Print

Cozy Brown Butter Pumpkin Chocolate Chip Cookies

brown butter pumpkin chocolate chip cookies - featured image
Print Recipe

These soft, cake-like cookies combine nutty browned butter with earthy pumpkin and melty chocolate chips for a cozy fall treat that’s quick and easy to make.

Ingredients

Scale
  • 1/2 cup (1 stick or 113 grams) unsalted butter
  • 1/2 cup (120 grams) pumpkin puree (100% pure, not pie filling)
  • 1/2 cup (100 grams) packed light brown sugar
  • 1/4 cup (50 grams) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (190 grams) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup (175 grams) semi-sweet chocolate chips
  • Optional: 1/2 cup (60 grams) chopped pecans or walnuts
  • Optional: 1/2 cup (90 grams) white chocolate chips
  • Optional: flaky sea salt for sprinkling

Instructions

  1. Brown the butter: Place 1/2 cup unsalted butter in a light-colored saucepan over medium heat. Stir constantly until the butter melts, foams, and turns golden brown with a nutty aroma (about 4-5 minutes). Immediately remove from heat and pour into a heatproof bowl. Let cool for 10 minutes.
  2. Mix the wet ingredients: In a large bowl, whisk together the cooled brown butter, 1/2 cup packed light brown sugar, and 1/4 cup granulated sugar until well combined. Add 1/2 cup pumpkin puree, 1 large egg (room temperature), and 1 teaspoon vanilla extract. Whisk until smooth.
  3. Combine the dry ingredients: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/2 teaspoon salt.
  4. Fold it all together: Pour the dry ingredients into the wet ingredients. Fold gently with a rubber spatula until just combined. Fold in 1 cup semi-sweet chocolate chips until evenly distributed. The dough will be soft and slightly sticky.
  5. Chill the dough (optional but recommended): Cover the bowl with plastic wrap and refrigerate for 30 minutes.
  6. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  7. Scoop and bake: Using a 1.5-tablespoon cookie scoop, portion out the dough and place on prepared baking sheets, spacing 2 inches apart. Optionally sprinkle with flaky sea salt. Bake for 10-12 minutes, until edges are set and lightly golden; centers will look slightly underdone.
  8. Cool and enjoy: Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

For best results, chill the dough for 30 minutes to prevent spreading. Use a light-colored pan to monitor browning. Do not overmix the dough. Let cookies cool on the baking sheet for 5 minutes before transferring.

Nutrition

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

Find it online: https://dahliadishes.com/cozy-brown-butter-pumpkin-chocolate-chip-cookies-recipe/