Pumpkin-Spiced Chocolate Chip Cookies with Brown Butter

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Soft cookies infused with pumpkin puree and warm pumpkin spice, enriched by nutty brown butter and studded with semi-sweet chocolate chips. This american-inspired halloween ready in about 34 minutes pairs (2 sticks) unsalted butter, pumpkin puree, granulated sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 24, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.6 (14 ratings) Prep: 20 min Cook: 14 min Serves 24 American cuisine 120 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium saucepan, melt 1 cup (2 sticks) unsalted butter over medium heat, swirling occasionally until butter foams and turns golden brown with a nutty aroma (about 5 minutes). Remove from heat and cool slightly.
  2. Step 2: In a large bowl, whisk together 1/2 cup pumpkin puree, 3/4 cup granulated sugar, 1/2 cup packed brown sugar, 1 large egg, and 1 tsp vanilla extract until smooth.
  3. Step 3: Stir the cooled brown butter into the pumpkin mixture until fully combined.
  4. Step 4: In a separate bowl, sift together 2 cups all-purpose flour, 1 tsp baking soda, 1 1/2 tsp pumpkin pie spice, and 1/2 tsp salt.
  5. Step 5: Gradually fold the dry ingredients into the wet ingredients until just combined, then gently fold in 1 cup semi-sweet chocolate chips.
  6. Step 6: Chill dough in the refrigerator for 30 minutes to firm up.
  7. Step 7: Preheat oven to 350°F. Line two baking sheets with parchment paper.
  8. Step 8: Scoop dough with a tablespoon into 1 1/2-inch mounds, spacing them 2 inches apart. Bake for 12-14 minutes until edges are set and tops are slightly cracked.
  9. Step 9: Cool cookies on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Frequently asked questions

How long does Pumpkin-Spiced Chocolate Chip Cookies with Brown Butter take to make?

Total time is about 34 minutes (20 min prep + 14 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pumpkin-Spiced Chocolate Chip Cookies with Brown Butter?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (2 sticks) unsalted butter from drying out.

Can I substitute ingredients in Pumpkin-Spiced Chocolate Chip Cookies with Brown Butter?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pumpkin-Spiced Chocolate Chip Cookies with Brown Butter for a different number of people?

The recipe is written for 24 servings. Multiply each ingredient by (your serving target / 24). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pumpkin-Spiced Chocolate Chip Cookies with Brown Butter?

American halloween like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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