Pumpkin-Spiced Chocolate Chip Cookies with Brown Butter

By , Test Kitchen Director · 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 layers (2 sticks) unsalted butter, pumpkin puree, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 120 calories and feeds 24, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

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.

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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 bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

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

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

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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