Why You'll Fall in Love
- **Deep, Nutty Flavor:** Browning the butter is a simple step, but it transforms the entire cookie. It adds a sophisticated, toasty, almost caramel-like note that perfectly complements the earthy pumpkin and warm spices. It’s that little bit of extra effort that makes them taste like they came from a fancy bakery.
- **Incredibly Soft & Chewy Texture:** These aren’t cakey pumpkin cookies! Thanks to a careful balance of ingredients and blotting the pumpkin puree, they have a wonderfully dense, chewy bite with soft, pillowy centers. They stay soft for days, which is, I mean, if they even last that long.
- **No Chilling, No Mixer Needed:** Sometimes you just need a cookie *now*. This dough comes together so quickly in one bowl with just a whisk and a spatula. There's no need to chill the dough, so you can go from craving to warm, gooey cookie in under 30 minutes. It's the perfect recipe for spontaneous baking sessions.
- **The Perfect Fall Treat:** These cookies capture everything beautiful about autumn. The warm spices, the scent of pumpkin, the richness of brown butter—it’s pure comfort. They're perfect for sharing at gatherings, packing in lunchboxes, or just enjoying with a cup of tea on a chilly afternoon.
Honestly, the best pumpkin cookies I’ve ever had. The brown butter makes all the difference!
Essential Ingredient Guide
- Brown Butter: This is the heart of the recipe. Please, don't skip this step! Browning the butter melts the milk solids and toasts them, creating these little brown flecks that are packed with nutty, toasty flavor. Use unsalted butter so you can control the saltiness of the final cookie. Just watch it carefully as it cooks; it can go from perfectly golden to burnt in a matter of seconds. The smell is your best guide—once it smells deeply nutty, it's ready.
- Pumpkin Purée: Make sure you grab 100% pure pumpkin purée, not pumpkin pie filling, which is already sweetened and spiced. The purée adds moisture and that classic pumpkin flavor. My biggest tip is to blot the purée with paper towels before adding it to the dough. This removes excess water, which prevents the cookies from becoming too cakey and helps them stay wonderfully chewy.
- Pumpkin Pie Spice: This is your shortcut to that quintessential fall flavor. It’s a warm, fragrant blend of cinnamon, nutmeg, ginger, and cloves. If you don't have a pre-made blend, it's so easy to make your own! Just mix together cinnamon with smaller amounts of the other spices until it smells right to you. This is what makes the whole house smell like a cozy autumn dream while they bake.
Complete Cooking Process
-
Browning the Butter:
The first step is always the most magical. You'll melt your butter in a light-colored saucepan over medium heat. It will foam and sputter, and that’s totally normal. Just keep swirling the pan gently. Soon, you'll see little golden-brown specks forming at the bottom, and the most incredible nutty aroma will fill your kitchen. This is liquid gold! Pour it immediately into your mixing bowl, making sure to scrape up all those flavorful brown bits, and let it cool just a bit.
-
Mixing the Dough:
Once the butter has cooled slightly, you'll whisk in your sugars until they're fully incorporated. Then comes the blotted pumpkin purée and vanilla. The mixture will look glossy and smell amazing. Next, you'll gently fold in the dry ingredients—the flour, spices, baking soda, and salt—just until you no longer see streaks of flour. Over-mixing can make cookies tough, so be gentle here. Finally, you'll fold in the chocolate chips. I love using a mix of semi-sweet and dark chocolate for a more complex flavor.
-
Baking to Perfection:
Using a cookie scoop helps make sure all your cookies are the same size and bake evenly. Scoop the dough onto a parchment-lined baking sheet, leaving some space between them. They'll bake for about 10-12 minutes. You're looking for the edges to be set and lightly golden brown. The centers will look a little soft and underdone, but that's the secret to a chewy cookie! They'll continue to bake on the hot pan after you pull them from the oven. Let them rest on the sheet for a few minutes before moving them to a wire rack to cool completely. It's so hard to wait, I know!
- Don't skip blotting the pumpkin! It's the key to a chewy, not cakey, cookie.
- Use a light-colored pan for the brown butter so you can see the milk solids browning.
- A sprinkle of flaky sea salt on top of the cookies before baking is a game-changer.
Pro Tips
These little details make such a big difference in the final texture and taste. Trust the process, and you’ll be rewarded with the most amazing cookies.
Frequently Asked Questions
→ Can I use a stand mixer for this recipe?
You absolutely can, but it’s honestly not necessary! This recipe is designed to be super simple and come together with just a bowl and a whisk. If you do use a stand mixer, use the paddle attachment and be very careful not to over-mix the dough once you add the flour. Mix on low speed just until the flour disappears. The beauty of this recipe is its simplicity, so I encourage you to try it by hand first!
→ Why are my cookies cakey instead of chewy?
This is the most common issue with pumpkin cookies, and it almost always comes down to one thing: moisture. Pumpkin purée has a very high water content. That's why blotting it with a paper towel before adding it to the dough is a crucial step. It removes that excess water, which concentrates the pumpkin flavor and ensures a chewy, dense texture rather than a light, cakey one. Also, be sure you're measuring your flour correctly by spooning it into the measuring cup and leveling it off, as too much flour can also lead to a cakey result.
→ Do I have to brown the butter?
You don't *have* to, but I really, really think you should. You can make these with just melted butter, and they will still be delicious pumpkin chocolate chip cookies. But the brown butter adds a layer of nutty, toasty, caramel-like flavor that is just sublime. It elevates the cookie from good to unforgettable. If you’ve never browned butter before, this is the perfect recipe to try it with—it’s a simple technique that will change your cookie game forever.
→ Can I chill the dough?
Yes, you can. While this recipe is designed as a no-chill dough for convenience, chilling it will definitely deepen the flavors. If you have the time, you can cover the dough and refrigerate it for as little as 30 minutes or up to 24 hours. A longer chill time allows the flour to hydrate more fully and the flavors to meld, which can result in an even chewier cookie with a more complex taste. Just let the dough sit at room temperature for about 10-15 minutes before scooping if it's too firm.
→ What are some other mix-in ideas?
Oh, this is a great canvas for creativity! You could swap the chocolate chips for white chocolate chips, butterscotch chips, or even chopped pecans or walnuts for a nice crunch. A handful of dried cranberries would be lovely for a bit of tartness. For an extra decadent treat, try using chopped-up dark chocolate bars instead of chips for those beautiful, melty pools of chocolate. This recipe is also great for special occasions, kind of like these Halloween cookies.
→ Do you have any other favorite pumpkin recipes for fall?
I am so glad you asked! I adore cooking with pumpkin all season long. For a savory twist, our pumpkin stuffed shells are unbelievably cozy. For breakfast, you simply have to try these pumpkin french toast roll-ups; they're such a treat. And if you're looking for more pumpkin desserts, my pumpkin cupcakes are always a huge hit at parties.
→ Can I make these cookies ahead of time?
Yes, this dough is fantastic for making ahead. You can prepare the cookie dough, scoop it into balls, and freeze them on a baking sheet. Once they're solid, transfer them to a zip-top bag or airtight container. They'll keep in the freezer for up to 3 months. When you're ready to bake, you can bake them straight from frozen; just add an extra 2-3 minutes to the baking time. It's such a great way to have fresh-baked cookies on demand!
→ What’s the difference between pumpkin purée and pumpkin pie filling?
This is such an important distinction for baking! Pumpkin purée is just that—100% pure, cooked, and mashed pumpkin with nothing else added. Pumpkin pie filling, on the other hand, is a pre-mixed product that already contains sugar, spices like cinnamon and nutmeg, and sometimes other thickeners. Using pie filling in this recipe would make the cookies far too sweet and overly spiced. Always check the can to make sure it says '100% Pure Pumpkin'. If you're looking for another fun pumpkin recipe, these crescent pumpkins are delightful.
Chef's Tips
Blotting the pumpkin purée is non-negotiable for a chewy cookie. Measure out 1/2 cup, place it on a stack of 2-3 paper towels, and gently press another paper towel on top to absorb the moisture before adding it to the batter.,Let the brown butter cool for a few minutes before adding the sugars. If it's too hot, it can start to melt the sugar, which can affect the final texture of the cookies.,These cookies are best enjoyed within a day or two, but they will stay soft in an airtight container at room temperature for up to 4 days. The flavors even deepen a bit by the second day!
Nutrition Facts
per serving
145
Calories
2g
Protein
20g
Carbs
7g
Fat
Taste Profile
A perfect balance of nutty, toasty brown butter, earthy pumpkin, warm spices, and rich dark chocolate.
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Use a blend that contains xanthan gum for the best results. The texture may be slightly different, but still delicious.
If you don't have the pre-made spice, use 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of cloves.
Recipe Variations
Try these delicious twists on the original
Spiced Nut Version
Add 1/2 cup of toasted, chopped pecans or walnuts to the dough along with the chocolate chips for a wonderful crunch and extra nutty flavor.
White Chocolate Cranberry
Swap the semi-sweet chocolate chips for white chocolate chips and add 1/2 cup of dried cranberries for a sweet, tart, and festive variation.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Not blotting the pumpkin purée, which leads to cakey cookies.
- Burning the butter. Keep the heat on medium and watch it closely.
- Over-mixing the dough after adding the flour, which can develop the gluten too much and make the cookies tough.
- Overbaking the cookies. They should look slightly underdone in the center when you pull them out.
Meal Prep & Storage
Make Ahead Tips
The cookie dough can be made and stored in the refrigerator, covered, for up to 3 days. The flavors will actually deepen overnight! You can also scoop the dough into balls, freeze them on a baking sheet until solid, and then transfer them to a freezer bag for up to 3 months. Bake directly from frozen, adding 2-3 minutes to the baking time.
Leftover Ideas
Leftover cookies are a treasure! They are perfect for crumbling over a bowl of vanilla ice cream or yogurt. You can also make mini ice cream sandwiches by pressing a small scoop of ice cream between two cookies. If they get a little stale, a quick 10-second trip to the microwave will soften them up and make the chocolate chips melty again.
Perfect Pairings
Serve this with...
Cooking Timeline
Preheat oven to 350°F (175°C) and line baking sheets. Brown the butter on the stovetop.
Whisk sugars into the slightly cooled brown butter. Add blotted pumpkin, egg yolk, and vanilla.
Fold in the combined dry ingredients, followed by the chocolate chips.
Scoop dough onto prepared baking sheets.
Bake for 10-12 minutes. Let cool on the pan for 5 minutes before moving to a wire rack.
Brown Butter Pumpkin Chocolate Chip Cookies
Soft, chewy brown butter pumpkin chocolate chip cookies with pumpkin spice flavor.
Timing
Prep Time
15 Minutes
Cook Time
12 Minutes
Total Time
27 Minutes
Recipe Details
Ingredients
For the Cookies
- 01 1/2 cup (113g) unsalted butter
- 02 1 cup (200g) packed light brown sugar
- 03 1/4 cup (50g) granulated sugar
- 04 1/2 cup (122g) pumpkin purée, blotted with paper towels
- 05 1 large egg yolk
- 06 1 teaspoon vanilla extract
- 07 1 1/2 cups (180g) all-purpose flour
- 08 1/2 teaspoon baking soda
- 09 1/2 teaspoon salt
- 10 1 1/2 teaspoons pumpkin pie spice
- 11 1 cup (170g) semi-sweet or dark chocolate chips
- 12 Flaky sea salt, for sprinkling (optional)
Instructions
First, we'll make the magical brown butter. Place your unsalted butter in a light-colored skillet or saucepan over medium heat. Let it melt completely, then continue to cook, swirling the pan occasionally. It will foam up, then the foam will subside, and you'll start to see little golden-brown specks forming on the bottom. The kitchen will fill with the most incredible nutty aroma. Once it smells toasty and fragrant, immediately remove it from the heat and pour it, brown bits and all, into a large mixing bowl to cool for about 5 minutes. This step is a moment of pure sensory joy, so take it all in.
To the slightly cooled brown butter, add both the brown sugar and granulated sugar. Whisk them together vigorously for about a minute until the mixture is smooth and well combined. Next, whisk in your blotted pumpkin purée, the egg yolk, and the vanilla extract until everything is glossy and incorporated. Remember, blotting the pumpkin is so important—just press it between a few paper towels to soak up that extra water. This ensures your cookies will be chewy, not cakey. The color of the batter at this stage is just so beautifully autumnal.
Now for the dry ingredients. In a separate, smaller bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice. This just helps to distribute everything evenly. Add the dry ingredients to the wet ingredients in the large bowl. Using a rubber spatula, gently fold everything together until just a few streaks of flour remain. Please don't over-mix here; a gentle hand is key for a tender cookie texture. It's about coaxing the dough together, not beating it into submission.
It’s time for the best part! Gently fold in your chocolate chips until they are evenly distributed throughout the dough. I love using a mix of chip sizes for varied texture. Once mixed, use a medium cookie scoop (about 1.5 tablespoons) to portion the dough onto a baking sheet lined with parchment paper. Leave about 2 inches of space between each cookie. If you like, this is the moment to sprinkle a tiny pinch of flaky sea salt on top of each dough ball. It really makes the chocolate and brown butter flavors pop. Bake in your preheated oven at 350°F (175°C) for 10-12 minutes, until the edges are set and golden. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. They will feel soft, but they'll set up perfectly as they cool.
Notes & Tips
- 1 Blotting the pumpkin purée is non-negotiable for a chewy cookie. Measure out 1/2 cup, place it on a stack of 2-3 paper towels, and gently press another paper towel on top to absorb the moisture before adding it to the batter.
- 2 Let the brown butter cool for a few minutes before adding the sugars. If it's too hot, it can start to melt the sugar, which can affect the final texture of the cookies.
- 3 These cookies are best enjoyed within a day or two, but they will stay soft in an airtight container at room temperature for up to 4 days. The flavors even deepen a bit by the second day!
Tools You'll Need
-
Light-Colored Saucepan: Using a stainless steel or light-colored pan is so helpful for browning butter. It allows you to clearly see the milk solids changing color from white to golden to toasty brown, preventing them from burning.
-
Mixing Bowls: You’ll need one large bowl for the main dough and a smaller one to whisk your dry ingredients together. I love my simple glass bowls; they feel sturdy and clean up so nicely.
-
Whisk and Spatula: A good whisk is essential for combining the butter and sugars properly, and a flexible silicone spatula is perfect for gently folding in the dry ingredients without over-mixing the dough.
-
Cookie Scoop: A medium cookie scoop (about 1.5 tablespoons) is my secret weapon for perfectly uniform cookies. It makes the process so much faster and ensures they all bake evenly.
-
Baking Sheets and Parchment Paper: A sturdy, light-colored baking sheet is best for even heat distribution. Lining it with parchment paper is a must for easy cleanup and ensures the cookies don’t stick.
Must-Know Tips
- **Blot, Blot, Blot:** I can't say it enough. Removing excess moisture from the pumpkin purée is the number one thing you can do to guarantee a chewy, not cakey, cookie.
- **Watch the Butter:** Stay by the stove while browning the butter. It can turn from perfectly nutty to sadly burnt in just a few seconds. Use your nose as much as your eyes.
- **Underbake Slightly:** Pull the cookies from the oven when the centers still look a little soft. They will finish baking from the residual heat on the pan, resulting in a perfectly soft and chewy middle.
Professional Secrets
- **Room Temperature Egg Yolk:** Using an egg yolk that isn't straight from the fridge helps it emulsify better with the butter and sugar, creating a smoother, more uniform dough.
- **A Mix of Chocolates:** Using both semi-sweet and dark chocolate chips (or even chopped chocolate) adds a wonderful complexity of flavor. The slight bitterness of dark chocolate is beautiful against the sweet pumpkin.
- **Rest the Dough (Optional):** If you have time, resting the covered dough in the fridge for 30 minutes can deepen the flavors and result in slightly less spread and an even chewier texture.
Recipe by
Grace Lawson“Butter, sugar, and a little love — that’s my baking philosophy! Let’s make your kitchen smell amazing.” 🍰❤️
Get Delicious Recipes Weekly
Join 25,000+ home cooks getting our best recipes straight to their inbox.
Free forever • No spam • Unsubscribe anytime