When Thanksgiving rolls around, it’s easy to focus on pies and cakes—but trust me, these brown butter pumpkin chocolate chip cookies deserve a spot at the table.
They’re soft, chewy, spiced just right, and have that irresistible nutty aroma from the brown butter that makes your kitchen smell like fall.
The best part about them is that they’re simple to make and freeze beautifully, so you can bake them ahead of time and still serve them fresh for the holidays.
What Is Brown Butter and Why It’s Worth the Extra Step
Brown butter (or beurre noisette, if you want to sound fancy) is regular butter that’s been melted and cooked until the milk solids turn golden brown and smell nutty. It adds a deep, toasty flavor that transforms ordinary cookies into something special.
Here’s how I like to do it:
Melt your butter over medium heat, swirling the pan frequently. You’ll see it foam and then develop little brown bits at the bottom.
Once it smells like roasted hazelnuts, remove it from the heat immediately. Those brown bits are flavor gold, but they can burn fast.
If you’re nervous about burning the butter, lower the heat slightly and use a light-colored pan so you can see the color change clearly.
What Pumpkin to Use
For these cookies, canned pumpkin puree is your best bet. It’s consistent in moisture and flavor, and it saves time. Make sure you’re using pure pumpkin puree and not pumpkin pie filling. The latter already has sugar and spices, which will throw off the flavor and texture.
If you want to use fresh pumpkin, roast and mash it first, then strain the puree to remove excess moisture. The cookies should be soft and chewy, not cakey, so the less water in your pumpkin, the better.
Tips for Cooking and Prepping
If I could give one piece of advice, it’s this: don’t rush the brown butter. Take your time, and let the butter do its thing—it’s the key to flavor here.
Once you’ve browned it, let it cool slightly before mixing it with the other wet ingredients. Hot butter can scramble the eggs or melt your chocolate chips too early.
Also, I always chill the dough for at least 30 minutes before baking. This helps control spreading and enhances the flavor. If you skip this step, the cookies may turn out flat.
For that soft, chewy texture, remove them from the oven when the edges are golden but the centers still look a little underbaked. They’ll continue to set as they cool.
What If You Don’t Like Chocolate Chips?
No problem, you can easily swap them out. These cookies are just as delicious without chocolate. Try folding in chopped pecans, white chocolate chunks, or even toffee bits for something different.
If you prefer a softer, sweeter cookie, spread a layer of cream cheese frosting on top instead. The tangy frosting pairs beautifully with the pumpkin spice flavor.
Storage and Make-Ahead Tips
These cookies store well at room temperature for up to 4 days in an airtight container. If you want to make them ahead, you can refrigerate the dough for up to 48 hours before baking. Doing this actually improves the flavor.
For longer storage, freeze the cookie dough balls on a tray until solid, then transfer them to a freezer bag. Bake straight from frozen, just adding 1–2 minutes to the bake time.
Baked cookies can also be frozen for up to 2 months. Thaw at room temperature or warm them in the oven for a few minutes to revive that freshly baked texture.
Brown Butter Pumpkin Chocolate Chip Cookies Recipe
Image credit: @feelgoodfoodie
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients
- 3/4 cup unsalted butter, browned and slightly cooled
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
Mix-Ins
- 3/4 cup chocolate chips (semi-sweet or dark)
Instructions
- Brown the butter. Melt butter in a light-colored pan over medium heat. Stir constantly until it foams and small brown bits form at the bottom. Once golden and nutty-smelling, remove from heat and let cool for 10 minutes.
- Mix the dry ingredients. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- Combine the wet ingredients. In a large bowl, whisk the browned butter, brown sugar, and granulated sugar until smooth. Add the egg yolk, pumpkin puree, and vanilla. Mix until well combined.
- Combine wet and dry. Gradually add the dry ingredients into the wet mixture, stirring just until incorporated. Fold in the chocolate chips.
- Chill the dough. Cover the bowl and refrigerate for at least 30 minutes.
- Preheat the oven. Set it to 350°F (175°C). Line two baking sheets with parchment paper.
- Bake. Scoop about 2 tablespoons of dough per cookie, spacing them 2 inches apart. Bake for 12–14 minutes, or until the edges are golden and the centers are slightly soft.
- Cool and serve. Let the cookies cool on the tray for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.
Featured image credit: @purelykaylie
