Pumpkin Chocolate Chip Cookies

These Brown Butter Pumpkin Chocolate Chip Cookies are made with browned butter, brown sugar, pure pumpkin puree, pumpkin spice, and semisweet chocolate chips. These are the perfect chewy pumpkin chocolate chip cookie recipe!

These browned butter pumpkin chocolate chip cookies are the epitome of fall comfort, with a soft and chewy texture that melts in your mouth. The nuttiness of the browned butter adds a rich depth of flavor, perfectly complementing the warm spices and subtle sweetness of pumpkin.

Each bite strikes the perfect balance between pumpkin flavor and gooey chocolate chips, creating a deliciously spiced, autumn-inspired treat. The cookies are tender without being cakey, with a slight crisp around the edges and a soft, chewy center, making them an irresistible fall favorite.

As the fall season approaches, there’s no better way to embrace the flavors of Fall than with a batch of pumpkin chocolate chip cookies. This recipe takes things up a notch by incorporating browned butter, which adds a rich, nutty flavor to the cookies.

We’ll also talk about a crucial step for achieving the perfect texture—blotting the pumpkin puree to remove excess moisture. Let’s dive into how you can make the ultimate pumpkin chocolate chip cookies with browned butter!

I have already shared my Pumpkin Chocolate Chip Oatmeal Cookie Recipe plus my Pumpkin White Chocolate Chip Cookie Recipe and now this is your classic pumpkin chocolate chip cookie recipe with browned butter to bring toffee, caramel notes into these chocolate chip pumpkin cookies.

Ingredients:

Here is what you need to make brown butter pumpkin chocolate chip cookies. Scroll down to the recipe card to find amounts and detailed instructions.

• Butter: For a nutty, toffee, caramel flavor profile, take the time to brown the butter.
• Brown Sugar
• Sugar
• Egg Yolk: This recipe calls for two egg yolks since egg whites can cause the cookies to be slightly cakey.
• Vanilla Extract
• Pure Pumpkin Puree: Make sure to use 100% pure canned pumpkin with nothing added to it.
• Pumpkin Pie Spice: If you desire more pumpkin spice flavor, add 2 teaspoons of pumpkin pie spice. You can also add 1 teaspoon of cinnamon.
• Flour
• Baking Soda
• Salt
• Semi-Sweet Chocolate Chips: I suggest using semi-sweet or milk chocolate chips. My favorite chocolate chips are Ghirardelli, Guittard, and Trader Joe’s.

How to make Brown Butter Pumpkin Chocolate Chip Cookies:

• BROWN THE BUTTER. Place butter in large pot or deep skillet.  Melt butter over medium-low heat. The butter will go through different phases. It will begin to melt and bubble. Take a wooden spoon or spatula and stir often and around the sides of the pan.  Let the butter melt and watch for it to begin changing colors from a creamy yellow to a amber yellow. The butter will begin to foam. Small brown bits will begin to form and that will be a signal that the butter is officially browned. Butter can burn quickly so watch carefully. It is better to pull off of the heat a little early instead of browning too long and risk burning it.
• ADD SUGARS. Once browned, immediately remove the butter from the heat and either set it aside to cool for 5 minutes or pour it into a heat-proof bowl to cool slightly before mixing in the sugars. Stir in brown sugar and sugar and mix until it is smooth and resembles caramel. Set aside to cool for 15 minutes before adding the egg yolks.
• ADD EGG YOLKS and VANILLA. Add the vanilla and whisk into the butter sugar mixture. Before adding the egg yolks, ensure the mixture isn’t too hot.
• BLOT PUMPKIN PUREE. Blotting the pumpkin puree is a crucial step for these cookies. Canned pumpkin contains a lot of moisture, which can make your cookies cakey if it’s not removed. Measure out a generous 1/2 cup of canned pumpkin puree and spread it out on a layer of paper towels. Place another paper towel on top of the puree and gently press down to absorb excess moisture. Fold in pumpkin puree.
• FOLD in DRY INGREDIENTS. Fold in flour, baking soda, salt, and pumpkin pie spice.
• ADD CHOCOLATE CHIPS. Make sure the cookie dough isn’t too warm before adding the chocolate chips. Keep out 1/4 cup of chocolate chips to place on top of the cookies as soon as they come out of the oven.

• CHILL COOKIE DOUGH. I suggest chilling the cookie dough for at least 30 minutes.
• BAKE the COOKIES. Preheat your oven to 350 degrees. Line two baking sheets with parchment paper. Scoop out cookie dough balls and place them on the light colored baking sheets, leaving space between them for spreading. Bake until the edges are golden but the centers are still soft.
• MAKE COOKIES LOOK GOURMET. Once the cookies come out of the oven, carefully press the remaining chocolate chips into the tops of the cookies. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Browning butter intensifies its flavor and gives the chewy pumpkin chocolate chip cookies a deep, nutty undertone that pairs beautifully with the pumpkin and spices.

Storage:

Place in an airtight container for up to 2-3 days for the freshest cookies.

How should I store cookies in the freezer?

Let the cookies cool completely after baking. Arrange them in a single layer on a baking sheet and place in the freezer for about an hour to flash freeze. This prevents them from sticking together.
Once frozen, transfer the cookies to a freezer-safe airtight container or gallon-sized Ziploc plastic bag. Cookies can be stored in the freezer for up to 3 months.
When ready to eat, thaw the cookies at room temperature or warm them in the microwave for a few seconds.

More Pumpkin Recipes:

There are so many pumpkin recipes on Modern Honey from pumpkin bread to award-winning pumpkin pie to pumpkin cake and more. Here are some of the most popular pumpkin recipes…

The Best Pumpkin Pie Recipe

Best Pumpkin Bread

Pumpkin Praline Butter Dump Cake

Pumpkin Cake with Cream Cheese Frosting

Pumpkin Chocolate Chip Bread