How is your fall so far? Here in the South it is still HOT, but that doesn’t stop me from baking! For me, nothing says fall quite like pumpkin treats fresh from the oven and these Pumpkin Browned Butter Chocolate Chip Cookies take it to the next level. With nutty browned butter, rich chocolate chips, and just the right amount of warm spice, they’re the perfect blend of cozy, rich, and chocolatey.
Instead of turning out cakey like many pumpkin cookies, these cookies bake up chewy, and full of flavor—thanks to the magic of browned butter and blotted pumpkin puree. It sounds weird to blot the pumpkin but trust me, it creates the best texture for these cookies!! You will be shocked how much liquid you get out of the pumpkin! Also the browned butter is an extra step but totally worth it! The end result is each bite delivers caramel-like depth, melty chocolate, chewy texture and that unmistakable autumn spice.
Perfect for a crisp fall evening, a holiday dessert table, or simply because you’re craving something sweet, these cookies are the kind that disappear before they’ve even cooled.
Why You’ll Love These Pumpkin Browned Butter Chocolate Chip Cookies
- Browned butter adds a nutty, toasty flavor that makes these cookies extra special.
- Blotted pumpkin puree keeps them chewy (not cakey!) while still giving you that cozy pumpkin taste.
- Warm spices like cinnamon and pumpkin pie spice bring all the fall flavors you love.
- A sprinkle of flaky sea salt on top balances the sweetness and makes them irresistible.
These cookies are basically fall in every bite: rich, spiced, and chocolate-studded. Pair them with a mug of hot cocoa, a cozy blanket, and a good book for the ultimate autumn treat.
Other Favorite Pumpkin Recipes:
Pumpkin Oat Streusal Muffins (my all time favorite muffins–they are soooo good!!)
Perfect Pumpkin Bread (classic with 3 variations)
Pumpkin Bread with Cream Cheese Swirl
Print
Pumpkin Browned Butter Chocolate Chip Cookies
Ingredients
- 1 cup butter browned and cooled
- 1 cup brown sugar
- 2/3 cup granulated sugar
- 2/3 cup pumpkin puree blotted to become ¼ cup
- 2 large egg yolk room temperature
- 1 Tablespoon vanilla
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 2 2/3 cups all-purpose flour
- 1 – 1 1/2 cup chocolate chips (your preference)
- flaked sea salt
Instructions
- Brown the butter
Melt 1 cup butter in a medium saucepan over medium heat. Stir as it foams, then keep cooking until it turns golden brown and smells nutty. Watch closely—it can burn fast! Pour into a bowl and let cool completely. - Prep the oven & pans
Preheat oven to 350°F. Line two baking sheets with parchment paper. - Blot the pumpkin
Measure 2/3 cup pumpkin puree and blot with paper towels until dry, leaving about 1/2 cup . - Mix wet ingredients
In a stand mixer, beat browned butter, brown sugar, and granulated sugar. Add pumpkin, egg yolks, and vanilla; mix again until smooth. - Mix dry ingredients
In a separate bowl, whisk together flour, baking soda, salt, pumpkin pie spice, and cinnamon. Gently mix into wet ingredients until just combined—don’t overmix! - Add chocolate
Fold in most of the chocolate chips, saving a handful for topping. - Shape the cookies
Scoop dough into large balls (about ¼ cup each). Roll slightly, press down a little, then top with extra chocolate chips and a sprinkle of flaked salt. - Bake
Bake for 9–11 minutes, until the centers are just set (no shiny dough on top). Let cool on the baking sheet before moving to a rack.
Notes
- Blot your pumpkin! This step helps keep the cookies chewy instead of cakey.
- If your dough seems crumbly, add 1–2 tablespoons extra pumpkin until it comes together smoothly.
- Don’t skip the cooling time on the pan—these cookies hold their shape best that way.
Recipe Source: slightly adapted from The Salted Sweets
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