Devastatingly Good Brown Butter Cookies in 30 Minutes

Oh, fall. Is there anything better than the smell of cinnamon and spices wafting through the house? I think not! And these Brown Butter Pumpkin Chocolate Chip Cookies? They’re like fall in every single, glorious bite. Seriously, imagine the nutty aroma of browned butter mingling with pumpkin and sweet chocolate chips… I’m practically drooling thinking about it!

These aren’t your average cookies, folks. We’re talking *soft*, *chewy*, melt-in-your-mouth goodness. That brown butter? It adds this depth of flavor that’s just…wow. And the pumpkin? Keeps ’em super moist and adds that cozy fall vibe we all crave. My grandma used to bake all sorts of cookies in the fall, and the smell would fill the whole house! Now, baking these Brown Butter Pumpkin Chocolate Chip Cookies brings back all those warm memories. You guys HAVE to try them! They’re seriously the perfect treat for a chilly autumn day.

Why You’ll Love These Brown Butter Pumpkin Chocolate Chip Cookies

Okay, so why *these* cookies? Trust me, you need these in your life! They’re not just good, they’re AMAZING. Here’s why:

Quick and Easy to Make

Seriously, from start to finish, you’re looking at maybe 30 minutes? The steps are super simple, even if you’re not a baking whiz. Perfect for when that cookie craving hits!

Perfect Fall Flavors

Pumpkin spice, brown butter…need I say more? The combo is seriously magical. It’s like a warm hug in cookie form! My favorite part is that nutty, caramelly thing the brown butter does. SO good!

Soft and Chewy Texture

We’re talking seriously soft and chewy here, folks. No crispy, crunchy cookies allowed! These melt in your mouth. It’s all about that perfect balance of ingredients.

Great for Sharing

Or…not sharing! Haha! But seriously, these are perfect for bringing to a fall gathering, a bake sale, or even just gifting to a friend. Everyone will rave about them, I promise!

Ingredients for Brown Butter Pumpkin Chocolate Chip Cookies

Alright, let’s gather our goodies! Here’s what you’ll need to whip up these amazing Brown Butter Pumpkin Chocolate Chip Cookies. Don’t worry, most of it’s probably already in your pantry!

Butter

You’ll want 1 cup (that’s 2 sticks!) of unsalted butter. Trust me, unsalted is the way to go here. We’re gonna brown it, and that brings out ALL the flavor!

Sugars

Gotta have the sweet stuff! Grab 1 cup of granulated sugar and 1 cup of packed brown sugar. The brown sugar adds that extra bit of chewy-ness and molasses flavor that’s just perfect for fall.

Eggs & Vanilla

You’ll need 2 large eggs to bind everything together and 1 teaspoon of vanilla extract for that little somethin’ somethin’. Don’t skimp on the vanilla, it really makes a difference!

Pumpkin

Okay, super important: 1 cup of pumpkin puree. NOT pumpkin pie filling! They’re totally different. You want the plain pumpkin stuff, okay?

Dry Ingredients

Here comes the flour power! 2 1/2 cups of all-purpose flour, 1 teaspoon of baking soda (for lift!), 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground cloves, and 1/2 teaspoon of salt. These spices are what make it scream “FALL!”

Chocolate Chips

Last but definitely not least: 2 cups of chocolate chips! I usually go for semi-sweet, but you can use your favorite. Dark chocolate? Milk chocolate? Go wild!

How to Make Brown Butter Pumpkin Chocolate Chip Cookies: Step-by-Step Instructions

Okay, let’s get baking! These Brown Butter Pumpkin Chocolate Chip Cookies are easier than you think, I promise. Just follow these steps, and you’ll be munching on warm, gooey cookies in no time!

Browning the Butter

This is where the magic happens! Pop that butter in a saucepan over medium heat. Now, watch it CAREFULLY. It’ll melt, then start to bubble and foam. Keep swirling it around. You’ll see little brown bits forming at the bottom, and it’ll smell AMAZING – nutty and caramelly. That’s when you pull it off the heat! Don’t burn it! Burnt butter is sad butter. Let it cool slightly while you get the other stuff ready. You don’t want it to be hot, just not solid.

Creaming the Sugars and Butter

Grab a big bowl and dump in that browned butter (scrape all those yummy brown bits in!), the granulated sugar, and the brown sugar. Now, cream them together until they’re light and fluffy. You can use a mixer (that’s what I usually do!), or get your arm workout in with a wooden spoon. Either way, make sure it’s well combined!

Adding Wet Ingredients

Crack in those eggs one at a time, mixing after each one. Then, stir in the vanilla extract and the pumpkin puree. Mix it until it’s just combined! Don’t overmix at this stage. We want tender cookies, not tough ones!

Combining Dry and Wet Ingredients

Okay, in a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Now, gradually add this dry mixture to the wet mixture, mixing until *just* combined. Seriously, don’t overmix! A few streaks of flour are okay. It’s better to under-mix than over-mix here. Trust me!

Adding Chocolate Chips

The best part! Dump in those chocolate chips and stir them in until they’re evenly distributed. I like to sneak a few extra in there…shhh!

Baking the Brown Butter Pumpkin Chocolate Chip Cookies

Preheat your oven to 375°F (190°C). Now, drop rounded tablespoons of dough onto ungreased baking sheets. I like to use a cookie scoop to make ’em all the same size. Bake for 10-12 minutes, or until the edges are golden brown. Careful not to overbake; you want ’em soft! They might look a little underdone in the center, but that’s okay. They’ll firm up as they cool.

Cooling the Cookies

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This is important! If you try to move them too soon, they’ll fall apart. And nobody wants a broken cookie! (Okay, maybe I do… more for me!).

Tips for the Best Brown Butter Pumpkin Chocolate Chip Cookies

Wanna take your Brown Butter Pumpkin Chocolate Chip Cookies from good to *OMG amazing*? Here are a few little tricks I’ve learned over the years. Give ’em a try!

Don’t Overmix the Dough

Seriously, I can’t stress this enough! Overmixing develops the gluten in the flour, which leads to tough, chewy (in a bad way!) cookies. Mix until just combined, okay? A few streaks of flour are your friend!

Chill the Dough

This is a game-changer! If you have the time, pop that dough in the fridge for at least 30 minutes (or even longer!). Chilling the dough helps the flavors meld together, and it also prevents the cookies from spreading too much in the oven. Plus, chilled dough is easier to work with!

Use a Cookie Scoop

Okay, this is totally optional, but it makes life SO much easier! A cookie scoop ensures that all your cookies are the same size, so they bake evenly. Plus, they look prettier! I’m all about the pretty cookies!

Watch the Baking Time

Overbaked cookies are sad cookies. Keep a close eye on ’em! You want the edges to be golden brown, but the centers should still be a little soft. They’ll firm up as they cool, I promise. Err on the side of underbaking rather than overbaking – you’ll thank me later!

Ingredient Notes and Substitutions for Brown Butter Pumpkin Chocolate Chip Cookies

Alright, let’s talk ingredients! Sometimes you gotta tweak things, right? Here are a few notes and substitutions for these Brown Butter Pumpkin Chocolate Chip Cookies. Don’t be afraid to get creative!

Pumpkin Puree

Okay, I’m gonna say it again: Make sure you’re using Canned Pumpkin Puree, NOT pumpkin pie filling. Pumpkin pie filling has spices and sugar already added, and we don’t want that. We want pure, unadulterated pumpkin flavor!

Chocolate Chips

Go wild here! I usually use semi-sweet chocolate chips, but you could totally use dark chocolate chips for a richer flavor. Or, how about white chocolate chips? YUM! Even peanut butter chips would be amazing. Just use your favorite!

Spices

Not a fan of cloves? Dial it back! Love cinnamon? Add a little extra! The spices are totally customizable to your taste. Just play around with it until you find your perfect blend. That’s what baking is all about!

Gluten-Free Option

Need to make these gluten-free? No problem! Just swap out the all-purpose flour for a gluten-free flour blend. I’ve had good luck with a few different brands, but just make sure it’s a 1:1 replacement. Easy peasy!

Storing Your Brown Butter Pumpkin Chocolate Chip Cookies

Okay, so you’ve baked these amazing Brown Butter Pumpkin Chocolate Chip Cookies…and somehow you have leftovers? Wow, you’ve got more willpower than I do! But if you *do* manage to resist eating them all in one sitting, here’s how to store ’em:

Room Temperature Storage

Just pop those cookies in an airtight container, and they’ll stay fresh for up to 3 days. Easy peasy! I usually use a ziplock bag or a Tupperware container. They’re best when they’re soft and chewy, so airtight is key!

Freezing Instructions

Want to save some for later? You can totally freeze these Brown Butter Pumpkin Chocolate Chip Cookies! Just let them cool completely, then pop them in a freezer-safe bag or container. They’ll keep for up to 2 months. When you’re ready to eat ’em, just thaw them at room temperature or zap them in the microwave for a few seconds. Warm cookies anytime? Yes, please!

Frequently Asked Questions About Brown Butter Pumpkin Chocolate Chip Cookies

Got questions? I got answers! Here are a few of the most common things people ask me about these Brown Butter Pumpkin Chocolate Chip Cookies. Don’t be shy, ask away if you’ve got more!

Can I use pumpkin pie filling instead of pumpkin puree?

Okay, HUGE no-no! Pumpkin pie filling has spices and sugar already added, which will totally mess with the flavor and texture of your cookies. Stick with plain pumpkin puree, I beg you! It’s worth it!

Can I make the dough ahead of time?

Absolutely! In fact, I *highly* recommend it! Making the dough ahead of time and chilling it in the fridge for at least 30 minutes (or even overnight) will help the flavors meld together and prevent the cookies from spreading too much. It’s a win-win!

How do I prevent the cookies from spreading too much?

Chilling the dough is the key! Also, make sure your oven is at the right temperature and that you’re not using too much butter. Sometimes, if your butter is too soft, it can cause the cookies to spread. So, stick to the recipe, chill that dough, and you’ll be golden!

Can I add nuts to these cookies?

Oh, YES! Chopped walnuts or pecans would be absolutely delicious in these Brown Butter Pumpkin Chocolate Chip Cookies. Just stir them in along with the chocolate chips. Maybe about 1/2 to 1 cup, depending on how nutty you like ’em. Go for it!

Nutritional Information for Brown Butter Pumpkin Chocolate Chip Cookies

Okay, so you wanna know the damage, huh? Just remember, nutrition info can vary depending on the brands you use, so this is just an estimate, okay?

Enjoy Your Brown Butter Pumpkin Chocolate Chip Cookies!

Alright, you’ve got the recipe, you’ve got the tips…now get baking! And hey, if you try these Brown Butter Pumpkin Chocolate Chip Cookies, I wanna know what you think! Leave a comment below, rate the recipe, or share a pic on social media! Happy baking, friends!

For more information about the benefits of pumpkin, check out this article.

If you’re interested in learning more about the Maillard reaction, which is key to browning butter, this article explains it well.

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