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Craving the ultimate fall treat? Dive into these irresistible Brown Butter Pumpkin Chocolate Chip Cookies! Silky brown butter meets warm pumpkin spice and decadent chocolate in every bite. Perfect for cozy nights and sharing with loved ones. Let’s bake some magic!

Why You’ll Love These Brown Butter Pumpkin Chocolate Chip Cookies

These cookies are more than just a dessert; they’re an experience! Here’s why you’ll fall in love:

Unforgettable Flavor: The nutty depth of brown butter elevates the classic cookie.
Perfectly Spiced: A warm blend of cinnamon, nutmeg, cloves, and ginger.
Chewy Texture: Soft centers with slightly crisp edges.
Easy to Make: Simple steps make baking a breeze, even for beginners.
Crowd-Pleasing: Makes plenty of cookies for sharing at gatherings.
Make-Ahead Friendly: Dough can be refrigerated for up to 24 hours.
Irresistibly Delicious: A comforting treat that will have everyone asking for more.
Cozy Fall Vibes: Fill your kitchen with the aroma of autumn.

These Brown Butter Pumpkin Chocolate Chip Cookies will rekindle cozy family memories, and are simple enough for your first try.

Ingredients Needed

Here’s what you’ll need to create these amazing cookies. I’ve also included some helpful tips.

1 cup (226g) unsalted butter: Use high-quality butter for the best flavor.
1 cup (245g) canned pumpkin puree: Not pumpkin pie filling!
1 cup (200g) packed brown sugar: Adds moisture and a caramel-like flavor.
1/2 cup (100g) granulated sugar: Provides sweetness and crispness.
2 large eggs: Adds richness and structure to the cookies.
2 teaspoons vanilla extract: Enhances the other flavors.
2 1/2 cups (312g) all-purpose flour: Spoon and level for accurate measurement.
1 teaspoon baking soda: Helps the cookies rise and spread.
1/2 teaspoon salt: Balances the sweetness and enhances the other flavors.
1 1/2 teaspoons ground cinnamon: Warm and inviting spice.
1/2 teaspoon ground nutmeg: Adds a touch of warmth and complexity.
1/4 teaspoon ground cloves: A little goes a long way!
1/4 teaspoon ground ginger: Adds a hint of spice.
2 cups (340g) semi-sweet chocolate chips: Use your favorite brand or try dark chocolate.

For the spices, toast them lightly in a dry pan to unlock even more flavor. Find fresh, high-quality ingredients at your local farmers’ market for the best results.

YOU MIGHT LOVE: Apple Pumpkin Muffins with Oat Topping – A delightful combination of apple and pumpkin flavors topped with a crunchy oat topping.

Essential Equipment List

Make sure you have these essential tools for easy baking!

Saucepan: For browning the butter evenly.
Mixing Bowls: A large bowl for the wet ingredients and a medium bowl for the dry.
Whisk: To combine the dry ingredients.
Measuring Cups and Spoons: Accurate measurements are key for baking.
Baking Sheets: Line them with parchment paper for easy cleanup.
Parchment Paper: Prevents sticking and makes cleanup a breeze.
Wire Cooling Rack: Allows the cookies to cool evenly.

A heavy-bottomed saucepan retains heat best for browning butter without burning.

Recipe Details

Brown butter pumpkin chocolate chip cookies, golden and studded with chocolate.

Prep Time: 20 minutes
Cook Time: 12-15 minutes
Total Time: 1 hour 35 minutes (includes chilling time)
Servings: Approximately 24 cookies
Difficulty: Easy

Scale up for a crowd; halve for a smaller batch.

Step-by-Step Instructions

Follow these steps for perfect Brown Butter Pumpkin Chocolate Chip Cookies every time!

Step 1: Brown the Butter

Melt 1 cup unsalted butter in a saucepan over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and develops a nutty aroma (about 5-7 minutes). Remove from heat and let cool to room temperature. Watch closely to avoid burning!

Step 2: Combine Wet Ingredients

In a large mixing bowl, combine the cooled brown butter, pumpkin puree, brown sugar, and granulated sugar. Mix until well combined. The mixture should be smooth and creamy.

Step 3: Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Ensure each egg is fully incorporated before adding the next. This helps to create a smooth and stable batter.

Step 4: Whisk Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Whisking ensures that the baking soda and spices are evenly distributed throughout the flour.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Overmixing can lead to tough cookies. Mix until the flour disappears.

Step 6: Fold in Chocolate Chips

Fold in the chocolate chips until evenly distributed throughout the dough. Use a rubber spatula to gently fold in the chocolate chips, being careful not to overmix the dough.

Step 7: Chill the Dough

Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours) to allow the flavors to develop and the dough to firm up. Chilling the dough prevents the cookies from spreading too much during baking and enhances the flavor.

Step 8: Preheat Oven and Prepare Baking Sheets

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Parchment paper prevents sticking and makes cleanup easier.

Step 9: Scoop and Bake

Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. This allows the cookies to spread evenly without sticking together.

Step 10: Bake the Cookies

Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set. Keep a close eye on the cookies to prevent burning. Baking time may vary depending on your oven.

Step 11: Cool and Enjoy

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This allows the cookies to firm up slightly before moving them.

Step 12: Store

Store in an airtight container at room temperature for up to 5 days. This will keep your cookies fresh and delicious for longer.

CHECK OUT: Pumpkin Snickerdoodle Muffins – These muffins are a delicious twist on classic snickerdoodles with the addition of pumpkin for a warm, spiced treat.

Tips for Success

Don’t Overmix: Overmixing develops gluten, resulting in tough cookies. Mix until just combined.
Chill the Dough: This is crucial for preventing excessive spreading and enhancing flavor.
Use Parchment Paper: Makes for easy cleanup and prevents cookies from sticking.
Browning Butter Carefully: Keep a close eye on the butter while browning to avoid burning.
Accurate Measurements: Spoon and level flour for best results.

Deglaze the saucepan after browning the butter with a tablespoon of milk or cream for extra depth of flavor. For beginners, pre-measure all ingredients before starting for a smoother baking process.

Variations & Substitutions

Different Chocolate: Try dark chocolate, white chocolate, or even peanut butter chips.

Close-up of a soft, chewy brown butter pumpkin chocolate chip cookie.

Nuts: Add chopped pecans or walnuts for extra crunch.
Spice It Up: Add a pinch of cayenne pepper for a subtle kick.
Gluten-Free: Use a gluten-free all-purpose flour blend.
Vegan: Substitute the butter with vegan butter and the eggs with flax eggs.

For a flavor boost, add orange zest to the dough.

Serving Suggestions & Pairings with Brown Butter Pumpkin Chocolate Chip Cookies

Warm Milk: A classic pairing for cookies.
Coffee or Tea: Perfect for dipping.
Vanilla Ice Cream: Create a delicious cookie sundae.
Spiced Latte: Enhance the fall flavors.

These cookies are a fall feast stunner, perfect for Thanksgiving or Halloween.

Health Benefits

While these cookies are a treat, they do offer some nutritional value!

Pumpkin: Provides vitamins A and C.
Spices: Cinnamon, nutmeg, and cloves have antioxidant properties.
Chocolate: Dark chocolate contains flavonoids, which are good for heart health.

One serving rivals a small source of vitamins A and C.

Storage & Reheating

Storage: Store in an airtight container at room temperature for up to 5 days.
Reheating: Warm in the microwave for a few seconds or in the oven at 300°F (150°C) for a few minutes.
Freezing: Freeze the dough in individual portions for up to 2 months. Bake from frozen, adding a few extra minutes to the baking time.

Cool fully before sealing to prevent condensation and sogginess.

Frequently Asked Questions

How Do I Avoid Flat Cookies?

Make sure to chill the dough for at least 1 hour. Also, ensure your baking soda is fresh.

Can I Use Pumpkin Pie Filling Instead of Pumpkin Puree?

No, pumpkin pie filling contains added sugar and spices that will affect the outcome of the recipe. Stick with pure pumpkin puree.

Can I Make These Cookies Vegan?

Yes! Substitute the butter with vegan butter and the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg).

Can I Double the Recipe?

Yes, you can easily double the recipe. Just make sure you have a large enough mixing bowl!

How Long Does the Dough Last in the Fridge?

The dough can be stored in the fridge for up to 24 hours. After that, the baking soda may lose its effectiveness.

Can I Freeze the Baked Cookies?

Yes, baked cookies can be frozen for up to 2 months. Wrap them tightly in plastic wrap or store them in a freezer-safe container.

What Can I Use Instead of Chocolate Chips?

You can use chopped nuts, dried cranberries, or even butterscotch chips as a substitute for chocolate chips.

Nutritional Information

Serving Size: 1 cookie
Calories: Approximately 120
Fat: 6g
Carbohydrates: 16g

Warm pumpkin spice cookies with melted chocolate chips.

Protein: 1g

Exact stats need a nutrition calculator. Carbs: 16g from wholesome ingredients.

More Delicious Dishes to Explore

Craving more delightful baked goods? Try these gems!

Apple Cinnamon Oatmeal Bake – A warm and comforting breakfast or brunch option packed with apple and cinnamon flavors.
Snickerdoodle Pumpkin Bread – A delicious twist on classic snickerdoodles with the addition of pumpkin for a warm, spiced treat.
Pumpkin Protein Balls – Healthy pumpkin flavored snack.

Conclusion

These Brown Butter Pumpkin Chocolate Chip Cookies are fast, flavorful, and a crowd-pleaser, with a wonderful flavor. Whip them up tonight—tag us with your masterpiece! Share this recipe with your friends and family who would love it! Join our vibrant community on Facebook and Pinterest for daily recipe inspiration, cooking tips, and more tasty ideas! Happy cooking! Let us know how it goes—comment below!