Description
These Brown Butter Pumpkin Chocolate Chip Cookies combine the warm, nutty flavor of browned butter with the cozy spices of pumpkin puree and cinnamon. Perfect for fall evenings, these soft and chewy cookies offer a delightful balance of sweetness and spice, with gooey chocolate chips and a hint of flaky sea salt to elevate every bite.
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 and Garnish
- 1 cup Semi-Sweet Chocolate Chips
- Flaky Sea Salt (optional, for finishing)
Instructions
- Brown the Butter: In a light-colored saucepan over medium heat, melt ¾ cup unsalted butter. Stir frequently and cook for 5–7 minutes until the butter turns golden brown and emits a nutty aroma. Carefully watch to avoid burning. Transfer browned butter to a bowl and cool for 10 minutes.
- Mix Wet Ingredients: Once the brown butter is slightly cooled, whisk together granulated sugar, light brown sugar, egg yolk, vanilla extract, and ⅓ cup pumpkin puree in the same bowl until smooth and creamy, ensuring no lumps remain.
- Combine Dry Ingredients: In a separate bowl, whisk together 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, and ⅛ tsp ground cloves.
- Form the Dough: Gradually fold the dry mixture into the wet ingredients, mixing gently until just combined to prevent overmixing.
- Add Chocolate Chips and Chill: Fold in 1 cup semi-sweet chocolate chips. Cover the dough and refrigerate for 20–30 minutes to firm up.
- Preheat Oven and Prepare Baking Sheets: Heat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Scoop and Bake: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared sheets, leaving space for spreading. Bake for 10–12 minutes until edges are golden and centers appear slightly underdone.
- Cool and Finish: Let cookies cool on baking sheets for 5 minutes to set, then transfer to wire racks to cool completely. Optionally, sprinkle flaky sea salt on warm cookies to enhance flavor.
Notes
- For a dairy-free option, use margarine instead of butter.
- Dark brown sugar can substitute light brown sugar for a deeper caramel flavor.
- Gluten-free all-purpose flour can replace regular flour for gluten-free cookies.
- Adjust sugar quantities to taste if you prefer less sweetness.
- Optional spices (nutmeg, cloves, ginger) can be omitted or increased based on personal preference.
- Do not overmix the dough to keep cookies tender and soft.
- Chilling the dough firm up the texture and prevents spreading too much during baking.
- Flaky sea salt adds a nice contrast but should be used sparingly to avoid overpowering sweetness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Brown Butter Pumpkin Cookies, Chocolate Chip Cookies, Fall Cookies, Pumpkin Spice Cookies, Autumn Baking
