These brown butter pumpkin chocolate chip cookies are packed with all the cozy fall flavors! They're made in one bowl and one saucepan (for the brown butter!), and you don't even need a stand mixer to make them. The brown butter gives these pumpkin chocolate chip cookies a nutty, toasted taste. They're rolled in pumpkin pie spice sugar just before baking!
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Hi, my name is Ella, and I can't get enough pumpkin recipes. There, I said it! These brown butter pumpkin chocolate chip cookies are so easy to make, and I think they might be the perfect fall cookie!
My chewy pumpkin cookies are one of my most popular fall recipes, and for good reason. They're packed with pumpkin flavor and warm spices, plus they're super easy to make. Now, the only thing that could make them better...chocolate chips!
If you want more fall cookie recipes, try my chocolate chip espresso cookies, chocolate chip cinnamon cookies, or browned butter pecan cookies.
Just 13 Key Ingredients!
- Pumpkin: Make sure you're using 100% pure pumpkin and not pumpkin pie filling; they aren't the same thing!
- Maple Syrup: I love sweetening this up with a little bit of maple syrup.
- Semisweet Chocolate Chips: I prefer using semisweet chocolate chips, but you can swap them out for milk chocolate or dark chocolate chips.
- Egg Yolk: To prevent these cookies from becoming cakey, we're using just an egg yolk and not a whole egg.
How to Brown Butter
If this is the first time you've browned butter, I recommend checking out my blog post on how to brown butter, which goes through all the steps with images and a video!
Let's Make These Cookies!
- Step 1: Brown your butter and pour into a large bowl to cool.
- Step 2: Whisk in the sugar, light brown sugar, and maple syrup.
- Step 3: Add the egg yolk and vanilla extract along with the pumpkin puree.
- Step 4: Add all of the dry ingredients and mix with a rubber spatula. Stir in the chocolate chips. Chill for at least 30 minutes in the fridge.
- Step 5: Whisk sugar and pumpkin spice together in a small bowl. Scoop out cookie dough into 2 tablespoon-sized balls and roll in the sugar.
- Step 6: Place on two parchment-lined baking sheets and bake one sheet at a time in the oven, preheated to 350°F for 10-14 minutes.
My Top Tricks, Tips, & More!
- Pumpkin Spice Sugar: Rolling the cookie dough balls in pumpkin spice sugar is totally optional; feel free to skip that step.
- Chilling: We don't want these cookies to spread too much in the oven, so don't miss out on chilling them in the fridge!
- Bakery Style Cookies: I have two ways that I make my cookies look bakery-worthy. One, as soon as they're out of the oven, I scoot them with a large biscuit cutter so they're perfectly round. And two, I add extra chocolate chips on top of the cookies right after scooting!
- Storage: Keep in an airtight container for 4-5 days.
Made This Recipe?
Make sure to leave a ⭐️ rating and review below! You can tag me on Instagram @alpineella or follow along on Pinterest, Facebook and TikTok!
Thank you!
Ella
Recipe
Brown Butter Pumpkin Chocolate Chip Cookies
Equipment
- medium saucepan
- Bowl
- Baking Sheets
- Whisk
Ingredients
- ¾ cup (170 grams) unsalted butter
- 1 cup (220 grams) light brown sugar
- ¼ cup (50 grams) white sugar
- 1 large egg yolk room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon maple syrup
- ¼ cup (55 grams) pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 ½ teaspoons ground cinnamon
- 2 cups (240 grams) all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup (108 grams) semisweet chocolate chips
Pumpkin Pie Sugar
- ½ cup white sugar
- ½ tablespoon pumpkin pie spice
Instructions
- In a small saucepan over medium-low heat, melt the butter. Once melted, increase the heat to medium and let the butter begin to foam. Keep cooking and stirring with a spatula, until the butter begins to brown and gives off a nutty smell (2-3 minutes). Pour into a medium mixing bowl and let cool completely.¾ cup (170 grams) unsalted butter
- Once the brown butter has cooled, whisk in the granulated sugar and light brown sugar as well as the maple syrup.1 cup (220 grams) light brown sugar, ¼ cup (50 grams) white sugar, 1 tablespoon maple syrup
- Add the egg yolk and vanilla extract, along with the pumpkin puree. Whisk until smooth.1 large egg yolk, 2 teaspoons vanilla extract, ¼ cup (55 grams) pumpkin puree
- Add the dry ingredients to the wet ingredients. Use a rubber spatula to fold everything together until just combined.1 teaspoon pumpkin pie spice, 1 ½ teaspoons ground cinnamon, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon kosher salt, 2 cups (240 grams) all purpose flour
- Stir in the chocolate chips.½ cup (108 grams) semisweet chocolate chips
- Cover the bowl with plastic wrap and chill in the fridge for 30 minutes.
- While the cookie dough chills, preheat the oven to 350℉/175℃ and line two baking sheets with parchment paper.
- Scoop out the cookie dough using a large cookie scoop or spoon so the cookie dough balls are about 2 tablespoons. Whisk together the white sugar and pumpkin pie spice. Roll each cookie dough ball in the sugar.½ cup white sugar, ½ tablespoon pumpkin pie spice
- Place on the prepared baking sheets, keeping the dough balls 3-4 inches apart.
- Bake in the preheated oven for 10-14 minutes. The edges should be set but the middles will still look underbaked.
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