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Cozy Brown Butter Pumpkin Chocolate Chip Cookies

brown butter pumpkin chocolate chip cookies - featured image
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These soft and chewy cookies combine nutty brown butter, earthy pumpkin, and melty chocolate chips for a cozy fall treat. A happy accident turned into a family favorite, ready in about 30 minutes.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1/2 cup pumpkin puree
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 1/2 cups semi-sweet chocolate chips

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a medium saucepan over medium heat. Stir occasionally until melted, foamy, and amber-colored with brown specks (about 4-5 minutes). Remove from heat and pour into a heat-safe bowl. Let cool for 10 minutes.
  2. Mix wet ingredients: In a large mixing bowl, whisk together cooled brown butter, 3/4 cup packed light brown sugar, and 1/4 cup granulated sugar until combined. Add 1/2 cup pumpkin puree, 1 teaspoon vanilla extract, and 1 large egg. Whisk until smooth and glossy.
  3. Combine dry ingredients: In a separate small bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1 1/2 teaspoons pumpkin pie spice, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt.
  4. Mix wet and dry: Pour dry ingredients into wet ingredients. Fold with a rubber spatula until just combined (a few streaks of flour are okay).
  5. Add chocolate chips: Fold in 1 1/2 cups semi-sweet chocolate chips until evenly distributed.
  6. Chill dough (optional but recommended): Cover bowl with plastic wrap and refrigerate for 30 minutes.
  7. Preheat and prep: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  8. Scoop dough: Use a 1.5-tablespoon cookie scoop to portion dough. Place dough balls 2 inches apart on prepared baking sheets.
  9. Bake: Bake for 10-12 minutes, until edges are set and lightly golden. Centers will look slightly underdone.
  10. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

For best texture, chill dough for 30 minutes. Pat pumpkin puree dry if watery. Don’t overbake; centers should look slightly underdone. Store in an airtight container at room temperature for up to 5 days. Freeze dough balls for up to 3 months.

Nutrition

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

Find it online: https://recipebelle.com/cozy-brown-butter-pumpkin-chocolate-chip-cookies/