Chewy Brown Butter Pumpkin Cookies

This is the brown butter pumpkin cookie to bake when you want something big, thick, chewy, and full of fall flavor. The center stays soft and tender, and there’s no chilling required, so you can bake them right away.

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These were inspired by the warm spice flavors in my Gingersnap Cookies, but with pumpkin and brown butter for a softer, chewier cookie.

Why You’ll Love This Recipe

Big cookies - This recipe makes 10 big, 3-ounce cookies.
No chilling required - You can mix the dough and bake them right away.
Stay soft and chewy - These cookies keep their soft, chewy texture for days.

Ingredients

The perfect balance of pumpkin and spices keep these cookies soft and chewy with all the delicious flavors of fall.

Unsalted Butter-browned before mixing the cookie dough. If you’re using salted butter, decrease the added salt by ¼ teaspoon.
Dark Brown Sugar-adds chewiness and a deeper caramel flavor.
Granulated Sugar-helps the cookies spread and gives the edges a slightly crisper texture.
Pumpkin Puree-adds pumpkin flavor while keeping the cookies soft.
Egg Yolk-adds richness and helps give the cookies a chewy texture.
Vanilla Extract-rounds out the brown butter and pumpkin flavors.
All-Purpose Flour- For the most accurate results, use a kitchen scale to measure the flour. If you can't, then measure the flour using measuring cups and the spoon-and-level method.
Cinnamon&Pumpkin Pie Spice-adds warm fall flavor,without overpowering the brown butter.
Baking Soda and Salt-helps the cookies spread and brown, while salt balances the sweetness.

See recipe card for quantities.

How to Make Brown Butter Pumpkin Cookies

Follow these easy steps, and you'll have soft, chewy pumpkin cookies ready in under an hour.

Brown the butter: In a saucepan over medium heat, melt the butter until it begins to bubble and foam.Once the milk solids turn golden brown and you smell a nutty aroma, remove the pan from the heat.

Mix the wet ingredients: Add the dark brown sugar and granulated sugar to the cooled browned butter. Mix until combined. Add the pumpkin puree, egg yolk, and vanilla extract.

Combine the dry ingredients: Stir together the all-purpose flour, baking soda, cinnamon, pumpkin pie spice, and salt.

Make the cookie dough: Add the dry ingredients to the wet ingredients. Mix just until no dry flour remains.

Roll the cookies: Portion the dough into 10 (3oz) balls. Roll in cinnamon sugar before baking.

Bake: Bake at 350°F for about 18 minutes. The cookies are done when the edges look set while the centers still look soft.

Hint: If you have a dark, seasoned cookie sheet, try baking the cookies directly on the pan with just a little pan spray. It gives them a more rounded edge and a puffier shape.

Substitutions

Pumpkin puree - Homemade pumpkin puree can work if it has a similar thick texture to canned pumpkin.
Vanilla extract - Vanilla bean paste can be used instead.
Dark brown sugar - Light brown sugar will work, but the cookies will have a milder molasses flavor.

Do not use pumpkin pie filling. It already contains added sugar and spices and will change the recipe.

Variations

Coffee icing - A light drizzle of coffee icing would pair really well with the brown butter and pumpkin flavors.
Maple icing - Drizzle the cooled cookies with my maple icing recipe for an extra fall flavor.

If you like changing up frosting flavors, my Frosting Flavor Collection includes 25 different flavor ideas you can use with cakes, cookies, and other desserts.

Equipment

I like using a hand mixer for quick cookie recipes because it’s easy and doesn’t require pulling out the stand mixer.
For weighing dry ingredients and portioning dough balls, I like to use a kitchen scale.(This one has a built in timer!)
A light-colored skillet or saucepan is especially helpful for browning the butter because you can see the milk solids as they change color.

Storage

Store completely cooled cookies in an airtight container at room temperature.
For the best texture, place them in a single layer or separate the layers with parchment paper.
The cookie dough can also be refrigerated for up to 2 to 3 days before baking.

Top Tip

Don’t overbake these cookies.

The centers should still look a little soft when you take them out of the oven. They’ll continue to set as they cool on the baking sheet.

That’s what helps keep the centers chewy instead of dry or cakey.

FAQ

Why do pumpkin cookies get cakey?

Pumpkin puree contains a lot of moisture. When too much pumpkin is combined with a whole egg, pumpkin cookies can develop a soft, cake-like texture. This recipe uses an egg yolk to help keep the texture chewier.

Do I need to blot the pumpkin?

No. There is no need to blot the pumpkin for this recipe.

Why do you brown the butter?

Brown butter has a deeper, nuttier flavor than regular melted butter. As the butter cooks, the milk solids toast and create those golden brown bits at the bottom of the pan.

Can I use a whole egg?

I recommend using the egg yolk only.
A whole egg adds more moisture and can push pumpkin cookies toward a cakier texture.

Can I add chocolate chips?

Yes. If you want brown butter pumpkin chocolate chip cookies, fold chocolate chips into the finished dough before baking

Can I make the dough ahead of time?

Yes. Cover the cookie dough tightly with plastic wrap and refrigerate it for up to 2 to 3 days.