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Perfect 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 with pumpkin puree and semi-sweet chocolate chips for a cozy fall treat that’s easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed light brown sugar
  • ½ cup granulated sugar
  • ¾ cup pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
  • 1½ cups semi-sweet chocolate chips
  • Flaky sea salt for sprinkling (optional)

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a medium saucepan over medium heat. Swirl occasionally as it melts. After 5-7 minutes, the butter will foam and then subside, with brown specks forming at the bottom. Remove from heat immediately and pour into a large mixing bowl, including all brown bits. Let cool for 10 minutes.
  2. Mix the wet ingredients: To the cooled brown butter, add 1 cup packed light brown sugar and ½ cup granulated sugar. Whisk vigorously until smooth and glossy, about 1 minute. Add ¾ cup pumpkin puree, 1 large egg, and 2 teaspoons vanilla extract. Whisk until fully combined and smooth.
  3. Combine the dry ingredients: In a separate medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1½ teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger, and ½ teaspoon salt.
  4. Combine wet and dry: Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold gently until just combined—no streaks of flour remain. The dough will be soft, thick, and slightly sticky.
  5. Fold in the chocolate chips: Add 1½ cups semi-sweet chocolate chips and fold until evenly distributed. Chill the dough for at least 30 minutes (recommended) to prevent spreading.
  6. Preheat and prepare: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  7. Portion the dough: Use a 2-tablespoon cookie scoop to portion dough into balls. Place 2 inches apart on prepared baking sheets. Optionally, press extra chocolate chips on top.
  8. Bake: Bake one sheet at a time for 10-12 minutes. Edges should be set and lightly golden, centers still soft. Do not overbake.
  9. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire cooling rack. If using flaky sea salt, sprinkle on warm cookies.
  10. Repeat: Continue with remaining dough. If dough gets too soft, refrigerate for 10-15 minutes before scooping.

Notes

Chilling the dough is highly recommended for thicker, chewier cookies. For best flavor, let cookies sit overnight—they taste even better the next day. Use a light-colored saucepan to monitor browning of butter.

Nutrition

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

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