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Brown Butter Pumpkin Chocolate Chip Cookies

These moist and chewy cookies combine the warm flavors of fall with the delightful sweetness of chocolate, enhanced by rich brown butter.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • ¾ cup ¾ cup (170g) unsalted butter Unsalted butter is preferred for better control over saltiness.
  • ½ cup ½ cup (100g) granulated sugar
  • ¾ cup ¾ cup (150g) packed light brown sugar Packed brown sugar adds moisture and flavor.
  • 1 large 1 large egg yolk Use only the yolk for richness.
  • 1 tsp 1 tsp vanilla extract For added flavor.
  • ⅓ cup ⅓ cup (80g) pumpkin puree Use pure pumpkin puree for best results.
Dry Ingredients
  • 1 ½ cups 1 ½ cups (190g) all-purpose flour
  • ½ tsp ½ tsp baking soda
  • ½ tsp ½ tsp baking powder
  • ½ tsp ½ tsp salt
  • 1 tsp 1 tsp cinnamon
  • ¼ tsp ¼ tsp ground ginger
  • ⅛ tsp ⅛ tsp nutmeg
  • ⅛ tsp ⅛ tsp cloves (optional) Use if you enjoy the flavor.
Add-ins
  • 1 cup 1 cup (180g) semi-sweet chocolate chips
  • Flaky sea salt (optional) For a finishing touch.

Method
 

Preparation
  1. Melt the butter in a light-colored saucepan over medium heat, stirring until it turns golden brown with a nutty smell. Transfer to a bowl to cool.
  2. Whisk in the granulated sugar, brown sugar, egg yolk, vanilla extract, and pumpkin puree until smooth.
Mixing Ingredients
  1. In a separate bowl, combine flour, baking soda, baking powder, salt, and spices.
  2. Slowly add the dry ingredients to the wet mixture, stirring until just combined.
  3. Fold in the chocolate chips and chill the dough for 20–30 minutes.
Baking
  1. Preheat oven to 350°F (175°C) and scoop dough onto parchment-lined baking sheets.
  2. Bake for 10–12 minutes until the edges are lightly golden.
  3. Let cool before transferring to a wire rack, and sprinkle with flaky sea salt if desired.

Notes

Store in an airtight container at room temperature for up to a week. For longer storage, freeze the dough or baked cookies. Monitor butter closely while browning to avoid burning. Do not overmix the dough for extra chewiness.