Today we’re sharing my very favorite Pumpkin Chocolate Chunk Cookies recipe. These things don’t mess around. With their nutty, browned butter base, subtle pumpkin notes and the extra warmth of fall spices, this is like your favorite bakery style chocolate chunk cookie, all dressed up and ready for sweater weather. Yes, this browned butter Pumpkin Chocolate Chunk Cookies recipe has risen through the ranks of my family’s favorites and I think you guys are going to really enjoy these.
If you like the looks of these Pumpkin Brown Butter Chocolate Chunk Cookies, you might want to try our Double Ginger Soft Molasses Cookies (personal favorite cookie for the holidays), or these Best Ever Salty Chocolate Chunk Cookies. I’ve got plenty of other pumpkin recipes for you here, too. Like these fantastic pumpkin snickerdoodles or this Pumpkin Dip and Pumpkin Cheese Ball.
Why We Love This Pumpkin Chocolate Chunk Cookies Recipe
This Pumpkin Chocolate Chunk Cookies recipe makes huge cookies, I’m not going to lie. But, I love my cookies that way. We eat with our eyes, right? So, I love it when I get to set out a big, beautiful platter of these utterly fetching cookies and watch as people’s eyes just bug out of their heads. It happens – no exaggeration.
By scooping generous, 1/4-cup mounds of dough onto your baking sheet, you’ll get XL cookies that, thanks to the ample amount of brown butter, will stretch and spread wonderfully as they bake away in the oven. Sugar, spice ALL THE THINGS NICE. These are simply the greatest, and one of my favorite cookies of all time (hence, their inclusion here on MKL).
Brown Butter Pumpkin Chocolate Chunk Cookies INGREDIENT NOTES
Salted Butter: I use salted butter almost exclusively in my baking recipes (unless it’s just not appropriate), because it simply makes for better bakes. This French Toast Casserole proves it, as does this Kentucky Butter Cake.
All-purpose flour: My favorite flour to bake all the things with, it’s ideal protein structure makes for the greatest cookie crumb and texture, every time.
Baking soda: This reacts with the other ingredients to help the cookies rise a bit – but not too much.
Salt: Yep, even though we’re using salted butter. Don’t worry – they’ll be perfect (thanks to all that sugar)
Cinnamon (or pumpkin pie spice): Can you even imagine making a sweet pumpkin recipe without this warming, cozy spice? I sure can’t. But feel free to build on this spice base as you like. If you love cinnamon-y things like me, peek at our favorite coffee cake of all time. Let’s just say it’ll scratch that itch.
The Sugars: Brown and white, together forever. Amen. The combo creates the best flavor, texture, and color for these Pumpkin Chocolate Chunk Cookies.
Pumpkin: We’re talking canned, un-sweetend pumpkin here. Nothing that’s been sugared up or messed with in any way. We’ll take care of that ourselves with the aforementioned sugards.
Vanilla extract: This offers its very own kind of sweetness that you just can’t find anywhere else. If you’re a huge vanilla fan like me, try this Vanilla Gooey Butter Cake. It’s max force vanilla for sure.
Water: I call for water because just a tiny splash thins out the batter ever so slightly, allowing it to spread out a bit as it bakes, creating the perfect thin, crispy cookie.
Chopped bittersweet or semi-sweet chocolate: Just use what you like here. I personally like semi-sweet, but a combo is really nice as well.
Sea salt: Yes, this is the third incorporation of salt in these cookies. It gives them that crave-able salty crunch that brings everyone back for more.
How to make this Pumpkin Chocolate Chunk Cookies recipe
- Begin by putting the butter in a saucepan over medium heat. Allow it to melt and then continue simmering it until it turns golden and smells nutty; about 2 to 3 minutes of simmering after it has fully melted. Once it’s brown, quiet, and nutty-smelling, immediately pour the butter into a bowl and allow it to cool down to almost room temp before putting it in the fridge to re-solidify.
- Preheat your oven to 350 degrees F. Adjust your rack to the middle position. Line two or three baking sheets with parchment paper.Â
- Meanwhile, whisk together the flour, baking soda, salt, and cinnamon in a mixing bowl until well blended.Â
- In the bowl of a stand mixer fitted with the paddle attachment, cream the (now solid) brown butter until whipped, light, and fluffy – about 2 minutes. Add the sugars and whip for an additional 2 minutes. Add the pumpkin, vanilla, and 1 TBSP water, and whip until combined.
- Add the flour mixture and mix just until well-combined – as little mixing as possible. Add the chopped chocolate and mix just until combined.
- Allowing ¼ cup per cookie, scoop the dough onto the baking sheets, ensuring there is at least 2 inches of space in between each cookie ( I do 5 cookies per pan).
- Press flat just a little bit with your palm. Bake for 7 minutes and then open the oven door and lift a corner of the pan about a foot in the air and then drop it so the cookies re-flatten. Do this every minute now, until the cookies have baked for about 12 minutes total, or are nice and golden brown, flat and have visibly crisped edges. Sprinkle with a little sea salt and then allow them to cool significantly before trying to move them from their pan.
Note: The pan-banging method for flattening the cookies as they bake was inspired by Sarah Kieffer, and is a trick I use in most of my cookie baking.
Brown Butter Pumpkin Chocolate Chunk Cookies FAQ’s
How long does canned pumpkin last in the can?
Canned pumpkin typically lasts 12-18 months unopened in the can.
Can you freeze chocolate chunk cookie dough?
Yes, you can freeze chocolate chunk cookie dough. Wrap it snug and tight in plastic wrap of whatever you prefer and store it in the freezer for up to three months.
What spices work best with pumpkin?
Cinnamon, nutmeg, ginger, and cloves are classic spice pairings for pumpkin, and they all work great in these cookies. You could use a jar of pre-mixed pumpkin pie spice, of course, or even apple pie spice if you have it.
Brown Butter Pumpkin Chocolate Chunk Cookies
A wonderful, thin and crispy chocolate chunk cookie with chewy middles and the loveliest subtle pumpkin spice flavor. Like a chocolate chip cookie, all dressed up for sweater weather. The pan-banging method for flattening out the cookies comes from the wonderful Sarah Kieffer. NOTE: You’ll want to make the brown butter a little in advance here, so it has the chance to re-solidify in the fridge. Once that’s happened, the cookies come together quickly.Â
- Yield: about 15 cookies 1x
Ingredients
- 1 cup unsalted butter (2 sticks)
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon (or pumpkin pie spice)
- 1.5 cups granulated sugar
- 1/3 cup packed brown sugar
- 1/4 cup pumpkin pie filling (or just canned pumpkin)
- 2 teaspoons vanilla extract
- 1 tablespoon water
- 8 ounces chopped bittersweet or semi-sweet chocolate (use what you like here)
- Flaky sea salt, for sprinkling
Instructions
- Begin by putting the butter in a saucepan over medium heat. Allow it to melt and then continue simmering it until it turns golden and smells nutty; about 2 to 3 minutes of simmering after it has fully melted. Once it’s brown, quiet and nutty-smelling, immediately pour the butter into a bowl and allow it to cool down to almost room temp before putting it in the fridge to re-solidify.
- Meanwhile, preheat your oven to 350 degrees F. Adjust a rack to the middle position. Line two or three baking sheets with parchment paper.Â
- Whisk together the flour, baking soda, salt, and cinnamon in a mixing bowl until well blended.Â
- In the bowl of a stand mixer fitted with the paddle attachment, cream the (now solid) brown butter until whipped, light, and fluffy – about 2 minutes. Add the sugars and whip for an additional 2 minutes. Add the pumpkin, vanilla, and 1 tablespoon of water, and whip until combined; about 2 minutes
- Add the flour mixture and mix just until well-combined – as little mixing as possible. Add the chopped chocolate and mix just until combined.
- Allowing ¼ cup per cookie, scoop the dough onto the baking sheets, ensuring there is at least 2 inches of space in between each cookie ( I do 5 cookies per pan). Press them flat just a little bit with your palm.
- Bake for 7 minutes and then open the oven door and lift a corner of the pan about a foot in the air and then drop it so the cookies re-flatten. Do this every minute now, until the cookies have baked for about 12 minutes total, or are nice and golden brown, flat and have visibly crisped edges. Sprinkle with a little sea salt and then allow them to cool significantly before trying to move them from their pan.
