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Vegan Brown Butter Pumpkin Chocolate Chip Cookies

Prep Time 20 minutes
Cook Time 9 minutes
Chilling time 30 minutes
Servings 10 cookies


  • 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


  1. Preheat the oven to 350 degrees.
  2. 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.
  3. 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.
  4. 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.

  5. 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.
  6. 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!