Dessert

Brown Butter Pumpkin Chocolate Chip Cookies for Cozy Fall Nights Recipe

ByVictor Layne December 4, 2025December 4, 2025

Introduction

These Brown Butter Pumpkin Chocolate Chip Cookies are perfect for cozy fall nights. Rich, buttery, and infused with warm spices and pumpkin, they bring comfort to every bite. The nutty aroma of browned butter combined with chocolate chips makes these cookies irresistible.

A close-up view of a stack of chewy chocolate chip cookies on a white plate with a dotted rim, each cookie golden brown with a slightly cracked surface and loaded with glossy, dark chocolate chips that are slightly melted, giving a rich texture. A few pieces of coarse salt are sprinkled lightly on top of the front cookie, enhancing its look. The cookies have a soft, dense center and edges with a slight crisp, sitting on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup Unsalted Butter
½ cup Granulated Sugar
¾ cup Light Brown Sugar
1 large Egg Yolk
1 tsp Vanilla Extract
⅓ cup Pumpkin Puree
1½ cups All-Purpose Flour
½ tsp Baking Soda
½ tsp Baking Powder
½ tsp Salt
1 tsp Ground Cinnamon
¼ tsp Ground Ginger
⅛ tsp Ground Nutmeg
⅛ tsp Ground Cloves
1 cup Semi-Sweet Chocolate Chips
Flaky Sea Salt (optional)

Instructions

Step 1: In a light-colored saucepan, melt ¾ cup unsalted butter over medium heat. Stir frequently until the butter turns golden brown and develops a nutty aroma, about 5–7 minutes. Watch closely to prevent burning. Transfer the browned butter to a bowl and let it cool for about 10 minutes.
Step 2: Once the brown butter has cooled slightly, whisk together the granulated sugar, light brown sugar, egg yolk, vanilla extract, and ⅓ cup pumpkin puree in the same bowl until smooth and creamy, ensuring no lumps remain.
Step 3: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ground ginger, nutmeg, and cloves. Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
Step 4: Gently fold in the semi-sweet chocolate chips. Cover the dough and refrigerate for 20–30 minutes.
Step 5: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Drop rounded spoonfuls of dough onto the sheets, leaving space for spreading.
Step 6: Bake for 10–12 minutes until the edges are golden and the centers look slightly underdone.
Step 7: Remove from the oven and let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack. Sprinkle flaky sea salt on warm cookies if desired to enhance flavor.

Tips & Variations

Substitute margarine for butter to make the cookies dairy-free.
Use dark brown sugar for a deeper caramel flavor.
Try almond extract instead of vanilla for a different flavor twist.
Replace all-purpose flour with gluten-free flour for a gluten-free version.
Add nuts like walnuts or pecans together with the chocolate chips for extra texture.
Use a pumpkin spice blend instead of individual spices for convenience.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. To keep them soft, place a slice of bread in the container. For longer storage, freeze the baked cookies for up to 3 months and thaw at room temperature before serving. Reheat gently in the microwave for a warm treat.

How to Serve

A close-up shows a stack of soft, round cookies on a white plate with a beaded edge, each cookie golden brown with a slightly cracked surface. The top cookie features nine glossy, dark brown chocolate chips evenly spaced across its center, with a few small white flakes of sea salt scattered lightly on top. The cookies have a chewy texture with crisp edges visible around the sides. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree?

Yes, canned pumpkin puree works perfectly in this recipe and is convenient to use. Homemade pumpkin puree is also great if you prefer fresh ingredients.