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brown butter pumpkin chocolate chip cookies - featured image

Brown Butter Pumpkin Chocolate Chip Cookies

  • Author: Isabella Russo
  • Total Time: 27 minutes
  • Yield: 24 cookies 1x

Description

These brown butter pumpkin chocolate chip cookies are soft, chewy, and packed with warm pumpkin spice and melty chocolate chips. The brown butter adds a rich, nutty flavor, making them the ultimate easy fall treat for gatherings or cozy afternoons.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter
  • 1 cup (200 g) light brown sugar, packed
  • 1/2 cup (100 g) granulated sugar
  • 2/3 cup (160 g) canned pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups (315 g) all-purpose flour (or 1:1 gluten-free flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups (270 g) semi-sweet chocolate chips (or dark chocolate chips)
  • Flaky sea salt (optional, for topping)
  • Extra chocolate chips (optional, for topping)

Instructions

  1. Add unsalted butter to a medium saucepan over medium heat. Melt, then cook, swirling or stirring, until the butter foams and turns golden brown and smells nutty (5-7 minutes). Remove from heat and cool for 10 minutes.
  2. In a large bowl, whisk together cooled brown butter, brown sugar, granulated sugar, pumpkin puree, egg, and vanilla extract until smooth and glossy (about 2 minutes).
  3. In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until evenly combined.
  4. Add dry ingredients to wet ingredients, stirring gently with a spatula until just combined. Fold in chocolate chips; do not overmix.
  5. Scoop dough onto a parchment-lined baking sheet, using about 2 tablespoons of dough per cookie. Leave about 2 inches between each cookie. Press extra chocolate chips on top if desired.
  6. Bake at 350°F (175°C) for 10-12 minutes, until edges are set and centers are still a little soft.
  7. Sprinkle flaky sea salt on hot cookies if desired. Let cool on the pan for 5 minutes, then transfer to a cooling rack.

Notes

For gluten-free cookies, use a 1:1 gluten-free flour blend. Vegan adaptations are possible with vegan butter, flax egg, and dairy-free chocolate chips. If cookies spread too much, chill dough for 30 minutes. For chewier cookies, bake until just set at the edges. Always cool brown butter before mixing with other ingredients. Store cookies in an airtight container for up to 4 days or freeze for up to 2 months.

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150
  • Sugar: 12
  • Sodium: 80
  • Fat: 8
  • Saturated Fat: 5
  • Carbohydrates: 20
  • Fiber: 1
  • Protein: 2

Keywords: pumpkin cookies, brown butter, chocolate chip cookies, fall dessert, easy cookies, autumn baking, chewy cookies, pumpkin spice, Thanksgiving cookies

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Find it online: https://theyumdishes.com/brown-butter-pumpkin-chocolate-chip-cookies-easy-fall-treat-recipe/