These Browned Butter Pumpkin Chocolate Chip Cookies are soft, chewy, and bursting with cozy fall flavors.The nutty richness of browned butter pairs perfectly with pumpkin and pumpkin pie spice, while melty chocolate chunks add indulgence in every bite! If you love pumpkin desserts, don’t miss my Fall Recipes to Bake in October for even more fall favorites! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Unsalted Butter: Browning the butter adds a nutty, deep flavor.You can use salted butter, but reduce the added salt slightly.

Pumpkin: Drain excess liquid to concentrate the pumpkin flavor.Canned pumpkin works perfectly, but fresh pumpkin can be used if cooked and pureed.Sugars: A mix of granulated and light brown sugar gives chewiness and subtle caramel notes.

Egg Yolks: They make cookies extra tender.Use room temperature egg yolks for smooth mixing.Save the egg whites for other recipes like almond paste and fried ice cream! Vanilla Extract: Adds warmth and depth.

Pure vanilla is best.All-Purpose Flour: Provides structure.Spoon and level to avoid dense cookies.

Pumpkin Pie Spice: Classic spice mix of cinnamon, nutmeg, and cloves.You can adjust to taste or make your own blend.Baking Soda & Sea Salt: Key for rise and flavor balance.

I like to add a little extra sea salt on the tops of the freshly baked

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