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Easy Brown Butter Pumpkin Chocolate Chip Cookies

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These brown butter pumpkin chocolate chip cookies are soft in the center with slightly crispy edges, featuring nutty brown butter, warm pumpkin spice, and gooey chocolate chips. No chilling required, ready in about 35 minutes.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1/2 cup pumpkin puree (100% pure pumpkin, not pie filling)
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract (pure vanilla)
  • 1 and 3/4 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a large skillet or saucepan over medium heat. Stir constantly until butter melts, foams, and turns golden with brown specks and a nutty aroma (about 5-7 minutes). Remove from heat immediately and pour into a heatproof bowl. Let cool for 10 minutes.
  2. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  3. Mix wet ingredients: In a large bowl, combine cooled brown butter, 3/4 cup packed light brown sugar, and 1/4 cup granulated sugar. Whisk until smooth (about 1 minute). Add 1 large egg and 1 teaspoon vanilla extract; whisk until creamy and slightly lighter. Add 1/2 cup pumpkin puree and whisk until fully incorporated.
  4. Combine dry ingredients: In a medium bowl, whisk together 1 and 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons pumpkin pie spice, and 1/2 teaspoon cinnamon until no lumps remain.
  5. Combine wet and dry: Gradually add dry ingredients to wet mixture, stirring with a spatula until just combined (a few streaks of flour remain). Fold in 1 cup semi-sweet chocolate chips until evenly distributed. Dough will be soft and slightly sticky.
  6. Scoop cookies: Using a 1.5-tablespoon cookie scoop or two spoons, drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart. Makes about 20-22 cookies. Optionally press extra chocolate chips onto tops.
  7. Bake: Place one sheet at a time on middle rack. Bake for 10-12 minutes, until edges are set and lightly golden, centers slightly underdone. For softer cookies, bake 10 minutes; for crisper edges, 12 minutes.
  8. Cool: Let cookies cool on baking sheet for 5 minutes (they are fragile). Transfer to a wire cooling rack to cool completely.

Notes

Don’t skip browning the butter—it adds essential nutty flavor. Watch butter carefully as it can burn in 30 seconds. Use room temperature egg and pumpkin puree for best emulsification. Measure flour by spooning and leveling to avoid dry cookies. For thicker cookies, chill dough 30 minutes. Bake one sheet at a time for even results. Store in airtight container with a slice of bread to keep soft for up to 5 days. Freeze baked cookies up to 3 months or raw dough balls for later.

Nutrition

Keywords: brown butter, pumpkin, chocolate chip cookies, fall baking, easy cookies, no chill cookies

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