Today is September 1st, which means I am (not so) patiently awaiting cooler weather and craving all the pumpkin flavored desserts! I am thanking myself for buying several extra cans of pumpkin at the end of the season last year! Catch me making these soft and chewy Browned Butter Pumpkin Chocolate Chip Cookies on repeat all the way through Thanksgiving time (and beyond)!
If you don’t know already, there are two teams when it comes to pumpkin cookies: team chewy or team cakey. When it comes to mostly all cookies, I am definitely on team chewy. The thing with pumpkin is, it has a lot of moisture, so when you use it in cookies they tend to be fluffy and cakey. Not what I’m typically going for when I bake cookies.
I feel like there are so many recipes out there that claim to be “chewy” pumpkin cookie, but then when you make them, they are cakey. They taste delicious, but they just aren’t chewy. Trust me when I tell you, these Browned Butter Pumpkin Chocolate Chip cookies are the PERFECT chewy pumpkin cookie!
When you use melted butter in a cookie recipe, it makes them chewier. In this recipe, I used browned butter to get that perfect chewy texture PLUS the nutty, caramel-y flavor that browned butter gives. I like a ton of pumpkin spice flavor in my cookies, so I loaded these up with a full two teaspoons of pumpkin pie spice!! YUM!
Thanks to the moisture in the pumpkin, this recipe does not require any eggs! Make sure to use pure pumpkin and not pumpkin pie filling.
How to make Browned Butter Pumpkin Chocolate Chip Cookies:
First, make browned butter. Pour into a large glass bowl and cool in the fridge for 20 minutes.
While the butter is cooling, combine the dry ingredients in a small bowl. Mix together flour, baking soda, pumpkin pie spice, and salt. Set aside. To the bowl with the cooled butter, add the brown sugar and white sugar. Stir with a spatula until well-combined and creamy.
Add in pumpkin puree and vanilla. Stir to combine.
Stir in the dry ingredients. Mix until just combined.
Then, gently fold in dark chocolate chips.
Put the batter in the fridge to chill and preheat the oven to 350° F. Line a baking sheet with parchment paper or a silicone baking mat. Once the oven is preheated, remove the batter from the fridge. Using a small cookie scoop or spoon, scoop out the dough and place onto the prepared baking sheet. Top each cookie with a few extra chocolate chips.
Bake for 9 minutes or until the edges are very lightly brown. To achieve the chewy and soft texture, make sure not to over bake the cookies. Let cool on the pan for 10 minutes before serving. Enjoy!
Sizzling Tip:
These cookies can easily be made vegan by using melted vegan butter (instead of browned butter) and vegan chocolate chips (instead of regular chocolate chips).
Browned Butter Pumpkin Chocolate Chip Cookies
Ingredients
- 1½ sticks unsalted butter
- 1 cup brown sugar
- ½ cup white sugar
- ⅓ cup pumpkin puree
- 1 tsp pure vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- ¼ tsp salt
- 1 cup dark chocolate chips plus extra for topping
Instructions
- First, make browned butter. Start with a small saucepan. Add the butter and melt over medium heat. When butter starts to bubble, start stirring constantly. After about 3-5 minutes of stirring, you will notice brown bits start to form on the bottom of the pan. Once you see the brown bits, remove the butter from the heat. Pour into a large glass bowl and cool in the fridge for 20 minutes.
- While the butter is cooling, combine the dry ingredients in a small bowl. Mix together flour, baking soda, pumpkin pie spice, and salt. Set aside.
- To the bowl with the cooled butter, add the brown sugar and white sugar. Stir with a spatula until well-combined and creamy.
- Add in pumpkin puree and vanilla. Stir to combine.
- Stir in the dry ingredients. Mix until just combined.
- Then, gently fold in dark chocolate chips.
- Put the batter in the fridge to chill and preheat the oven to 350° F. Line a baking sheet with parchment paper or a silicone baking mat.
- Once the oven is preheated, remove the batter from the fridge. Using a small cookie scoop or spoon, scoop out the dough and place onto the prepared baking sheet. Top each cookie with a few extra chocolate chips.
- Bake for 9 minutes or until the edges are very lightly brown. To achieve the chewy and soft texture, make sure not to over bake the cookies.
- Let cool on the pan for 10 minutes before serving. Enjoy!
For another dessert recipe, check out my Peanut Butter Chocolate Rice Crispy Treats!