These Brown Butter Pumpkin Spice Chocolate Chip Cookies are the fall cookie you have been waiting for. The butter is browned on the stovetop first which gives each cookie a deep, nutty, caramel-like flavor that pairs perfectly with the warm pumpkin spice. They are soft and chewy in the center with slightly golden edges and loaded with melty chocolate chips in every bite.
They come together in one bowl with no mixer required and are ready in under 30 minutes! Enjoy them this fall alongside a Pumpkin Spice Latte.
30 Minutes
Minimal prep
- ⏱️ Prep Time: 15 minutes
- 👩🍳 Cook Time: 15 minutes
- 🕖 Total Time: 30 minutes
- 🎃 Servings: 13 servings
- ⚡️ Calories: 249 per cookie (according to recipe card)
- 🔥 Cooking Method: Bake in oven at 325F
- 🛒 Main Ingredients: Pumpkin, Sugar, Salted Butter, Flour
- ⭐️ Difficulty: Medium! There are some extra steps to add the brown butter but it is worth it!
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Gina left this 5 star review ⭐️⭐️⭐️⭐️⭐️
“Just made these with my granddaughter. 10/10. Delicious! Will definitely make again all season!“
Why You’ll love this recipe
- One bowl, no mixer required – Some cookie recipes can be overwhelming especially when they require multiple bowls and a mixer. I have tried to keep this one as simple as possible! Minimal prep but maximum flavor!
- Brown butter is the secret weapon – Brown butter gives this recipe a deep nutty, caramel-like flavor which really elevates the taste of warm pumpkin spice.
- Make ahead– These will store well at room temperature for up to 4 days. You can also freeze for up to 3 months so make a double batch; enjoy one now and save one for later when another pumpkin spice craving hits!
Looking for another pumpkin sweet treat to make? Try these Pumpkin Blondies.
What is brown butter?
Brown butter is regular butter that has been cooked on the stovetop until the milk solids toast and turn golden brown. It takes just 5-7 minutes and transforms the butter into something deeply nutty, rich, and almost caramel-like in flavor. It is one of the easiest ways to add a ton of extra flavor to baked goods without any extra ingredients.
Ingredients you’ll Need
You only need a few simple ingredients to make this delicious brown butter pumpkin spice chocolate chip cookie recipe.
- Butter – make sure to use salted butter
- Pumpkin Puree and Pumpkin Pie Spice – necessary ingredients for the pumpkin flavor
- Sugar and Brown Sugar – both sugars come together to add the right amount of sweetness
- Egg – it is best to use an egg at room temperature
- Vanilla Extract – just a little bit of vanilla enhances all other flavors
- Flour – scoop and level measured
- Salt – just a little bit of salt will itensify all flavors
- Baking Soda – the baking soda gives just enough rise for the perfect cookie
- Semi sweet chocolate chips – chocolate pairs so well with the pumpkin flavors
Looking for another pumpkin recipe to make this fall? Try this Pumpkin Banana Bread.
Step 1: Make the brown butter over medium low heat and then allow the brown butter to cool in the pan for about 20 minutes. (If the butter is too hot when you mix in the sugars and egg it can scramble the egg and cause the dough to be greasy. Let the brown butter cool in the pan for at least 5-10 minutes before using.)
While it cools, pat extra moisture out of the pumpkin puree. Spread the pumpkin puree onto a plate and blot it with paper towels two to three times using a fresh paper towel each time. This removes excess moisture from the puree which is what causes pumpkin cookies to turn out cakey and thick instead of soft and chewy. This is the most important tip for getting the right texture.
Step 2: Pour the browned butter into a mixing bowl with granulated sugar and brown sugar and mix together. Add the egg, vanilla extract and pumpkin puree to the bowl and mix again.
Step 3: In a separate bowl combine the all purpose flour, pumpkin pie spice, baking soda and kosher salt. Pour dry ingredients into wet and mix in with the mixer until a smooth dough forms. Fold chocolate chips into dough with a flat spatula.
Step 4: Cover the bowl and place in the refrigerator to chill for at least 1 hour. Then, scoop out 3 tbsp of batter for each cookie and roll into evenly shaped balls. Top each ball with a few extra chocolate chips. Bake and then allow to cool.
- Blot the pumpkin puree dry. This is the most important step for chewy cookies. Spread the pumpkin on a plate and press paper towels onto it two or three times to absorb the extra moisture. Wet pumpkin makes cakey cookies.
- Let the brown butter cool before mixing. If the butter is too hot when you add the sugars and egg it will cook the egg and make the dough greasy. Wait 5-10 minutes until it is warm but not hot.
- Measure the flour correctly. Use the scoop and level method. Spoon the flour into the measuring cup and level it off with a knife. Do not scoop directly from the bag or you will pack in too much flour and the cookies will be dry.
- Do not overbake. Pull the cookies out when the edges look set but the centers still look slightly underdone. They will continue to firm up as they cool on the baking sheet. Overbaking makes them dry and crumbly.
I also use brown butter in my Brown Butter Sugar Cookies.
Recipe FAQs
Why are my pumpkin cookies cakey instead of chewy?
The most common reason is too much moisture in the pumpkin puree. Make sure to blot the pumpkin dry with paper towels before adding it to the batter. Also make sure to measure the flour correctly using the scoop and level method.
Do I have to brown the butter?
Browning the butter is what gives these cookies their deep, nutty flavor and chewy texture. Please note that skipping this step changes the liquid to flour ratio and can make the cookies turn out cakey. It only takes about 5-7 minutes and is worth it.
Can I make these cookies ahead of time?
Yes! The baked cookies store well in an airtight container at room temperature for up to 4 days. You can also freeze the baked cookies for up to 3 months. Thaw at room temperature before eating.
Can I freeze the cookie dough?
Yes! Scoop the dough into balls and freeze on a baking sheet first. Transfer to a freezer bag and store for up to 3 months. Bake straight from frozen and add 2-3 extra minutes to the bake time.
Storage and Freezing
Place in an airtight container and store at room temperature for up to 4 days.
You can freeze both baked cookies or cookie dough for up to 3 months. For baked cookies, thaw at room temperature before eating. For cookie dough, scoop the dough into balls and freeze on a baking sheet first. Transfer to a freezer bag and store for up to 3 months. Bake straight from frozen and add 2-3 extra minutes to the bake time.
Other Yummy Pumpkin spice Recipes
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
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Recipe
Pumpkin Spice Chocolate Chip Cookies
Ingredients
- 1 stick salted butter 8 tbsp
- ½ cup pumpkin puree just pumpkin as the ingredient
- ½ cup granulated sugar
- ½ cup brown sugar – packed
- 1 egg
- 2 tsp vanilla extract
- 1 ¾ cup all purpose flour – scoop and level measured
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- ¼ tsp kosher salt
- ¾ cup semi sweet chocolate chips + more for topping
Instructions
- Prepare the brown butter – place a stick of salted butter in a small sauce pan over medium low heat. Allow the butter to melt completely. Whisk occasionally until the top of the melted butter looks foamy. Once it looks foamy, whisk constantly until you start to see small brown flecks at the bottom of the pan and immediately remove from heat. Allow the brown butter to cool in the pan for about 20 minutes.
- While it cools, pat extra moisture out of the pumpkin puree by scooping ½ cup pumpkin puree onto several layers of paper towels and then press several more paper towels into the puree to absorb as much liquid as possible and then set aside.
- Pour the browned butter into a mixing bowl with granulated sugar and brown sugar and mix together with an electric hand mixer. Add the egg, vanilla extract and pumpkin puree to the bowl and mix again.
- In a separate bowl combine the all purpose flour, pumpkin pie spice, baking soda and kosher salt. Pour dry ingredients into wet and mix in with the mixer until a smooth dough forms. Fold chocolate chips into dough with a flat spatula.
- Cover the bowl and place in the refrigerator to chill for at least 1 hour. When the dough is almost finished chilling preheat the oven to 325F and line two baking sheets with parchment paper. Scoop out 3 tbsp of batter for each cookie and roll into evenly shaped balls. Top each ball with a few extra chocolate chips . I like to space the cookies so I have 6 on one sheet and 7 on the other.
- Bake at 325F for 15 minutes. Allow to cool for a couple of minutes on the baking sheets before transferring to a cooling rack to cool completely.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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