This is the cookie of the season, and let me tell you, I’m obsessed. As basic as it sounds, pumpkin spice is just the best, and these Brown Butter Pumpkin Chocolate Chunk Cookies are everything I love about fall wrapped up in one delicious bite. The warm spices, rich pumpkin flavor, and gooey chocolate chunks are like fall in cookie form. Plus, the brown butter takes them to a whole new level of flavor. I can’t get enough of these, and I’m sure you’ll be hooked after the first bite too! They’re cozy, comforting, and absolutely irresistible.
Ingredients:
Unsalted Butter: Browning the butter adds a deep, nutty richness to these cookies that makes them taste so luxurious. The brown butter also enhances the flavor of the pumpkin and spices, giving you that extra boost of warmth and coziness. It’s the secret ingredient that elevates these cookies from good to next-level delicious. If you’ve never browned butter before, don’t worry! It’s easy, and once you try it, you’ll never go back.
Brown Sugar: Brown sugar adds moisture and a deeper sweetness compared to white sugar. It also helps give the cookies a soft, chewy texture, which is key to that perfect cookie bite. The molasses in the brown sugar complements the warm pumpkin spice, making every bite of these cookies rich and flavorful. Brown sugar is essential for getting that deep caramel-like taste that makes these cookies taste like fall in a bite!
Granulated Sugar: Granulated sugar helps balance the flavor and gives the cookies a slight crispness on the outside. While brown sugar adds chewiness, the white sugar ensures the edges of the cookie get that light golden, slightly crunchy texture. It’s the perfect balance of soft and crispy in each bite. Plus, it helps the cookies spread just the right amount in the oven.
Egg: Eggs provide structure and help bind all the ingredients together. They also contribute to the moisture of the cookie, keeping them soft and chewy. In this recipe, the egg works with the pumpkin puree to make sure the cookies don’t dry out. It’s the glue that holds everything together, ensuring that perfect cookie texture!
Pumpkin Puree: Pumpkin puree brings moisture, flavor, and a soft, tender texture to the cookies. Just make sure to squeeze out the excess liquid — you want the pumpkin flavor without adding too much moisture. It’s packed with fall flavor and pairs perfectly with the warm spices. Pumpkin is the star of the show, giving the cookies that classic fall taste we all love!
All-Purpose Flour: Flour provides the structure of the cookie, helping them hold their shape while baking. It absorbs the moisture from the pumpkin and butter, so the cookies stay soft but not too cakey. A balance of flour is key to creating the perfect texture — soft on the inside, slightly crisp on the outside. It’s the backbone of the cookie, making sure everything holds together!
Pumpkin Pie Spice: Pumpkin pie spice is what gives these cookies their signature warm, cozy flavor. A blend of cinnamon, nutmeg, ginger, and cloves, this spice mix enhances the pumpkin and brings all the fall vibes. It’s basically autumn in spice form, and without it, these wouldn’t be true fall cookies. You can adjust the amount to your taste, but I think 2 teaspoons is just perfect for that pumpkin spice punch.
Ground Cinnamon: Cinnamon adds extra warmth and spice, pairing beautifully with the pumpkin and brown sugar. It deepens the flavor of the cookies and gives them that cozy, homey feel that makes you want to curl up with a cup of coffee. Cinnamon also boosts the flavor of the chocolate, making every bite even more indulgent. It’s a must-have for any fall baking!
Baking Powder: Baking powder helps the cookies rise slightly, giving them a light, tender texture. It’s what gives the cookies that slight puff, making them soft and fluffy in the center. It also ensures that the cookies don’t spread too much while baking, keeping them thick and chewy. Without baking powder, you’d end up with flat, dense cookies — and nobody wants that!
Chocolate Bar: The chopped chocolate chunks are what make these cookies irresistible. I like to use a large chocolate bar like Tony’s Chocolonely (linking out to my favorites!), but you can also use chocolate chips if that’s easier. The varying sizes of chocolate pieces mean you get melty pockets of chocolate in every bite. The richness of the chocolate pairs so well with the pumpkin and spices, making these cookies absolutely addictive.
Flaky Sea Salt: A little sprinkle of sea salt on top adds the perfect contrast to the sweet, spiced cookies. It enhances the flavors, making the chocolate taste richer and the spices more vibrant. Plus, that little salty crunch on top is chef’s kiss. It’s totally optional, but I highly recommend it for that sweet-salty flavor combo.
Ingredients
- ½ cup unsalted butter, browned
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- ⅓ cup pumpkin puree drained well
- 1 ½ cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 large bar chocolate, chopped into varying-sized pieces I used Tony’s Chocolonely
- Flaky sea salt for topping
Instructions
- Brown the Butter: In a saucepan over medium heat, melt the butter and continue cooking it until it turns golden brown and has a nutty aroma. This takes about 5-7 minutes. Once browned, remove from heat and let it cool for about 5-10 minutes.
- Mix Wet Ingredients: In a large bowl, combine the cooled brown butter, brown sugar, and granulated sugar. Mix until fully incorporated. Then add the egg, and mix again until smooth.
- Prepare the Pumpkin: Make sure to drain the pumpkin puree thoroughly. Using paper towels, press out as much moisture as you can from the pumpkin. This helps avoid excess liquid in the cookies and ensures they have a perfect texture.
- Combine Wet Ingredients: Once the pumpkin is dried, fold it into the butter mixture until everything is well blended.
- Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, cinnamon, and baking powder.
- Combine Wet and Dry: Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
- Chop the Chocolate: Coarsely chop your chocolate bar into various sizes. You want some big chunks and some smaller bits for those melty chocolate pockets in every bite. Fold the chopped chocolate into the dough.
- Chill the Pumpkin Chocolate Chunk Cookie Dough: Using a large cookie scoop, scoop out the pumpkin chocolate chunk cookie dough and place the balls onto a parchment-lined baking sheet. Chill the cookie dough in the fridge for 30 minutes. This helps the cookies hold their shape during baking.
- Bake the Pumpkin Chocolate Chunk Cookie : Preheat your oven to 350°F (175°C). After the pumpkin chocolate chunk cookie dough has chilled, bake the cookies for 10-12 minutes until they are lightly golden on the edges and just set in the center.
- Top with Salt and Enjoy the Pumpkin Chocolate Chunk Cookies: Once out of the oven, sprinkle a little flaky sea salt on top for that extra touch of flavor. Let the pumpkin chocolate chunk cookies cool slightly before digging in!
Video
Storage Instructions
- Store the pumpkin chocolate chunk cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze the dough balls for up to 3 months — just bake them straight from the freezer, adding an extra 1-2 minutes to the baking time.
- Reheating: To enjoy your pumpkin chocolate chunk cookies warm and gooey again, microwave them for 10-15 seconds, or reheat in a 300°F (150°C) oven for about 5 minutes.
More of my recipes
Do you LOVE pumpkin?! Check out more of my amazing pumpkin recipes!
Conclusion
These Brown Butter Pumpkin Chocolate Chunk Cookies are truly the cookie of the season. The rich nuttiness of the brown butter, the cozy warmth of pumpkin spice, and the melty pockets of chocolate in every bite make them an irresistible fall treat. If you’re as obsessed with pumpkin as I am, you’ve got to try these cookies. They’re perfect for everything from holiday baking to cozy nights in, and I guarantee they’ll become your new favorite fall cookie!
Ready to make these delicious pumpkin chocolate chunk cookies? Grab your ingredients and get baking! Trust me, once you’ve tasted these, you won’t be able to stop. If you give this recipe a try, let me know how it turns out in the comments below. Happy baking!
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