Brown Butter Pumpkin Chocolate Chip Cookies: The Best Moist Fall Cookie Ever Recipe

Introduction

Experience the ultimate fall treat with these Brown Butter Pumpkin Chocolate Chip Cookies. Moist, flavorful, and perfectly spiced, they combine rich browned butter and pumpkin puree with melty chocolate chips for an irresistible autumn indulgence.

Ingredients

• ¾ cup (170g) unsalted butter
• ½ cup (100g) granulated sugar
• ¾ cup (150g) packed light brown sugar
• 1 large egg yolk
• 1 tsp vanilla extract
• ⅓ cup (80g) pumpkin puree
• 1 ½ cups (190g) all-purpose flour
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• ¼ tsp ground ginger
• ⅛ tsp nutmeg
• ⅛ tsp cloves (optional)
• 1 cup (180g) semi-sweet chocolate chips
• Flaky sea salt (optional)

Instructions

1. Step 1: Brown the butter by melting it in a light-colored saucepan over medium heat. Stir constantly until the butter turns golden brown and releases a nutty aroma. Remove from heat and transfer to a bowl to cool slightly.
2. Step 2: Whisk the granulated sugar, brown sugar, egg yolk, vanilla extract, and pumpkin puree into the cooled browned butter until smooth and well combined.
3. Step 3: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, ground ginger, nutmeg, and optional cloves.
4. Step 4: Gradually add the dry ingredients to the wet mixture and stir until just combined. Avoid overmixing to keep the cookies tender.
5. Step 5: Fold in the semi-sweet chocolate chips evenly throughout the dough. Chill the dough in the refrigerator for 20 to 30 minutes to firm up.
6. Step 6: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
7. Step 7: Scoop cookie dough onto the prepared sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes until the edges are set but the centers remain soft.
8. Step 8: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Sprinkle with flaky sea salt if desired for extra flavor contrast.

Tips & Variations

• For a deeper flavor, toast the flour lightly before mixing it in.
• Substitute dark brown sugar for light brown sugar for a richer molasses taste.
• If you prefer softer cookies, slightly underbake and let them finish setting on the baking sheet.
• Add chopped pecans or walnuts for extra crunch and texture.
• Use dairy-free butter and chocolate chips to make this recipe vegan-friendly.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookie dough balls or baked cookies for up to 3 months. Reheat baked cookies briefly in a warm oven or microwave to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and is recommended for convenience and consistency.

Why does the recipe use only the egg yolk?

The egg yolk adds richness and helps keep the cookies moist without making them too cakey or dense, which can happen if you use the whole egg.

Brown Butter Pumpkin Chocolate Chip Cookies: The Best Moist Fall Cookie Ever Recipe

Print Recipe

★★★★★

4.9 from 121 reviews

These Brown Butter Pumpkin Chocolate Chip Cookies are the ultimate moist and flavorful fall treat. The rich, nutty brown butter combined with pumpkin puree and warm spices creates a soft, tender cookie with a perfect balance of sweetness and spice. Enhanced by gooey semi-sweet chocolate chips and an optional finish of flaky sea salt, these cookies capture the essence of autumn in every bite.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 40 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Brown Butter Dough

• ¾ cup (170g) unsalted butter
• ½ cup (100g) granulated sugar
• ¾ cup (150g) packed light brown sugar
• 1 large egg yolk
• 1 tsp vanilla extract
• ⅓ cup (80g) pumpkin puree

Dry Ingredients and Spices

• 1 ½ cups (190g) all-purpose flour
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• ¼ tsp ground ginger
• ⅛ tsp nutmeg
• ⅛ tsp cloves (optional)

Mix-ins and Topping

• 1 cup (180g) semi-sweet chocolate chips
• Flaky sea salt (optional)

Instructions

1. Brown the Butter: Melt the unsalted butter in a light-colored saucepan over medium heat. Stir continuously until the butter turns golden brown and emits a nutty, fragrant aroma. Remove from heat and transfer the brown butter to a bowl to cool slightly.
2. Mix Wet Ingredients: Once the brown butter has cooled but is still liquid, whisk in the granulated sugar, light brown sugar, egg yolk, vanilla extract, and pumpkin puree until the mixture is smooth and evenly combined.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, ground ginger, nutmeg, and optional cloves. Gradually add the dry ingredients to the wet ingredients and mix gently until just combined, taking care not to overmix.
4. Fold in Chocolate: Stir the semi-sweet chocolate chips into the dough evenly. Cover the bowl and chill the dough in the refrigerator for 20 to 30 minutes to help the dough firm up for easier scooping and better texture.
5. Bake: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough onto the prepared sheets, spacing the cookies evenly. Bake for 10 to 12 minutes until the edges are set and the centers appear slightly soft. Allow cookies to cool on the baking sheet before transferring to a wire rack. Optionally, sprinkle with flaky sea salt immediately after baking for an enhanced flavor contrast.

Notes

• Use a light-colored saucepan for browning butter to better monitor the color change and avoid burning.
• Chilling the dough helps prevent spreading and improves the texture of the cookies.
• You can substitute semi-sweet chocolate chips with chocolate chunks for different texture and flavor bursts.
• Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
• Flaky sea salt topping is optional but recommended to enhance the sweetness with a savory contrast.

Keywords: brown butter cookies, pumpkin chocolate chip cookies, fall cookies, moist pumpkin cookies, autumn desserts, spiced cookies