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Cozy Brown Butter Pumpkin Chocolate Chip Cookies

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These Cozy Brown Butter Pumpkin Chocolate Chip Cookies are the fall baking recipe you have been looking for. They are not too cakey, not too flat, and not too sweet—crispy edges, soft centers, and that deep, nutty flavor that makes you want to curl up on the couch with a blanket and a cup of tea.

Ingredients

Scale
  • 1 cup (2 sticks or 226 grams) unsalted butter
  • ½ cup (100 grams) granulated sugar
  • ¾ cup (150 grams) light brown sugar, packed
  • ½ cup (120 grams) pumpkin puree (100% pure pumpkin)
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (240 grams) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • 1½ cups (270 grams) semi-sweet chocolate chips

Instructions

  1. Brown the butter: Place the butter in a light-colored skillet over medium heat. Let it melt completely, then stir occasionally. After 3-4 minutes, the butter will foam and pop. Watch for the milk solids at the bottom to turn golden brown and smell nutty (5-7 minutes total). Remove from heat immediately and pour into a heatproof bowl, including all brown bits. Let cool for 15-20 minutes until warm but not hot.
  2. Mix the wet ingredients: In a large mixing bowl, combine the cooled brown butter, granulated sugar, and brown sugar. Beat with a hand mixer or stand mixer on medium speed for 2 minutes until it looks like wet sand. Add pumpkin puree, egg, and vanilla extract. Beat on medium speed for 1-2 minutes until smooth and slightly fluffy. Scrape down the sides and bottom of the bowl.
  3. Whisk the dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  4. Combine wet and dry: Add the dry ingredients to the wet ingredients in two additions, mixing on low speed after each addition until just combined. Do not overmix.
  5. Fold in the chocolate chips: Use a rubber spatula to gently fold in the semi-sweet chocolate chips. Reserve about ¼ cup of chips to press into the tops of dough balls if desired.
  6. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 20 minutes.
  7. Preheat the oven: While the dough chills, preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  8. Scoop and bake: Use a 1.5-tablespoon cookie scoop to portion the dough into balls. Place them 2 inches apart on prepared baking sheets. Press reserved chocolate chips into tops if using. Bake one sheet at a time for 10-12 minutes. Cookies will look puffed and slightly underdone in the center.
  9. Cool and transfer: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Watch the butter carefully to avoid burning. Cool brown butter completely before using. Use a kitchen scale for flour for best results. Do not overbake; cookies should look underdone when removed from oven. Bake one sheet at a time for even results.

Nutrition

Keywords: brown butter, pumpkin, chocolate chip cookies, fall baking, easy cookie recipe, pumpkin cookies, brown butter cookies

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