Brown Butter Pumpkin Chocolate Chip Cookies

Every fall, I look forward to cozying up with warm cookies, and these Brown Butter Pumpkin Chocolate Chip Cookies have become an absolute favorite in my home. The first time I made them, the delightful aroma of melted butter and pumpkin wafted through my kitchen, drawing my family in like a magnet. As we devoured the fluffy, moist goodness, I knew I’d found a recipe that would become a staple in our autumn celebrations. It’s not just about the flavors; it’s about the memories we create while baking together, laughing, and sharing moments over these mouthwatering cookies.

These cookies are the perfect combination of rich brown butter, sweet pumpkin, and chocolate chips, making them irresistibly delicious. They’re moist, chewy, and pack a punch of fall flavors that’ll have you coming back for seconds (or thirds!). Whether you’re baking for a gathering or just treating yourself, this recipe is sure to impress and bring joy to your table.

why make this recipe

Making these Brown Butter Pumpkin Chocolate Chip Cookies is an excellent idea for anyone who loves the taste of pumpkin spice mixed with a delightful chocolate surprise. The browning of the butter adds a nutty flavor that elevates these cookies beyond the typical fall treats. Plus, they’re super moist, thanks to the pumpkin puree. You’ll love how easy they are to whip up, making them perfect for both novice bakers and seasoned pros alike.

how to make Brown Butter Pumpkin Chocolate Chip Cookies

Ingredients:

• ¾ cup (170g) unsalted butter
• ½ cup (100g) granulated sugar
• ¾ cup (150g) packed light brown sugar
• 1 large egg yolk
• 1 tsp vanilla extract
• ⅓ cup (80g) pumpkin puree
• 1 ½ cups (190g) all-purpose flour
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• ¼ tsp ground ginger
• ⅛ tsp nutmeg
• ⅛ tsp cloves (optional)
• 1 cup (180g) semi-sweet chocolate chips
• Flaky sea salt (optional)

Directions:

1. Melt the butter in a light-colored saucepan over medium heat. Stir it until it turns golden brown and starts to smell fragrant. Transfer to a bowl and let it cool down.
2. Once the butter is cool, whisk in the granulated sugar, brown sugar, egg yolk, vanilla extract, and pumpkin puree until the mixture is smooth.
3. In a separate bowl, whisk together flour, baking soda, baking powder, salt, and spices. Gradually mix this dry mixture into the wet ingredients until just combined.
4. Fold in the chocolate chips or chunks. Then, chill the dough in the fridge for 20-30 minutes.
5. Preheat your oven to 350°F (175°C). Scoop out the dough onto parchment-lined baking sheets.
6. Bake for 10-12 minutes until the edges are golden. Let them cool before transferring them. If you like, sprinkle some flaky sea salt on top for that extra touch!

tips to make Brown Butter Pumpkin Chocolate Chip Cookies

• Make sure to brown the butter carefully; it can go from perfect to burnt quickly.
• Chilling the dough is crucial for achieving the right texture; it helps the cookies hold their shape and enhances the flavors.
• If you prefer a more intense spice flavor, feel free to adjust the spices according to your taste!

how to serve Brown Butter Pumpkin Chocolate Chip Cookies

These cookies are delicious on their own but can also be served warm with a scoop of vanilla ice cream on top for a delightful treat! Pair them with a cup of hot apple cider or your favorite pumpkin-spiced latte for the ultimate fall experience.

how to store Brown Butter Pumpkin Chocolate Chip Cookies

Store the cookies in an airtight container at room temperature for up to a week. You can also freeze the dough before baking. Just scoop the dough onto baking sheets and freeze until solid. Once frozen, transfer the dough balls to a freezer bag and keep them for up to three months. Bake them directly from the freezer, adding a couple of extra minutes to the baking time.

variation

Feel free to mix in different types of chocolate chips, like white chocolate or dark chocolate. You can also add nuts, raisins, or dried cranberries for an added crunch and flavor!

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FAQs

Can I use regular butter instead of unsalted?
Yes, you can use regular butter, but it might change the flavor a bit. Just be careful with adding extra salt to the recipe.

What if I don’t have pumpkin pie spice?
No worries! You can use equal parts cinnamon, nutmeg, and ginger to create a similar flavor profile.

Can I make these cookies ahead of time?
Absolutely! You can make the dough in advance and keep it in the fridge for a day or two, or even freeze it for later baking!