Name: Chewy Brown Butter Pumpkin Chocolate Chip Cookies Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 45 min
Cuisine: American
Ingredients: 3/4 cup unsalted butter, browned and cooled slightly (about 145g); 2/3 cup dark brown sugar; 2 tbsp granulated sugar; 2 large egg yolks, room temperature; 1/2 cup pumpkin puree, blotted/dried (about 70g); 2 tsp vanilla extract; 1 & 3/4 cup all-purpose flour; 1/2 tsp baking soda; 1/2 tsp salt; 1 tsp pumpkin pie spice; 3/4 cups semisweet or dark chocolate chips/chunks

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If you crave cookies that strike the perfect balance between melt-in-your-mouth chewiness and layers of flavor, you need these Chewy Brown Butter Pumpkin Chocolate Chip Cookies in your life. The nutty aroma of brown butter melds with warm autumn spices and rich pumpkin, while gooey pools of dark chocolate create irresistible pockets of indulgence. Each bite is perfectly soft in the middle with golden, barely-crisped edges — a dream treat for anyone who loves cozy desserts but demands a hint of sophistication. Trust me, these cookies taste every bit as heavenly as they smell wafting from the oven.

Chewy Brown Butter Pumpkin Chocolate Chip Cookies Recipe - Recipe Image

Ingredients You’ll Need

You might be surprised by how straightforward the lineup is for these Chewy Brown Butter Pumpkin Chocolate Chip Cookies, but don’t be fooled — each ingredient plays a crucial role in creating their unmatched texture and flavor. Here’s why you want every element just right:

Unsalted butter (browned and cooled): Browning the butter adds a nuanced, nutty flavor you simply can’t get any other way.
Dark brown sugar: Its deep molasses notes add chewiness and a subtle caramel undertone.
Granulated sugar: Lends crispness to the edges and balances out the flavor.
Egg yolks: Extra yolks (without the whites) ensure a tender, rich crumb.
Pumpkin puree (blotted): Removing some moisture from pumpkin puree keeps the cookies dense and chewy, not cakey.
Vanilla extract: A dash of vanilla deepens all the other flavors and makes the kitchen smell like pure heaven.
All-purpose flour: Provides the structure that holds all this deliciousness together.
Baking soda: Gives just enough lift for a pleasant chew.
Salt: Balances the sweetness and turns up the flavor on everything.
Pumpkin pie spice: The secret to that nostalgic pumpkin cookie warmth.
Semisweet or dark chocolate chips/chunks: Pockets of melty chocolate make each bite decadent and special.

How to Make Chewy Brown Butter Pumpkin Chocolate Chip Cookies

Step 1: Brown the Butter

Begin with a small act of magic. Melt the unsalted butter in a medium saucepan over medium heat, watching as it foams, then sizzles, and finally reveals little golden bits on the bottom. These toasted specks mean the milk solids are caramelizing, infusing the butter with warm, nutty aromas. As soon as you see those browned bits, remove the pan from the heat—wait too long and it’ll burn! Pour the browned butter into a large heat-proof bowl and let it cool down completely; this takes about 15 to 25 minutes, but it’s vital for proper cookie texture.

Step 2: Prep the Pumpkin

Pumpkin puree can be watery, which makes cookies cakey and too soft. For that signature chew in Chewy Brown Butter Pumpkin Chocolate Chip Cookies, spread your pumpkin puree onto a few layers of paper towels and gently blot until it thickens up, looking more like a paste than a mousse. This extra step is key and only takes a minute, but it pays off huge in texture.

Step 3: Mix Sugars with Brown Butter

Once your brown butter is cooled to room temperature, add in the dark brown sugar and granulated sugar. Stir together until well combined and smooth; you want the mixture to look glossy and cohesive. This step starts infusing deep caramel notes into the dough and helps ensure those irresistibly chewy centers when baked.

Step 4: Add Wet Ingredients

To your butter-sugar mixture, add the egg yolks, blotted and thickened pumpkin puree, and vanilla extract. Stir until everything is just unified. The pumpkin will turn your mixture a gorgeous autumn hue and the yolks will make things extra rich — both essential for true Chewy Brown Butter Pumpkin Chocolate Chip Cookies.

Step 5: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice until there are no lumps. This ensures the leavening and spices are evenly spread throughout the dough. Now, gently add the dry mixture to your wet ingredients, folding only until you see no more streaks of flour. Be careful not to over-mix; a gentle hand here means soft, chewy cookies later!

Step 6: Add the Chocolate

Time for the best part — chocolate! Fold in your semisweet or dark chocolate chips or chunks. You’ll see the dough peppered with shiny gems of chocolate, promising maximum gooey deliciousness in every bite of these cookies.

Step 7: Shape and Bake

Scoop out dough in roughly 2-tablespoon mounds, spacing them apart on your parchment-lined baking sheet. Bake the cookies at 350°F for 9 to 10 minutes. The cookies should look set around the edges but still a little soft and puffy in the centers. For extra visual drama and an even more decadent experience, press a few extra chocolate chips or chunks into the tops as soon as they come out of the oven.

Step 8: Cool and Enjoy

Let the cookies sit on the baking sheet for 5 to 10 minutes to finish setting up (and to make the kitchen smell even more intoxicating). Then transfer them to a wire rack and let cool until they’re just barely warm. At this point, it’ll be nearly impossible to resist sneaking one — and honestly, you shouldn’t. Chewy Brown Butter Pumpkin Chocolate Chip Cookies are at their best when the chocolate is still gooey and the smell of brown butter hangs in the air.

How to Serve Chewy Brown Butter Pumpkin Chocolate Chip Cookies

Garnishes

A gentle sprinkle of flaky sea salt on top of each warm cookie makes all the difference, cutting the sweetness and dialing up that perfect sweet-salty combo. If you really want to lean into autumn, a light dusting of cinnamon or pumpkin pie spice on top is both pretty and aromatic.

Side Dishes

These cookies are lovely with a mug of hot coffee, a spiced chai latte, or even a cold glass of milk — the classic, unbeatable cookie pairing. They’re also fabulous as part of a cozy fall dessert platter with roasted nuts, dried fruit, and other comforting treats.

Creative Ways to Present

Turn Chewy Brown Butter Pumpkin Chocolate Chip Cookies into ice cream sandwiches with a scoop of cinnamon or vanilla ice cream in the middle, or crumble them over pumpkin puree yogurt parfaits for a crunchy, chocolatey topping. For a festive platter, stack them high and tie with a bold ribbon for edible gifts, or serve on a rustic wooden board alongside tiny pumpkins and fall foliage for a Friendsgiving dessert centerpiece.

Make Ahead and Storage

Storing Leftovers

Cooled cookies can be stored in an airtight container at room temperature for up to four days. To keep them perfectly chewy, tuck a slice of sandwich bread into the container — the cookies stay soft and fresh without getting soggy.

Freezing

The dough (or the baked cookies!) freezes beautifully. For dough, portion out scoops onto a tray, freeze till firm, then stash them in a freezer bag for instant cookie gratification any time. To freeze baked cookies, let them cool completely, then wrap tightly and freeze for up to 2 months.

Reheating

If you want that fresh-from-the-oven taste, pop a cookie in the microwave for about 10 seconds or until the chocolate is soft and the cookie is fragrant. Or reheat briefly in a low oven to revive their irresistible edges.

FAQs

Can I use canned pumpkin instead of homemade pumpkin puree?

Absolutely! Just be sure to blot it well as described in the recipe, as canned pumpkin is usually a bit watery and you don’t want cakey cookies.

What’s the best way to brown butter without burning it?

Keep the heat at medium and swirl the pan often. Watch closely for the color change and a nutty aroma — once the milk solids at the bottom turn golden brown, quickly remove from heat to prevent burning.

Can I make Chewy Brown Butter Pumpkin Chocolate Chip Cookies gluten-free?

Yes! Substitute your favorite cup-for-cup gluten-free flour blend for all-purpose flour, but try to avoid over-mixing as gluten-free doughs can get dense easily.

Is it necessary to use just the egg yolks?

It really helps! Using only yolks gives the cookies a richer, more tender texture — so don’t skip this step for that signature chewy bite.

Can I use white chocolate or other mix-ins?

Definitely. Feel free to experiment with different chocolate chips, chopped nuts, or even dried cranberries for tasty variations — make these Chewy Brown Butter Pumpkin Chocolate Chip Cookies entirely your own!

Final Thoughts

There’s something truly special about pulling a tray of Chewy Brown Butter Pumpkin Chocolate Chip Cookies from the oven, the whole house perfumed with butter and spice. These cookies are everything you crave in fall baking — gooey, chewy, warmly spiced, and always gone in a flash. Treat yourself (and probably a few friends) to a batch soon. They’ll absolutely be back for seconds!