Brown Butter Pumpkin Cookies
Posted Sep 13, 2026
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These brown butter pumpkin cookies with chocolate chips and toffee bits are the ultimate fall cookie. This easy, bakery-quality cookie has crisp edges, gooey centers, and rich caramel flavor in every bite.
If you want a next-level-delicious cookie, you have to bake these brown butter pumpkin cookies loaded with chocolate chips and toffee bits.
I’m a firm believer that brown butter elevates any dessert (try my brown butter chocolate chip cookies and brown butter rice crispy treats), and that’s even more true with pumpkin treats. It adds a rich, caramel flavor that brings out the cozy spices in the most delicious way. Plus, loading the dough with melty chocolate chips and crunchy toffee bits just seriously makes these cookies absolutely perfect.
Plus, these browned butter pumpkin cookies are easy to make. And while the dough does require some chilling, it’s totally worth it for the bakery-quality cookies that you get to enjoy in the end!
Why You’ll Love These Brown Butter Pumpkin Cookies
- Made in one bowl
- Tons of chocolate chips and toffee bits
- Rich, caramel brown butter flavor
- Perfect amount of cozy spices
- Gooey – not cakey!
Brown Butter Pumpkin Cookies: Ingredients & Substitutions
- Salted Brown Butter. You can also use unsalted butter.
- Granulated sugar. Use regular white sugar or organic cane sugar for the best result.
- Light Brown Sugar. If you like a slightly bolder molasses taste, use dark brown sugar.
- Pumpkin Puree. I use canned pumpkin puree. If using homemade pumpkin puree, I recommend straining the water out of it so it is not too moist.
- All-purpose flour. Use a 1:1 all-purpose gluten-free flour to make these cookies gluten-free.
- Cinnamon. We prefer Saigon cinnamon in our baked goods, but any variety works well.
- Pumpkin Pie Spice. Use store-bought or make your own with this recipe: homemade pumpkin pie spice. Use 2 teaspoons of the mixture (and use the rest in some of our other pumpkin recipes like pumpkin pie, pumpkin cupcakes, pumpkin bread, etc.)
- Chocolate chips. You can use chocolate chunks, chopped chocolate, or chocolate chips, or any kind of chocolate (milk, dark, semisweet, white, etc.).
- Toffee bits. I use store-bought bits. But you can make your own if you prefer.
How to Make Brown Butter Pumpkin Cookies
We’ll walk through this recipe together step-by-step, and remember to watch the video.
Brown the Butter
I have a full tutorial on how to brown butter, so if this is your first time browning butter, I recommend watching it.
Start by cubing the butter – this is the best way to make sure it browns evenly. Then, cook the butter over medium heat, stirring occasionally. First, it will melt.
Next, it will begin to foam on top and start bubbling before it starts turning light brown with light brown flecks.
Then, it will start turning a darker brown, amber color. At this point the butter is browned and cooking is complete.
Once it is browned, transfer the butter to a large mixing bowl (this is where you will mix the cookies), and stir it often so it cools to room temperature.
When the butter has cooled, stir or whisk in the white and brown sugars.
Then add the pumpkin puree, egg, and vanilla and whisk until smooth.
Once the mixture is smooth, add the dry ingredients. I love this recipe because it’s made in one bowl. You can mix the flour, salt, cinnamon, baking soda, baking powder, and pumpkin pie spice together in a small bowl first, then mix it in if you prefer.
Then stir the dry ingredients into the wet mixture. You should get a soft but thick dough – remember, we are chilling this dough, and it firms up in the fridge. Next, add the chocolate chips and toffee bits.
Stir until the chips and bits are evenly distributed throughout the dough. Then cover the bowl with plastic wrap (or transfer the dough to an airtight container) and chill in the refrigerator for at least two hours. It can be chilled for up to 2 days in an airtight container in the refrigerator.
Once chilled, use a 2 Tablespoon cookie scoop to portion the dough and roll it into balls.
Place the balls evenly spaced on a parchment-lined baking sheet and bake in the oven preheated to 375 degrees Fahrenheit (190 degrees Celsius) for 9-10 minutes, or until cookies look set and slightly puffed. Do not overbake, or they won’t be gooey.
Remove the cookie tray from the oven and tap it on the counter hard a couple of times to release some of the air from the cookies – this is important for chewy cookies that aren’t cakey.
Let the cookies cool on the cookie sheet for 5 to 10 minutes. If desired, top with additional chocolate chips and toffee bits while still warm. I also like to add some flaky sea salt. After 10 minutes, transfer them to a wire cooling rack to cool completely.
Serve
I love to eat these browned butter pumpkin cookies slightly warm. However, they get chewier as they cool, and my family thinks they’re even better the second day. So I’ll often let them cool completely, then reheat slightly before eating!
Serve them with a pumpkin spice latte or with a glass of milk! They make a great addition to a fall-themed cookie tray with any of my cookie recipes. But definitely try these:
More Fall Cookies
- Apple cookies
- Pumpkin chocolate chip cookies
- Brown butter oatmeal cookies
- Pumpkin cookies with cream cheese frosting
- Brown butter chocolate chip cookie
- Pumpkin oatmeal cookies
Store
Store leftover brown butter pumpkin cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for 1 week. You can always reheat the cookies in the microwave for a few seconds to restore that fresh-from-the-oven taste and texture.
Freeze
You can freeze baked cookies in an airtight container for up to 1 month. I like to wrap themtightly with plastic wrap to ensure they won’t dry out.
Or, freeze rolled cookie dough balls in an airtight container for up to 2 months. Remove them from the freezer to thaw to room temperature before baking according to the recipe instructions.
Brown Butter Pumpkin Cookies Recipe FAQS
Brown butter is butter cooked until it’s brown and toasted, creating a rich, nutty, caramel flavor. You should use it because it adds an amazing flavor to the cookies!
Yes, the dough needs to be chilled for at least two hours. And it can be chilled for up to two days in an airtight container in the refrigerator.
Yes, you can easily double the ingredients to make about 32 cookies.
It’s possible you used too much flour. Also, don’t forget to tap the cookie sheet on the counter with a good amount of force after taking them out of the oven.
Yes, you can use any mix-ins you’d like, or omit completely.
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
Brown Butter Pumpkin Cookies with Chocolate Chips and Toffee Bits
Video
Equipment
Ingredients
- ½ cup salted butter (browned)
- ½ cup granulated sugar
- ½ cup light brown sugar
- ½ cup pumpkin puree
- 1 teaspoon pure vanilla extract
- 1 egg
- 1 ¾ cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- ¼ tsp baking powder
- 1 cup chocolate chips
- ¼ cup toffee bits
Instructions
Brown the Butter
- Cut butter into ½ “cubes.
- Put butter in a thick-bottomed pan (preferably in an even layer).
- Cook over medium heat, stirring occasionally,
- First, the butter will melt.
- Then, it will begin to foam on top and start bubbling.
- Next, it will start turning light brown with light brown flecks.
- Then, it will start turning a darker brown, amber color. At this point the butter is browned and cooking is complete.
- Immediately transfer the browned butter to a large mixing bowl.
Make the Cookie Dough & Chill
- Whisk in granulated and brown sugar.
- Then add the pumpkin puree, egg and vanilla and whisk until smooth.
- Add the flour, pumpkin pie spice, cinnamon, salt, baking soda and baking powder and stir until combined.
- Stir in chocolate chips and toffee bits.
- Put a lid on the bowl or cover in plastic wrap and chill for at least 2 hours, or for up to two days in an airtight container.
Bake, Cool & Serve
- After chilling, preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Line two baking sheets with silicone baking mats or parchment paper.
- Then, use a 2 Tablespoon cookie scoop to measure out a portion of cooking dough, roll it into a ball and place on the prepared baking sheet. Repeat until all the dough is used.
- Bake In the preheated oven for 9-10 minutes, or until cookies look set and slightly puffed.
- Remove the cookie tray from the oven and tap it on the counter to release some of the air from the cookies (important for chewy cookies)
- Let the cookies cool on the cookie sheet for 5 to 10 minutes. (if desired, top with additional chocolate chips and toffee bits while still warm).
- Transfer the cookies from the cooking sheet to a wire cooling rack to cool for at least 30 minutes before eating. The cookies “deflate” as they cool and achieve the chewy texture you see pictured in this post.
Notes
- Salted Brown Butter. You can also use unsalted butter.
- Granulated sugar. use regular white sugar or organic cane sugar for the best result.
- Light Brown Sugar. If you like a little bolder molasses taste, use dark brown sugar.
- Pumpkin Puree. I use canned pumpkin puree. If using homemade pumpkin puree, I recommend straining the water out of it so it is not too moist.
- All-purpose flour. Use a 1:1 all-purpose gluten-free flour to make these cookies gluten-free.
- Cinnamon. we prefer Saigon cinnamon in our baked goods, but any variety works well.
- Pumpkin Pie Spice. Use store bought or make your own with this recipe: homemade pumpkin pie spice. Use 2 teaspoons of the mixture (and use the rest in some of our other pumpkin recipes like pumpkin pie, pumpkin cupcakes, pumpkin bread, etc.)
- Chocolate chips. You can use chocolate chunks, chopped chocolate, or chocolate chips or any kind of chocolate (milk, dark, semisweet, white, etc.).
- Toffee bits. I use store-bought bits. But you can make your own if you prefer.
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp cloves
- ½ tsp allspice
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
