Brown Butter Pumpkin Chocolate Chip Cookies
User Reviews
4.9
Brown Butter Pumpkin Chocolate Chip Cookies
Description
Brown Butter Pumpkin Chocolate Chip Cookies build on browned butter, which is made by melting and cooking butter until it forms nutty brown bits and aromatic notes. This butter is combined with both granulated and light brown sugars to add sweetness and moisture. The dough incorporates classic fall spices like cinnamon, ginger, nutmeg, and cloves, complementing the pumpkin puree that contributes a rich, tender crumb and subtle flavor.
The addition of semi-sweet chocolate chips adds pockets of melted chocolate throughout the cookies. Achieving balance in the batter is important; overly loose dough can be avoided by measuring flour precisely, ideally with a kitchen scale or using spoon-and-level method. These cookies are baked at 350°F until golden and slightly firm to the touch.
This recipe makes a batch of soft cookies ideal for seasonal snacks or desserts. Larger cookies can be formed using a spring-loaded scoop for generous portions that bake evenly within 12 to 15 minutes. For best results, canned pumpkin puree is recommended to control moisture level, avoiding the wetter texture homemade purees may introduce.
Ingredients
- 10 tablespoons unsalted butter 142 grams
- 3/4 cup granulated sugar 150 grams
- 1/4 cup light brown sugar 50 grams
- 1 ½ cups all-purpose flour 204 grams) see recipe notes
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/3 cup pumpkin puree 75 grams) see recipe notes
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a medium stainless steel sauté pan set over medium heat, melt the butter. Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises. Once the crackling becomes quieter, continue to swirl the pan or stir until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, remove from heat and pour into a mixing bowl. Be sure to keep the brown bits at the bottom of the pan as well, they hold so much flavor!
- Add the granulated sugar and brown sugar to the hot butter and stir to combine. Set aside to cool to room temperature.
- In a small bowl, whisk together flour, salt, baking soda, cinnamon, ginger, nutmeg, and cloves.
- To the cooled butter mixture, add the egg yolk and vanilla, stirring to combine. Stir in pumpkin puree until smooth. Add the flour mixture in 3 batches, mixing well after each addition, until a soft dough forms. Fold in the chocolate chips.
- Cover and chill the dough in the fridge for 30 minutes or until firm enough to scoop. You can also refrigerate the dough for up to 48 hours, which will intensify the flavors. If refrigerating for an extended period, let dough sit at room temperature until soft enough to scoop, about 1 hour.
- Using a medium spring-loaded cookie scoop or a spoon, roll the dough into 1 ½-tablespoon-sized balls and place on the prepared baking sheets. Flatten slightly with the palm of your hand. Bake for 10-12 minutes or until set and edges are lightly browned.
- *For larger cookies, shape use a large spring-loaded cookie scoop and roll into 3-tablespoon sized balls and bake for 12 to 15 minutes.
- Let cool completely. Store at room temperature in an airtight container for up to 3 days. Pumpkin flavor will intensify after a day.
Notes
- Measure flour accurately using a digital scale or spoon and level to prevent dry or cakey cookies.
- Use canned pumpkin puree, not pumpkin pie filling or homemade puree, to control moisture and texture.
- For larger cookies, use a 3-tablespoon spring-loaded scoop and adjust baking time to 12–15 minutes for proper doneness.
User Reviews
Overall Rating
4.9
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