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Brown Butter Pumpkin Chocolate Chip Cookies Recipe

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4.4 from 12 reviews

These thick, chewy brown butter pumpkin chocolate chip cookies are loaded with rich fall flavors. Brown butter adds a nutty depth while pumpkin keeps the cookies moist and soft. Packed with dark and mini semisweet chocolate chips, these cookies are perfect for the autumn season and guaranteed to become your go-to fall treat.

  • Author: Emma
  • Prep Time: 1 hour (includes 45-60 minutes chilling time)
  • Cook Time: 12 minutes
  • Total Time: 1 hour 12 minutes
  • Yield: 16 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Wet Ingredients

  • 1 cup unsalted butter
  • 1½ cups brown sugar, packed
  • ¼ cup granulated sugar
  • ½ cup 100% pure pumpkin / pumpkin puree
  • 2 tsp vanilla extract
  • 2 egg yolks, room temperature

Dry Ingredients

  • 3½ cups all-purpose flour
  • 1½ tsp baking soda
  • 1 tsp salt
  • 1 tsp cornstarch
  • 1 tsp cinnamon

Add-ins

  • 1½ cups dark chocolate chips + more for topping
  • ¼ cup mini semisweet chocolate chips

Instructions

  1. Brown the Butter: Melt 1 cup of unsalted butter on low to medium heat until it becomes foamy and turns amber/golden brown. Remove from heat and let it cool for 10 minutes before mixing with sugars.
  2. Mix Dry Ingredients: In a bowl, whisk together 3½ cups all-purpose flour, 1½ tsp baking soda, 1 tsp salt, 1 tsp cornstarch, and 1 tsp cinnamon. Set aside.
  3. Combine Sugars and Butter: In a large bowl, whisk 1½ cups packed brown sugar, ¼ cup granulated sugar, and the cooled brown butter until smooth and combined.
  4. Add Wet Ingredients: Whisk in 2 egg yolks, ½ cup pumpkin puree, and 2 tsp vanilla extract until the mixture is fully combined and smooth.
  5. Fold in Dry Ingredients and Chocolate Chips: Fold the dry ingredients into the wet mixture using a rubber spatula. Then fold in 1½ cups dark chocolate chips and ¼ cup mini semisweet chocolate chips.
  6. Chill the Dough: Refrigerate the dough for 45-60 minutes to firm up and develop flavors. Meanwhile, preheat your oven to 350°F (175°C).
  7. Prepare Dough Balls: Scoop out 16 equally sized dough balls. Roll the tops of each dough ball in a mixture of dark and mini chocolate chips if you want extra chocolate on top.
  8. Bake the Cookies: Place the dough balls on a parchment-lined baking sheet and bake for 11-13 minutes until edges are golden and tops look slightly wet.
  9. Shape and Cool: Right after removing from the oven, gently reshape the cookies with a spoon or cookie cutter for a uniform look. Add extra chocolate chips on top if desired. Let them rest for 10-15 minutes before transferring to a wire rack to cool completely.
  10. Storage: Store cookies in an airtight container for up to 5 days or freeze for up to 3 months.

Notes

  • Using room temperature egg yolks ensures better mixing and texture.
  • Brown butter enhances the nutty, rich flavor of the cookies—don’t skip this step!
  • Chilling the dough is essential for thicker, chewier cookies.
  • Reshaping cookies immediately after baking gives a professional, uniform look.
  • For best results, use high-quality dark chocolate chips.

Find it online: https://allcookedup.com/brown-butter-pumpkin-chocolate-chip-cookies-recipe/