Description
These Brown Butter Pumpkin Chocolate Chip Cookies are the perfect cozy fall treat, combining the rich nuttiness of brown butter with the warm spices of pumpkin puree and cinnamon. Soft and chewy with melty chocolate chips and a hint of flaky sea salt, these cookies bring comfort and seasonal flavors into every bite.
Ingredients
Scale
Wet 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
Dry Ingredients
- 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
Add-ins
- 1 cup Semi-Sweet Chocolate Chips
- Flaky Sea Salt (optional)
Instructions
- Brown the Butter: In a light-colored saucepan, melt ¾ cup of unsalted butter over medium heat. Stir frequently and watch closely as the butter foams and then turns golden brown with a nutty aroma, about 5–7 minutes. Immediately transfer the browned butter to a bowl and let it cool for 10 minutes to prevent cooking the other ingredients.
- Mix Wet Ingredients: To the cooled brown butter, whisk together granulated sugar, light brown sugar, egg yolk, vanilla extract, and pumpkin puree until smooth and creamy, ensuring no lumps remain.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground ginger, nutmeg, and cloves until evenly distributed.
- Make the Dough: Gradually fold the dry mixture into the wet mixture until just combined. Be careful not to overmix as this can toughen the cookies.
- Fold in Chocolate Chips and Chill: Gently fold in the semi-sweet chocolate chips. Cover the bowl and refrigerate the dough for 20–30 minutes to allow the flavors to meld and prevent excessive spreading during baking.
- Preheat and Prepare: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup and to prevent sticking.
- Scoop and Bake: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared sheets, spacing them apart to allow room for spreading. Bake for 10–12 minutes, or until edges are golden and centers are slightly underdone for that chewy texture.
- Cool and Finish: Remove from the oven and let cookies cool on baking sheets for 5 minutes to set. Transfer to a wire rack to cool completely. Optionally, sprinkle a pinch of flaky sea salt on warm cookies to enhance the rich flavors.
Notes
- For a dairy-free version, use margarine instead of unsalted butter.
- Dark brown sugar can be used instead of light brown sugar for a deeper caramel flavor.
- Gluten-free all-purpose flour works well for a gluten-free adaptation.
- Adjust the amount of cinnamon or use pumpkin spice blend for more intense autumn flavors.
- Do not skip refrigerating the dough; chilling helps maintain shape and enhances texture.
- Flaky sea salt on top adds a contrasting pop of flavor but use sparingly.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: brown butter cookies, pumpkin chocolate chip cookies, fall cookies recipe, pumpkin dessert, autumn treats, chocolate chip cookies, spiced cookies, cozy fall dessert
