brown butter pumpkin chocolate chip cookies that blend rich, nutty flavors with seasonal warmth.

The moment brown butter meets pumpkin spice, something magical happens in your kitchen.

Chocolate chips nestled throughout create pockets of melty decadence in each tender bite.

Warm spices dance harmoniously with the deep caramel notes of brown butter, elevating this classic cookie to an extraordinary treat.

These cookies promise a perfect balance between comfort and indulgence, capturing autumn’s essence in every delectable morsel.

You’ll savor the soft, pillowy texture and irresistible aroma that fills your home.

Prepare to be delighted by a cookie that makes cool evenings feel absolutely extraordinary.

Reasons to Make Brown Butter Pumpkin Chocolate Chip Cookies

• Craft Unique Flavor: Combine the rich, nutty brown butter with pumpkin and chocolate for an irresistible taste sensation that elevates classic chocolate chip cookies.
• Master Gourmet Technique: Learn the art of browning butter, transforming an ordinary ingredient into a complex, aromatic base that adds depth and sophistication to your baking.
• Perfectly Textured Treat: Achieve bakery-style cookies with crispy edges, soft centers, and pools of melted chocolate that create a mouthwatering contrast in every single bite.
• Flexible Baking Option: Easily prepare and store cookie dough in advance, with simple refrigeration or freezing methods that make spontaneous baking a breeze.

What Goes Into These Pumpkin Chocolate Chip Cookies

Main Ingredients:

• Unsalted Butter: Cold and rich with a delightful creamy base.
• Libby's Pumpkin Puree: Smooth and perfectly packed pumpkin goodness.

• Granulated Sugar: Sweet and crystal-clear classic baking essential.
• Light Brown Sugar: Soft and molasses-kissed flavor booster.
• Egg Yolks: Rich and silky binding ingredient.

• All-Purpose Flour, Pumpkin Spice, Baking Soda, Fine Sea Salt: Classic cookie foundation with warm spices.
• Vanilla Extract: Fragrant flavor enhancer.
• Chocolate Bar or Chocolate Chips: Delicious melty chocolate for sweet bursts.

How to Bake Brown Butter Pumpkin Cookies

Step 1: Prepare Baking Setup

Preheat the oven to 350°F/180°C.

Line two baking trays with parchment paper, setting them aside for later use.

Step 2: Brown The Butter

Heat butter in a large stainless steel pan.

Watch closely as it foams, pops, and crackles.

Stir occasionally to prevent burning.

When brown bits form and a nutty aroma develops, remove from heat.

Transfer browned butter to a glass measuring bowl.

Step 3: Cool Browned Butter

Refrigerate the browned butter for 50-60 minutes.

Stir every 10-15 minutes until the temperature reaches 75°F.

The butter should remain liquid but cool.

Step 4: Dry Pumpkin Puree

Spread pumpkin puree on a plate.

Use paper towels to absorb excess moisture.

Continue pressing and spreading until the puree feels like soft playdough.

Step 5: Mix Sugars

Whisk brown sugar and granulated sugar into the cooled butter for exactly one minute.

The mixture should resemble pale wet sand.

Step 6: Add Wet Ingredients

Incorporate egg yolks, vanilla extract, and dried pumpkin puree.

Mix until well combined.

Step 7: Combine Dry Ingredients

• All-purpose flour
• Pumpkin spice
• Baking soda
• Fine sea salt
• Chocolate chips

Mix until just combined.

Step 8: Shape Cookies

Use a 3 tablespoon cookie scoop to portion dough.

Roll between palms and place on prepared baking trays, spacing 2-3 inches apart.

Optional: Press additional chocolate pieces on top for melted chocolate pools.

Step 9: Bake Perfectly

Bake one tray at a time for 9-13 minutes.

Look for golden brown edges with a slightly underbaked center.

Immediately after removing from oven, use a large round cookie cutter to shape edges.

Step 10: Cool And Store

Let cookies cool completely on a wire rack.

Store in an airtight container at room temperature for 2-3 days.

Cookie dough can be refrigerated or frozen – just return to room temperature before baking.

Tips for That Nutty Pumpkin Flavor

• Use paper towels to remove excess liquid from pumpkin puree, ensuring a perfect cookie texture without soggy results.
• Watch the butter carefully while browning, stirring occasionally to prevent burning and achieve a rich, nutty flavor without scorching.
• Chop chocolate into larger pieces and press extra chunks on top of cookies before baking to create delicious melted chocolate pools.
• Use a large round cookie cutter immediately after baking to shape cookies into perfect circles while they're still warm and malleable.
• Refrigerate or freeze cookie dough balls for convenient make-ahead baking, allowing 1-2 hours to return to room temperature before baking.

Storing and Keeping Pumpkin Cookies Fresh

• Place cooled cookies in an airtight container, separating layers with parchment paper to prevent sticking. Enjoy within 3-4 days for maximum freshness and flavor.
• Wrap individual cookies tightly in plastic wrap, then store in a freezer-safe container. Frozen cookies stay delicious for up to 2 months.
• Remove cookies from freezer and let sit at room temperature for 15-20 minutes before serving. This helps restore their soft, chewy texture.
• Warm cookies briefly in the microwave for 10-15 seconds or place in a preheated oven at 300°F for 2-3 minutes to restore that fresh-baked warmth and gooey chocolate texture.

Tasty Pairings for Pumpkin Chocolate Cookies

• Pair with Spiced Cider: Warm apple cider infused with cinnamon sticks and nutmeg perfectly complements the pumpkin spice notes in these cookies, creating a cozy autumn flavor explosion.
• Enhance with Vanilla Bean Ice Cream: Creamy, cold vanilla ice cream provides a delightful contrast to the warm, rich brown butter cookies, balancing the chocolate chips and pumpkin spice.
• Match with Caramel Latte: A smooth, rich caramel latte echoes the nutty brown butter undertones and adds a luxurious depth that elevates the cookie's complex flavor profile.
• Complement with Cream Cheese Frosting Dip: A tangy, smooth cream cheese frosting creates an indulgent dipping experience that highlights the cookie's sweetness and spiced undertones.

Creative Takes on Brown Butter Pumpkin Chocolate Chip Cookies

• Gluten-Free Pumpkin Chocolate Cookies: Replace all-purpose flour with gluten-free flour blend, ensuring the same measurement and texture for celiac or gluten-sensitive bakers.
• Vegan Pumpkin Chocolate Chip Option: Substitute egg yolks with flax eggs, use coconut oil instead of butter, and select dairy-free chocolate chips for plant-based eaters.
• Low-Sugar Wellness Version: Swap granulated and brown sugars with monk fruit sweetener or stevia, reducing overall sugar content while maintaining cookie's rich flavor profile.
• Nut-Free Chocolate Chip Alternative: Carefully choose chocolate chips without nut cross-contamination, perfect for those with nut allergies while preserving the original recipe's core ingredients.

FAQs

• What is brown butter and why is it used in this recipe?

Brown butter is butter that’s been heated until its milk solids turn golden brown, creating a rich, nutty flavor. In this recipe, it adds depth and complexity to the cookies, enhancing their overall taste profile.

• Can I use canned pumpkin puree directly from the can?

No, you need to remove excess moisture from the pumpkin puree by blotting it with paper towels. This prevents the cookies from becoming too wet and ensures a better texture.

• Why are egg yolks used instead of whole eggs?

Egg yolks provide more fat and richness to the cookies, resulting in a softer, more tender texture. They help create a more luxurious and decadent cookie compared to using whole eggs.

• How do I know when the brown butter is done?

The butter is ready when it turns a golden brown color, smells nutty, and has brown bits at the bottom of the pan. Be careful not to burn it, as it can quickly go from perfectly browned to burnt.

Brown Butter Pumpkin Chocolate Chip Cookies Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 12 reviews

• Total Time: 1 hour 39 minutes
• Yield: 24 1x

Print Recipe

Pin Recipe

Description

Warm autumn afternoons sparkle with Brown Butter Pumpkin Chocolate Chip Cookies, blending rich seasonal spices and molten chocolate morsels. Sweet comfort melts in your mouth, inviting memories of harvest kitchens and delightful family gatherings.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 cup (227 grams) cold unsalted butter
• 2/3 cup (160 milliliters) Libbys pumpkin puree, room temperature
• 2 large egg yolks, room temperature
• 1 cup (170 grams) finely chopped chocolate bar or chocolate chips

Sugars:

• 1/2 cup (100 grams) granulated sugar
• 1/2 cup (110 grams) light brown sugar, packed

Dry Ingredients and Seasonings:

• 1 2/3 cup + 1 tablespoon (220 grams) all-purpose flour
• 2 1/2 teaspoons pumpkin spice
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 2 teaspoons vanilla extract

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350°F/180°C and prepare two baking trays with parchment paper.
2. Create brown butter in a stainless steel pan, watching carefully as it foams and crackles. Look for nutty aroma and brown butter bits at the bottom.
3. Transfer browned butter to a glass measuring bowl and refrigerate for 50-60 minutes, stirring periodically until it reaches 75°F and remains liquid.
4. Drain excess moisture from pumpkin puree by pressing paper towels repeatedly until it resembles soft playdough, reducing volume to approximately 1/3 cup.
5. Combine brown and granulated sugars with cooled brown butter, whisking precisely for one minute until mixture resembles pale wet sand.
6. Incorporate egg yolks, vanilla extract, and dried pumpkin puree, mixing thoroughly.
7. Gently fold in flour, pumpkin spice, baking soda, salt, and chocolate pieces until just combined.
8. Use a 3-tablespoon cookie scoop to form dough balls, rolling between palms and spacing them 2-3 inches apart on prepared trays.
9. For enhanced chocolate pools, chop chocolate into larger chunks and press additional pieces on top of each cookie.
10. Bake individual trays for 9-13 minutes, targeting golden brown edges with slightly underbaked centers.
11. Immediately after removing from oven, use a large round cookie cutter to shape edges and create uniform rounds.
12. Allow cookies to cool completely on a wire rack before transferring.
13. Store cookies in an airtight container at room temperature for 2-3 days. Alternatively, refrigerate or freeze raw dough balls, allowing 1-2 hours to return to room temperature before baking.

Notes

• Remove excess moisture from pumpkin puree by patting with paper towels to prevent soggy cookies and ensure a perfect texture.
• Brown butter carefully, watching for nutty aroma and brown bits, which adds deep, rich flavor to the cookies.
• Chill browned butter to the right temperature (around 75°F) to maintain ideal cookie consistency and prevent spreading.
• Chop chocolate into larger pieces and press extra on top before baking for stunning pools of melted chocolate that create visual and taste appeal.

• Prep Time: 1 hour 30 minutes
• Cook Time: 9 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 190
• Sugar: 10 g
• Sodium: 100 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 27 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 40 mg