Tessa’s Recipe Rundown
TASTE: The warm, spiced notes of pumpkin pair perfectly with semisweet chocolate, and the browned butter adds a caramelized, nutty undertone that brings it all together.
TEXTURE: These cookies are rich, chewy, and soft – not at all cakey.
EASE: Browning the butter is an extra step, but this recipe is still super simple to make. No mixer needed!
PROS: Big PSL vibes = fall baking perfection.
CONS: None.
WOULD I MAKE THIS AGAIN? Constantly throughout the fall!
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Fall baking just got a whole lot more delicious with these Brown Butter Pumpkin Chocolate Chip Cookies. And the best part? They’re SO easy to make!
There’s nothing better than a chocolate chip cookie that’s crisp at the edges and super chewy and soft throughout. But adding pumpkin can sometimes ruin this texture, creating a cakey cookie that’s so much less satisfying.
I tinkered with this recipe until I had the perfect pumpkin spice flavor AND that ideal chewy cookie texture. One of the key ingredients to these crave-worthy cookies? Browned butter!
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Browned butter can add so much depth of flavor to cookies, like in Brown Butter Chocolate Chip Cookies. It elevates simple recipes, such as Brown Butter Brownies. It adds complexity to rich desserts, like Browned Butter Maple Pecan Pie. And it’s the perfect complement to the warm spices in these pumpkin cookies.
These cookies do require a brief chill period before baking – but I promise, it’ll be SO worth it once you sink your teeth into a thick, chewy, and slightly gooey cookie that tastes like fall heaven.
Reader Love
Just baked a batch of these! So delicious and my whole family loved them. Thank you, Tessa, for the amazing recipe, you never disappoint! Definitely making them again!
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Sprinkle of Science
How to Make Brown Butter Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookie Ingredients:
- Chocolate chips – I love semisweet chocolate chips here, but feel free to use any chips you prefer – just keep in mind that this will impact the overall sweetness of your cookies and may overshadow the pumpkin spice flavor.
- Butter – Always use unsalted butter in baking.
- Sugar – A combination of granulated and light brown sugar for the perfect butterscotch flavors and crisp edges. Do not reduce the sugar in these cookies to avoid dry, hard, crumbly cookies that don’t spread. Learn about the role sugar plays in baking here.
- All-purpose flour – Be sure to measure your flour correctly to avoid dry, hard, or cakey cookies. I highly recommend using a digital kitchen scale, but if you don’t have one, use the spoon and level method.
- Salt – I prefer to use fine sea salt in baking. Learn more about salt in baking here.
- Baking soda – For the perfect amount of spread. Learn more about Baking Soda vs. Baking Powder here.
- Spices – We’re using ground cinnamon, ginger, nutmeg, and cloves for that perfect pumpkin spice flavor. More on spices below.
- Egg yolk – Egg yolks contain protein and fat, which adds chewiness and richness, whereas egg whites can create a lighter, more cakey texture. To avoid cakiness, we’re skipping the egg white here.
- Vanilla extract – For flavor.
- Pumpkin puree – Make sure to use canned pumpkin puree, NOT pumpkin pie filling in these cookies. More on pumpkin puree below.
Browning Butter
Check out my tips and tricks for browning butter in my How to Brown Butter article here. I promise it’s simpler than you might think, and it adds so much depth of flavor to these cookies.
The Pumpkin
I recommend using a high-quality canned pumpkin, like Libby’s Pumpkin Puree, in these cookies. Do not use homemade pumpkin puree, as it can add too much excess moisture, creating cakey cookies. Check out my Fresh vs. Canned Pumpkin article for side-by-side comparisons between using fresh pumpkin puree, regular canned pumpkin, and organic canned pumpkin.
The Spices
Be sure to use fresh spices, as fresh spices will always impart a lot more flavor! If your spices have been sitting in your pantry for years and no longer have a nice, strong smell, they won’t give your baked goods any flavor and your cookies will be bland.
Help! I’m Out of Light Brown Sugar!
Dark brown sugar should work just fine in place of the light brown sugar. You can also make your own brown sugar – learn how to make brown sugar here.
Can I Double This Recipe?
Yes! Simply double all ingredients to yield approximately 50 medium-sized cookies.
Can I Make Larger Cookies?
Sure! Use a large 3-tablespoon cookie scoop and bake at 350°F for about 12-14 minutes.
Do I Have to Chill The Cookie Dough?
Yes – but not for long. Because these cookies are made with brown butter, the butter needs to re-solidify before baking, so chill for 30 minutes before baking.
You can also prepare the dough ahead and “marinate” the cookie dough by storing it in an airtight container in the fridge for up to 48 before baking. This will make thicker, slightly chewier, and more flavorful cookies!
How to Store Pumpkin Chocolate Chip Cookies
Store baked, cooled pumpkin cookies in an airtight container at room temperature for 3 days. Store with a tortilla to keep cookies soft for longer.
Can You Freeze Pumpkin Chocolate Chip Cookies?
- Baked Pumpkin Chocolate Chip Cookies freeze very well! Allow cookies to cool completely, then store inside an airtight container for up to a month. Thaw at room temperature and allow to return to room temperature before serving.
- Alternatively, freeze the portioned, slightly flattened cookie dough balls on a parchment paper-lined rimmed baking sheet until solid, then transfer to a freezer bag or airtight container. Store for up to one month. Bake directly from frozen, lowering the temperature to 325°F and adding a minute or two to the bake time. Learn more about freezing cookie dough here.
More Fall Baking Recipes You’ll Love:
Brown Butter Pumpkin Chocolate Chip Cookies
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Ingredients
- 10 tablespoons (142 grams) unsalted butter
- 3/4 cup (150 grams) granulated sugar
- 1/4 cup (50 grams) light brown sugar
- 1 ½ cups (204 grams) all-purpose flour (see recipe notes)
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/3 cup (75 grams) pumpkin puree (see recipe notes)
- 3/4 cup (128 grams) semisweet chocolate chips
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a medium stainless steel sauté pan set over medium heat, melt the butter. Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises. Once the crackling becomes quieter, continue to swirl the pan or stir until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, remove from heat and pour into a mixing bowl. Be sure to keep the brown bits at the bottom of the pan as well, they hold so much flavor!
- Add the granulated sugar and brown sugar to the hot butter and stir to combine. Set aside to cool to room temperature.
- In a small bowl, whisk together flour, salt, baking soda, cinnamon, ginger, nutmeg, and cloves.
- To the cooled butter mixture, add the egg yolk and vanilla, stirring 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.
- Cover and chill the dough in the fridge for 30 minutes or until firm enough to scoop. You can also refrigerate the dough for up to 48 hours, which will intensify the flavors. If refrigerating for an extended period, let dough sit at room temperature until soft enough to scoop, about 1 hour.
- Using a medium spring-loaded cookie scoop or a spoon, roll the dough into 1 ½-tablespoon-sized balls and place on the prepared baking sheets. Flatten slightly with the palm of your hand. Bake for 10-12 minutes or until set and edges are lightly browned.
- *For larger cookies, shape use a large spring-loaded cookie scoop and roll into 3-tablespoon sized balls and bake for 12 to 15 minutes.
- Let cool completely. Store at room temperature in an airtight container for up to 3 days. Pumpkin flavor will intensify after a day.
Recipe Notes
The Ultimate Cookie Handbook
Learn the sweet SCIENCE of cookie baking in a fun, visual way to customize your own recipes frustration-free. Plus, my best 50+ homemade cookies!
This recipe was originally published in 2018 and updated in 2024 with recipe improvements and additional tips. Photos by Joanie Simon.
If a pumpkin spice latte met a chocolate chip cookie…. May be my new favorite chocolate chip cookie recipe!
This are delicious! Easy to make and very tasty! My staff loved them!
I was really impressed with the “normal” chocolate chip texture, but with pumpkin flavor! Here in France I can’t buy Libby’s canned pumpkin, but had seen in a cooking show that you can re-bake pumpkin puree to remove excess moisture, so I did that with homemade pumpkin puree and it worked great.
Oh and I am sure these would be AMAZING with white chocolate chips! Will have to try that next time….
This is my favorite pumpkin cookie recipe! I’ve made it 4 times in the last month.
These were fun and easy to make and I love how they turned out. They are a fun chocolate chip cookie variation and so cozy for fall. I wish I could get a candle of that cookie dough smell. It is divine.
Easy recipe and good for fall. I do prefer normal chocolate chip cookies but a good alternative for this time of year.
These cookies are amazing, though I did burn the butter once. Would definitely make again.
Absolutely amazing!! So full of flavor. My roommate couldn’t stop snacking on the dough because of how delicious it was. I made a double recipe and left them in my dorm kitchen and they were gone within minutes!
Unbeknownst to me, my granddaughters changed the rules for Tessa Cookie Day (it’s a real; thing chez nous!): for any cookie that has “add-ins” (and they only choose cookies with add-ins), they get to veto, augment, and/or substitute. For this cookie, they decided that chopped pecans and some kind of Heath Bar toffee bits would replace chocolate chips inside the cookie, and that each of us could choose something to add on top. I chose pecans, older granddaughter chose chocolate chips, and younger granddaughter chose nothing (because her older sister stole her choice.) What absolutely delicious cookies these are! (Younger granddaughter took the picture because: she knows how, and: I don’t know anything. But I’m learning!)
I love that you’ve created a Tessa Cookie Day and I’ll be sure to share that with Tessa. It’ll make her entire week! What a fun way to create memories with your granddaughters, and I love your add-ins 🙂 Thanks for sharing, John!
These cookies are DELICIOUS! Just when you think Tessa’s Pumpkin Chocolate Chip Cookies cant get any better…they do! The brown butter is a fantastic addition to the recipe and I’ll be using this as my new staple recipe!
Love the browned butter flavour! The blend of spices is bang on. This recipe is going in my keeper box.
Hi, what should be the measurement of the butter after browning. Should it still be 10 tablespoon /142 grams after browning? Cause everyone will hv different measurement after browning the butter depending on how much moisture is evaporated and different butter will have different moisture content. It would be great if you can specify the measurement after browning the butter in the recipes where it calls for brown butter. Thanks 🙂 looking forward to make this soon.
Hi Anu! This recipe was designed with the reduced water content from browning the butter in mind, so there’s no need to add extra butter after browning 🙂
Hey Anu! I weighed my butter after browning; it was 116g. My cookies seem to be spreading just right, so I think that’s a good amount.