Pumpkin Chocolate Chunk Cookies with Brown Butter are the ultimate fall cookie! Soft, chewy, and packed with rich, nutty flavor, each bite is filled with melty chocolate chunks and warm pumpkin spice.
Made with real pumpkin puree and brown butter, this easy cookie recipe will give you cozy seasonal flavors in every bite.
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Pumpkin Cookies with Brown Butter
Bake up a batch of Pumpkin Chocolate Chunk Cookies made with brown butter and pumpkin spice for a cozy fall treat bursting with seasonal flavors.
When you can’t get enough of pumpkin spice season, these are the cookies for you!
Pumpkin Chocolate Chunk Cookies are irresistibly soft, filled with melty chocolate chunks, and have a warm, nutty flavor from rich brown butter.
Pumpkin puree adds moisture and seasonal sweetness and pumpkin pie spice adds cozy fall flavor in every bite.
The combination of pumpkin, brown butter, and chocolate makes every bite of cookie warm, cozy, and bursting with fall flavor.
Get ready to be wowed with pumpkin cookies that are soft, chewy, and filled with melty chocolate chunks.
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How to make Brown Butter Cookies with Pumpkin
This is a quick overview of how to make this pumpkin spiced pumpkin cookies recipe. Scroll down for the full recipe instructions and ingredient amounts in the recipe card below.
- Step 1: Brown the butter and let cool slightly.
- Step 2: In a mixing bowl, combine the flour, pumpkin spice, baking powder, baking soda and salt.
- Step 3: In another mixing bowl, combine the brown butter, granulated sugar, brown sugar, pumpkin puree, vanilla and egg. Add the flour mixture, stirring until a cookie dough forms, and then stir in the chocolate chunks.
- Step 4: Scoop onto the prepared baking sheet and bake, in batches, for 15 minutes or until the edges are set and the tops are golden.
Hint: Be sure to use 100% pure pumpkin puree and not canned pumpkin pie filling. The pie filling contains added sugar and spices that will change the texture and flavor of the cookies.
Expert recipe tips
- Brown the butter carefully - Keep a close eye on the butter when browning it because it can burn quickly. Brown the butter over medium heat until it turns golden brown and smells nutty.
- Use 100% real pumpkin puree – Be sure not to use canned pumpkin pie filling because it contains added sugar and spices that will change the texture and flavor of the cookies.
- Don’t overbake – The cookies will continue baking on the sheet before you transfer them to a wire rack.
- Add a sprinkle of flaky sea salt - For a gourmet touch you can also add a sprinkle of sea salt before baking. The sea salt will balance the sweetness and make the chocolate flavor pop.
Substitutions
- Brown Sugar - Light brown sugar will be a good substitute for the dark brown sugar, however, the flavor will be slightly milder.
- Chocolate Chunks – You can easily substitute chocolate chips, mini chocolate chips or chopped chocolate bars in place of chocolate chunks
- Pumpkin Pie Spice - I used my homemade pumpkin spice recipe but you can use a storebought pumpkin pie spice instead.
Variations
- Add nuts – Toasted chopped pecans or chopped walnuts will add texture and complement the flavor of the brown butter.
- Use assorted chocolate- You can change up the chocolate and use a combination of white chocolate, milk chocolate and dark chocolate for extra indulgence.
- Add extra spice - Add finely minced crystallized ginger for an extra warm spice flavor.
Storage
- Room Temperature – Store your cooled cookies at room temperature in an airtight container for up to 4-5 days. You can place a slice of bread in the container to help to keep them soft.
- Freezer – You can freeze baked cookies for up to 2 months. Just thaw them at room temperature or you can warm in a 300°F oven for about 5 minutes.
- Freeze cookie dough – You can scoop the cookie dough onto a parchment paper lined baking sheet until frozen. Then transfer the frozen scoops of cookie dough to a freezer safe container or food storage bag. Let them thaw in the refrigerator and then bake according to the recipe directions below.
Ingredients
Ingredients for Brown Butter Pumpkin Cookies
- Flour – Flour gives the cookies structure and a soft, chewy texture.
- Baking Soda and Baking Powder – These are two leavening agents work together providing the perfect lift and tenderness.
- Pumpkin Pie Spice – The spice blend is a combination of cinnamon, nutmeg, ginger, and cloves and adds warm fall flavor.
- Salt – Salt makes the flavors pop and also balances the sweetness.
- Butter – Browning the butter intensifies its flavor and gives the cookies a caramelized nuttiness.
- Granulated Sugar – Granulated sugar adds weetness and helps the cookies to spread.
- Dark Brown Sugar – Dark brown sugar adds moisture and a deep molasses flavor that complements the pumpkin.
- Pumpkin Puree – Pumpkin puree adds moisture, flavor, and a slight orange hue to the cookies.
- Egg – Egg helps to bind the ingredients together and also adds richness.
- Vanilla Extract – Vanilla extract enhances the overall flavor with a hint of sweetness.
- Chocolate Chunks – Melty, rich pockets of chocolate chunks make every bite indulgentingredient 1
Pumpkin Dessert Ideas
Pumpkin Recipes
Pumpkin Chocolate Chunk Cookies Recipe
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Equipment
Ingredients
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 Tablespoon pumpkin pie spice
- ½ teaspoon salt
- ½ cup butter
- ¾ cup granulated sugar
- ¾ cup packed dark brown sugar
- 1/2 cup 100% pure pumpkin puree
- 1 large egg
- 1 Tablespoon vanilla extract
- 1 cup chocolate chunks
- Additional granulated sugar for dipping and pressing onto tops of cookies
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Instructions
- Preheat oven to 375F. Line a baking sheet with parchment paper.
- In a medium mixing bowl combine the dry ingredients, the flour, pumpkin pie spice, baking powder, baking soda and salt and reserve.
- In a medium skillet over medium-high heat, melt the butter. Reduce the heat to medium-low and cook until the butter is browned. Remove from the heat and let cool to room temperature.
- In a medium mixing bowl, combine the cooled melted butter, granulated sugar and brown sugar, stirring until combined.
- Stir in the egg, vanilla extract and pumpkin puree until blended.
- Gradually add the reserved flour mixture then stir in the chocolate chunks.
- Using a #20 (3 Tblespoons) cookie scooper, drop the cookie dough onto the prepared baking sheet. You will need to bake the cookies in batches.
- Bake for 15 minutes or until the edges are set and the cookies are baked through.
- Cool the cookies on the baking sheets for 3 minutes and then transfer to a wire rack to cool completely.
- Repeat with the remaining cookie dough.
Notes
- Use a #40 scooper (2 Tablespoons) and drop cookie dough onto the prepared baking sheet. You will need to bake the cookies in batches.
- Bake for 12 minutes or until the edges are set and the cookies are baked through.
- This will make about 28 smaller cookies.
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