Brown Butter Pumpkin Chocolate Chip Cookies

Brown Butter Pumpkin Chocolate Chip Cookies baked to perfection
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Brown Butter Pumpkin Chocolate Chip Cookies – The Best Moist Fall Cookie Ever

Get ready to delight your taste buds with Brown Butter Pumpkin Chocolate Chip Cookies! These are not just ordinary cookies; they are the perfect blend of rich, nutty brown butter, sweet pumpkin puree, and melty chocolate chips. This recipe will quickly become your go-to fall treat, ideal for cozy gatherings or a simple afternoon snack. Let’s dive into the deliciousness that awaits you!

Why You’ll Love This Recipe

  • Quick & Easy: Whip these up in no time with simple steps.
  • Simple Ingredients: No complicated items; just good, wholesome ingredients.
  • Perfect for Fall: The flavors of pumpkin and spices scream autumn.
  • Crowd-Pleaser: Perfect for gatherings, parties, or just treating yourself.
  • Unbelievably Delicious: The combination of brown butter, pumpkin, and chocolate is irresistible!

This recipe stands out because of the brown butter technique, which adds a depth of flavor that makes these cookies unique. You’ll experience a lovely balance of sweetness, warmth, and richness that will surely impress your friends and family while providing a comforting feeling with every bite.

Ingredients Needed

For the Cookie Base:

  • ¾ cup (170g) unsalted butter, melted
  • 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

For the Dry Ingredients:

  • 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)

For the Mix-Ins:

  • 1 cup (180g) semi-sweet chocolate chips
  • Flaky sea salt (optional, for topping)

How to Make Brown Butter Pumpkin Chocolate Chip Cookies

  1. Prepare the Brown Butter: In a light-colored saucepan, melt the unsalted butter over medium heat. Stir continuously until it turns golden brown and releases a nutty aroma. Remove it from heat and pour the melted butter into a bowl to cool slightly.
  2. Combine Wet Ingredients: Once the butter has cooled, whisk in the granulated sugar, brown sugar, egg yolk, vanilla extract, and pumpkin puree until smooth.
  3. Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until fully combined.
  4. Combine Mixtures: Carefully fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix!
  5. Add Chocolate Chips: Gently stir in the chocolate chips until evenly distributed in the dough.
  6. Chill the Dough: Place the cookie dough in the refrigerator and chill for about 20–30 minutes. This step is essential for preventing the cookies from spreading too much while baking.
  7. Preheat the Oven: While the dough is chilling, preheat your oven to 350°F (175°C).
  8. Scoop and Bake: Line your baking sheets with parchment paper. Scoop tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are golden brown.
  9. Cool and Serve: Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack. If desired, sprinkle with flaky sea salt for an extra touch.

Serving and Storage Tips

These Brown Butter Pumpkin Chocolate Chip Cookies are perfect on their own or paired with a warm cup of tea or coffee. To store, keep them in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies in a zip-top bag for up to three months. Simply thaw at room temperature when you’re ready to enjoy!

Helpful Notes

  • Chilling the dough helps improve the texture and flavor by allowing time for the ingredients to meld together.
  • Variations: You can add nuts, such as walnuts or pecans, for added crunch. If you want to reduce the sweetness, cut back on the chocolate chips.
  • Don’t skip the brown butter; it’s what makes these cookies incredibly special!

Conclusion

These Brown Butter Pumpkin Chocolate Chip Cookies are a treat you won’t forget! Their moist texture and rich flavors are perfect for celebrating the fall season. Give this recipe a try, and let us know how they turn out! If you enjoyed it, please leave a comment and a star rating. Feel free to share your creations on social media — we’d love to see your cookie masterpieces! What variations did you try? Let us know below!

Frequently Asked Questions

Can I use salted butter instead of unsalted butter?

Yes, you can use salted butter, but reduce the salt added to the cookie dough to avoid them being too salty.

How do I make these cookies gluten-free?

You can replace all-purpose flour with a gluten-free flour blend. Make sure your chocolate chips are also gluten-free.

How thick should the dough be before baking?

The dough will be moderately thick and slightly sticky after chilling, making it easy to scoop and shape into balls. If it’s too soft, chilling a bit longer can help!

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Brown Butter Pumpkin Chocolate Chip Cookies

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  • Author: chef-ava
  • Total Time: 45 minutes
  • Yield: 24 cookies 1x
  • Diet: Vegetarian
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Description

Delight your taste buds with these rich and nutty brown butter pumpkin chocolate chip cookies, perfect for fall gatherings.

Ingredients

Scale
  • ¾ cup (170g) unsalted butter, melted
  • 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, for topping)

Instructions

  1. Prepare the Brown Butter: Melt the unsalted butter over medium heat until golden brown and nutty. Remove from heat and let cool slightly.
  2. Combine Wet Ingredients: Whisk in the granulated sugar, brown sugar, egg yolk, vanilla extract, and pumpkin puree until smooth.
  3. Mix Dry Ingredients: In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
  4. Combine Mixtures: Carefully fold the dry ingredients into the wet mixture until just combined.
  5. Add Chocolate Chips: Gently stir in the chocolate chips until evenly distributed.
  6. Chill the Dough: Refrigerate the dough for 20–30 minutes to prevent excessive spreading while baking.
  7. Preheat the Oven: Preheat your oven to 350°F (175°C).
  8. Scoop and Bake: Line baking sheets with parchment paper. Scoop tablespoons of dough onto sheets, spaced 2 inches apart, and bake for 10–12 minutes until edges are golden brown.
  9. Cool and Serve: Cool on the baking sheet, then transfer to a wire rack. Optionally sprinkle with flaky sea salt before serving.

Notes

Chilling the dough enhances texture and flavor. Consider adding nuts for crunch or reducing chocolate chips for less sweetness.

  • Prep Time: 15 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

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