Brown Butter Pumpkin Cookies (Chewy Chocolate Chunk Fall Cookies)

Nutty brown butter, cozy pumpkin spice and melty chocolate chunks in one chewy cookie: these brown butter pumpkin cookies are fall baking at its best. Browning the butter takes just a few minutes and adds a toasty, caramel-like flavor that makes the pumpkin and chocolate taste even better. They’re thick, soft in the center and perfect for weekend baking, cookie swaps and Thanksgiving dessert tables.

why make this recipe

These cookies take a simple pumpkin cookie and give it a bakery-style upgrade with brown butter and chocolate chunks.

• Deep, nutty flavor: brown butter adds a toasty, caramel-like richness.
• Chewy centers: blotted pumpkin and an extra egg yolk keep them soft, not cakey.
• Melty chocolate: big chocolate chunks in every bite.
• Great for sharing: perfect for bake sales, Friendsgiving and holiday cookie trays.

how to make brown butter pumpkin cookies

Ingredients

For the cookie dough

• ¾ cup (1½ sticks) unsalted butter
• ¾ cup packed dark brown sugar
• ¼ cup granulated sugar
• ⅓ cup canned pumpkin puree (not pumpkin pie filling), blotted
• 1 large egg yolk
• 1½ teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1½ teaspoons pumpkin pie spice
• ½ teaspoon ground cinnamon
• 1½ cups (9 ounces) semisweet chocolate chunks or chopped chocolate bar

For finishing

• Flaky sea salt (optional)
• Extra chocolate chunks for pressing on top (optional)

Directions

1. Brown the butter: Melt the butter in a light-colored pan over medium heat, stirring often. It will foam, then turn golden with brown bits on the bottom and smell nutty, about 5 to 8 minutes.
2. Cool it: Pour the butter, including the brown bits, into a large bowl and cool for 10 to 15 minutes, until warm but still liquid.
3. Blot the pumpkin: Spread the pumpkin puree on a few paper towels and press gently to absorb extra moisture.
4. Mix the wet ingredients: Whisk the brown sugar and granulated sugar into the cooled brown butter. Add the pumpkin, egg yolk and vanilla and whisk until smooth.
5. Mix the dry ingredients: In another bowl, whisk the flour, baking soda, baking powder, salt, pumpkin pie spice and cinnamon.
6. Make the dough: Fold the dry ingredients into the wet ingredients with a spatula until just combined, then stir in the chocolate chunks.
7. Chill: Cover and refrigerate for 30 to 60 minutes. This keeps the cookies thick and chewy.
8. Prep the oven: Heat the oven to 350°F and line two baking sheets with parchment paper.
9. Scoop: Scoop dough into 2-tablespoon balls and place them 2 to 3 inches apart. Press a few extra chocolate chunks on top, if you like.
10. Bake: Bake for 11 to 13 minutes, until the edges are set and the centers look puffed and slightly underdone.
11. Cool: Sprinkle with flaky salt, cool on the pan for 10 minutes, then move to a wire rack.

how to serve brown butter pumpkin cookies

Serve them warm, so the chocolate is still melty, with a cold glass of milk or a cup of coffee. They’re great on a Thanksgiving cookie platter or packed into treat boxes for neighbors and teachers. For an extra treat, sandwich a scoop of vanilla ice cream between two cookies.

how to store brown butter pumpkin cookies

Store the cookies in an airtight container at room temperature for up to 4 days. Freeze baked cookies for up to 2 months, or freeze scooped dough balls and bake from frozen, adding 1 to 2 minutes. Warm a cookie in the microwave for 10 seconds to refresh it.

tips to make brown butter pumpkin cookies

• Use a light-colored pan so you can see the butter change color.
• Scrape every brown bit into the bowl, since that’s where the flavor is.
• Blot the pumpkin puree so the cookies are chewy and not cakey.
• Don’t skip the chill. It keeps the cookies from spreading too thin.
• Pull the cookies while the centers still look soft. They finish setting on the pan.

variation

• White chocolate: use white chocolate chunks and a pinch of extra cinnamon.
• Cinnamon-sugar coat: roll the dough balls in cinnamon sugar before baking.
• Pecan crunch: fold in ½ cup toasted chopped pecans.
• Maple twist: replace 1 tablespoon of the sugar with maple syrup.
• Oatmeal version: swap ½ cup of the flour for old-fashioned oats.

FAQs

How do you brown butter?
Melt butter over medium heat and stir until it foams, turns golden brown and smells nutty. Pour it into a bowl right away so it doesn’t burn.

Do I have to chill the dough?
Yes. Brown butter dough is soft, and chilling keeps the cookies thick and chewy instead of flat.

Why are my pumpkin cookies cakey?
Pumpkin adds a lot of moisture. Blot the puree with paper towels, avoid overmixing and use an egg yolk instead of a whole egg.

Can I use pumpkin pie filling?
No. It’s sweetened and seasoned, which will change the flavor and texture. Use plain canned pumpkin puree.

Can I freeze the dough?
Yes. Freeze scooped dough balls on a tray, then store them in a bag for up to 2 months. Bake from frozen, adding 1 to 2 minutes.

Can I use chocolate chips instead of chunks?
Yes. Semisweet chocolate chips work fine, though chopped chocolate bars give bigger, meltier pockets.

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Ellie

Brown Butter Pumpkin Cookies

Chewy pumpkin cookies made with nutty brown butter, cozy pumpkin spice and melty chocolate chunks. Thick, soft and perfect for fall baking.

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Ingredients Equipment Method Notes

Ingredients

  

• ¾ cup 1½ sticks unsalted butter
• ¾ cup packed dark brown sugar
• ¼ cup granulated sugar
• ⅓ cup canned pumpkin puree blotted
• 1 large egg yolk
• 1½ teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1½ teaspoons pumpkin pie spice
• ½ teaspoon ground cinnamon
• 1½ cups 9 ounces semisweet chocolate chunks
• Flaky sea salt for finishing (optional)

Equipment

• Light-colored saucepan or skillet
• 2 Baking sheets
• Parchment Paper
• Large and medium mixing bowls
• Whisk and rubber spatula
• Cookie scoop (2 tablespoons)
• Wire Rack

Method

 

1. Melt the butter in a light-colored pan over medium heat, stirring often, until foamy, golden and nutty, about 5 to 8 minutes.
2. Pour into a large bowl with the brown bits and cool 10 to 15 minutes until warm but still liquid.
3. Blot the pumpkin puree on paper towels.
4. Whisk both sugars into the butter, then whisk in the pumpkin, egg yolk and vanilla.
5. Whisk the flour, baking soda, baking powder, salt, pumpkin pie spice and cinnamon in another bowl.
6. Fold the dry ingredients into the wet ingredients until just combined, then stir in the chocolate.
7. Cover and chill the dough 30 to 60 minutes.
8. Heat the oven to 350°F and line two baking sheets with parchment.
9. Scoop 2-tablespoon balls, place 2 to 3 inches apart and press on extra chocolate chunks if desired.
10. Bake 11 to 13 minutes until the edges are set and the centers look puffed and slightly underdone.
11. Sprinkle with flaky salt, cool on the pan 10 minutes, then move to a wire rack.

Notes

Yield: about 20 cookies. Prep time: 25 minutes. Chill time: 30 to 60 minutes. Cook time: 11 to 13 minutes per batch. Total time: about 1 hour 30 minutes. Course: Dessert. Cuisine: American. Storage: airtight container at room temperature up to 4 days; freeze baked cookies up to 2 months, or freeze dough balls and bake from frozen adding 1 to 2 minutes. Use pumpkin puree, not pie filling, and blot it well. Scrape all the brown bits into the dough. Underbake slightly for chewy centers. Contains wheat, dairy and eggs.