These Browned Butter Pumpkin Chocolate Chip Cookies are soft, chewy, and bursting with cozy fall flavors. The nutty richness of browned butter pairs perfectly with pumpkin and pumpkin pie spice, while melty chocolate chunks add indulgence in every bite! If you love pumpkin desserts, don’t miss my Fall Recipes to Bake in October for even more fall favorites!
Ingredients & Substitutions
- Unsalted Butter: Browning the butter adds a nutty, deep flavor. You can use salted butter, but reduce the added salt slightly.
- Pumpkin: Drain excess liquid to concentrate the pumpkin flavor. Canned pumpkin works perfectly, but fresh pumpkin can be used if cooked and pureed.
- Sugars: A mix of granulated and light brown sugar gives chewiness and subtle caramel notes.
- Egg Yolks: They make cookies extra tender. Use room temperature egg yolks for smooth mixing. Save the egg whites for other recipes like almond paste and fried ice cream!
- Vanilla Extract: Adds warmth and depth. Pure vanilla is best.
- All-Purpose Flour: Provides structure. Spoon and level to avoid dense cookies.
- Pumpkin Pie Spice: Classic spice mix of cinnamon, nutmeg, and cloves. You can adjust to taste or make your own blend.
- Baking Soda & Sea Salt: Key for rise and flavor balance. I like to add a little extra sea salt on the tops of the freshly baked cookies for even more flavor.
- Chocolate Chunks: Semi-sweet works best. Split between dough and topping for gooey pockets and a bakery-style look. Chocolate chips or a chopped chocolate bar would also work.
FAQs
Can I make these cookies in advance?
Yes! You can prepare the dough ahead of time and store it in the refrigerator for up to 2 days. When ready to bake, scoop and bake as directed. This makes it easy to have fresh-baked cookies ready for gatherings or a cozy weeknight treat.
Can I make smaller cookies?
Absolutely! Bake 2-3 minutes less for smaller cookies. Adjust spacing on baking sheet accordingly.
Can I freeze the dough?
Yes! Shape dough balls, freeze on a tray, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to baking time.
Do I have to brown the butter?
No, but browning adds a deep, nutty flavor that really elevates these cookies.
Can I add nuts or other mix-ins?
Yes! Chopped pecans, walnuts, or even toasted pumpkin seeds would be delicious additions. You can also fold in white chocolate chips, butterscotch chips, or dried cranberries for extra flavor. Add them with the chocolate chunks when folding in the dough, making sure not to overmix.
Serving Ideas
- Enjoy warm with a glass of milk or a pumpkin spice latte.
- Make a batch for sharing; these cookies are perfect for fall gatherings or cookie swaps.
- Sprinkle a touch of sea salt over warm cookies for a gourmet touch.
How to Store Browned Butter Pumpkin Chocolate Chip Cookies
Room Temperature: Store in an airtight container for up to 4 days. For the best texture, place a piece of parchment paper between layers to keep cookies from sticking.
Freezer: Freeze baked cookies in a sealed freezer bag for up to 2 months. Thaw at room temperature for 20-30 minutes before enjoying.
Cookie Dough: You can freeze raw dough balls on a tray, then transfer to a freezer-safe bag. Bake directly from frozen, adding a few extra minutes to the baking time. Check out my Guide to Freezing, Baking, and Storing Cookies for more helpful tips.
Inspired by pumpkin chocolate chip cookies from Cambrea Bakes, this version takes classic pumpkin cookies up a notch with a bakery-style texture and an irresistible, nutty aroma that will fill your kitchen.
Browned Butter Pumpkin Chocolate Chip Cookies
Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter
- ⅔ cup pure pumpkin, excess liquid squeezed out* (leaving about ⅓ cup pumpkin), room temperature
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar, packed
- 2 large egg yolks, room temperature
- 2 teaspoons vanilla extract
- 1 ⅔ cups + 1 tablespoon all-purpose flour
- 2 ½ teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon sea salt, plus more for sprinkling over warm cookies (optional)
- 1 cup (182 g) semi-sweet chocolate chunks, divided
Instructions
- In a stainless steel skillet (or another light-bottomed pan) over medium-high heat, melt the butter, swirling the pan occasionally. The butter will begin to foam, which signals that the water in the butter is boiling off. (Watch closely at this stage; browned butter and burnt butter are within seconds of each other.) Tiny brown specs of milk solids will begin to appear at the bottom of the pan; constantly stir and scrape these off using a spatula so they don't stick.
- As soon as the butter turns chestnut brown and smells nutty, remove the pan from the heat. Pour the browned butter into a large, heat-safe bowl, making sure to get all the browned bits. Set it aside to cool completely, about 35-40 minutes, or until the butter begins to solidify (but still soft).
- While the browned butter is cooling, remove excess liquid from the pumpkin*. Set aside.
- Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside.
- When the butter is cool, whisk in the brown sugar and granulated sugar for 1 minute. It will look like pale wet sand.
- Whisk in the egg yolks, vanilla, and pumpkin (drained of excess liquid) until combined.
- Fold in the flour, pumpkin spice, baking soda, salt, and most of the chocolate chunks (reserving ¼ cup for the topping) until just combined.
- Using a 4-tablespoon scoop, shape the dough into 12 large balls, then place on the lined baking sheet, leaving about 3 inches between each cookie. Use your fingers to gently press small indentations around the top of each dough ball. This helps the reserved chocolate chunks stick and creates a textured, bakery-style finish.
- Chop the reserved ¼ cup chocolate chunks and gently press them on top of each dough ball.
- Bake for 9-13 minutes, or until the edges are golden brown but the middle is slightly underbaked.
- Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.
Notes
- Create 4 layers of cheesecloths. Place them over a bowl.
- Dump the pumpkin puree into the center of the cheesecloth.
- Fold the cloths up and around the puree and gently squeeze to get out as much liquid as you can (into the bowl).
- Discard the excess liquid. You will have about 1/3 of the pumpkin remaining to use in the cookie dough.
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What the Test Kitchen had to say about this recipe:
Autumn
These cookies are perfect for Fall! Soft, chewy, and bursting with pumpkin flavor.
Elizabeth
I am all about chocolate and pumpkin right now! I love these cookies!
Stephanie
I love these cookies. They are sweet, spiced, and chocolatey!
Bella
I loved how the chocolate chunks stay gooey and melty on top. The cookies look bakery-level but seem easy enough to bake at home.
