These brown butter pumpkin chocolate chip cookies are a new favorite around here – a delicious, nutty, and chewy cookie flavored with the perfect amount of pumpkin, warm, fall spices, and loads of gooey melty chocolate. Best yet, these cookies are refined sugar free and vegan.
Brown Butter Pumpkin Chocolate Chip Cookies
These delicious, chewy brown butter pumpkin chocolate chip cookies will definitely be a staple for us this Fall. They are also making an appearance on my Thanksgiving table this year!
Thanksgiving celebrations will look a bit different this year – much smaller gatherings. Instead of being disappointed, I’m trying to think of ways to keep our celebrations special. One way is by breaking the Thanksgiving food rules and making only things I love and want to eat. Admittedly, I’m not a huge pie fan, so making a batch of these brown butter pumpkin chocolate chip cookies instead.
These brown butter pumpkin chocolate chip cookies are chewy and gooey, filled with familiar Fall flavors, like pumpkin and spices, and come together with pantry staple ingredients in under an hour. A perfect dessert for a no fuss but still delicious Thanksgiving meal!
These brown butter pumpkin chocolate chip cookies are chewy and gooey, filled with familiar Fall flavors, like pumpkin and spices, and come together with pantry staple ingredients in under an hour. A perfect dessert for a no fuss but still delicious Thanksgiving meal!
Ingredients in these brown butter pumpkin chocolate chip cookies
These cookies are made with a few, simple, pantry staples:
- vegan, plant based butter
- coconut sugar
- maple syrup
- pumpkin puree (not pumpkin pie filling)
- vanilla
- whole wheat pastry flour (regular all purpose or GF AP flour also works)
- baking soda
- warm fall spices and pinch salt
How are these vegan and refined sugar free?!
I used a plant-based vegan butter to keep these cookies vegan (of course, you can use regular butter if your not vegan). Vegan butter tastes and browns just like regular butter. It adds a wonderful rich, nuttiness to these cookies that make them irresistible.
I also only sweetened the cookies with coconut sugar and a touch of maple syrup, so they are refined sugar free. The coconut sugar gives the cookies an almost molasses like flavor. Together with the maple syrup, it provides a warm, delicious sweetness that pairs perfectly with the pumpkin!
What chocolate did I use in these cookies?
To keep these cookies vegan, refined sugar free, and extra delicious, I used Raaka maple sugar sweetened dark baking chocolate.
I’m a huge fan of Raaka for several reasons:
- vegan and delicious!
- unroasted (meaning we don’t roast our cacao beans, lending to a more complex flavor profile)
- single origin (each bar only uses beans from one particular region, meaning we can highlight that bean’s unique flavors–just like with wine or coffee!)
- They also work directly with our cacao producers, pay above fair-trade prices and prioritize transparency in our sourcing. You can read more here if interested!
I also love that the round baking chocolates add large pools of melty chocolate to the cookies, making them extra delicious and special!
But if you cannot find the baking chocolate at your local Whole Foods, you can chop up one of the bars and add it to the batter – the bourbon cask aged or the maple & nibs would work great!
Other Fall inspired treats!
- vegan pumpkin cookie dough truffles
- sautéed apple and almond butter oatmeal
- pumpkin chocolate chip pancakes
enjoy!
These are my new favorite, delicious, and wholesome cookies for Fall (and Thanksgiving!). Healthy, easy to make, extra delicious, and cozy!
If you make these brown butter pumpkin chocolate chip cookies, please leave a comment below. I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, cuz sharing is caring!
Vegan Brown Butter Pumpkin Chocolate Chip Cookies
Ingredients
- 1 stick plant-based butter 1/2 cup
- 3/4 cup coconut sugar
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
- 1/4 cup pumpkin puree patted dry, see note
- 1/2 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/4 cup whole wheat pastry flour AP flour, or GF AP flour
- 1/2 cup Raaka Maple Dark Baking Chocolate chopped + 1-2 tablespoons unchopped for topping, see note
- flaky sea salt for topping, optional
Instructions
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Preheat the oven to 350 degrees.
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Cut the butter into tablespoon size pieces. Heat a small light color skillet over medium heat. Add the butter and cook for 6-8 minutes until frothy and browned, stirring constantly so it does not burn. Pour the browned butter into a large bowl and let cool completely.
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Add the coconut sugar and maple syrup to the butter and whisk until well-combined. Mix in the pumpkin and vanilla and mix until smooth.
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In a medium bowl, whisk together the dry ingredients. Pour the dry ingredients into the wet ingredients and mix until just combined. Fold in the 1/2 cup of chopped dark chocolate. Refrigerate for 30 minutes.
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Using a small cookie scoop or spoon, divide the dough into 10 cookies. Roll into balls and press down slightly. Add 1 to 2 unchopped dark chocolate rounds to each cookie. Bake for 9-11 minutes or until the edges are golden brown and it’s set in the middle.
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Allow to cool. Top with flaky sea salt, if using. Enjoy!
Recipe Notes
Note. Once you measure out the pumpkin, dump it onto a paper towel and let it sit for 1-2 minutes to help draw out some of the extra moisture.
If you cannot find Raaka’s baking chocolate, you can use one of their bars chopped instead. The bourbon cask aged or the maple & nibs would work great!
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