Brown Butter Pumpkin Chocolate Chip Cookies : Irresistibly Moist and Rich for Fall Baking

Looking for the best pumpkin chocolate chip cookies to cozy up with this fall? These Brown Butter Pumpkin Chocolate Chip Cookies are exactly what your seasonal baking needs. Soft and chewy with golden edges, they’re made with rich brown butter, real pumpkin puree, warm pumpkin spice, and melty chocolate chips for the perfect autumn treat.

Whether you’re new to baking or a seasoned cookie master, this cookie recipe is easy to follow and guaranteed to impress. It’s perfect for Thanksgiving dessert tables, Halloween parties, cozy weekends, or simply satisfying those chocolate pumpkin cravings.

If you love moist pumpkin cookies, rich flavor, and classic comfort, you’ve just found your new go-to. Let’s bake!

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Why These Moist Pumpkin Chocolate Chip Cookies Are a Must-Bake

Fall baking is all about warmth, comfort, and bold flavors. These pumpkin choc chip cookies deliver all of that—and more.

The brown butter gives them a deep, nutty richness. The pumpkin puree keeps the texture soft and moist. And those pools of semi-sweet chocolate? They make each bite melt in your mouth.

These cookies are ideal for anyone looking to:

• Enjoy healthy fall baking recipes with real ingredients
• Bake cookies that stay soft and moist for days
• Combine sweet and spice in a classic seasonal way
• Use up leftover pumpkin puree
• Make the best fall cookie recipe without overly complicated steps

Plus, they’re a great make-ahead option for gatherings, and you can even freeze them.

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Key Ingredients for the Best Pumpkin Chocolate Chip Cookies

To make these pumpkin butter cookies, you’ll need pantry staples with a few seasonal stars. Here’s the full list with quantities:

Dry Ingredients:

• 2 1/4 cups (281g) all-purpose flour
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 1/4 tsp ground cloves
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 3/4 tsp salt

Wet Ingredients:

• 3/4 cup (170g) unsalted butter, browned and cooled
• 1/2 cup (100g) brown sugar
• 1/4 cup (50g) granulated sugar
• 1/3 cup (80g) pumpkin puree
• 1 large egg yolk
• 2 tsp vanilla extract

Add-ins:

• 1 1/2 cups (270g) semi-sweet chocolate chips or chopped chocolate

If you’re looking for low-sugar cookie options, try swapping half the chocolate for chopped toasted walnuts, or use a sugar substitute like coconut sugar.

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How to Brown Butter Perfectly for Pumpkin Cookies

Brown butter makes all the difference in these cookies. It adds a toasted, caramel-like depth you just can’t get from regular melted butter.

1. Start with cold butter – place it in a light-colored saucepan over medium heat.
2. Melt and stir continuously as it bubbles and foams.
3. Watch carefully—within 5–8 minutes, brown bits will form and it’ll smell nutty.
4. Remove immediately once it turns golden-brown. Let cool before using.

This step truly sets these cookies apart from basic pumpkin chocolate chip cookies.

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Step-by-Step Instructions to Make Pumpkin Choc Chip Cookies

Here’s how to make these irresistible pumpkin puree cookies from scratch:

1. Brown the butter and set aside to cool.
2. In a large bowl, whisk together the flour, spices, baking soda, baking powder, and salt.
3. In another bowl, mix the cooled brown butter with brown sugar and granulated sugar until combined.
4. Add in the pumpkin puree, egg yolk, and vanilla. Mix until smooth.
5. Gradually stir in the dry ingredients until just combined.
6. Fold in the chocolate chips. Chill the dough for at least 30 minutes.
7. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
8. Scoop dough into balls (2 tbsp size) and place 2 inches apart.
9. Bake for 10–12 minutes or until edges are golden.
10. Cool on the baking sheet before transferring to a wire rack.

These cookies stay chewy, soft, and flavorful for days!

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Texture Secrets: How to Keep Pumpkin Cookies Chewy and Moist

Many pumpkin cookies can turn cakey. Here’s how to avoid that:

• Blot the pumpkin puree before adding it to remove excess water.
• Use only one egg yolk, not a full egg, to avoid extra moisture.
• Brown the butter, which not only deepens flavor but eliminates water.
• Chill the dough before baking for thicker, chewier cookies.

For extra moisture-locking, store them with a slice of bread in an airtight container.

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Delicious Variations: Pumpkin Spice Chocolate Chip Cookies and More

Want to put a twist on these cookies? Try these delicious variations:

• Pumpkin Spice Chocolate Chip Cookies: Add 1 tsp of pumpkin spice blend for extra kick.
• Pumpkin Raisin Cookies: Swap chocolate chips for raisins or cranberries.
• Pumpkin Peanut Butter Cookies: Add 2 tbsp of peanut butter to the dough.
• Chocolate Pumpkin Swirl Cookies: Marble the dough with a bit of melted dark chocolate.
• Pumpkin Cookie Bars: Press dough into a square pan and bake as bars.

Explore more fall desserts like Pumpkin Cinnamon Roll Cake or Pumpkin Fluff Dip for even more ideas!

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Healthy Fall Baking Tips and Ingredient Swaps

Looking for a healthier cookie? Try these tips:

• Use whole wheat pastry flour for extra fiber
• Replace 1/4 cup sugar with mashed banana
• Use dark chocolate chips (70% cacao or higher)
• Try coconut oil in place of butter for a dairy-free option

Looking for high-protein breakfasts? Check out High-Protein Banana Bread or Healthy Zucchini Beef Stir Fry for savory ideas.

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Storage Tips for Chocolate Pumpkin Cookies

To keep your cookies fresh:

• Store in an airtight container at room temperature for up to 5 days
• Freeze dough balls for up to 2 months—bake straight from frozen
• Baked cookies freeze well too; just thaw before serving

These make a great make-ahead dessert for holiday meals or gift boxes.

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Serving Suggestions and Fall Pairings

Serve warm cookies with:

• A cup of spiced tea or warm oat milk
• Crushed nuts or pumpkin seeds on top
• A scoop of vanilla Greek yogurt or frozen yogurt
• Pair with savory dishes like Creamy Crockpot Chicken Gnocchi Soup

These cookies also work beautifully on a dessert board with Coconut Cream Lush and Reese’s Cheesecake Cookies.

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Common Mistakes to Avoid When Baking Pumpkin Cookies

• Using too much pumpkin: Measure carefully or blot if needed
• Skipping the chill time: Leads to flat cookies
• Not browning the butter: You’ll miss the rich, toasty flavor
• Overbaking: These cookies should be soft in the center when pulled out
• Overmixing the dough: Can make cookies tough

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Kitchen Tools You’ll Need for This Fall Baking Recipe

• Light-colored saucepan (for browning butter)
• Mixing bowls
• Whisk and silicone spatula
• Baking sheets
• Parchment paper
• Cookie scoop or tablespoon
• Wire cooling rack

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FAQs About Chocolate Pumpkin Cookie Recipes

Can I use fresh pumpkin instead of canned?
Yes! Just roast and puree your pumpkin, then blot to remove extra moisture.

Can I make these dairy-free?
Substitute brown butter with browned coconut oil or a vegan butter alternative.

How can I make them gluten-free?
Use a 1:1 gluten-free baking flour. Brands like Bob’s Red Mill work great.

Can I skip chilling the dough?
Chilling helps control spread and improves texture. It’s highly recommended.

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More Healthy Fall Baking Recipes to Try Next

• Pumpkin Cottage Cheese Pancakes
• Pumpkin Sheet Cake with Cream Cheese Frosting
• Pumpkin Dump Cake
• Pumpkin Rolls
• Pumpkin Oatmeal Cream Pies

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Final Thoughts + Share & Subscribe CTA

These Brown Butter Pumpkin Chocolate Chip Cookies are the perfect cozy fall treat. Nutty brown butter, warm spices, and melty chocolate come together in chewy, moist cookies that everyone will love. Whether you’re baking for a crowd or a quiet night in, this recipe delivers.

If you tried this recipe, don’t forget to share it with friends and subscribe to the blog for more cozy, seasonal recipes every week!

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