Brown Butter Pumpkin Chocolate Chip Cookies
These Brown Butter Pumpkin Chocolate Chip Cookies are soft and gooey in the middle with crinkly golden edges that are perfectly chewy and slightly crispy. Each bite is filled with pools of melty chocolate and the cozy spiced flavor of pumpkin, making them the ultimate fall cookie. Serve them warm with a cold glass of milk for the perfect seasonal treat.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Salted Butter: Browned to create a rich, nutty flavor that enhances the pumpkin and chocolate.
Light Brown Sugar: Adds sweetness and a caramel-like depth that keeps the cookies soft and chewy.
Granulated Sugar: Balances sweetness and helps the cookies spread for crinkly edges.
Egg Yolks: Provide richness and structure for soft, gooey centers.
Pumpkin Purée: Adds moisture, natural sweetness, and cozy fall pumpkin flavor (not pumpkin pie filling).
Heavy Cream: Keeps the dough soft and tender; milk of choice can be used as a substitution.
Vanilla Bean Paste Or Extract: Infuses warm, sweet flavor throughout the dough.
All-Purpose Flour: Provides structure for chewy, bakery-style pumpkin cookies.
Baking Soda: Helps the cookies rise and spread for perfect texture.
Pumpkin Pie Spice: A cozy blend of cinnamon, nutmeg, allspice, and cloves for classic fall flavor.
Salt: Balances sweetness and enhances all the warm pumpkin spice notes.
Chocolate Chips Or Chopped Chocolate: Melts into gooey pools of chocolate in every bite.
Flaky Sea Salt: Sprinkled on top for a bakery-style finish that balances sweetness.
Why You’ll Love Brown Butter Pumpkin Chocolate Chip Cookies:
Soft And Gooey Centers: Each cookie bakes up thick with a gooey middle that melts in your mouth.
Crinkly Golden Edges: The cookies have beautiful bakery-style cracks and crispy, chewy edges.
Brown Butter Flavor: Rich, nutty brown butter adds depth and warmth to the pumpkin base.
Melty Chocolate Pools: Studded with chocolate chips that melt into gooey puddles in every bite.
Perfect Pumpkin Spice: Just the right balance of cozy spices without overpowering the pumpkin.
Seasonal Comfort: The ultimate fall cookie that feels cozy and festive for the season.
Crowd-Pleasing Treat: A cookie both pumpkin lovers and chocolate lovers will crave.
Best Served Warm: Tastes incredible fresh from the oven with a cold glass of milk.
Tips for Making Brown Butter Pumpkin Chocolate Chip Cookies:
Brown The Butter Properly: Cook the butter until golden with a nutty aroma for the best flavor depth.
Cool The Butter Slightly: Let the browned butter cool for 5–10 minutes. This prevents the sugars from melting when added and also prevents the egg yolks from being cooked.
Blot The Pumpkin Purée: Pat pumpkin puree with paper towels to remove excess moisture and prevent cakey cookies.
Measure Flour Correctly: Weigh your flour for best results, as it’s far more accurate than scooping. If scooping, fluff the flour first, spoon it into your measuring cup, and level it off—never pack it in.
Use Room Temperature Ingredients: Eggs and pumpkin blend better into the dough when not cold.
Don’t Overmix The Dough: Mix just until combined to keep the cookies soft and tender.
Chill The Dough: Refrigerate the dough for at least 4 hours, but ideally overnight, for maximum flavor development and better texture. Longer chilling also helps control spreading.
Use Quality Chocolate Chips Or Chunks: Dark or semi-sweet chocolate (or a mixture of the two) are perfect for these. Chopped chocolate specifically creates those irresistible melty pools.
Scoop Evenly: Use a cookie scoop for uniform size so the cookies bake evenly.
Leave Space Between Cookies: Give plenty of room on the baking sheet since they spread slightly while baking.
Bake Until Edges Are Golden: The centers will still look soft but will firm up as the cookies cool.
Add Extra Chocolate On Top: Press a few chips into each cookie right after baking for a bakery-style finish.
Cool On The Pan First: Let cookies set for 5 minutes on the baking sheet before transferring to a rack.
How to Store Brown Butter Pumpkin Chocolate Chip Cookies:
Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 3 days.
Refrigerator: Keep cookies in the fridge for up to 1 week to extend freshness. Let them come to room temperature before serving.
Freezer (Dough Balls): Scoop cookie dough into balls, freeze on a baking sheet until firm, then transfer to a freezer bag for up to 2 months. Bake from frozen by adding 1–2 minutes to the bake time.
Freezer (Baked Cookies): Freeze fully baked cookies in a freezer-safe bag or container for up to 2 months. Thaw at room temperature or warm briefly in the oven before serving.
Reheat For Softness: Microwave a cookie for 10–15 seconds or warm in a 300°F oven for 5 minutes to bring back the gooey texture.
FAQs:
Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough up to 48 hours in advance. Keep it covered in the refrigerator, then let it sit at room temperature for 15–20 minutes before scooping and baking.
Q: Do I have to blot the pumpkin puree?
A: Yes, blotting helps remove excess moisture from the pumpkin, preventing the cookies from turning cakey instead of chewy.
Q: Can I freeze the cookie dough?
A: Yes, scoop dough into balls, freeze on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Bake straight from frozen with 1–2 extra minutes of bake time.
Q: How do I get melty chocolate pools?
A: Use high-quality chocolate chips, chunks, or chopped chocolate bars, and press a few extra pieces on top of the cookies right before or after baking.
Q: How do I know when the cookies are done?
A: Bake until the edges are golden and set, while the centers still look slightly soft. They will continue to firm up as they cool.
Q: Can I make these cookies gluten-free?
A: Yes, substitute a 1:1 gluten-free baking flour blend. The texture will be slightly different, but still soft and chewy.
Q: Are these best served warm or at room temperature?
A: They’re delicious both ways, but serving them warm brings out the gooey chocolate and cozy pumpkin spice flavors.
Q: Can I skip the chilling step?
A: Chilling is highly recommended — it helps prevent excess spreading and creates a thicker, chewier cookie with deeper flavor. Without chilling, the cookies may be thinner and less flavorful.
Q: Why is heavy cream added to the dough?
A: Browning butter removes water content, and the cream restores some of that lost moisture, ensuring the cookies stay soft and chewy.
Q: Why are my cookies spreading too much?
A: This can happen if the butter was too warm when mixed with the sugars, the flour wasn’t measured accurately, or the dough wasn’t chilled long enough.
Q: Can I make smaller or larger cookies?
A: Yes — just adjust the baking time. Smaller cookies may need 8–10 minutes, while larger bakery-style cookies may take 13–15 minutes.
Check out my other cookie recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these brown butter pumpkin chocolate chip cookies. Happy baking!
