Brown Butter Pumpkin Chocolate Chip Cookies (2024)

Tessa’s Recipe Rundown

Taste:Pumpkin spice + semisweet chocolate is a combination I love so much!
Texture:These cookies are rich, chewy, and soft – not cakey!
Ease:Browning the butter is an extra step, but this recipe is still super simple to make.
Pros: Delightfully flavorful fall treat that everyone will love.
Cons: None!
Would I make this again?Again and again and again.

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These Brown Butter Pumpkin Chocolate Chip Cookies will become a staple part of your fall baking repertoire.

These cookies are simple to make often – which is great because once you have a taste, you’ll be craving these cookies till Christmas!

Brown Butter Pumpkin Chocolate Chip Cookies (1)

Taking the time to brown the butter (instead of simply melting it) adds a whole new complexity of flavor. It creates this super crave-worthy kind of caramelized nutty quality that really complements the warm spices in this recipe.

This Brown Butter Pumpkin Chocolate Chip Cookie recipe actually doesn’t even require an electric mixer to make! The hardest part is probably waiting for the butter to brown and cool, and then waiting for the dough to chill for 30 minutes before baking.

In general, the colder any cookie dough is when it enters the oven, the thicker your cookies will be.

The waiting will be SO worth it once you sink your teeth into a thick, chewy, and slightly gooey cookie that tastes like fall heaven.

Brown Butter Pumpkin Chocolate Chip Cookies (2)

I’m so thrilled to be teaming up with Bob’s Red Mill to bring you this tasty cookie recipe. Not only does the brand produce high-quality flours, grains, and tons of other go-to baking ingredients, but they’re also employee-owned.

I just love working with brand partners who have a strong spirit of generosity and a sense of family woven into the company culture. Learn more about Bob’s Red Mill here.

Brown Butter Pumpkin Chocolate Chip Cookies (3)

This recipe makes about 25 cookies, but you could very easily double it to serve a crowd for a holiday gathering or potluck. I can promise you these cookies won’t last long!

How to Make Brown Butter Pumpkin Chocolate Chip Cookies

Browning the Butter

Follow the recipe directions closely for browning the butter. It’s super simple, just be sure not to walk away from it while it’s cooking on the stove. It quickly goes from browned to burnt. For best results, avoid using a nonstick pan. Learn all my tips and tricks for browning butter in my How to Brown Butter article here.

Brown Butter Pumpkin Chocolate Chip Cookies (4)

Egg Yolk

  • Egg yolks have protein and fat, which adds a bit of chewiness and richness to any cookie, cake, or brownie.
  • On the other hand, egg whites tend to create a lighter airier, and more cakey texture.
  • Since this cookie recipe has pumpkin puree, we’re already adding a significant amount of moisture. In fact, pumpkin puree can sometimes be used as an egg replacer in baking.
  • Because of this, I only added 1 egg yolk in this recipe with no whole eggs.
  • Too much moisture would make these cakey, and I wanted the texture to be chewy.


  • I decided to use mostly granulated sugar in these Brown Butter Pumpkin Chocolate Chip Cookies with just a touch of light brown sugar for that butterscotch flavor.
  • The granulated sugar promotes spread and gives the cookies a slightly crisp edge.
  • Again, this was done to prevent these cookies from becoming too cakey in texture.
  • Don’t reduce the sugar in these cookies. Learn about the role sugar plays in baking here (spoiler alert: it’s MUCH more than just sweetening!)


For this recipe, I love to use Bob’s Red Mill Organic Unbleached White All Purpose Flour, which is a premium baking flour freshly milled from certified organic, hard red wheat. Whenever baking relatively simple recipes (like cookies) it’s really important to me to use high-quality ingredients so the flavor is as amazing as possible. These little details add up to make the difference between good cookies and GREAT cookies!

The Pumpkin

Make sure to use canned pumpkin puree, NOT pumpkin pie filling in these cookies. Check out my Fresh vs. Canned Pumpkin article for side-by-side comparisons between using fresh pumpkin puree, regular canned pumpkin, and organic canned pumpkin.

The Spices

Be sure to use fresh spices, as fresh spices will always impart a lot more flavor! If your spices have been sitting in your pantry for years and no longer have a nice, strong smell, they won’t give your baked goods any flavor.

Chilling the Dough & Storage

  • These pumpkin cookies keep for quite a while in an airtight container at room temperature – up to 5 days.
  • You’ll notice that the pumpkin spice flavor actually intensifies over time!
  • You can also “marinate” the cookie dough by storing it in an airtight container in the fridge for up to 2 days.
  • This will also intensify the pumpkin spice flavor and make the cookies thicker and chewier. Give it a try!
  • Learn how to freeze cookie dough and bake from frozen in this post here.

Brown Butter Pumpkin Chocolate Chip Cookies (5)

Brown Butter Pumpkin Chocolate Chip Cookies (6)

More Pumpkin Recipes:

  • Pumpkin Spice Coffee Cake
  • Pumpkin Bars with Brown Sugar Frosting
  • Pumpkin Scones
  • Pumpkin Cheesecake
  • Pumpkin Snickerdoodles
  • Pumpkin Muffins

Brown Butter Pumpkin Chocolate Chip Cookies (7)

How to Make

Brown Butter Pumpkin Chocolate Chip Cookies

Yield: 25 cookies

Prep Time: 15 minutes mins

Inactive Time: 30 minutes mins

Cook Time: 15 minutes mins

Total Time: 1 hour hr

Review Print


Brown Butter Pumpkin Chocolate Chip Cookies are CHEWY (not cakey) pumpkin spice cookies loaded with tons of caramelized butterscotch flavor and gooey chocolate chips. A fall favorite!


  • 10 tablespoons (142 grams) unsalted butter
  • 1 1/2 cups (204 grams) Bob’s Red Mill Organic All Purpose White Flour*
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 3/4 cup (150 grams) granulated sugar
  • 1/4 cup (50 grams) light brown sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/3 cup (75 grams) pumpkin puree
  • 3/4 cup (128 grams) semisweet chocolate chips


  • Preheat oven to 350 degrees F. Line baking sheets with parchment paper.

Brown the butter:

  • In a small saucepan set over medium heat, melt the butter. Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises.

  • Once the crackling stops, continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat and pour into a medium mixing bowl, being sure to scrape all the brown bits into the bowl too. Add the granulated sugar and brown sugar to the hot butter and stir to combine. Let cool.

  • Add the granulated sugar and brown sugar to the hot butter and stir to combine. Let cool.

Make the cookies:

  • In a small bowl, whisk together flour, salt, baking soda, cinnamon, ginger, nutmeg, and cloves.

  • To the butter mixture, add the egg yolk and vanilla, stirring to combine. Stir in pumpkin puree until smooth. Add the flour mixture in 3 batches, mixing well after each addition, until a soft dough forms. Fold in the chocolate chips.

  • Cover and chill the dough in the fridge for 30 minutes, or until firm enough to scoop. You can also portion the dough and refrigerate the dough balls, well covered, for up to 48 hours, which will intensify the flavors.

  • Using a spring-loaded cookie scoop or a spoon, roll the dough into 1 1/2-tablespoon sized balls and place on the prepared baking sheets.Flatten slightly with the palm of your hand.Bake for 10-12 minutes, or until set and edges are lightly browned.

  • Let cool completely. Store at room temperature in an airtight container for up to 5 days. Pumpkin flavor will intensify after a day.

Show us!If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

Recipe Notes

*If using a different brand of all-purpose flour, such as Gold Medal or King Arthur, use 190 grams.

This recipe was originally published in 2018 and updated with additional recipe tips. Photos by Ashley McLaughlin.

Brown Butter Pumpkin Chocolate Chip Cookies (2024)


What does browned butter do to cookies? ›

Brown butter really is the secret sparkle to so many baked goods. Brown butter adds a depth, richness, and irresistible nutty flavor to cookies, cakes, and breads. It's a simple pleasure that feels like a luxury. I love when that happens.

Why are my brown butter cookies hard? ›

My Best Tips for Brown Butter Chocolate Chip Cookies:

Incorrectly measured flour can lead to cookies that are tough, crumbly, dry, too thick, or just blah.

What happens if you put too much butter in chocolate chip cookies? ›

Too much butter makes cookies turn out just as you'd expect: very buttery. This batch of cookies was cakey in the middle, but also airy throughout, with crispy edges.

Are chocolate chip cookies better with dark or milk chocolate? ›

Balance Is Best

Since the dough itself is sweet, darker chocolate balances it out beautifully," she says.

Does brown butter need to cool before baking? ›

Immediately transfer the butter to a medium bowl to prevent burning (you do not want to burn your butter!), making sure you scrape all the butter from the pan. Set the butter aside to cool for 10 minutes or until cool enough to touch before adding it to a recipe.

Is it better to brown butter for chocolate chip cookies? ›

Browning all the butter removes the water content, but the dough still needs some of that water to come together. Browning only some of the butter is enough to achieve that signature nuttiness, while the remaining unbrowned butter provides enough water content for the dough to come together.”

Which is better, baking soda or baking powder? ›

The leavening power of baking soda is about three to four times stronger than baking powder. This means that you need a lot less baking soda in your recipes. If a recipe calls for baking soda and you only have baking powder, you need to use the right baking soda to baking powder conversion.

What makes cookies fluffy and not flat? ›

Room temperature butter is just the right consistency to incorporate air when it's creamed with sugar. These trapped air pockets result in risen, fluffy cookies. If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise.

How do you keep brown butter cookies from spreading? ›

Use a silicone baking mat or parchment paper. Coating your baking sheet with nonstick spray or butter creates an overly greasy foundation, causing the cookies to spread. I always recommend a silicone baking mat because they grip onto the bottom of your cookie dough, preventing the cookies from spreading too much.

Is it OK to melt butter for chocolate chip cookies? ›

Using melted butter (and slightly more flour to counteract the liquid) increases chewiness. Chilling the dough results in a thicker cookie.

What is the best flour for cookies? ›

All-purpose flour is the most commonly used flour in cookie recipes due to its moderate protein content (usually around 10-12%). This balanced protein level makes it versatile enough to produce both soft and chewy cookies as well as slightly crisp ones.

What is the best chocolate to use in cookies? ›

Dark chocolate, which contains from 50% to 90% cocoa solids, is often referred to as the best chocolate for cookies. The best type of dark chocolate for chocolate chip cookies will be the one that has at least 60% of cocoa solids.

What is the best type of chocolate to use for chocolate chip cookies? ›

Why You Should Use Dark Chocolate In Chocolate Chip Cookies. Use a dark chocolate that contains between 60% to 80% cacao for a classic chocolate chip cookie. The bittersweet flavor of the dark chocolate balances out the sugars in the cookie dough, resulting in a well-balanced, traditional chocolate chip cookie.

Does brown butter make cookies taste different? ›

Not only is the color different, but so is the taste. Adding brown butter results in a rich and nutty flavor that is partly born out of the blending of the butter with the molasses found in the brown sugar. Here at Tasting Table, we love a good chocolate chip cookie made with browned butter and have our own recipe.

What does brown butter taste like in cookies? ›

Browned butter has a sweet and savory flavor, almost like toffee, which makes these cookies rich, delicious, and a little caramelly!

Does browning butter change the flavor? ›

Browned butter adds a rich, complex flavor to any dish and, although it may sound intimidating, it's actually a very simple process. With a few quick tips, you'll soon be on your way to adding this nutty flavor and aroma to a variety of baked goods and meals in your very own kitchen.

Does browning butter reduce the amount? ›

During the process of browning, much of the water evaporates from the butter. So if you start out with 1 cup of butter, you'll be left with just a hair over 3/4 cup of butter. You'll lose a couple tablespoons in the process. This is the evaporating effect.


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