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Brown Butter Pumpkin Chocolate Chip Cookies Recipe

Brown Butter Pumpkin Chocolate Chip Cookies Recipe
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★★★★★

4.8 from 18 reviews

These Brown Butter Pumpkin Chocolate Chip Cookies combine rich, nutty brown butter and seasonal pumpkin puree for soft, chewy cookies bursting with warm spices and gooey chocolate chips. Perfectly balanced with a hint of sea salt on top, these cozy fall treats offer a delightful twist on classic chocolate chip cookies.

Ingredients

Scale

Brown Butter Dough:

  • ¾ cup (170g) unsalted butter
  • ½ cup (100g) granulated sugar
  • ¾ cup (150g) packed light brown sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • ⅓ cup (80g) pumpkin puree

Dry Ingredients and Spices:

  • 1 ½ cups (190g) all-purpose flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • ¼ tsp ground ginger
  • ⅛ tsp nutmeg
  • ⅛ tsp cloves (optional)

Mix-ins and Topping:

  • 1 cup (180g) semi-sweet chocolate chips
  • Flaky sea salt (optional)

Instructions

  1. Brown the Butter: Melt the unsalted butter in a light-colored saucepan over medium heat. Stir constantly until the butter turns golden brown and develops a nutty, fragrant aroma. Remove from heat and transfer to a bowl to cool slightly.
  2. Mix Wet Ingredients: Once the browned butter is cooled but still liquid, whisk in granulated sugar, light brown sugar, egg yolk, vanilla extract, and pumpkin puree until the mixture is smooth and well combined.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, ground ginger, nutmeg, and cloves (if using). Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cookies tender.
  4. Fold in Chocolate: Stir the semi-sweet chocolate chips into the dough. Chill the dough in the refrigerator for 20 to 30 minutes to firm up and prevent spreading during baking.
  5. Bake: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop the chilled dough onto the sheets, spacing them evenly. Bake for 10 to 12 minutes, until edges are lightly golden but centers remain soft. Allow cookies to cool on the baking sheet before transferring. Optionally, sprinkle flaky sea salt on top while the cookies are warm for a sweet and salty finish.

Notes

  • Blot pumpkin puree with paper towels to remove excess moisture and prevent a cakey texture.
  • Use only the egg yolk to maintain a chewy texture rather than a cakey one.
  • Do not overmix the dough to keep cookies tender and soft.
  • Chilling the dough firms it up and helps prevent excessive spreading while baking.
  • Use parchment paper on baking sheets for even baking and easier cleanup.

Nutrition

Keywords: brown butter pumpkin cookies, pumpkin chocolate chip cookies, fall dessert, soft cookies, chewy cookies, seasonal cookies, pumpkin spice cookies

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