Print

Perfect Brown Butter Pumpkin Chocolate Chip Cookies

brown butter pumpkin chocolate chip cookies - featured image
Print Recipe

These soft and chewy pumpkin chocolate chip cookies are elevated with nutty brown butter, creating a deep, caramel-like flavor that makes them the ultimate fall treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, cut into tablespoons
  • 1 cup pumpkin puree
  • 1 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 1/2 cups semi-sweet chocolate chips

Instructions

  1. Brown the butter with pumpkin puree: Place the 1 cup of unsalted butter (cut into tablespoons) and 1 cup of pumpkin puree in a medium saucepan over medium heat. Stir constantly with a whisk or wooden spoon as the butter melts. The mixture will start to bubble and foam — this is normal. Keep stirring until you see the milk solids at the bottom of the pan turn a deep golden brown and the mixture smells nutty and rich. This takes about 6-8 minutes. Remove from heat immediately and pour into a large…
  2. Mix the sugars and egg: Add 1 cup packed dark brown sugar and 1/2 cup granulated sugar to the cooled brown butter mixture. Whisk until well combined and smooth. The mixture should look glossy and slightly thick. Add 1 large room-temperature egg and 2 teaspoons vanilla extract, and whisk vigorously until the egg is fully incorporated and the mixture looks creamy, about 1 minute.
  3. Combine the dry ingredients: In a separate medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon. Make sure there are no lumps — especially with the spices.
  4. Mix wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring with a rubber spatula until just combined. Do not overmix! A few streaks of flour are fine at this point. The dough will be soft and slightly sticky, which is exactly what you want.
  5. Fold in the chocolate chips: Add 1 1/2 cups semi-sweet chocolate chips and fold them in gently with the spatula. Make sure they are evenly distributed throughout the dough. If the dough feels too soft to scoop, you can refrigerate it for 15-20 minutes at this point.
  6. Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  7. Scoop the dough: Using a 1.5-tablespoon cookie scoop or two spoons, portion the dough into balls about 1.5 inches in diameter. Place them on the prepared baking sheets about 2 inches apart — these cookies spread a bit, so give them room.
  8. Bake the cookies: Bake one sheet at a time in the preheated oven for 10-12 minutes. The edges should look set and lightly golden, but the centers will still look slightly soft and underdone. This is perfect — they will continue to set as they cool. If you like crispier cookies, bake for 12-13 minutes.
  9. Cool and enjoy: Let the cookies cool on the baking sheet for 5 minutes. This allows them to firm up without breaking. Then transfer them to a cooling rack to cool completely. The centers will sink slightly and become perfectly soft and chewy.

Notes

For thicker cookies, chill the dough for 30 minutes before baking. If the dough feels too sticky, refrigerate for 20 minutes before scooping. Watch the brown butter closely to avoid burning.

Nutrition

Keywords: pumpkin cookies, chocolate chip cookies, brown butter, fall baking, easy cookie recipe

Find it online: https://emmastirs.com/perfect-brown-butter-pumpkin-chocolate-chip-cookies-easy-recipe/