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Brown Butter Pumpkin Chocolate Chip Cookies

Brown Butter Pumpkin Chocolate Chip Cookies - featured image

Soft, chewy cookies with the nutty richness of brown butter, sweet pumpkin, and gooey chocolate chips—perfect for fall gatherings.

Ingredients

Scale
  • 1/2 cup unsalted butter
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/3 cup pumpkin purée
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup semi-sweet chocolate chips

Instructions

  1. Brown the Butter: In a skillet over medium heat, melt the butter and cook until it turns golden brown and smells nutty. Stir frequently to prevent burning. Remove from heat and let it cool slightly.
  2. Mix the Wet Ingredients: In a large bowl, combine the browned butter, brown sugar, and granulated sugar. Whisk until smooth. Add the egg yolk, pumpkin purée, and vanilla extract, then mix until fully incorporated.
  3. Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  4. Make the Dough: Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula. Fold in the chocolate chips.
  5. Chill the Dough: Cover the bowl and refrigerate the dough for at least 30 minutes.
  6. Preheat the Oven: Set the oven to 350°F (175°C) and line your baking sheets with parchment paper.
  7. Portion the Cookies: Scoop out portions of dough (about 2 tablespoons each) and place them on the baking sheets, spacing them 2 inches apart.
  8. Bake: Bake for 10-12 minutes, or until the edges are set and the centers look slightly underbaked. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Chilling the dough is essential for achieving the perfect texture. Experiment with add-ins like nuts or white chocolate chips for variety.

Nutrition

Keywords: pumpkin cookies, fall dessert, chocolate chip cookies, brown butter cookies