Brown Butter Pumpkin Chocolate Chip Cookies
These Brown Butter Pumpkin Chocolate Chip Cookies combine the warm autumn flavors of pumpkin with nutty brown butter and rich chocolate chips, creating a cookie that's chewy at the edges and perfectly soft in the center. Unlike typical cakey pumpkin cookies, this recipe delivers that coveted classic cookie texture while celebrating fall's favorite flavor.
Equipment
- Light-colored saucepan
- Baking Sheets
- Parchment Paper
- Wire Cooling Rack
Ingredients
- 1 cup unsalted butter (226g)
- 1/2 cup pure pumpkin puree (120g, not pumpkin pie filling)
- 1 cup light brown sugar packed (200g)
- 1/2 cup granulated sugar (100g)
- 1 large egg room temperature
- 1 egg yolk room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour (280g)
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips (255g), plus extra for topping
Instructions
- Place butter in a light-colored saucepan over medium heat. Melt completely, then continue cooking while whisking constantly. The butter will foam, then subside, and eventually turn a rich amber color with a nutty aroma (approximately 5-7 minutes). Small brown specks will appear at the bottom of the pan. Immediately transfer to a heat-proof bowl and let cool for 10 minutes.
- Add brown sugar and granulated sugar to the cooled brown butter and whisk until fully combined. The mixture won't be as fluffy as traditional creamed butter and sugar—this is perfectly normal.
- Whisk in the pumpkin puree, egg, egg yolk, and vanilla extract until smooth.
- In a separate bowl, whisk together flour, pumpkin pie spice, baking soda, and salt until evenly distributed.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the chocolate chips by hand. The dough will be slightly sticky but manageable.
- Cover the dough and refrigerate for at least 60 minutes.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop chilled dough into 2-tablespoon portions and roll into balls. Place on the prepared baking sheets, leaving 2 inches between cookies.
- Press a few extra chocolate chips on top of each dough ball.
- Bake for 12-14 minutes until edges are set but centers remain soft. The cookies will look slightly underbaked in the center—this is correct and ensures a soft, chewy texture.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to set as they cool.
Notes
Pro Tips:
- Use a light-colored pan so you can easily monitor the butter's color change.
- Blot excess moisture from the pumpkin puree with a paper towel for better texture.
- Make your own pumpkin pie spice by combining 1½ teaspoons cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, ¼ teaspoon allspice, and a pinch of cloves.
- Reserve ¼ cup of chocolate chips to press into the tops of cookies before baking for that bakery-style appearance.
- For enhanced flavor development, chill overnight.
- Rotate your baking sheet halfway through for even browning.
- For perfectly round cookies, use a large round cookie cutter to gently "scoot" around each hot cookie immediately after removing from the oven.
- Store in an airtight container at room temperature for up to 4 days.
- Freeze baked cookies for up to 3 months.
- Freeze portioned dough balls for freshly baked cookies anytime, adding 1-2 minutes to the bake time when baking from frozen.
Nutrition
Calories: 210kcalCarbohydrates: 25gProtein: 2gFat: 12gSaturated Fat: 7gSodium: 105mgFiber: 1gSugar: 16gVitamin A: 15IU
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