Brown Butter Pumpkin Chocolate Chip Cookies: Your New Fall Obsession
Hey friends, Jackson from Food Meld here. Can you smell that? It’s the official scent of fall: a little bit of brown butter toasting on the stove, a whole lot of pumpkin spice warming in the oven, and the undeniable promise of melted chocolate. It’s cookie time, and we’re not just making any cookies. We’re making the kind of cookies that make your entire house smell like a hug and disappear from the cooling rack in under five minutes. These Brown Butter Pumpkin Chocolate Chip Cookies are the ultimate mash-up of everything we love about the season. They’re soft and chewy in the center with just the right amount of crispness at the edges, and the brown butter? Oh, man. It takes that classic chocolate chip cookie and gives it a grown-up, nutty, deeply rich flavor that makes you close your eyes after the first bite. I’m talking next-level stuff here. This isn’t a fussy, complicated recipe—it’s my go-to for creating those “you’ve gotta try this” moments I’m always chasing. So, grab your favorite mixing bowl, and let’s turn simple ingredients into something absolutely unforgettable. Trust me, your kitchen (and your people) are going to thank you.
The Cookie That Started It All
This recipe takes me right back to my grandma’s kitchen in Tennessee. Fall there wasn’t just a season; it was a feeling. The air was crisp, the leaves were on fire with color, and her kitchen was always warm, always smelling of something incredible. She was a pumpkin pie purist, but I was the kid who wanted to put chocolate chips in everything. One rainy afternoon, I decided to experiment, mashing together her pumpkin pie filling with my mom’s classic chocolate chip cookie dough. The first batch was… a puddle. A delicious, spiced puddle, but a puddle nonetheless. We laughed so hard. But that kitchen fail sparked a years-long obsession to get it right. The real “a-ha!” moment came years later when I accidentally browned the butter for another recipe and caught that incredible, nutty aroma. I thought, “What if…?” I poured it into this cookie dough, and friends, that was it. The missing piece. That happy accident in my tiny apartment kitchen, chasing that memory of my grandma’s house, is how this perfect cookie was born. It’s a taste of nostalgia, with a deliciously modern twist.
Gathering Your Flavor Party
Here’s the lineup for your new favorite cookie. This isn’t just a list; it’s a team of all-stars where each player brings something special to the game.
- ¾ cup unsalted butter: This is your flavor foundation. We’re browning it to unlock a deep, nutty complexity that regular melted butter just can’t match. Chef Insight: Use European-style butter if you have it—a higher butterfat content means an even richer brown butter!
- ½ cup pumpkin puree: This is for that iconic fall flavor and super-soft, cakey texture. Pro Tip: Make sure you’re using pure pumpkin puree, NOT pumpkin pie filling, which is pre-sweetened and spiced.
- ¾ cup brown sugar & ½ cup granulated sugar: The dynamic duo! Brown sugar brings molasses-rich moisture and chew, while white sugar helps with spread and crisp edges.
- 1 egg yolk: The rich yolk adds fat and binds everything together without the extra moisture from a white, which helps keep our cookies from getting cakey. Substitution Tip: For a slightly cakier cookie, you can use one whole egg instead of just the yolk.
- 1½ tsp vanilla extract: The flavor booster. It rounds out all the warm spices and enhances the chocolate. Always use pure vanilla for the best taste.
- 1½ cups all-purpose flour: The structure. It gives our cookies their body. Chef Hack: For a slightly more tender cookie, you can swap in ½ cup of cake flour for ½ cup of the all-purpose.
- ½ tsp baking soda: Our leavening agent! It gives the cookies just the right amount of lift.
- 1 tsp pumpkin pie spice, ½ tsp cinnamon, ¼ tsp salt: The spice squad! This combo is warmth and coziness in a measuring spoon. The salt is crucial for balancing all the sweetness. Substitution Tip: No pumpkin pie spice? Make your own with ½ tsp cinnamon, ¼ tsp ginger, ⅛ tsp nutmeg, and ⅛ tsp allspice or cloves.
- 1 cup semi-sweet or dark chocolate chips/chunks: The melty, gooey treasure in every bite. I’m team dark chocolate for a less sweet, more sophisticated bite, but use what you love!
- Flaky sea salt for topping (optional): Don’t you dare skip this! A sprinkle right when they come out of the oven creates an incredible sweet-and-salty contrast that will blow your mind.
Let’s Build Some Cookies: Your Step-by-Step Guide
Alright, team, let’s get our hands dirty. Follow these steps, and you’ll be a brown butter pumpkin cookie pro in no time.
Step 1: Brown That Butter! This is the most important step, so don’t walk away! Slice your butter and melt it in a light-colored saucepan over medium heat. It will foam, crackle, and then the magic will happen. After a few minutes, you’ll see little golden brown bits forming at the bottom of the pan, and it will smell incredibly nutty and delicious. That’s your cue! Immediately pour it into a heatproof bowl to stop the cooking. This includes all those beautiful brown bits—that’s pure flavor gold. Let it cool for about 15-20 minutes; you want it warm, not hot.
Step 2: Mix the Wet Team. In a large mixing bowl, whisk together your slightly cooled brown butter, pumpkin puree, brown sugar, and granulated sugar. Whisk it for a good minute until it’s completely smooth and homogenous. This is where you’re building the base of your cookie’s flavor and texture.
Step 3: Bring in the Backup. Whisk in the egg yolk and vanilla extract until everything is beautifully combined and smooth.
Step 4: Combine the Dry Squad. In a separate bowl, whisk together your flour, baking soda, pumpkin pie spice, cinnamon, and salt. This ensures the baking soda and spices are evenly distributed so you don’t get a bitter bite in one cookie and a bland one in the next.
Step 5: Bring It All Together. Gently fold the dry ingredients into the wet ingredients using a spatula. Mix until you just see the last bit of flour disappear. Chef Hack: Do NOT overmix! Overmixing develops gluten and leads to tough cookies. A few stray flour streaks are better than overmixing.
Step 6: The Chocolate Finale. Now, fold in those glorious chocolate chips or chunks until they’re evenly distributed.
Step 7: The Chill Factor. This is the non-negotiable secret to a perfect cookie! Cover the bowl and chill the dough for at least 30 minutes, preferably 60. This solidifies the butter again, which prevents the cookies from spreading too much into sad, flat puddles in the oven. It also gives the flavors time to get to know each other and deepen. Trust me on this.
Step 8: Bake to Perfection. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Use a cookie scoop or a tablespoon to portion out the dough onto your sheets, leaving about 2 inches between them for spreading. Bake for 10-12 minutes. You’re looking for golden edges and soft, set centers that might still look a tiny bit underdone. They will continue to cook on the hot baking sheet!
Step 9: The Finishing Touch. The second you pull them out of the oven, sprinkle them with a pinch of flaky sea salt. This is the pro move. Let them cool on the baking sheet for at least 10 minutes before transferring them to a wire rack. This allows them to set up properly.
How to Serve These Beauties
These cookies are a masterpiece all on their own, still warm from the oven with a glass of cold milk. For the ultimate experience, place a couple on a small plate, maybe even warm them up for 10 seconds in the microwave to get that chocolate gooey again. If you’re feeling fancy, serve them alongside a scoop of vanilla bean ice cream for an insane cookie à la mode situation. They’re also the perfect edible gift—stack them in a little bakery box tied with twine, and you’ll instantly become someone’s favorite person.
Mix It Up & Make It Yours
This recipe is a fantastic canvas for your creativity! Here are a few of my favorite twists:
- White Chocolate Cranberry: Swap the chocolate chips for white chocolate chunks and dried cranberries for a tart, sweet, and festive combo.
- Nutty Delight: Fold in ¾ cup of chopped toasted pecans or walnuts along with the chocolate for added crunch and warmth.
- Double the Spice: Are you a spice fiend? Double the amounts of pumpkin pie spice and cinnamon for an extra kick.
- Gluten-Free Friendly: Substitute the all-purpose flour with a 1:1 gluten-free baking blend. The texture might be slightly more delicate, but just as delicious!
- Oatmeal Pumpkin: Replace ½ cup of the flour with old-fashioned rolled oats for a chewy, hearty texture.
Jackson’s Chef Notes
This recipe has been through more iterations than I can count. I’ve learned a few things along the way. First, the chilling is everything. I once got impatient and baked a test batch after only 10 minutes in the fridge. Let’s just say I created pumpkin chocolate chip Frisbees. Not the goal. Second, the type of pumpkin puree matters. Some brands are much wetter than others. If your dough seems overly wet after chilling, don’t panic—just add a single tablespoon of flour at a time until it’s scoopable. And my final note: always, always make a double batch. The first batch will be gone before the second even hits the oven, and you’ll be a hero. These cookies have a way of bringing people together, and that’s my favorite part of cooking.
Your Questions, Answered
Q: My cookies spread too much and got flat. What happened?
A: The usual suspects are not chilling the dough long enough (the butter was too warm) or your baking soda might be old. Always test your baking soda by dropping a bit in vinegar—if it doesn’t bubble vigorously, it’s time for a new box. Also, make sure you’re measuring your flour correctly (spoon and level, don’t scoop!).
Q: Can I make this dough ahead of time?
A: Absolutely! This dough is even better after a long rest. You can chill it for up to 72 hours for a flavor powerhouse, or scoop the dough balls onto a baking sheet, freeze them solid, and then transfer to a freezer bag. Bake straight from frozen, adding 1-2 minutes to the bake time.
Q: My cookies are cakey, not chewy. Why?
A: Pumpkin puree adds a lot of moisture, which can lead to a cakier texture. Using only the egg yolk (instead of a whole egg) and ensuring you don’t overmix the dough are the two biggest keys to combating this. You want chew, not muffin tops!
Q: The centers are still raw after 12 minutes!
A: All ovens run differently! Invest in an inexpensive oven thermometer to check your oven’s accuracy. If the edges are getting too dark but the center is raw, your oven temperature is likely too high. Try reducing it by 25°F next time.
Brown Butter Pumpkin Chocolate Chip Cookies
- Total Time: 35 minutes
- Yield: 18 Cookies 1x
Description
These Brown Butter Pumpkin Chocolate Chip Cookies are soft, chewy, and bursting with warm fall flavor. Brown butter adds rich, nutty depth, while pumpkin puree and pumpkin spice bring all the cozy vibes. Loaded with melty chocolate and a sprinkle of sea salt, these are everything you want in a fall cookie — and then some.
Ingredients
¾ cup unsalted butter
½ cup pumpkin puree
¾ cup brown sugar
½ cup granulated sugar
1 egg yolk
1½ tsp vanilla extract
1½ cups all-purpose flour
½ tsp baking soda
1 tsp pumpkin pie spice
½ tsp cinnamon
¼ tsp salt
1 cup semi-sweet or dark chocolate chips/chunks
Flaky sea salt for topping (optional)
Instructions
In a saucepan, melt butter over medium heat until golden brown and nutty. Remove from heat and let cool slightly.
In a large bowl, whisk browned butter, pumpkin puree, brown sugar, and granulated sugar until smooth.
Mix in egg yolk and vanilla.
In another bowl, whisk flour, baking soda, pumpkin pie spice, cinnamon, and salt. Add dry ingredients to wet and stir until combined.
Fold in chocolate chips or chunks. Chill dough for 30–60 minutes.
Preheat oven to 350°F. Scoop dough onto parchment-lined baking sheets.
Bake for 10–12 minutes or until edges are golden and centers look just set.
Immediately sprinkle with flaky sea salt. Cool slightly before devouring.
Prep and Nutrition Info (Per Cookie, approx.)
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 210 / Serving
- Sugar: 16g / Serving
- Fat: 11g / Serving
- Saturated Fat: 6g / Serving
- Carbohydrates: 26g / Serving
- Protein: 2g / Serving
Nutritional Information (Approximate, per cookie)
Calories: ~210 | Carbohydrates: ~26g | Fat: ~11g | Saturated Fat: ~6g | Sugar: ~16g | Protein: ~2g
Please note: This is an estimate provided by an online nutrition calculator. It will vary based on specific ingredients and portion sizes.
Final Thoughts
At the end of the day, these Brown Butter Pumpkin Chocolate Chip Cookies are more than just a recipe—they’re a little slice of fall baked right into your kitchen. They’ve got everything we crave this time of year: the warmth of pumpkin spice, the indulgence of melty chocolate, and that nutty, irresistible depth you only get from brown butter. One bite and you’ll know exactly why I call them my new fall obsession.
What I love most about these cookies is how they blur the line between nostalgia and discovery. They remind me of my grandma’s pumpkin bakes, yet they bring something new to the table with that rich, sophisticated flavor twist. And like all the best recipes, they’re made to be shared—whether it’s a holiday party, a bake sale, or just a quiet night with a glass of milk.
So go ahead, brown that butter, scoop that dough, and make your house smell like the best version of autumn. Just do yourself a favor and double the batch—you’ll thank me when the first tray disappears before it even cools.
