Ingredients
Equipment
Method
Step 1: Brown the butter
- In a saucepan, melt the butter over medium heat. Stir constantly until it turns golden brown and smells nutty (about 5–7 minutes). Remove from heat and let cool for 5 minutes.
Step 2: Mix wet ingredients
- In a large bowl, whisk together the browned butter, brown sugar, and granulated sugar until smooth. Add pumpkin puree, egg yolk, and vanilla extract. Mix well.
Step 3: Mix dry ingredients
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
Step 4: Combine wet and dry
- Gradually fold the dry mixture into the wet ingredients using a spatula. Stir until just combined—don’t overmix.
Step 5: Add chocolate chips
- Fold in the semi-sweet chocolate chips until evenly distributed. Cover the dough and chill in the refrigerator for at least 30 minutes.
Step 6: Bake the cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop tablespoon-sized portions of dough and place 2 inches apart on the baking sheet. Bake for 10–12 minutes, until edges are golden but centers are slightly soft.
Step 7: Finish and cool
- Sprinkle cookies with flaky sea salt while warm. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature!
Notes
🧊 Storage & Reheating
Store in an airtight container at room temperature for up to 4 days.
Refrigerate for up to 1 week.
Freeze cookie dough balls for up to 2 months; bake straight from frozen (adding 1–2 minutes).
Microwave baked cookies for 10 seconds for a gooey texture.
🥄 Variations
Pumpkin White Chocolate Cookies: Swap chocolate chips for white chocolate.
Nutty Pumpkin Cookies: Add chopped pecans or walnuts.
Extra Spiced: Increase cinnamon and ginger for bolder flavor.
Gluten-Free: Use a gluten-free flour blend.
Pumpkin S’mores Cookies: Mix in mini marshmallows and crushed graham crackers.
❓ 10 FAQs
Why brown the butter? – It adds a nutty, toffee-like flavor that makes the cookies richer.
Do I need to chill the dough? – Yes, it helps control spreading and enhances flavor.
Can I use the whole egg instead of just the yolk? – Only use the yolk to avoid extra moisture from the white.
Can I make these without pumpkin puree? – They won’t be pumpkin cookies, but you can substitute applesauce.
Why are my cookies cakey? – Too much pumpkin puree or overmixing can cause fluffiness.
Can I make them vegan? – Yes, use vegan butter, flax egg yolk, and dairy-free chocolate.
What kind of chocolate works best? – Semi-sweet balances perfectly with pumpkin spice.
How do I keep cookies soft? – Store with a slice of bread in the container to keep moisture.
Can I add frosting? – Yes! A cream cheese drizzle pairs beautifully.
Are they good for parties? – Absolutely—they’re festive, flavorful, and easy to transport.
🏁 Conclusion
These Brown Butter Pumpkin Chocolate Chip Cookies are everything you want in a fall dessert: warm, spiced, chewy, and loaded with melty chocolate. The browned butter takes them to the next level, while pumpkin puree keeps them soft and moist. Whether you serve them at a Halloween bash, Thanksgiving dinner, or a cozy night in, they’ll quickly become a seasonal favorite. Bake a batch, grab a cup of coffee or cider, and enjoy fall in every single bite.
These Brown Butter Pumpkin Chocolate Chip Cookies are everything you want in a fall dessert: warm, spiced, chewy, and loaded with melty chocolate. The browned butter takes them to the next level, while pumpkin puree keeps them soft and moist. Whether you serve them at a Halloween bash, Thanksgiving dinner, or a cozy night in, they’ll quickly become a seasonal favorite. Bake a batch, grab a cup of coffee or cider, and enjoy fall in every single bite.