Pumpkin spice cookies are made for Fall baking! They’re made with brown butter are rich, perfectly spiced for Fall and great for parties! Pumpkin Spice Cookie perfection.
Pumpkin Spice Cookies
Does it get better than brown butter and pumpkin spice? Not a chance. You are going to fall in love with these cookies that have such a great texture. You’ll get hints of pumpkin spice without it being overwhelming.
Take a look at my How To Brown Butter post for easy instructions to follow. Follow Picky Palate on Instagram for daily recipe inspiration!
What You’ll Need
- salted butter– For my cooking and baking, I generally use salted butter. Unsalted is fine as well.
- granulated sugar– This fine sugar adds the sweetness to the cookies.
- dark brown sugar– Dark brown sugar has more molasses than light brown sugar which gives it a deeper color and more prominent molasses flavor.
- large eggs– For consistency, I always use large eggs for my cooking and baking.
- all-purpose flour– All-purpose flour is the main dry ingredient in the cookies.
- pumpkin pie spice– Pumpkin pie spice can be found in the spices section of the grocery store. It’s a mix of cinnamon, nutmeg, ginger, cloves and allspice.
- baking soda– Baking soda helps the cookies rise during baking.
- kosher salt– Kosher salt is a more coarse salt than table salt. I prefer using it in my cooking and baking.
- milk chocolate chips– Any of your favorite chocolate chips work great in this cookie recipe.
How To Make Pumpkin Spice Chocolate Chip Cookies
- Preheat oven to 350 degrees F. and line baking sheet with parchment paper.
- Place butter in small skillet over medium low heat. Melt and swirl until butter is browned. Be patient, this is a little process. Can take up to 15 minutes. Keep a close eye on it, as it can burn once it starts to brown. Transfer to a heat proof bowl and let cool for 30 minutes before starting cookies.
- When butter is cooled slightly, pour into large mixing bowl. Add both sugars and mix until well combined. Stir in eggs and vanilla, mixing until well combined. Add flour, pumpkin pie spice, baking soda and salt. Stir gently until flour is mixed in. Stir in chocolate chips. Using a cookie scoop, scoop dough onto parchment lined cookie sheet, placing dough rounds about 1 inch apart.
- Bake for 9-11 minutes. Remove from oven and let cool for 15 minutes before serving.
Brown butter cookie dough is some of the best cookie dough around. Sneak a bite if you’d like 🙂
Place cookie dough balls at least 1 inch apart. They won’t spread too much, but it’s always safe to give them space. Bake for 9-11 minutes, less time for a softer cookie, more time for a crunchy cookie.
How To Serve Pumpkin Spice Cookies
Serve cookies, room temperature at your upcoming Fall parties/events. They have just the right amount of spice for the season.
How To Store Leftovers
Store any leftovers in an airtight container for up to 3 days. Room temperature is fine.
Can The Dough Be Frozen?
You can place the cookie dough in an airtight container in the freezer for up to 3 months. Thaw completely before baking.
Pumpkin Spice Brown Butter Chocolate Chip Cookies
Equipment
- Oven
- baking sheet
- parchment paper
- mixing bowl or stand mixer
- measuring cups
- measuring spoons
- mixing spoon
- cookie scoop
Ingredients
- 2 sticks salted butter
- 3/4 cup granulated sugar
- 3/4 cup dark brown sugar
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups milk chocolate chips
Instructions
- Preheat oven to 350 degrees F. and line baking sheet with parchment paper.
- Place butter in small skillet over medium low heat. Melt and swirl until butter is browned. Be patient, this is a little process. Can take up to 15 minutes. Keep a close eye on it, as it can burn once it starts to brown. Transfer to a heat proof bowl and let cool for 30 minutes before starting cookies.
- When butter is cooled slightly, pour into large mixing bowl. Add both sugars and mix until well combined. Stir in eggs and vanilla, mixing until well combined. Add flour, pumpkin pie spice, baking soda and salt. Stir gently until flour is mixed in. Stir in chocolate chips. Using a cookie scoop, scoop dough onto parchment lined cookie sheet, placing dough rounds about 1 inch apart. Bake for 9-11 minutes. Remove from oven and let cool for 15 minutes before serving.
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Hi. These look delicious. I’m making them right now and realized there isn’t any vanilla in the ingredients but you say to add it in the instructions. How much vanilla should I put in?
1 teaspoon