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Brown Butter Pumpkin Chocolate Chip Cookies Recipe

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4.4 from 68 reviews

These Brown Butter Pumpkin Chocolate Chip Cookies combine the rich, nutty flavor of browned butter with warm spices and pumpkin puree for a moist, flavorful twist on classic chocolate chip cookies. Perfect for fall or any time you want a cozy, seasonal treat.

  • Total Time: 1 hour 5 minutes
  • Yield: 25 cookies

Ingredients

Butter Mixture

  • 10 tablespoons (142 grams) unsalted butter
  • 3/4 cup (150 grams) granulated sugar
  • 1/4 cup (50 grams) light brown sugar

Dry Ingredients

  • 1 ½ cups (204 grams) all-purpose flour
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves

Wet Ingredients

  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/3 cup (75 grams) pumpkin puree

Add-ins

  • 3/4 cup (128 grams) semisweet chocolate chips

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prepare for baking.
  2. Brown the Butter: In a medium stainless steel sauté pan over medium heat, melt the butter. Swirl occasionally as the butter foams and makes popping noises. Once the crackling quiets, continue swirling or stirring until a nutty aroma forms and amber brown bits appear at the pan’s bottom. Remove from heat, pouring all contents including the brown bits into a mixing bowl to capture the rich flavor.
  3. Add Sugars: Stir the granulated sugar and light brown sugar into the warm browned butter, then set aside to cool to room temperature to avoid cooking the egg in the next step.
  4. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, fine sea salt, baking soda, cinnamon, ginger, nutmeg, and cloves until evenly combined.
  5. Combine Wet Ingredients: To the cooled butter and sugar mixture, add the egg yolk and vanilla extract, stirring until smooth. Then mix in the pumpkin puree until fully incorporated.
  6. Add Dry Mix to Wet: Gradually add the dry ingredient mixture to the wet mixture in three batches. Stir well after each addition until a soft cookie dough forms.
  7. Fold Chocolate Chips: Gently fold the semisweet chocolate chips into the dough to distribute evenly.
  8. Chill Dough: Cover the dough and chill in the refrigerator for at least 30 minutes or until firm enough to scoop. For enhanced flavor, chill up to 48 hours but bring to room temperature about 1 hour before baking to soften.
  9. Shape Cookies: Use a medium spring-loaded cookie scoop or spoon to form 1 ½-tablespoon-sized balls of dough. Place them on the parchment-lined baking sheets and flatten slightly with your palm.
  10. Bake: Bake in the preheated oven for 10 to 12 minutes or until the cookies are set and the edges are lightly browned.
  11. Optional Larger Cookies: For larger cookies, use a large spring-loaded cookie scoop to form 3-tablespoon-sized balls and bake for 12 to 15 minutes until done.

Notes

  • Brown butter carefully to avoid burning; watch for amber color and nutty aroma as indicators.
  • Chilling the dough intensifies flavors and improves texture; do not skip this step.
  • If refrigerating dough for more than 30 minutes, allow it to warm up at room temperature before scooping for easier handling.
  • You can substitute semisweet chocolate chips with dark or milk chocolate according to preference.
  • These cookies freeze well; freeze shaped dough or baked cookies for up to 1 month.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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