Why Make This Recipe
There’s nothing quite like a warm cookie to bring a smile to your face, especially in the fall. Brown Butter Pumpkin Chocolate Chip Cookies combine the rich flavors of brown butter with the cozy spices of pumpkin pie. These cookies are super moist, filled with gooey chocolate chips, and just the right amount of sweetness. They make for the perfect treat to enjoy during the cooler months, whether you’re at a cozy family gathering or simply snuggling up at home.
How to Make Brown Butter Pumpkin Chocolate Chip Cookies
Ingredients:
- ¾ cup (170g) unsalted butter
- ½ cup (100g) granulated sugar
- ¾ cup (150g) packed light brown sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- ⅓ cup (80g) pumpkin puree
- 1 ½ cups (190g) all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ¼ tsp ground ginger
- ⅛ tsp nutmeg
- ⅛ tsp cloves (optional)
- 1 cup (180g) semi-sweet chocolate chips
- Flaky sea salt (optional)
Directions:
- Melt the butter in a light-colored saucepan over medium heat. Stir it until it turns golden brown and becomes fragrant. Once done, transfer it to a bowl to cool.
- In the cooled butter, whisk in the granulated sugar, light brown sugar, egg yolk, vanilla extract, and pumpkin puree until the mixture is smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and spices. Then, add this dry mixture to the wet ingredients, mixing until just combined.
- Stir in the chocolate chips or chunks. Chill the dough in the refrigerator for 20–30 minutes.
- Preheat your oven to 350°F (175°C). Scoop the chilled dough onto parchment-lined baking sheets.
- Bake the cookies for 10–12 minutes. Allow them to cool before transferring to a plate. If you like, sprinkle some flaky sea salt on top for added flavor.
How to Serve Brown Butter Pumpkin Chocolate Chip Cookies
These cookies are delightful served warm or at room temperature. They pair wonderfully with a glass of milk or a cup of hot coffee or tea. If you want to elevate your serving, consider adding a scoop of vanilla ice cream on top for a delicious dessert sundae.
How to Store Brown Butter Pumpkin Chocolate Chip Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay fresh for about a week. If you want to keep them longer, consider freezing the cookies. Place them in a freezer-safe bag, and they can last for up to three months. When ready to enjoy, simply thaw them at room temperature or warm them briefly in the microwave.
Tips to Make Brown Butter Pumpkin Chocolate Chip Cookies
- To ensure the best flavor, use fresh pumpkin puree. You can either make your own or buy a high-quality store brand.
- Make sure not to overmix the dough after adding the dry ingredients, as this can make the cookies tough.
- For added texture, you can mix in nuts like walnuts or pecans along with the chocolate chips.
Variation
If you’re looking to mix things up, you can try adding white chocolate chips or butterscotch chips instead of the semi-sweet chocolate chips. You can also add a handful of dried cranberries or nuts for extra flavor and crunch.
FAQs
1. Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling contains added sugars and spices, which will alter the flavor and texture of the cookies. It’s best to use plain pumpkin puree.
2. Can these cookies be made gluten-free?
Yes! You can substitute all-purpose flour with a gluten-free baking blend to make these cookies gluten-free.
3. How can I make these cookies softer?
For softer cookies, slightly underbake them. Instead of baking for 12 minutes, you can check them at the 10-minute mark. The cookies will continue to cook slightly after being removed from the oven.
Brown Butter Pumpkin Chocolate Chip Cookies
- Total Time: 42 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Brown Butter Pumpkin Chocolate Chip Cookies combine rich brown butter flavors with cozy pumpkin spices, creating a moist and delicious treat perfect for fall.
Ingredients
- ¾ cup (170g) unsalted butter
- ½ cup (100g) granulated sugar
- ¾ cup (150g) packed light brown sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- ⅓ cup (80g) pumpkin puree
- 1 ½ cups (190g) all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ¼ tsp ground ginger
- ⅛ tsp nutmeg
- ⅛ tsp cloves (optional)
- 1 cup (180g) semi-sweet chocolate chips
- Flaky sea salt (optional)
Instructions
- Melt the butter in a light-colored saucepan over medium heat until it turns golden brown and fragrant. Transfer to a bowl to cool.
- Whisk in the granulated sugar, light brown sugar, egg yolk, vanilla extract, and pumpkin puree into the cooled butter until smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and spices. Add the dry mixture to the wet ingredients, mixing until just combined.
- Stir in the chocolate chips or chunks. Chill the dough in the refrigerator for 20–30 minutes.
- Preheat your oven to 350°F (175°C). Scoop the chilled dough onto parchment-lined baking sheets.
- Bake the cookies for 10–12 minutes. Allow cooling before transferring to a plate. Optionally, sprinkle flaky sea salt on top.
Notes
For a softer texture, slightly underbake the cookies. Store in an airtight container for up to a week or freeze for up to three months.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
