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Brown Butter Pumpkin Chocolate Chip Cookies Recipe

Brown Butter Pumpkin Chocolate Chip Cookies Recipe
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★★★★★

5.3 from 14 reviews

These Brown Butter Pumpkin Chocolate Chip Cookies combine the rich, nutty flavor of brown butter with the warm spices of pumpkin and melty semi-sweet chocolate chips for a perfect fall treat. Soft and chewy with a hint of spice and a touch of flaky sea salt, these cookies are an irresistible seasonal delight.

Ingredients

Scale

For the Brown Butter Dough:

  • 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

Dry Ingredients and Spices:

  • 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)

Mix-ins and Topping:

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

Instructions

  1. Brown the Butter: Melt the unsalted butter in a light-colored saucepan over medium heat. Stir constantly as it melts and begins to foam, continuing until it turns a golden brown color and releases a nutty, fragrant aroma. Remove from heat and transfer the browned butter into a bowl to cool to room temperature.
  2. Mix Wet Ingredients: Once the brown butter has cooled, whisk in the granulated sugar and light brown sugar until smooth. Then add the large egg yolk, vanilla extract, and pumpkin puree, mixing until fully incorporated and silky.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, ground ginger, nutmeg, and optional cloves until evenly mixed. Gradually add the dry ingredients to the wet mixture and stir gently just until combined to avoid overmixing.
  4. Fold in Chocolate: Fold in the semi-sweet chocolate chips, distributing them evenly throughout the cookie dough. Cover the dough and chill it in the refrigerator for 20–30 minutes to let the flavors meld and to firm up the dough for easier scooping.
  5. Bake: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes, until the edges are set but the centers remain soft. Remove from oven and allow cookies to cool on the baking sheet for several minutes before transferring to a wire rack to cool completely. If desired, sprinkle with flaky sea salt while cookies are still warm to enhance the flavors.

Notes

  • Use a light-colored pan for browning butter to better monitor the color change.
  • Do not overmix the dough after adding dry ingredients to keep cookies tender.
  • Chilling the dough helps control spreading and improves texture.
  • Flaky sea salt topping is optional but adds a lovely contrast to the sweetness.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.

Nutrition

Keywords: brown butter cookies, pumpkin cookies, chocolate chip cookies, fall dessert, spiced cookies, seasonal treats

Find it online: https://tastewithamy.com/brown-butter-pumpkin-chocolate-chip-cookies-recipe/