why make this recipe
Brown Butter Pumpkin Chocolate Chip Cookies are the perfect treat for the fall season. These cookies are soft, moist, and packed with warm spices. The brown butter adds a rich flavor that complements the pumpkin and chocolate chips beautifully. You’ll love how easy they are to make, and they fill your home with a delicious aroma!
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 butter in a light-colored saucepan over medium heat. Stir until golden brown and fragrant.
- Transfer the brown butter to a bowl and let it cool.
- Whisk in the sugars, egg yolk, vanilla, 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 ingredients to the wet ingredients and mix until just combined.
- Stir in the chocolate chips or chunks.
- Chill the dough for 20-30 minutes.
- Preheat the oven to 350°F (175°C).
- Scoop dough onto parchment-lined baking sheets.
- Bake for 10-12 minutes.
- Allow to cool before transferring to a wire rack. Top with flaky sea salt if desired.
how to serve Brown Butter Pumpkin Chocolate Chip Cookies
Serve these cookies warm or at room temperature. They make a great dessert after dinner or a tasty snack during the day. Pair them with a glass of milk or a cup of coffee for the perfect treat!
how to store Brown Butter Pumpkin Chocolate Chip Cookies
Store the cookies in an airtight container at room temperature for up to a week. If you want them to last longer, you can freeze them in a freezer-safe bag for up to three months. Just remember to thaw them before enjoying!
tips to make Brown Butter Pumpkin Chocolate Chip Cookies
- Make sure to cool the brown butter completely before mixing it with the other ingredients. This helps to prevent the egg yolk from cooking.
- Don’t skip chilling the dough; it helps the flavors to develop and makes the cookies thicker.
- Use a cookie scoop to ensure each cookie is the same size for even baking.
variation
You can add nuts, such as walnuts or pecans, for extra crunch. If you want more chocolate flavor, consider adding dark chocolate chips instead of semi-sweet.
FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling has added spices and sugar, which will change the flavor and texture of the cookies.
How can I tell when the cookies are done baking?
The edges should be lightly golden, and the centers will look slightly underbaked. They will firm up as they cool.
Can I make these cookies without chocolate chips?
Yes! You can leave the chocolate chips out, or replace them with dried cranberries or white chocolate chips for a different flavor.
Brown Butter Pumpkin Chocolate Chip Cookies
- Total Time: 42 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Soft, moist cookies packed with warm spices, featuring the rich flavor of brown butter, pumpkin, and chocolate chips—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 butter in a light-colored saucepan over medium heat. Stir until golden brown and fragrant.
- Transfer the brown butter to a bowl and let it cool.
- Whisk in the sugars, egg yolk, vanilla, 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 ingredients to the wet ingredients and mix until just combined.
- Stir in the chocolate chips or chunks.
- Chill the dough for 20-30 minutes.
- Preheat the oven to 350°F (175°C).
- Scoop dough onto parchment-lined baking sheets.
- Bake for 10-12 minutes.
- Allow to cool before transferring to a wire rack. Top with flaky sea salt if desired.
Notes
Make sure to cool the brown butter completely before mixing it with the other ingredients. Don’t skip chilling the dough; it helps the flavors to develop and makes the cookies thicker.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American