Why you’ll love these cookies
If you want a cozy fall cookie that’s chewy (not cakey), this one’s it. Browning the butter adds deep, nutty flavor that pairs perfectly with a hint of pumpkin and warm spices. There’s only 1/3 cup pumpkin in the whole batch, so the pumpkin isn’t overpowering—just enough to taste like fall without tasting like pie. Best part? You can scoop, freeze, and bake straight from frozen for fresh cookies on demand.
Key ingredients & tips
Browned butter: Adds rich, toasty flavor and reduces water so the cookies stay chewy.
Pumpkin (just 1/3 cup): Keeps the flavor subtle and prevents cakiness—no blotting, no fuss.
Cornstarch: Tender, soft centers even when baked from frozen.
Pumpkin pie spice + cinnamon: Cozy warmth that complements, not masks, the chocolate.
Brown Butter Pumpkin Chocolate Chip Cookies
Ingredients
- 1 cup (227 g) unsalted butter
- 1 cup (200 g) packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 egg yolk
- 2 tsp vanilla extract
- 1/3 cup (80 g) pumpkin purée
- 2 1/2 cups (300 g) all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 2 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1 1/2 cups (255 g) chocolate chips
Instructions
- In a light-colored saucepan, melt butter over medium heat. Cook, stirring, until golden brown bits form and it smells nutty, 5–8 minutes. Scrape into a large mixing bowl (get all the browned bits) and cool to room temp—slightly warm is fine.
- In the bowl of stand mixer, add the cooled brown butter, brown sugar, and granulated sugar. Beat until light and fluffy, about 4 minutes.
- Add the egg yolk, vanilla, and pumpkin and mix until smooth.
- In a large mixing bowl, combine the flour, cornstarch, baking soda, salt, pumpkin pie spice, and cinnamon. Whisk to combine and sift.
- Add the dry ingredients to stand mixer with the wet ingredients; stir just until combined. Add the chocolate chips and mix until evenly distributed.
- Line a sheet pan with parchment. Use a cookie scoop to fill the sheet pan with cookie dough balls (not touching) and place in the freezer for at least one hour.
- Transfer the frozen cookie dough balls to a labeled freezer bag.
- To bake from frozen, bake on a parchment-lined sheet at 350°F for 15–18 minutes until edges are set and centers are slightly underdone.
- To back from fresh (unfrozen), bake for 8-10 minutes
Notes
- Freeze unbaked dough: Up to 3 months.
- Baked cookies: Store airtight at room temp 3–4 days or freeze up to 2 months.
- Rewarm: 300°F oven for 3–4 minutes brings back that just-baked texture.
FAQs
Do these taste strongly of pumpkin?
No. With just 1/3 cup pumpkin in the dough, the flavor is subtle. You’ll get cozy spice and deep brown-butter notes with a hint of pumpkin.
Can I add more pumpkin?
You can, but more pumpkin = more moisture = cakier cookies. If you bump to 1/2 cup, reduce flour by ~2 Tbsp and expect thicker cookies.
Can I make them gluten-free?
Use a good 1:1 GF baking blend (with xanthan gum). Let the dough rest 15–20 minutes before scooping so it hydrates.
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