Brown Butter Pumpkin Chocolate Chip Cookies Recipe
These Brown Butter Pumpkin Chocolate Chip Cookies combine the rich nuttiness of browned butter with the moist, spiced warmth of pumpkin puree and classic chocolate chips. Perfectly soft with a hint of fall spices and a touch of flaky sea salt, these cookies offer a delightful balance of sweetness and seasonal flavors, making them an irresistible treat for autumn or anytime comfort baking.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Cookies
- 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
- 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
- 1 cup Semi-Sweet Chocolate Chips
- Flaky Sea Salt (optional, for topping)
Instructions
- Brown the Butter: In a light-colored saucepan, melt ¾ cup of unsalted butter over medium heat. Stir frequently until the butter turns golden brown and develops a nutty aroma, approximately 5–7 minutes, watching carefully to avoid burning. Transfer the browned butter to a bowl and let it cool for about 10 minutes.
- Mix Wet Ingredients: Once the brown 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 until smooth and creamy without lumps.
- Combine Dry Ingredients: In a separate bowl, whisk together 1½ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 teaspoon ground cinnamon, ground ginger, nutmeg, and cloves.
- Form Dough: Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix to keep the cookies tender.
- Add Chocolate Chips: Gently fold in 1 cup of semi-sweet chocolate chips into the cookie dough. Cover and refrigerate the dough for 20–30 minutes to chill.
- Prepare for Baking: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the sheets, spacing them to allow for spreading.
- Bake: Bake for 10–12 minutes until edges are golden and centers appear slightly underdone for soft cookies.
- Cool and Finish: Remove from oven and cool on baking sheets for about 5 minutes to set. Transfer to a wire rack to cool completely. Optionally, sprinkle flaky sea salt on top while cookies are still warm to enhance flavor.
Notes
- Use margarine instead of butter for a dairy-free option.
- Dark brown sugar can be substituted for light brown sugar for a richer flavor.
- Omitting baking powder is possible if using self-rising flour, but adjust the salt accordingly.
- Pumpkin spice blend can replace cinnamon, ginger, nutmeg, and cloves for convenience.
- For less sweetness, use dark chocolate chips or substitute nuts for mix-ins.
- Refrigerating dough helps prevent spreading and improves texture.
Keywords: brown butter cookies, pumpkin chocolate chip cookies, fall cookies, pumpkin puree cookies, spiced cookies, chocolate chip pumpkin cookies
