Why Make This Recipe
Brown Butter Pumpkin Chocolate Chip Cookies combine the warm flavors of fall with the delightful sweetness of chocolate. They are moist, chewy, and carry a rich, nutty essence from the brown butter. Perfect for cozy evenings, these cookies are not only delicious but also easy to make. They become a favorite for gatherings, and their unique flavor profile sets them apart from regular chocolate chip cookies.
How to Make Brown Butter Pumpkin Chocolate Chip Cookies
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)
Directions:
- Start by melting the butter in a light-colored saucepan over medium heat. Stir until the butter turns golden brown and gives off a pleasant, nutty smell. Once done, transfer the butter to a bowl to cool.
- After the butter has cooled, whisk in the granulated sugar, brown sugar, egg yolk, vanilla extract, and pumpkin puree until the mixture is smooth.
- In a separate bowl, mix together the all-purpose flour, baking soda, baking powder, salt, and spices.
- Slowly add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chocolate chips, and then chill the dough for about 20–30 minutes.
- Preheat your oven to 350°F (175°C). Scoop the dough onto parchment-lined baking sheets.
- Bake for 10–12 minutes. Let the cookies cool before transferring them to a wire rack. If you like, sprinkle them with flaky sea salt before serving.
How to Serve Brown Butter Pumpkin Chocolate Chip Cookies
These cookies are best enjoyed warm from the oven or at room temperature. Serve them with a nice cup of coffee or tea for a delightful treat. They also make a great addition to holiday dessert spreads or as a sweet snack during pumpkin season.
How to Store Brown Butter Pumpkin Chocolate Chip Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They should last for up to a week. If you want to keep them longer, you can freeze the dough or the baked cookies. For freezing, place them in a freezer-safe bag or container. When you’re ready to eat, simply thaw them at room temperature or bake them straight from the freezer for a warm treat.
Tips to Make Brown Butter Pumpkin Chocolate Chip Cookies
- Make sure to monitor the butter closely while browning to avoid burning it. The perfect brown butter adds a lot of flavor.
- For extra chewiness, do not overmix the dough once you add the dry ingredients.
- Feel free to adjust the spices according to your taste. Adding nuts or using different types of chocolate can also enhance the flavor.
Variations
You can try adding nuts like walnuts or pecans for extra crunch. If you prefer a different chocolate flavor, consider using dark chocolate chips or even white chocolate. For a little extra festiveness, add a dash of maple syrup to the dough.
FAQs
1. Can I use pumpkin pie filling instead of pumpkin puree?
It’s best to use pure pumpkin puree in this recipe for a true pumpkin flavor. Pumpkin pie filling includes added spices and sugars that may alter the outcome of the cookies.
2. How do I know when the cookies are done?
The cookies should be lightly golden around the edges and look slightly underbaked in the center. They will continue to firm up as they cool.
3. Can I make this recipe without chocolate chips?
Yes! You can leave out the chocolate chips for a simpler cookie, or you could replace them with dried fruits like cranberries or raisins for a different twist.
Brown Butter Pumpkin Chocolate Chip Cookies
Ingredients
Method
- Melt the butter in a light-colored saucepan over medium heat, stirring until it turns golden brown with a nutty smell. Transfer to a bowl to cool.
- Whisk in the granulated sugar, brown sugar, egg yolk, vanilla extract, and pumpkin puree until smooth.
- In a separate bowl, combine flour, baking soda, baking powder, salt, and spices.
- Slowly add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chocolate chips and chill the dough for 20–30 minutes.
- Preheat oven to 350°F (175°C) and scoop dough onto parchment-lined baking sheets.
- Bake for 10–12 minutes until the edges are lightly golden.
- Let cool before transferring to a wire rack, and sprinkle with flaky sea salt if desired.