Brown Butter Pumpkin Chocolate Chip Cookies

These brown butter pumpkin chocolate chip cookies are the perfect fall treat—soft in the middle, with crispy edges and just the right amount of chew. After experimenting with various sugar levels and flour amounts, I’ve found that one cup of sugar and 170 grams of flour gives these cookies the perfect texture. With warm fall spices and rich chocolate, these cookies will quickly become your new seasonal favorite.

Ingredients Breakdown

Here’s what makes these cookies so good:

• Unsalted Butter: Browning the butter creates a nutty, caramelized flavor that adds depth to the cookies.

• Granulated Sugar (1 cup): This amount gives the cookies a perfect spread and a chewy texture without being too sweet.

• Pumpkin Purée: Just ⅓ cup adds moisture without overwhelming the flavor.

• Egg: Helps bind the dough and contributes to the cookie’s structure.

• Vanilla Extract: Adds warmth and enhances the pumpkin and chocolate flavors.

• All-Purpose Flour (170 grams): The right amount to keep the cookies soft while allowing them to spread.

• Baking Soda: Promotes spreading and gives the cookies a tender texture.

• Spices (Cinnamon, Nutmeg, Cloves, Ginger): A cozy mix of spices that complement the pumpkin.

• Salt: Balances the sweetness and enhances all the flavors.

• Sugar-Free Chocolate Chips: Add richness without extra sugar—feel free to use regular chocolate chips if you prefer!

Ingredients:

• ½ cup (1 stick) unsalted butter, browned

• 1 cup granulated sugar (200 grams)

• ⅓ cup pumpkin purée (not pumpkin pie filling)

• 1 large egg

• 2 teaspoons vanilla extract

• 170 grams (1 ⅓ cups) all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ¼ teaspoon ground cloves

• ¼ teaspoon ground ginger

• ½ teaspoon salt

• ½ cup sugar-free or regular chocolate chips

How to Make Brown Butter Pumpkin Chocolate Chip Cookies

1. Brown the Butter

Melt the butter over medium heat, swirling occasionally, until golden brown with a nutty aroma. Remove from heat and let it cool slightly.

2. Mix the Wet Ingredients

In a bowl, whisk together the sugar, pumpkin purée, egg, and vanilla extract until smooth. Stir in the browned butter.

3. Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, spices, and salt.

4. Combine Wet and Dry

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips.

5. Chill the Dough Briefly

Cover the dough and chill for about 15-20 minutes. This helps the flavors meld without limiting the spread.

6. Bake the Cookies

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Scoop out about 1.5 tablespoons of dough for each cookie, flattening them slightly before placing them on the baking sheet.

Bake for 9-11 minutes, or until the edges are golden brown and the centers look slightly underbaked.

7. Cool and Enjoy

Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack. Enjoy them warm or store them for later!

Tips for Success

• Don’t Over-Chill the Dough: Chilling for just 15-20 minutes ensures the dough is easy to handle while still spreading nicely.

• Press the Dough Before Baking: This helps the cookies spread more evenly in the oven.

• Brown the Butter Carefully: Watch the butter closely to avoid burning—it should smell nutty and look golden brown.

• Use Room-Temperature Ingredients: This helps everything mix evenly, preventing thick, uneven dough.

Frequently Asked Questions (FAQ)

Can I Use Pumpkin Pie Filling Instead of Pumpkin Purée?

No, stick with pure pumpkin purée—pumpkin pie filling contains added sugars and spices that will change the texture and flavor.

How Should I Store These Cookies?

Store in an airtight container at room temperature for 3-4 days, or freeze for up to 3 months. Thaw at room temperature before serving.

Why Are My Cookies Too Puffy?

If your cookies are too thick, make sure you’re using the correct amount of flour (170 grams) and try flattening the dough before baking. Also, ensure your baking soda is fresh.

Can I Use Brown Sugar Instead of White Sugar?

Yes, using brown sugar will give the cookies a slightly more caramelized flavor and make them chewier.

These brown butter pumpkin chocolate chip cookies have everything I love—chewy centers, crispy edges, and a delicious blend of pumpkin and spices. Using 1 cup of sugar ensures the perfect spread, while 170 grams of flour keeps them soft and balanced. They’re perfect for cozy fall days, and I can’t wait for you to try them.

Let me know how they turn out for you!