Brown Butter Pumpkin Chocolate Chip Cookies Recipe
Introduction
These Brown Butter Pumpkin Chocolate Chip Cookies are a perfect blend of warm spices, creamy pumpkin, and rich brown butter flavor. Soft and chewy with melty chocolate chips, they make a comforting treat for the fall season or any time you crave something cozy and sweet.
Ingredients
- 1 cup unsalted butter (2 sticks)
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1 cup semi-sweet chocolate chips
- 2 large eggs
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
Instructions
- Step 1: Brown the butter in a saucepan over medium heat until it turns golden and develops a nutty aroma; then set it aside to cool slightly.
- Step 2: Mix together the cooled brown butter and pumpkin puree until fully combined.
- Step 3: In a mixing bowl, cream together the brown sugar and granulated sugar with the pumpkin-butter mixture until smooth.
- Step 4: Add the eggs one at a time, beating well after each addition to incorporate thoroughly.
- Step 5: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Step 6: Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
- Step 7: Gently stir in the chocolate chips until they are evenly distributed throughout the dough.
- Step 8: Chill the dough in the refrigerator for at least 30 minutes to firm up and develop flavor.
- Step 9: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Step 10: Scoop the dough onto the prepared sheets, spacing each cookie about two inches apart. Bake for 10–12 minutes, or until the edges are set but the centers remain soft.
- Step 11: Allow the cookies to cool on the baking sheets for five minutes before transferring them to wire racks to cool completely.
Tips & Variations
- For extra depth, add a teaspoon of vanilla extract to the wet ingredients.
- Try substituting half the chocolate chips with chopped toasted pecans for added crunch.
- To make the cookies more cakey, reduce the flour to 1 3/4 cups.
- If you prefer a spicier cookie, increase the cinnamon and nutmeg by 1/4 teaspoon each.
Storage
Store the cookies in an airtight container at room temperature for up to 4 days. They can also be frozen for up to 3 months; thaw at room temperature before serving. To refresh, warm the cookies in a low oven for a few minutes or microwave briefly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin puree?
Yes, canned pumpkin puree works perfectly and is the standard choice for these cookies.
What if I don’t have brown butter?
You can use melted unsalted butter as a substitute, but browning the butter adds a richer, nutty flavor that enhances the cookies.
Print
Brown Butter Pumpkin Chocolate Chip Cookies Recipe
- Total Time: 1 hour
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delight in these rich and flavorful Brown Butter Pumpkin Chocolate Chip Cookies, combining the nutty aroma of browned butter with the warm spices of pumpkin and cinnamon. Soft, chewy, and perfectly balanced with semi-sweet chocolate chips, these cookies make a cozy autumn treat that’s easy to prepare.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (2 sticks)
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
Additional
- 1 cup semi-sweet chocolate chips
Instructions
- Brown the Butter: In a saucepan over medium heat, melt and cook the butter until it turns golden brown and emits a nutty aroma. Remove from heat and set aside to cool slightly.
- Combine Butter and Pumpkin: In a large mixing bowl, stir together the cooled browned butter and pumpkin puree until thoroughly combined.
- Cream Sugars with Pumpkin Mixture: Add brown sugar and granulated sugar to the pumpkin and butter mixture, and mix until the mixture is smooth and creamy.
- Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt to evenly distribute the leavening agents and spices.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture, mixing just until combined to avoid overmixing and ensure tender cookies.
- Add Chocolate Chips: Gently stir in the semi-sweet chocolate chips, distributing them evenly throughout the dough.
- Chill Dough: Cover the dough and refrigerate for at least 30 minutes to firm up, which helps maintain shape during baking.
- Preheat Oven and Prepare Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and promote even baking.
- Scoop and Bake: Using a spoon or cookie scoop, place dough balls spaced about two inches apart onto the prepared baking sheets. Bake for 10–12 minutes, or until cookie edges are set but centers remain soft.
- Cool Cookies: Let the cookies cool on the baking sheets for five minutes to firm up further, then transfer them to wire racks to cool completely.
Notes
- Chilling the dough helps prevent excessive spreading and results in thicker, chewier cookies.
- Use good quality pumpkin puree with no added spices or sugars for best results.
- Do not overbake; cookies should be slightly soft in the center when removed from the oven to maintain chewiness.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a more intense nutty flavor, brown the butter slowly and watch carefully to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: brown butter cookies, pumpkin cookies, chocolate chip cookies, fall dessert, autumn baking, chewy pumpkin cookies
