Can I use a different flour?

Absolutely! Whole wheat pastry flour adds a nutty flavor, though it might slightly change the texture. I stick with AP for the classic soft, moist finish.

How can I store leftovers?

Store in an airtight container at room temperature for up to 5 days, or freeze baked cookies for up to a month. Thaw and warm in the oven for that just-baked feel!

You can dial back the granulated sugar a bit, but remember Pumpkin And Chocolate Chip Cookies rely on that balance of sweetness. Reduce too much and you'll miss that cozy, indulgent bite.

Brown Butter Pumpkin Chocolate Chip Cookies

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.

Ingredients

Scale

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

Instructions

Brown the butter: In a saucepan, melt butter over medium heat, swirling until golden with nutty aroma. Set aside to cool.
Mix wet ingredients: In a bowl, whisk pumpkin, both sugars, eggs, and vanilla. Pour in cooled brown butter—creamy magic ahead!
Whisk dry ingredients: In another bowl, combine flour, cinnamon, ginger, nutmeg, cloves, baking soda, and salt.
Combine & fold: Add dry mix to wet just until combined. Gently fold in chocolate chips.
Chill (optional): 30 minutes gives thicker cookies and deeper flavors.
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.
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