BROWN BUTTER PUMPKIN CHOCOLATE CHIP COOKIES

These brown butter pumpkin chocolate chip cookies are rich with a buttery texture and full of gooey chocolate chips. Each bite just melts in your mouth and has the perfect balance of chocolate with a hint of pumpkin spice!

JUMP TO RECIPE

Ingredients for Brown Butter Pumpkin Chocolate Chip Cookies

These ingredients come together to create delicious brown butter pumpkin chocolate chip cookies!

• Unsalted Butter: Browned to develop a rich, nutty flavor that enhances the overall taste of the cookies.

• Dark Brown Sugar: Adds moisture and a deep sweetness, contributing to the chewy texture.

• Granulated Sugar: Provides additional sweetness to balance the flavors.

• Egg Yolks: Contribute richness and act as a binder to hold the ingredients together.

• Vanilla Extract: Enhances the overall flavor profile, adding warmth and depth.

• Pumpkin Puree: Introduces moisture and a distinct pumpkin flavor, making the cookies seasonal and delicious.

• All-Purpose Flour: Serves as the foundation for the cookie dough, giving structure to the cookies.

• Baking Soda: Helps the cookies rise, resulting in a lighter texture.

• Kosher Salt: Balances the sweetness and enhances the flavors of the other ingredients.

• Pumpkin Pie Spice: (optional) Adds a warm spice flavor that complements the pumpkin and enhances the fall theme.

• Semisweet Chocolate Chips: Provide bursts of chocolatey goodness, balancing the sweetness of the dough.

  
  

Tips for Baking Perfect Pumpkin Chocolate Chip Cookies

This recipe can get a little tricky only because pumpkin can be difficult to work with when it comes to cookies. So to ensure yours turn out just right, here’s what you need to know:

• Pumpkin – First, use 100% pure pumpkin and not pumpkin pie filling. Second, measure the pumpkin once it’s wrung out to make sure it has reduced by half in size. Otherwise, if too much moisture is kept in, the cookies can turn a bit cakey.

• Butter – If possible, use a high quality butter. This is typically called “European-style” or “cultured” butter. These have a higher butterfat, so these cookies will turn out extra rich.

• Flour – To ensure you use the exact amount needed for these cookies, gently spoon the flour into your measuring cup and level if off with a flat edge. If you scoop directly into the flour container, it pacts it down into the cup which could leave you with 1/4 cup or more of added flour. If your cookies don’t spread properly, this is likely the culprit.

• Size – Scooping big cookies is what will provide that thick and gooey center. Use a 2 oz cookie scoop (I linked mine at the bottom of the recipe card) or a 1/4 measuring cup.

• Baking – Pull the cookies when they look slightly underdone in the center. As the cookies cool, that center will set into the perfect rich and gooey texture.

For more pumpkin recipes, check out my:

Vegan Pumpkin Swirl Brownies

Sugar Free Pumpkin Spice Latte

Mini Pumpkin Pie Cookie Tarts

Mini Pumpkin Spice Bundt Cakes

Make sure to tag me @bakerbabe.ca on Instagram if you make these brown butter pumpkin chocolate chip cookies. I love seeing my recipes come to life in YOUR kitchen! To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above.

BROWN BUTTER PUMPKIN CHOCOLATE CHIP COOKIES

Makes: 12-18

Ingredients

• 1 cup unsalted butter

• 1 cup dark brown sugar, packed

• 1/2 cup granulated sugar

• 2 large egg yolks

• 1 tsp vanilla extract

• 2/3 cup pumpkin puree

• 2 cups all-purpose flour

• 1 tsp baking soda

• 1/2 tsp kosher salt

• 1 tsp pumpkin pie spice

• 1 cup semisweet chocolate chips, plus more for topping

TO MAKE

1. Place a fine-mesh strainer over a bowl and lay a paper towel sheet inside the strainer.

   
   

2. Scoop the pumpkin onto the paper towel and allow it to sit and draw out some moisture.

   
   

3. In a saucepan over medium heat, begin to brown the butter. Occasionally stir as it goes from melted to loud and bubbling. Stir continuously until it turns a light amber color and gives off a nutty aroma. Immediately remove from heat and pour into a measuring glass. Set aside to cool.

   
   

4. In a medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Set aside.

   
   

5. Preheat the oven to 350F and line a large baking sheet with parchment paper.

   
   

6. Back to the pumpkin – you should notice that the paper towel has absorbed quite a bit of moisture. Transfer the pumpkin to a clean paper towel and gently wring it out over the mesh strainer.

   
   

7. Measure the pumpkin by packing it into a 1/3 measuring cup. It should just fit with a tiny bit overflowing.

   
   

8. Now to a large mixing bowl, add the dark brown sugar, sugar, and brown butter. Make sure to scape in all the brown bits at the bottom of the measuring glass. Whisk to combine.

   
   

9. Add in the egg yolks, vanilla, and wrung out pumpkin. Whisk to combine.

   
   

10. Pour in the dry ingredients and switch to a rubber spatula to gently fold the dough. Just before it’s fully combined, dump in the chocolate chips and fold to bring the dough together.

    
    

11. Using a large 2 oz cookie scoop, scoop about 4 balls onto the baking sheet.

    
    

12. Bake for 10-12 minutes or until the edges are slightly darkened and the center appears puffed and slightly underdone.

    
    

13. When the cookies are fresh from the oven, top each one with a few more chocolate chips and then transfer to a cooling rack. Continue to bake the rest of the batch.

    
    

14. Allow the cookies to cool for about 15 minutes, then dig in!