Brown Butter Pumpkin Chocolate Chip Cookies

Introduction

Brown Butter Pumpkin Chocolate Chip Cookies are a delightful twist on traditional chocolate chip cookies. These cookies are perfect for cozy fall evenings, Thanksgiving gatherings, or anytime you crave a warm, spiced treat. The combination of rich brown butter, sweet pumpkin, and decadent chocolate chips creates a flavor profile that’s both comforting and indulgent. Not only are these cookies delicious, but they are also easy to make, making them an excellent choice for beginner bakers or anyone looking to whip up a festive treat with a unique twist.

Ingredients

  • 1 cup unsalted butter, melted and browned
  • 1 cup canned pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup semi-sweet chocolate chips

Instructions

Preparation

Start by browning the butter in a saucepan until it turns a rich golden color and has a nutty aroma. Allow the butter to cool slightly. In a mixing bowl, combine the pumpkin puree, both sugars, egg yolk, and vanilla extract. Once well mixed, add the cooled brown butter and stir until smooth.

Cooking Process

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and spices. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips until evenly distributed. Using a cookie scoop, place dough on a baking sheet and bake at 350°F for 12-15 minutes or until the edges are lightly golden. Allow the cookies to cool on a wire rack before serving.

Serving & Storage

Serving Suggestions

Brown Butter Pumpkin Chocolate Chip Cookies are best enjoyed warm with a glass of cold milk or a hot cup of coffee. You could also serve them with a scoop of vanilla ice cream for an extra special treat. These cookies make a great addition to any dessert spread or as a sweet snack any time of the day.

Storage Tips

To store these cookies, place them in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a zip-top bag for up to one month. Simply thaw at room temperature or reheat in the microwave for a few seconds to enjoy them warm and gooey.

Variations

For a fun twist on this recipe, try adding chopped pecans or walnuts for extra crunch. You could also swap the semi-sweet chocolate chips for white chocolate or butterscotch chips for a different flavor profile. Experiment with adding a sprinkle of sea salt on top before baking to enhance the sweet and savory contrast.

FAQ

Can I use fresh pumpkin instead of canned?

Yes, you can certainly use fresh pumpkin puree in this recipe. Make sure to cook and puree the fresh pumpkin until it is smooth before adding it to the cookie dough. Canned pumpkin puree tends to be more concentrated, so you may need to adjust the consistency of the dough accordingly.

Can I substitute the spices with pumpkin pie spice?

Absolutely! If you have pumpkin pie spice on hand, you can substitute the individual spices listed in the recipe with an equal amount of pumpkin pie spice. This will give the cookies a more pronounced and uniform spiced flavor.

How can I make these cookies gluten-free?

To make gluten-free brown butter pumpkin chocolate chip cookies, simply swap the all-purpose flour for a gluten-free flour blend. Make sure the blend contains xanthan gum or add it separately to help bind the ingredients together. Additionally, ensure all your other ingredients, like the baking powder and chocolate chips, are also gluten-free.

Can I use salted butter instead of unsalted?

While the recipe calls for unsalted butter to have better control over the salt content, you can use salted butter if that’s what you have on hand. Just reduce the additional salt in the recipe slightly to compensate for the salt present in the salted butter.

Conclusion

Brown Butter Pumpkin Chocolate Chip Cookies are a delectable treat that combines the warmth of fall spices with the richness of brown butter and chocolate. These cookies are versatile, easy to make, and perfect for any occasion. Whether you’re baking for a holiday gathering or simply indulging in a sweet snack, these cookies are sure to impress. Try this recipe today and elevate your cookie game with a touch of pumpkin and brown butter magic!

Print
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Brown Butter Pumpkin Chocolate Chip Cookies

Brown Butter Pumpkin Chocolate Chip Cookies


  • Author: Isabella Roberts
  • Total Time: 35 minutes

Description

These pumpkin chocolate chip cookies are everything you love about the classic—soft and chewy (never cakey) with a warm pumpkin spice flavor. This no-chill, no-mixer recipe is perfect for the fall season!


Ingredients

Scale

1 cup unsalted butter

2 and 1/4 cups all-purpose flour

1 and 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg

1 teaspoon vanilla extract

3/4 cup canned pumpkin puree

1 and 1/2 cups chocolate chips


Instructions

  1. Start by browning the butter. In a saucepan, melt the butter over medium heat. Swirl the pan occasionally, and continue to cook the butter until it turns a light amber color and develops a nutty fragrance. This process usually takes about 5-7 minutes. Remove from heat and let it cool for a few minutes.
  2. In a separate mixing bowl, whisk together the flour, cinnamon, nutmeg, cloves, ginger, baking soda, and salt. Set it aside.
  3. In a large mixing bowl, combine the granulated sugar, brown sugar, and slightly cooled brown butter. Mix until well combined.
  4. Add the egg and vanilla extract to the butter-sugar mixture and mix until smooth.
  5. Stir in the pumpkin puree until fully incorporated.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  7. Gently fold in the chocolate chips until evenly distributed in the cookie dough.
  8. Cover the cookie dough and chill in the refrigerator for at least 30 minutes (or up to 24 hours) to allow the flavors to meld and the dough to firm up.
  9. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
  10. Scoop tablespoon-sized dough portions onto the prepared baking sheet, spacing them about 2 inches apart.
  11. Bake in the preheated oven for 12-15 minutes or until the edges are lightly browned.
  12. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Brown butter adds a rich and nutty flavor to these cookies, enhancing the pumpkin and spices.

Chilling the cookie dough helps prevent the cookies from spreading too much while baking, resulting in a thicker and chewier texture.

Feel free to add chopped nuts or dried fruit for additional texture and flavor.

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Cuisine: American

Nutrition

  • Serving Size: 24 cookies

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