Brown Butter Pumpkin Chocolate Chip Cookies: Fall’s Ultimate Comfort

I still remember the first time Brown Butter Pumpkin Chocolate Chip Cookies emerged from my oven: the air was crisp, leaves turning gold outside my window, and my kitchen smelled so heavenly that my kids literally abandoned their screens to come ask, “What’s that smell?” As I offered them warm cookies, one shyly admitted, “Mom, they taste even better than Halloween candy.” That moment, right there in my grandmother’s spirit-filled kitchen, was when I knew this recipe wasn’t just dessert, it was fall in cookie form. These Brown Butter Pumpkin Chocolate Chip Cookies became my go-to cozy pick-me-up when the evenings got shorter and my schedule packed.

So, dear friends, if you’re craving moist pumpkin chocolate chip cookies that capture the essence of fall with rich, nutty brown butter and melty chocolate chips, this is your year.

Why You’ll Fall for Brown Butter Pumpkin Chocolate Chip Cookies

Let me tell you, blending Pumpkin And Chocolate Chip Cookies is like bringing two old friends together—one warm, spiced, and slightly mysterious (pumpkin), the other familiar, gooey, and irresistible (chocolate chips). Add in the toasty, caramelized notes from brown butter, and your taste buds throw a cozy fall party.

This recipe is perfect if you’re jotting down Pumpkin Treat Recipes for the holidays or scouting Fall Cozy Food that fills both stomach and soul. And yes, these absolutely qualify as some of the Best Pumpkin Chocolate Chip Cookies you’ve ever tasted. Ready to roll?

Ingredients

• 1 cup (2 sticks) unsalted butter
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1½ cups granulated sugar
• ¾ cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2¼ cups all-purpose flour
• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups semi‑sweet chocolate chips

Helpful links: Want more ideas? Check out other Fall Treats Baking recipes or explore my Dessert Recipes Pumpkin collection just perfect for autumn.

Step-by-Step Instructions

1. Brown the Butter
   Start by melting the butter in a saucepan over medium heat. Swirl until it’s golden brown and nutty-smelling. That deep aroma? Pure magic.
2. Mix Wet Ingredients
   In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, and vanilla. Stir in the cooled brown butter.
3. Combine Dry Ingredients
   In another bowl, whisk flour, cinnamon, ginger, nutmeg, cloves, baking soda, and salt. Scoop out a well in the middle.
4. Bring It All Together
   Pour the wet mix into the dry ingredients. Stir until just combined. Fold in those chocolate chips until you see them dotted throughout the dough like little happiness nuggets.
5. Chill (Optional, But Recommended)
   If you can wait, chill the dough for about 30 minutes. It deepens the flavor and helps the cookies keep their shape Fall Baking Treats win that way.
6. Bake
   Preheat your oven to 350 °F (175 °C). Scoop cookie dough (about 2 tablespoons each) onto parchment-lined baking sheets, spaced 2 inches apart. Bake 10–12 minutes until edges are set but centers are still soft. Let them rest on the sheet for 5 minutes before transferring to a wire rack.

Why These Are the Best Pumpkin Chocolate Chip Cookies

• Moist Pumpkin Chocolate Chip Cookies inside, with slightly crisp edges, that texture contrast is a chef’s kiss.
• The brown butter sends them over the cozy edge caramel‑like warmth that pairs with Pumpkin Choc Chip Cookies in every bite.
• These are fall-perfect and moonlight-ready, as simple as tossing the ingredients together but delivering dessert gold.

Tips, Tricks & Little Laughs

• Brown butter, don’t burn it: Watch for toasty flecks and nutty aroma, and pull it off the heat. You want amber, not charcoal.
• Pumpkin purity: Only use 100% pumpkin puree. Sweetened pumpkin pie filling throws your sugar and spice balance off.
• Chocolate chip upgrade: Mix semi‑sweet with chunks or dark chocolate. Because sometimes you want all the good melt.
• Freeze for busy days: Dough balls can chill in the freezer. Pop them frozen into the oven for warm fall comfort any time.
• Customize wisely: Toss in toasted nuts, such as walnuts or pecans add a lovely crunch, but don’t overdo it. We didn’t come here for a nut festival.

A Personal Tidbit

A few years back, I brought these cookies to a college football tailgate. The squad devoured them, and one player asked, “Is that brown butter in there?” He took another bite, winked, and said, “Worth the drive.” That’s when I realized that Brown Butter Pumpkin Chocolate Chip Cookies aren’t just a fall treat, they’re an instant bond-maker.

FAQs Your Brown Butter Pumpkin Chocolate Chip Cookies Questions Answered

Need More Inspiration?

If you’re browsing for more Fall Cozy Food, why not try my spiced apple crumble bars? Or dive into pumpkin bread loaf: two more ways to celebrate pumpkin season with ease. And if dessert is calling, my classic fudge brownies are always a cozy option.

As the leaves brown and the nights draw in, there’s a magic in warm kitchens and sticky-finger moments. Brown Butter Pumpkin Chocolate Chip Cookies are fall’s way of giving you a hug from the inside. Rich, tender, and dotted with chocolate? These cookies are exactly what your cozy fall dreams taste like. Let the aroma fill your home, and let your heart and taste buds do the happy dance.

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Brown Butter Pumpkin Chocolate Chip Cookies: Fall’s Ultimate Comfort

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• Author: Amelia
• Total Time: ~25 min (or 55 min with chilling)
• Yield: 24 cookies 1x

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Description

These Brown Butter Pumpkin Chocolate Chip Cookies are the ultimate fall indulgence. The rich, nutty flavor of browned butter blends beautifully with warm pumpkin spices and gooey chocolate chips. Soft, moist, and full of cozy vibes, they’re the perfect balance between nostalgic comfort and modern treat. Whether you’re baking for a gathering, gifting, or simply craving something sweet on a chilly evening, this cookie recipe is a must-try for your fall baking list.

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Ingredients

Scale 1x2x3x

• 1 cup (2 sticks) unsalted butter
• 1 cup pumpkin puree (not pie filling)
• 1½ cups granulated sugar
• ¾ cup packed brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2¼ cups all-purpose flour
• 2 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp nutmeg
• ¼ tsp ground cloves
• 1 tsp baking soda
• ½ tsp salt
• 2 cups semi‑sweet chocolate chips

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Instructions

1. Brown the butter: In a saucepan, melt butter over medium heat, swirling until golden with nutty aroma. Set aside to cool.

2. Mix wet ingredients: In a bowl, whisk pumpkin, both sugars, eggs, and vanilla. Pour in cooled brown butter—creamy magic ahead!

3. Whisk dry ingredients: In another bowl, combine flour, cinnamon, ginger, nutmeg, cloves, baking soda, and salt.

4. Combine & fold: Add dry mix to wet just until combined. Gently fold in chocolate chips.

5. Chill (optional): 30 minutes gives thicker cookies and deeper flavors.

6. Bake: Preheat oven to 350 °F. Scoop dough (2 Tbsp per cookie) onto parchment-lined baking sheets. Bake for 10–12 minutes—edges set, centers soft.

7. Cool & enjoy: Let rest on sheet 5 minutes, then move to wire rack. Warm, gooey, fall comfort.

Notes

• Watch the butter—don’t let it burn; swirl slowly; pull at amber flecks & nutty smell.

• Spice it up—add a pinch of cardamom or apple pie spice for warmth.

• Chunky chocolate delight—mix regular chips with chopped chunks or dark chocolate for dreamy puddles.

• Freeze dough balls individually for on-demand baking later—fresh cookies whenever!

• Prep Time: 15 min (+ chill time if preferred)
• Cook Time: 10–12 min
• Category: Dessert
• Method: Baking
• Cuisine: American