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Cozy One-Bowl Pumpkin Chocolate Chip Cookies with Brown Butter

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These cozy one-bowl pumpkin chocolate chip cookies with brown butter are tender, rich, and perfect for fall. The brown butter adds a nutty depth that complements the pumpkin and spices beautifully.

Ingredients

Scale
  • 6 tablespoons unsalted butter (85 grams), browned
  • 1/2 cup granulated sugar (100 grams)
  • 1/2 cup packed brown sugar (110 grams)
  • 1/2 cup pumpkin puree (120 grams)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour (220 grams)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips (170 grams)

Instructions

  1. Brown the butter: Place 6 tablespoons (85 grams) of unsalted butter in a medium saucepan over medium heat. Stir frequently as the butter melts, foams, and then starts turning golden brown with toasted nutty aromas (about 4-5 minutes). Remove from heat and let cool slightly.
  2. Mix sugars and pumpkin: In your mixing bowl, combine 1/2 cup granulated sugar and 1/2 cup packed brown sugar. Add 1/2 cup pumpkin puree and stir until smooth.
  3. Add browned butter and egg: Pour in the cooled browned butter and mix well. Then crack in 1 large room-temperature egg and add 1 teaspoon vanilla extract. Stir until everything is combined and glossy.
  4. Combine dry ingredients: In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/2 teaspoon salt. Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined.
  5. Fold in chocolate chips: Add 1 cup semi-sweet chocolate chips and gently fold them into the dough.
  6. Chill the dough (optional but recommended): Chill the dough for 30 minutes to 1 hour for best texture.
  7. Preheat oven and prepare baking sheet: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  8. Scoop and bake: Use a cookie scoop or spoon to drop about 2 tablespoons of dough per cookie, spaced 2 inches apart. Bake for 12-14 minutes until edges are set and golden but centers remain soft.
  9. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Brown the butter carefully to avoid burning; stir constantly and remove from heat once golden amber with nutty aroma. Do not overmix the dough to keep cookies tender. Chilling dough is optional but improves texture and flavor. Use quality chocolate chips for best results. Store cookies in an airtight container for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: pumpkin cookies, brown butter cookies, chocolate chip cookies, fall dessert, one-bowl cookies, easy pumpkin recipe, cozy cookies

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