Brown Butter Pumpkin Chocolate Chip Cookies Recipe
These Brown Butter Pumpkin Chocolate Chip Cookies combine the rich, nutty flavor of browned butter with the moist, spiced warmth of pumpkin puree. Enhanced with classic autumn spices and semi-sweet chocolate chips, these cookies are soft, chewy, and perfect for fall indulgence. A sprinkle of flaky sea salt on top balances the sweetness with a delightful contrast.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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 the ¾ cup of unsalted butter over medium heat. Stir frequently and watch closely as the butter turns golden brown and develops a nutty aroma, which takes about 5 to 7 minutes. Avoid burning by keeping a close eye. Transfer the browned butter to a bowl and let cool for 10 minutes.
- Mix Wet Ingredients: Once the browned butter has cooled slightly, whisk together the granulated sugar, light brown sugar, egg yolk, vanilla extract, and ⅓ cup pumpkin puree in the same bowl. Whisk until the mixture is smooth and creamy with no lumps.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Mix well to ensure even distribution of spices and leavening agents.
- Form the Dough: Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix to maintain cookie tenderness and texture. Then gently fold in the semi-sweet chocolate chips.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate the cookie dough for 20 to 30 minutes. This helps the dough firm up for easier handling and prevents excessive spreading during baking.
- Preheat and Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and enable even baking.
- Shape and Bake: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared sheets, leaving enough space for spreading. Bake in the preheated oven for 10 to 12 minutes, until the edges are golden and centers appear slightly underdone for optimal softness.
- Cool and Finish: Remove the cookies from the oven and allow them to cool on the baking sheets for about 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 flavor with a subtle salty crunch.
Notes
- Browning the butter adds a deep, nutty flavor that significantly enhances the cookie’s taste.
- Using only the egg yolk helps maintain a tender and chewy texture, avoiding toughness from egg whites.
- Refrigerating the dough is essential to control spreading and develop flavor.
- You can substitute dark brown sugar for a richer caramel flavor or use gluten-free flour to make it gluten-free.
- Adding flaky sea salt on top is optional but highly recommended for balancing the sweetness.
- Store cooled cookies in an airtight container at room temperature for up to a week.
Keywords: brown butter cookies, pumpkin chocolate chip cookies, fall cookies, autumn dessert, spiced cookies, chocolate chip pumpkin cookies
