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+ servings
pumpkin chocolate chip cookies

Pumpkin Chocolate Chip Cookies

Super soft homemade brown butter Pumpkin Chocolate Chip Cookies are the best fall dessert. This is a super easy recipe and they turn out perfect every time!
Course Dessert
Cuisine American
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 36 cookies
Calories 125


  • ½ cup unsalted butter
  • 1 cup pumpkin (canned)
  • ½ cup granulated sugar
  • ½ cup brown sugar (packed)
  • 1 egg
  • 1 tablespoon vanilla
  • 2 cups flour
  • 2 teaspoon baking powder
  • 2 teaspoons pumpkin spice
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups chocolate chips (divided)


  • Pre-heat oven to 350° F. Line a baking sheet with parchment paper or a baking mat. Set aside.
  • Brown butter in small sauce pan on stove over medium heat, whisking constantly. Take caution not to burn. Once the solids have turned golden brown, remove from heat and allow to cool.
  • Combine pumpkin, sugars, cooled brown butter, vanilla and egg in a large bowl. Mix until smooth.
  • In a separate bowl, stir together flour, baking powder, pumpkin spice, baking soda, and salt. Add dry ingredients to pumpkin mixture and mix well. Stir until combined.
  • Add most of the chocolate chips, reserving a large handful, and stir just until combined.
  • Drop cookies on by the spoonful about 2 inches apart on prepared baking sheets. Add a few extra chocolate chips to the tops. Bake for 10-11 minutes. Cookies will still be very soft but won't be wet. Allow to cool on pan for 2 minutes and then transfer to a cooling rack.


Nutritional info based on a single cookie as a serving.


Calories: 125kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 78mg | Potassium: 52mg | Fiber: 1g | Sugar: 12g | Vitamin A: 382IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg