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Brown Butter Pumpkin Chocolate Chip Cookies Recipe

★★★★★

4.5 from 98 reviews
  • Author: Sarah
  • 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

Scale

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

  1. 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.
  2. Combine Butter and Pumpkin: In a large mixing bowl, stir together the cooled browned butter and pumpkin puree until thoroughly combined.
  3. 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.
  4. Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  5. 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.
  6. 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.
  7. Add Chocolate Chips: Gently stir in the semi-sweet chocolate chips, distributing them evenly throughout the dough.
  8. Chill Dough: Cover the dough and refrigerate for at least 30 minutes to firm up, which helps maintain shape during baking.
  9. 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.
  10. 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.
  11. 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

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