Name: Brown Butter Pumpkin Chocolate Chip Cookies for Cozy Fall Nights Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 40 min
Cuisine: American
Ingredients: ¾ cup Unsalted Butter; ½ cup Granulated Sugar; ¾ cup Light Brown Sugar; 1 large Egg Yolk; 1 tsp Vanilla Extract; ⅓ cup Pumpkin Puree; 1½ cups All-Purpose Flour; ½ tsp Baking Soda; ½ tsp Baking Powder; ½ tsp Salt; 1 tsp Ground Cinnamon; ¼ tsp Ground Ginger; ⅛ tsp Ground Nutmeg; ⅛ tsp Ground Cloves; 1 cup Semi-Sweet Chocolate Chips; Flaky Sea Salt (optional)

Ingredients

¾ cup Unsalted Butter

½ cup Granulated Sugar

¾ cup Light Brown Sugar

1 large Egg Yolk

1 tsp Vanilla Extract

⅓ cup Pumpkin Puree

1½ cups All-Purpose Flour

½ tsp Baking Soda

½ tsp Baking Powder

½ tsp Salt

1 tsp Ground Cinnamon

¼ tsp Ground Ginger

⅛ tsp Ground Nutmeg

⅛ tsp Ground Cloves

1 cup Semi-Sweet Chocolate Chips

Flaky Sea Salt (optional)

Instructions

Step 1: In a light-colored saucepan, melt the unsalted butter over medium heat. Stir frequently until the butter turns golden brown and develops a nutty aroma, about 5–7 minutes. Watch closely to avoid burning. Transfer the browned butter to a bowl and let it cool for 10 minutes.

Step 2: Once the brown butter has cooled slightly, whisk together granulated sugar, light brown sugar, egg yolk, vanilla extract, and pumpkin puree in the same bowl until smooth and creamy.

Step 3: In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground ginger, nutmeg, and cloves.

Step 4: Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the cookies tender.

Step 5: Gently fold in the chocolate chips. Cover the dough and refrigerate for 20–30 minutes to firm up.

Step 6: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the sheets, spacing them apart.

Step 7: Bake for 10–12 minutes, until edges are golden and centers look slightly underdone. Remove from oven and let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Step 8: If desired, sprinkle flaky sea salt on warm cookies to enhance their flavor.

Tips & Variations

Use margarine instead of butter for a dairy-free option.

Substitute dark brown sugar for a deeper caramel flavor.

Try almond extract in place of vanilla for a unique twist.

Gluten-free all-purpose flour works well to make these cookies gluten free.

Omit baking powder if using self-rising flour.

Add nuts such as walnuts or pecans for added texture.

For more spice, increase cinnamon or add pumpkin pie spice blend.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and is a convenient option. Just be sure to use plain pumpkin puree, not pumpkin pie filling which contains additional spices and sugar.

Why does the recipe call for only egg yolk and not the whole egg?

Using only the egg yolk adds richness and chewiness to the cookies while avoiding extra liquid from the egg white, which helps keep the texture tender and moist without making the dough too wet.