Brown Butter Pumpkin Chocolate Chip Cookies

The time has come. My first pumpkin post of the season!

Brown Butter Pumpkin Chocolate Chip Cookies

And it’s a doozy! Chocolate chip cookies only seem fitting, no? I. Have. A. Problem.

But these are Brown Butter Pumpkin Chocolate Chip Cookies!

I’ll let all that sink in.

Brown Butter Pumpkin Chocolate Chip Cookies

Nutty brown butter compliments the traditionally spiced pumpkin, and the milk chocolate chips pull it all together into one truly decadent cookie!

These cookies pack some serious Fall spices.

There’s no sissy pumpkin spice around here. And if you lean in real close, I’ll tell you my secret…

Brown Butter Pumpkin Chocolate Chip Cookies

{It’s mace.}

No, not that mace! The spice. It’s warm and inviting and it rounds out all the other traditional spices. 

Brown Butter Pumpkin Chocolate Chip Cookies

You will love these soft, moist cookies! All the wonderful flavors of Fall linger on your palate, tempting you to take another bite.

Brown Butter Pumpkin Chocolate Chip Cookies

Exactly none of these cookies made it to the freezer to bake later. None. I barely had enough left to photograph. Fortunately my husband is considerate and knows that I need at least six cookies for a shoot.

{Yay my husband is home for a few days!!!!}

Brown Butter Pumpkin Chocolate Chip Cookies

I love the combination of milk chocolate and pumpkin. I think the extra sweetness brings out the pumpkin and other spices in a way that dark chocolate cannot.


These are a cakier cookie but they are still soft and chewy and everything a chocolate chip cookie should be!

Brown Butter Pumpkin Chocolate Chip Cookies

Prep Time: 15 minutes

Cook Time: 13 minutes

Yield: 36 Cookies

Brown Butter Pumpkin Chocolate Chip Cookies

These moist, soft Brown Butter Pumpkin Chocolate Chip Cookies are generously spiced with all the traditional pumpkin pie spices! They are warm and inviting and the perfect treat as the weather starts getting colder!


  • 2 cups all-purpose flour
  • ½ cup cake flour
  • 2 teaspoons cornstarch
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 2 ½ teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ginger
  • 1/8 teaspoon cloves
  • 1/8 teaspoon mace
  • ¾ cup unsalted butter, melted and browned (instructions below)
  • ½ cup granulated sugar
  • 1 cup light brown sugar, packed
  • 1 egg
  • 1 cup pumpkin
  • 1 cup milk chocolate chips {I use Ghirardelli}


  1. Brown your Butter: In a saucepan melt the butter over medium heat and continue to cook and swirl until it turns brown, brown bits stick to the bottom of the pan and smells delightfully nutty. Transfer to a bowl to cool (make sure you get all those yummy brown bits too!)
  2. In a large bowl combine flour, baking soda, baking powder, cornstarch, salt, and all spices. Whisk together and set aside.
  3. Combine butter and sugars in the bowl of a stand mixer and beat until thick. Add the egg, and beat to incorporate. Add the pumpkin and mix on medium just until incorporated. Be sure to scrape down the sides of the bowl as necessary.
  4. Reduce the mixer speed to low and gradually add the flour mixture. I usually do 4-5 additions, scraping down the bowl as necessary. Make sure you add the next addition as soon as most of the flour has been incorporated from the last one.
  5. Add the chocolate chips either with the mixer or with a wooden spoon.
  6. Refrigerate overnight. I know, I know. Patience grasshopper. The melted butter makes this step critical. [I did bake some without refrigeration the first night, because I don’t practice what I preach, and they were good but they definitely baked thicker after refrigerating overnight.]
  7. Preheat oven to 350° and line several baking sheets with parchment. I like to use a thin cookie sheet for these cookies because I think they bake up more evenly.
  8. Roll dough into balls approximately the size of a golf ball. Place on a cookie sheet 2 inches apart, flatten slightly, and bake for 12-14 minutes or until they puff up and the middles are no longer a dark brown (they will be a lighter pumpkin color).
  9. Let cool 5 minutes on the baking sheet and then remove to a wire rack to cool completely. If you are impatient and you eat a cookie too soon, it will seem way underdone. This is how I like them. My husband he likes his cooked a little longer…the things we do for those we love…

More Tempting Fall Dessert Recipes:

Traditional Pumpkin Roll

Pumpkin Roll with Cream Cheese Filling

Pumpkin Chocolate Chip Cookies with Brown Butter Cream Cheese Frosting

Chewy Chocolate Chip Pumpkin Cookies with Browned Butter Icing

Easy, Foolproof Pumpkin Pie

Easy Foolproof Pumpkin PieSalted Caramel Butter Bars

Salted Caramel Butter Bars

Maple Caramel Pecan Bars {These are soooooooo gooood!}

Maple Pecan Brown Butter BlondiesHealthier Pumpkin Banana Bread with Maple Caramel Frosting

Healthier Pumpkin Banana Bread with Maple Caramel Cream Cheese Frosting


    • AmericanCooking22 says

      Unfortunately we were all over them too…a whole batch for two people? BAD NEWS! If you need me, I’ll be at the gym 🙂

    • AmericanCooking22 says

      You don’t call it Fall? Maybe you call it Autumn, which is way more poetic. Hopefully the leaves falling are accompanied by temperatures falling as well!!!

  1. says

    No words needed. Pumpkin chocolate chip cookies are the best thing ever. Throw in browned butter? I die. 😀
    [email protected] recently posted…Broccoli Cauliflower “Rice” PilafMy Profile

    • AmericanCooking22 says

      Haha thanks, Sarah. I am now fully pumpkin obsessed! Apparently I need a few weeks more than the rest of the Nation.

    • AmericanCooking22 says

      It is such an under appreciated spice. I can’t wait to see what you come up with using it! I love me some nutmeg too. Especially freshly ground Nutmeg. Mmmmm

  2. says

    I was commenting here earlier and my phone dropped on keyboard. IDK what key it hit, but my comment disappeared before I hit publish lol. I think this is my second time it happened commenting on your blog. I want to taste these. Pumpkin and chocolate really are awesome together. I can only imagine how much pumpkin cans you stocked up on! Have you ever tried baking cookies with dried pumpkin powder? .
    Miss Kim @ behgopa recently posted…My book is coming along!My Profile

    • AmericanCooking22 says

      I hate when that happens! It’s always when I’ve just typed up a super long, well thought out response and then I don’t feel like re-typing it! I have a lot of pumpkin. I’ve never even heard of dried pumpkin powder! I’ll have to see if I can find it.

  3. Dana says

    Hello! I was wondering if you had the nutrition facts for the brown butter pumpkin chocolate chip cookies!
    Thank you for your time!!


  4. Jacqui says

    This sounds so yummy! I can’t wait to try it! Thank you for linking up to Party Time and we hope to see you again next week!


  1. […] that the leaves have started to fall from the trees, I’m craving pumpkin recipes! These Brown Butter Pumpkin Chocolate Chip Cookies by American Heritage Cooking look so delicious! I may have to wait until after my photo shoot next […]

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