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Brown Butter Pumpkin Chocolate Chip Cookies

These cookies combine the nuttiness of brown butter with warm pumpkin spices and chocolate chips, creating a comforting treat perfect for sharing during fall gatherings.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Base
  • 1 cup unsalted butter For that rich flavor—don’t forget to brown it!
  • 1 cup granulated sugar Sweetness to balance the pumpkin.
  • 1 cup packed brown sugar Adds moisture and depth.
  • 1/2 cup pumpkin puree The star ingredient providing moisture and flavor.
  • 1 large egg For binding the cookies.
  • 2 cups all-purpose flour The foundation of our cookie.
  • 1 teaspoon baking soda Helps the cookies rise perfectly.
  • 1 teaspoon cinnamon Warm spice for comfort.
  • 1/2 teaspoon nutmeg Warm spice for comfort.
  • 1 cup chocolate chips Because what’s a cookie without chocolate?

Method
 

Preparation
  1. Brown the Butter: In a medium saucepan, melt the butter over medium heat. Stir continuously until it starts to turn golden brown and smells nutty, then remove from heat and let it cool slightly.
  2. Mix Sugars and Pumpkin: In a large mixing bowl, whisk the brown butter, granulated sugar, and brown sugar together until well combined. Stir in the pumpkin puree and the egg until smooth.
  3. Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, cinnamon, and nutmeg.
  4. Combine Wet and Dry: Gradually blend the dry ingredients into the wet mixture, stirring just until combined. Be careful not to over-mix!
  5. Fold in Chocolate Chips: Gently fold the chocolate chips into the dough, distributing them evenly.
  6. Scoop and Bake: Using a cookie scoop or tablespoon, drop the dough onto a parchment-lined baking sheet, leaving space for spreading. Bake in a preheated oven at 350°F for 10-12 minutes until the edges are golden.
  7. Cool and Enjoy: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Notes

To keep your cookies fresh, store in an airtight container for up to a week or freeze for up to three months. Microwave reheating helps retain their delightful texture. Watch the butter closely while browning to avoid burning!