How to Make Brown Butter Pumpkin Chocolate Chip Cookies

These Brown Butter Pumpkin Chocolate Chip Cookies take all the cozy flavors you love and turn them into a treat that’s chewy, soft in the center, and full of melty chocolate pockets. The brown butter adds a nutty, toffee-like flavor that makes these cookies taste so much more special than your average pumpkin cookie.

What makes these brown butter chocolate chip cookies even better is that they don’t have a cakey texture like most pumpkin cookies. Trust me, I tried making this recipe over 5 times because I just needed it to be perfect! I wanted something that reminds you of a chocolate chip cookie but with pumpkin spice and real pumpkin mixed in there.

By blotting the pumpkin and using only egg yolks, you end up with a perfectly chewy cookie that feels like the best parts of a chocolate chip cookie that’s made for the pumpkin spice season. They’re the kind of cookie you’ll want to make a double batch of, because trust me, they disappear fast.

Since you are here and love pumpkin recipes, check out these Crumbl Pumpkin Muffin Top Cookies, these Chewy Crumbl Pumpkin Roll Cookies, these Crumbl Pumpkin Pie Cookies, these Frosted Crumbl Caramel Pumpkin Cookies Copycat Recipe, or this Homemade Pumpkin Pie Spice.

Ingredients for this brown butter pumpkin chocolate chip cookie recipe

Here are the ingredients you will need to make these pumpkin cookies. Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements. 

• Unsalted Butter: adds a nutty depth of rich flavor thanks to browning.
• Dark Brown Sugar: brings a deep molasses-like sweetness and chewy texture.
• Granulated Sugar: helps create crisp edges.
• Large Egg Yolks: add richness and structure while keeping the cookies tender.
• Pumpkin Puree: creates a chewy cookie with perfect texture.
• Vanilla Extract: enhances all the flavors with perfect balance.
• All-purpose Flour: is the base structure of the cookie.
• Baking Soda: is our leavening agent that helps the cookies spread and rise slightly.
• Sea Salt: balances sweetness and intensifies flavor.
• Pumpkin Pie Spice: boosts the cozy pumpkin vibe of the Fall season with warm spices.
• Semisweet Chocolate Chips or chunks: add pockets of melty goodness throughout the cookie.

How to make brown butter pumpkin chocolate chip cookies

This is how you can make this chewy pumpkin cookie recipe. Make sure to scroll down to the recipe card at the end of this post for the oven temp, bake time, and full step-by-step instructions! 

1. Preheat the oven and line a large cookie sheet with parchment paper and set aside.
2. In a medium saucepan, melt the butter over medium heat. Cook the melted butter until it begins to foam and the milk solids turn into small golden brown bits form at the bottom of the pan, giving off a nutty aroma. Remove from heat, transfer to a large mixing bowl, and let cool to room temperature.
3. Spread the pumpkin puree on paper towels, fold it and squeeze or press, so that it soaks as much moisture as possible. I had to change my paper towel a few times to get as much liquid out of it.

4. Add the brown sugar and granulated sugar to the cooled brown butter. Whisk until smooth. Beat in the egg yolks, blotted pumpkin, and vanilla until combined.

5. In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Gently fold the dry ingredients into the wet ingredients with a rubber spatula until just combined and be careful to not overmix. Stir in the chocolate chips.

6. Scoop the cookie dough balls onto the prepared baking sheets. Leave space between cookies to allow for spreading.
7. Bake until the crispy edges are set but the gooey center still look slightly soft.
8. Let the cookies rest on the baking sheet for a bit before transferring them to a wire rack to finish cooling.

Tips and Tricks for the best results

• Blot the pumpkin well. Drying the pumpkin properly with a paper towel ensures the dough won’t spread too much or turn into a cakey cookie. I also added a weight measurement of how much pumpkin you should be left with so you get a result as close to mine as possible! Use that scale friend!
• Cool the browned butter fully. It can make the dough greasy and difficult to handle if it’s mixed in while warm. Plus your chocolate chips will melt if you mix them in a cookie dough that’s too warm.
• Slightly underbake for soft centers.
• Use a kitchen scale instead of a measuring cup to weigh the ingredients with better accuracy.
• These cookies are pretty small. For bakery-style larger cookies, use a large cookie scoop scoop (3–4 tablespoons) and add 2–3 minutes to the bake time. You might need to flatten them just a little so that they spread properly.

Why do you need to make these chewy pumpkin chocolate chip cookies?

• They’re the perfect fall treat for the pumpkin season.
• The brown butter makes them gourmet! The nutty and toasty flavor complements and intensifies the pumpkin flavor.
• This great recipe is the absolute best out of all the pumpkin cookie recipes.
• The recipe is quick and easy with no stand mixer required; just a saucepan, a whisk, and a bowl.
• These cookies hit that sweet spot between classic chocolate chip cookies and seasonal pumpkin spice, so everyone loves them.
• Your kitchen will smell amazing!

Frequently asked questions – FAQ

Why do we only use egg yolk and not the whole egg?

Using only egg yolk means you get a richer, softer texture and chewier cookie that retains more moisture. Using egg whites makes the cookies less cakey and less firm because we’re leaving out the protein. Plus in this specific recipe I wanted to make sure I balance out the moisture that comes from the pumpkin puree as well.

Can I use canned pumpkin puree or do I have to use fresh?

Canned pumpkin works perfectly fine. Just be sure to strain out as much of the moisture as you can so your cookies stay chewy and not cakey.

Can I make the dough ahead of time?

Absolutely. Chill the dough in the fridge for up to 48 hours, or freeze it as individually scooped portions for up to 2 months. You can bake straight from frozen by just adding a minute or two to the bake time. You might need to flatten the cookie just a tad so tha tthey spread properly when baked from frozen though.

Can I use light brown sugar instead?

Yes you can. It won’t have the same depth of flavor but it will still work and is fine to use since more people probably have light than dark.

Do I have to brown the butter?

This recipe is made with brown butter so yes, you will have to make brown butter for this specific cookie to stay within the weight and measurement ranges that I shared. If you do decide to not brown the butter make sure to use to use the weight measurement of the butter post browning for your non browned butter. Make sure to also melt it and allow it to cool down a little.

Can I use other mix-ins instead of semi-sweet chocolate chips?

Definitely! Try white chocolate chips, milk chocolate chips, or dark chocolate chips. Try chopped pecans or walnuts for a crunchy texture.

How do I store my leftover brown butter pumpkin chocolate chip cookies

Keep them in an airtight container at room temperature for 3–4 days, or in the fridge for up to a week. You can also keep them in the freezer for up to 3 months.

Can I make gluten-free brown butter pumpkin chocolate chip cookies?

I’ve never tried but I’m sure you can as long as you swap the all-purpose flour for a good 1:1 gluten-free flour baking blend.

I don’t have pumpkin spice, how do I make it from scratch?

It’s super easy! All you need are a tablespoon of cinnamon and a teaspoon of ginger, nutmeg, allspice, and cloves. You can also check out my homemade pumpkin spice recipe here!