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Brown Butter Pumpkin Chocolate Chip Cookies

Brown Butter Pumpkin Chocolate Chip Cookies for Cozy Fall Vibes

Delight in the warm flavors of Brown Butter Pumpkin Chocolate Chip Cookies this fall.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • ¾ cup Unsalted Butter Enhances flavor and contributes to a rich, moist texture.
  • ½ cup Granulated Sugar Adds sweetness and contributes to cookie crispiness; adjust for desired sweetness.
  • ¾ cup Light Brown Sugar Provides moisture and a deeper flavor contrast; dark brown sugar may enhance molasses flavor if desired.
  • 1 large Egg Yolk Aids in moisture and richness, ensuring cookies are chewy; the white is omitted to prevent a cakey texture.
  • 1 tsp Vanilla Extract Adds depth of flavor; consider almond extract for a different profile.
  • ⅓ cup Pumpkin Puree Contributes moisture and the signature pumpkin flavor; drain excess moisture if too watery.
  • 1 ½ cups All-purpose Flour Provides structure and body to the cookies; a gluten-free blend can suffice as a substitute.
  • ½ tsp Baking Soda Leavens the cookie to help it rise; use fresh for optimal results.
  • ½ tsp Baking Powder Works with baking soda for perfect lift; adjust for high elevation baking.
  • ½ tsp Salt Enhances flavor and balances sweetness; using sea salt adds a gourmet touch.
For the Spices
  • 1 tsp Cinnamon Adds warm spice flavor typical in fall baking; feel free to adjust to your taste.
  • ¼ tsp Ground Ginger Provides warmth and depth; fresh ginger can be used for a bolder flavor.
  • ⅛ tsp Nutmeg Adds warmth and is characteristic of fall baking; freshly grated nutmeg offers a stronger aroma.
  • ⅛ tsp Ground Cloves Adds aromatic pungency; omit if preferred for milder spice.
For Additional Flavor
  • 1 cup Semi-sweet Chocolate Chips Introduces richness and a sweet contrast; dark or milk chocolate can be swapped in.
  • Flaky Sea Salt Enhances flavors and adds texture contrast; sprinkle on top before baking for extra zing.

Equipment

  • Light-colored saucepan
  • Mixing Bowls
  • whisk
  • Spoon or cookie scoop
  • Baking Sheets
  • parchment paper

Method
 

Step-by-Step Instructions
  1. Brown the Butter: Begin by melting ¾ cup of unsalted butter in a light-colored saucepan over medium heat. Stir continuously until the butter turns a golden brown and releases a nutty aroma, about 5-7 minutes. Once browned, carefully transfer the butter to a bowl and allow it to cool slightly while you prepare the other ingredients.
  2. Mix Wet Ingredients: In a large mixing bowl, whisk together the cooled brown butter, ½ cup granulated sugar, ¾ cup light brown sugar, 1 egg yolk, 1 teaspoon vanilla extract, and ⅓ cup pumpkin puree until the mixture is smooth and creamy. This step infuses plenty of moisture into your Brown Butter Pumpkin Chocolate Chip Cookies and ensures a rich flavor.
  3. Combine Dry Ingredients: In another bowl, whisk together 1 ½ cups of all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, and your chosen spices: 1 teaspoon cinnamon, ¼ teaspoon ground ginger, and ⅛ teaspoon nutmeg. Gradually add this dry mixture into the wet ingredients, mixing just until combined to avoid overworking the dough.
  4. Fold in Chocolate: Gently fold in 1 cup of semi-sweet chocolate chips into the dough. This adds a rich sweetness and a delightful contrast to the warm spices. Once thoroughly incorporated, cover the bowl with plastic wrap and chill the cookie dough in the refrigerator for 20-30 minutes to enhance the flavors and create a chewy texture.
  5. Bake the Cookies: Preheat your oven to 350°F (175°C). While the oven heats up, line your baking sheets with parchment paper. Using a tablespoon or a cookie scoop, portion out the dough and place cookie dough balls 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, until the edges are set and the centers appear slightly underdone.
  6. Cool and Serve: Once baked, remove the cookies from the oven and let them cool on the baking sheets for 5-10 minutes before transferring them to a wire rack. This cooling period allows the cookies to set properly, ensuring that they remain soft and chewy. Enjoy your batch of Brown Butter Pumpkin Chocolate Chip Cookies warm for a delightful autumn treat!

Nutrition

Serving: 1cookieCalories: 170kcalCarbohydrates: 22gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 10IUVitamin C: 2mgCalcium: 1mgIron: 4mg

Notes

Store baked cookies in an airtight container at room temperature for up to 5 days. Adding a slice of bread helps retain their moisture. For longer storage, freeze cookies in a single layer on a baking sheet, then transfer to a freezer bag. They'll stay fresh for up to 2 months. Thaw cookies at room temperature for about 30 minutes.

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