Pumpkin Brown Butter Cookies
Make my brown butter pumpkin cookies and fall in love. They’re soft, chewy, cozy, and filled with warm pumpkin spice and melty chocolate bark. The brown butter gives them that deep, nutty flavor, while the pumpkin keeps the centers tender and dreamy.
These are one of those cookies that taste even better after chilling in the fridge for a few hours. The texture gets extra chewy, the pumpkin spice settles in, and the chocolate firms up into the perfect little pockets.
Ingredients
145 g unsalted butter, browned and cooled
190 g brown sugar
1 egg yolk
105 g pumpkin purée
½ tbsp vanilla extract
205 g all-purpose flour
¼ tsp salt
½ tsp baking soda
½ tsp baking powder
½ tsp pumpkin spice mix
220 g chocolate bark, chopped
Instructions
In a bowl, cream together the cooled brown butter and brown sugar until combined and slightly lightened.
Add the pumpkin purée, egg yolk, and vanilla. Whisk until smooth and lightly fluffy.
Add the flour, baking powder, baking soda, salt, and pumpkin spice.
Fold until a soft pumpkin cookie dough forms.
Fold in the chopped chocolate bark.
Scoop the dough onto a lined baking sheet.
Chill for 2–4 hours, or up to overnight for the best texture.
Preheat oven to 350°F and line a baking sheet with parchment paper.
Space the chilled cookie dough balls apart on the baking sheet.
Bake for about 15 minutes, until the edges are set and the centers still look soft.
Remove from the oven and scoot the cookies while warm for round edges.
Let cool fully before enjoying.
For the Best Texture
These cookies taste best after chilling in the fridge for a few hours once baked. The pumpkin flavor deepens, the cookie gets chewier, and the chocolate bark sets into the dreamiest texture.
Store in an airtight container in the fridge. Let them sit at room temperature for a few minutes before serving if you want a softer bite.
If you loved the bakery-style results of this Pumpkin Brown Butter Cookies recipe, you will find even more inspiration in my Fantastic Pastry Cookies ebook. This guide is curated specifically for the home baker who wants to master unique flavor combinations—like these deeply toasted brown butter bases, warm pumpkin spice, and rich, melty chocolate bark—right in their own kitchen. 🍰✨
Download the Fantastic Pastry Cookies Ebook Here
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Pumpkin Brown Butter Cookies
Make my brown butter pumpkin cookies and fall in love. They’re soft, chewy, cozy, and filled with warm pumpkin spice and melty chocolate bark. The brown butter gives them that deep, nutty flavor, while the pumpkin keeps the centers tender and dreamy.
These are one of those cookies that taste even better after chilling in the fridge for a few hours. The texture gets extra chewy, the pumpkin spice settles in, and the chocolate firms up into the perfect little pockets.
Ingredients
- 145 g unsalted butter, browned and cooled
- 190 g brown sugar
- 1 egg yolk
- 105 g pumpkin purée
- ½ tbsp vanilla extract
- 205 g all-purpose flour
- ¼ tsp salt
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp pumpkin spice mix
- 220 g chocolate bark, chopped
Instructions
- In a bowl, cream together the cooled brown butter and brown sugar until combined and slightly lightened.
- Add the pumpkin purée, egg yolk, and vanilla. Whisk until smooth and lightly fluffy.
- Add the flour, baking powder, baking soda, salt, and pumpkin spice.
- Fold until a soft pumpkin cookie dough forms.
- Fold in the chopped chocolate bark.
- Scoop the dough onto a lined baking sheet.
- Chill for 2–4 hours, or up to overnight for the best texture.
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Space the chilled cookie dough balls apart on the baking sheet.
- Bake for about 15 minutes, until the edges are set and the centers still look soft.
- Remove from the oven and scoot the cookies while warm for round edges.
- Let cool fully before enjoying.
