Description
If cozy fall nights had a flavor, it would taste exactly like these Pumpkin Butter Chocolate Chip Cookies. Each bite is buttery, chewy, and bursting with warm autumn spice. The browned butter adds a toasty richness, while the pumpkin brings that irresistible seasonal charm we all crave once the leaves start turning.
Ingredients
Scale
- ¾ cup unsalted butter – Gives the cookies a rich base and tender texture. If you prefer dairy-free, margarine works too.
- ½ cup granulated sugar – Provides sweetness and helps the cookies spread evenly.
- ¾ cup light brown sugar – Adds a touch of caramel flavor and keeps the centers soft. Dark brown sugar can be swapped in for deeper notes.
- 1 large egg yolk – Contributes to the cookie’s chewy texture; skipping the white keeps things tender.
- 1 teaspoon vanilla extract – Adds flavor depth; almond extract can be used for a different twist.
- ⅓ cup pumpkin puree – The heart of this recipe! It gives moisture and a subtle pumpkin flavor. Use homemade or canned.
- 1½ cups all-purpose flour – Creates structure and balance; use gluten-free flour for a GF-friendly version.
- ½ teaspoon baking soda – Ensures a nice lift; make sure it’s fresh for the best results.
- ½ teaspoon baking powder – Adds extra lightness. You can skip it if you’re using self-rising flour.
- ½ teaspoon salt – Balances the sweetness and enhances flavor.
- 1 teaspoon ground cinnamon – Brings cozy, warm spice. Add more or use a pumpkin spice mix for extra flavor.
- ¼ teaspoon ground ginger – Adds subtle warmth and depth.
- ⅛ teaspoon ground nutmeg – Gives a soft aromatic note that screams fall.
- ⅛ teaspoon ground cloves – Complements the other spices beautifully.
- 1 cup semi-sweet chocolate chips – For melty sweetness. Dark chocolate gives a bolder flavor; chopped nuts make a great addition too.
- Flaky sea salt (optional) – Sprinkle on top for a bakery-style finish and perfect flavor balance.
Instructions
- Brown the Butter
- Place the butter in a light-colored saucepan over medium heat. Stir often as it melts and begins to foam. After about 5 to 7 minutes, the milk solids will turn golden brown and release a nutty aroma. That’s your cue to remove it from the heat! Pour the browned butter into a mixing bowl and let it cool for around 10 minutes before using.
- Mix the Wet Ingredients
- When the butter has cooled slightly, whisk in both sugars until smooth. Add the egg yolk, vanilla extract, and pumpkin puree, stirring until you get a creamy, uniform mixture. The batter will smell like pure autumn bliss — buttery, sweet, and spiced.
- Combine the Dry Ingredients
- In a second bowl, mix together the flour, baking soda, baking powder, salt, and all the ground spices. Whisk to evenly distribute everything — it’s key for getting a consistent flavor throughout your cookies. Gradually add this dry mix to your wet ingredients, stirring gently just until the flour disappears. (Overmixing = tough cookies, so stop as soon as it comes together.)
- Add the Chocolate Chips
- Fold in the chocolate chips with a spatula so they’re evenly dispersed through the dough. Cover the bowl and let it rest in the fridge for about 20 to 30 minutes. This quick chill time allows the butter to firm up a bit and enhances the cookie’s flavor and texture.
- Bake the Cookies
- Preheat your oven to 350°F (175°C). Line two baking trays with parchment paper. Scoop tablespoon-sized portions of dough onto the sheets, leaving room for spreading. Bake for 10 to 12 minutes — the edges should turn golden while the centers stay slightly soft. They’ll continue to set as they cool, so don’t overbake!
- Cool & Finish
- Remove the trays from the oven and let the cookies sit for about 5 minutes before transferring them to a cooling rack. If you’d like that irresistible bakery-style touch, sprinkle each cookie with a pinch of flaky sea salt while they’re still warm.
Notes
- Brown the butter slowly – Rushing this step can burn it. You want golden, not dark brown.
- Chill the dough – This step keeps your cookies thick, chewy, and flavorful.
- Measure flour correctly – Spoon it into your measuring cup and level it off instead of scooping straight from the bag to avoid dense cookies.
- Don’t overbake – The centers should still look slightly underdone when you take them out. They’ll finish cooking as they cool.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg