Name: The Best Chewy Pumpkin Chocolate Chip Cookies with Brown Butter
Prep time: 45 min
Cook time: PT-483849H26M39S
Total time: PT-483849H26M39S
Cuisine: American
Ingredients: 1/2 cup unsalted butter; 1/2 cup pumpkin puree; 1/2 cup granulated sugar; 1/2 cup brown sugar; 1 tsp vanilla extract; 1 egg yolk; 1 1/2 cups all-purpose flour; 1/2 tsp baking soda; 1/2 tsp baking powder; 1/4 tsp salt; 1 tsp cinnamon; 1/2 tsp nutmeg; 1/4 tsp cloves; 3/4 cup chocolate chips

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Why You’ll Love This Recipe

If you’re a fan of chewy cookies with a touch of seasonal warmth, these pumpkin chocolate chip cookies with brown butter are bound to become your new favorite treat. Unlike many pumpkin cookies that turn out cakey, this recipe delivers a perfectly chewy texture with rich, nutty undertones from the brown butter. The chocolate chips melt into the dough, creating an irresistible balance of flavors. Whether you’re baking for a cozy fall gathering or simply craving a comforting dessert, these cookies are a must-try.

Ingredients

pumpkin puree
unsalted butter
granulated sugar
brown sugar
vanilla extract
egg yolk
all-purpose flour
baking soda
baking powder
salt
cinnamon
nutmeg
cloves
chocolate chips

Directions

Brown the Butter – In a small saucepan over medium heat, melt the butter, stirring frequently. Continue cooking until the butter develops a golden-brown color and gives off a nutty aroma. Remove from heat and let it cool slightly.
Mix the Wet Ingredients – In a large mixing bowl, combine the brown butter, granulated sugar, and brown sugar. Stir until well blended. Add in the vanilla extract, egg yolk, and pumpkin puree, mixing until smooth.
Combine the Dry Ingredients – In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This ensures even distribution of the leavening agents and spices.
Incorporate Dry and Wet Mixtures – Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can affect the cookie’s texture.
Fold in the Chocolate Chips – Gently mix in the chocolate chips, ensuring they are evenly distributed throughout the dough.
Chill the Dough – Cover the dough and refrigerate for at least 30 minutes. This step helps develop flavor and prevents the cookies from spreading too much during baking.
Preheat the Oven – Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Shape the Cookies – Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake – Place in the preheated oven and bake for 10-12 minutes, or until the edges are set but the centers remain soft.
Cool – Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Variations

Nutty Addition – Add chopped pecans or walnuts for extra crunch.
Spice it Up – Increase the cinnamon or add a dash of ginger for a bolder spiced flavor.
Gluten-Free – Use a 1:1 gluten-free flour blend in place of regular flour.
White Chocolate Twist – Swap semi-sweet chocolate chips for white chocolate chips for a sweeter, creamier bite.

Servings and Timing

Prep Time: 15 minutes
Chill Time: 30 minutes
Cook Time: 10-12 minutes
Total Time: 55-60 minutes
Servings: About 18-20 cookies

Storage/Reheating

Room Temperature: Store cookies in an airtight container for up to 5 days.
Refrigeration: Keep in a sealed container in the fridge for up to a week.
Freezing: Freeze cookie dough balls on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Bake directly from frozen, adding 1-2 extra minutes to the bake time.
Reheating: Warm cookies in the microwave for 10-15 seconds for a fresh-from-the-oven feel.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes! Just make sure to drain excess moisture from fresh pumpkin puree to avoid overly wet dough.

Why did my cookies turn out cakey?

Pumpkin contains a lot of moisture. Using just the egg yolk (instead of a whole egg) and chilling the dough helps maintain a chewy texture.

Can I make these cookies dairy-free?

Yes! Substitute plant-based butter for the regular butter and use dairy-free chocolate chips.

Do I have to chill the dough?

Chilling is highly recommended as it prevents excessive spreading and enhances the cookie’s flavor.

Can I use pumpkin pie spice instead of individual spices?

Absolutely! Use about 1 1/2 teaspoons of pumpkin pie spice in place of cinnamon, nutmeg, and cloves.

What kind of chocolate chips work best?

Semi-sweet or dark chocolate chips provide the best contrast to the sweetness of the cookie dough.

How do I know when the cookies are done?

The edges should be set, but the centers will still look soft. They will continue to firm up as they cool.

Can I double the recipe?

Yes! Simply double all ingredients and bake in batches to avoid overcrowding the oven.

How can I make the cookies extra chewy?

Using more brown sugar than white sugar and slightly underbaking the cookies ensures a chewy texture.

Can I add oats to this recipe?

Yes, adding about 1/2 cup of rolled oats will give the cookies a heartier texture.

Conclusion

These chewy pumpkin chocolate chip cookies with brown butter are the perfect blend of autumn flavors and indulgent textures. The nutty richness of the brown butter, combined with the warmth of spices and the melty pockets of chocolate, makes them a seasonal favorite worth baking again and again. Whether you’re sharing them with loved ones or treating yourself, these cookies are sure to be a hit. Try them today and experience the magic of fall in every bite!

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