Brown Butter Pumpkin Chocolate Chip Cookies

They have this little crisp crunch on the outside and then they are super soft on the inside. The pumpkin flavor isn’t overwhelming, just tastes like fall in a cookie. The addition of chocolate chips just intensified the pumpkin flavor for me which was delicious.

Prep time: 15 min + chill time  |  Cook time: 15 min  |  Total: 30 min + chill time



10 tablespoons butter
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cup granulated sugar
1/4 cup brown sugar
1 egg yolk
1 teaspoon pure vanilla extract
1/3 cup pumpkin puree
3/4 cup semisweet chocolate chips


1. Preheat oven to 350 degrees. Line baking sheets with Silpat mat or parchment paper.
2. Brown the Butter: In a small saucepan on medium heat, melt the butter. Stirring occasionally, it should become foamy. After a bit, the butter will start to smell nutty (amazing) and you will see brown bits start to form. Wait about 2-3 minutes after you see the brown bits, then pour the butter into a mixer bowl, add the granulated sugar and brown sugar and mix on low to combine. Let cool.
3. Cookies: In a small bowl whisk together flour, salt, baking soda, cinnamon, ginger, nutmeg, and cloves. Set aside.
4. Add the egg yolk and vanilla to the butter mixture, mixing to combine. Stir in pumpkin puree until smooth. Add the flour mixture in 3 batches, mixing well after each addition, until a soft dough forms. Fold in the chocolate chips.
5. Cover and chill the dough in the fridge for 30 minutes or up to 48 hours. Allow dough to rest for about 15 minutes after you take out of the fridge.
6. Using a cookie scoop or spoon to scoop up dough and roll into 1 to 1 1/2 inch balls. Flatten slightly with the palm of your hand. Bake for 10-12 minutes, or until edges are lightly browned. Cool completely.