Brown Butter Pumpkin Chocolate Chip Cookies
Deliciously warm Brown Butter Pumpkin Chocolate Chip Cookies, perfect for fall with rich flavors and a chewy texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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)
Instructions
- 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.
- Once the butter is cool, whisk in the granulated sugar, brown sugar, egg yolk, vanilla extract, and pumpkin puree until the mixture is smooth.
- 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.
- Fold in the chocolate chips or chunks. Then, chill the dough in the fridge for 20-30 minutes.
- Preheat your oven to 350°F (175°C). Scoop out the dough onto parchment-lined baking sheets.
- 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!
Notes
Brown the butter carefully; it can go from perfect to burnt quickly. Chilling the dough is crucial for achieving the right texture.