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As the leaves turn and a crisp chill permeates the air, there's nothing quite as comforting as the aroma of freshly baked cookies filling your home. Brown Butter Pumpkin Chocolate Chip Cookies encapsulate the essence of autumn, combining rich, nutty flavors with warm spices and the indulgence of chocolate. These cookies are not only a delightful treat but also a celebration of fall flavors, perfectly suited for gatherings, holiday parties, or cozy nights spent by the fireplace.
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Brown Butter Pumpkin Chocolate Chip Cookies

These cookies combine the rich flavor of brown butter with the warmth of pumpkin and chocolate chips for a delightful treat. Perfect for fall or any time you crave something sweet.
Course Dessert
Cuisine American
Keyword brown butter, chocolate chip, cookies, dessert, fall, pumpkin
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 1 hour
Servings 24
Calories 150kcal

Ingredients

  • 1 cup unsalted butter
  • 1 cup pumpkin puree
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • ½ cup chopped nuts

Instructions

  • Brown the butter in a saucepan over medium heat until golden brown and nutty.
  • In a mixing bowl, combine browned butter, pumpkin puree, brown sugar, and granulated sugar until smooth.
  • Add the egg and vanilla extract, mixing until fully incorporated.
  • In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  • Gradually add dry ingredients to wet ingredients, stirring gently until just combined.
  • Fold in chocolate chips and chopped nuts if using.
  • Chill the dough for at least 30 minutes.
  • Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • Scoop rounded balls of dough onto the baking sheet, spacing them 2 inches apart.
  • Bake for 10-12 minutes until edges are lightly golden, then cool on a wire rack.

Notes

Chill the dough for best results and to maintain cookie shape.