Brown Butter Pumpkin Chocolate Chip Cookies

Dive into a Delicious Treat

Ever had a cookie that smells like fall and tastes like heaven? 🥰 Picture this: warm, buttery cookies bursting with pumpkin and rich chocolate chips, all coming together in perfect harmony. These Brown Butter Pumpkin Chocolate Chip Cookies check all the boxes for a cozy homemade snack. Plus, the brown butter adds a nutty depth that elevates your cookie game like never before!

Why Make This Recipe

You’ll love these cookies for several reasons! First, they’re super easy to whip up — no fancy techniques required, just a bit of stirring and mixing. Second, they bring the ultimate holiday vibes into your kitchen without any stress. Who wouldn’t want that? And let’s be honest, who can say no to that delightful cookie aroma wafting through your home? 🤤

Ingredients

You don’t need fancy stuff — just these basics!

• 1 cup of unsalted butter, chilled
• 2/3 cup of Libby’s pumpkin puree, at room temperature
• 1/2 cup of granulated sugar
• 1/2 cup of light brown sugar, firmly packed
• 2 large egg yolks, at room temperature
• 2 teaspoons of vanilla extract
• 1 2/3 cups plus 1 tablespoon of all-purpose flour
• 2 1/2 teaspoons of pumpkin spice
• 1 teaspoon of baking soda
• 1/2 teaspoon of fine sea salt
• 1 cup of chocolate chips or a finely chopped chocolate bar

Directions

Time to bake some magic! Follow these easy steps:

1. Brown the butter: Melt it in a light-colored skillet over medium heat, stirring constantly for 5-7 minutes until it turns golden brown and nutty. Let it cool slightly in the fridge.
2. Cook the pumpkin: In a saucepan, cook the pumpkin over medium heat for 10-15 minutes, stirring until it thickens. Let it cool.
3. In a mixing bowl, combine the cooled brown butter with granulated sugar and light brown sugar, beating until creamy.
4. Mix in the egg yolks and vanilla until well combined.
5. Stir in the cooled pumpkin puree until smooth.
6. In another bowl, whisk together the flour, pumpkin spice, baking soda, and sea salt, then fold this into the wet mixture until fully incorporated.
7. Gently fold in the chocolate chips or chopped chocolate.
8. Preheat your oven to 350°F, line baking sheets with parchment paper, and scoop the cookie dough onto the sheets, spacing them about 2 inches apart.
9. Bake for 12-13 minutes until golden around the edges with soft centers.
10. Allow the cookies to cool on a baking rack before serving.

How to Make Brown Butter Pumpkin Chocolate Chip Cookies (Overview)

Making these cookies is a breeze! Start by browning your butter, which brings out a nutty flavor that makes all the difference. Next, cook the pumpkin until it’s thick and luscious. Then, mix it all together with sugars, egg yolks, and vanilla until smooth as silk. Dust in the dry ingredients and fold in those glorious chocolate chips. Finally, scoop, bake, and let your kitchen smell like a dream!

Pro tip: Don’t rush the cooling process of the brown butter. It’s key to getting that nutty flavor just right! 😉

How to Serve Brown Butter Pumpkin Chocolate Chip Cookies

These cookies are divine on their own, but why not elevate them? Serve warm with a scoop of vanilla ice cream on top for a dreamy dessert! You can drizzle a little caramel sauce or sprinkle some extra pumpkin spice for a fun finishing touch. Just imagine sinking your teeth into a warm, gooey cookie, the chocolate melts, and the spices tickle your senses — pure bliss! ✨

How to Store Brown Butter Pumpkin Chocolate Chip Cookies

These cookies can hang out on your counter for about 3-5 days in an airtight container. You can also freeze them for up to three months — just make sure to separate layers with parchment paper. When you’re ready for more cookie goodness, toss them in the microwave for about 10-15 seconds to get that warm, fresh-out-of-the-oven feeling. Not bad for planning ahead, huh? 😏

Tips to Make Brown Butter Pumpkin Chocolate Chip Cookies

• Chill your butter: Let it firm up in the fridge! It helps with the texture and prevents the cookies from spreading too much.
• Set the egg yolks out to reach room temperature before mixing; it creates a creamier mix.
• If you want a more intense pumpkin flavor, add an extra tablespoon of pumpkin puree or a pinch of extra spice.
• Swap in dark chocolate for a richer, decadent twist.

Variation

Feeling adventurous? Make it vegan by substituting the butter with coconut oil and using flax eggs instead of egg yolks. You can also experiment with white chocolate chips or dried cranberries for a festive twist — the options are endless!

FAQs

Can I use canned pumpkin instead of fresh?
Absolutely! Canned pumpkin puree works perfectly and saves time.

How long can I freeze these cookies?
These cookies stay good frozen for about three months. Just thaw them when you’re ready to indulge!

Can I make the dough ahead of time?
For sure! You can make the dough ahead, refrigerate it overnight, and bake fresh cookies whenever you want.

📌 Pin this recipe for your next cozy dinner night!

Brown Butter Pumpkin Chocolate Chip Cookies

Delicious and cozy cookies that combine warm brown butter, pumpkin, and rich chocolate chips for the ultimate fall treat.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 13 minutes mins

Total Time 38 minutes mins

Servings: 12 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 cup unsalted butter, chilled Chilled for better texture
• 2/3 cup Libby’s pumpkin puree, at room temperature
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, firmly packed
• 2 large egg yolks, at room temperature Room temperature for creamier mix
• 2 teaspoons vanilla extract
• 1 2/3 cups all-purpose flour
• 2 1/2 teaspoons pumpkin spice
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 cup chocolate chips or a finely chopped chocolate bar

Method

 

Brown the Butter

1. Melt the butter in a light-colored skillet over medium heat, stirring constantly for 5-7 minutes until it turns golden brown and nutty. Let it cool slightly in the fridge.

Cook the Pumpkin

1. In a saucepan, cook the pumpkin over medium heat for 10-15 minutes, stirring until it thickens. Let it cool.

Mix the Ingredients

1. In a mixing bowl, combine the cooled brown butter with granulated sugar and light brown sugar, beating until creamy.
2. Mix in the egg yolks and vanilla until well combined.
3. Stir in the cooled pumpkin puree until smooth.

Combine Dry Ingredients

1. In another bowl, whisk together the flour, pumpkin spice, baking soda, and sea salt, then fold this into the wet mixture until fully incorporated.

Add Chocolate

1. Gently fold in the chocolate chips or chopped chocolate.

Bake

1. Preheat your oven to 350°F, line baking sheets with parchment paper, and scoop the cookie dough onto the sheets, spacing them about 2 inches apart.
2. Bake for 12-13 minutes until golden around the edges with soft centers.
3. Allow the cookies to cool on a baking rack before serving.

Notes

For serving, these cookies are divine on their own, but serve warm with a scoop of vanilla ice cream or drizzle with caramel sauce for added indulgence. These cookies can be stored in an airtight container for 3-5 days or frozen for up to three months. Reheat in the microwave for that fresh-out-of-the-oven feel.