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Close-up of golden brown butter pumpkin chocolate chip cookies showcasing their soft texture and melted chocolate chips, perfect for fall baking.
Lady Maria

Brown Butter Pumpkin Chocolate Chip Cookies

These Brown Butter Pumpkin Chocolate Chip Cookies are a fall delight, featuring a rich, nutty flavor from browned butter combined with warm pumpkin spices and melty chocolate chips. The cookies boast a perfect texture: soft, chewy, and slightly crisp around the edges.
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Prep Time 45 minutes
Cook Time 11 minutes
Total Time 56 minutes
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree not pumpkin pie filling!
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup milk chocolate chips or dark chocolate chunks

Equipment

  • Light-colored saucepan
  • heatproof bowl
  • Large mixing bowl
  • electric mixer
  • whisk
  • measuring cups and spoons
  • Plastic wrap
  • Baking sheets
  • parchment paper
  • Cookie scoop or spoon
  • wire rack

Method
 

  1. Brown the Butter: Place the butter in a light-colored saucepan over medium heat.
  2. Melt and Watch: Let the butter melt completely. It will start to bubble and foam.
  3. Swirl and Observe: Swirl the pan occasionally and watch closely. The butter will start to turn a golden brown color.
  4. Look for the Sediment: Look for brown bits forming at the bottom of the pan – these are milk solids and they add a nutty flavor.
  5. Remove from Heat: Once the butter is a deep amber color and smells nutty, remove it from the heat immediately.
  6. Cool Slightly: Pour the brown butter into a heatproof bowl and let it cool slightly for about 15-20 minutes. It should be warm, but not hot.
  7. Cream the Sugars and Butter: In a large mixing bowl, combine the cooled brown butter, granulated sugar, and brown sugar.
  8. Mix Well: Beat the mixture with an electric mixer on medium speed until light and creamy, about 2-3 minutes.
  9. Add the Eggs: Beat in the egg and egg yolk one at a time, mixing well after each addition.
  10. Incorporate Vanilla: Stir in the vanilla extract.
  11. Add Pumpkin Puree: Mix in the pumpkin puree until well combined.
  12. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
  13. Gradually Add Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
  14. Fold in Chocolate Chips: Gently fold in the semi-sweet and milk chocolate chips (or dark chocolate chunks).
  15. Chill the Dough (Important!): Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes, or up to 2 hours. This will prevent the cookies from spreading too much during baking.
  16. Preheat Oven: Preheat your oven to 375°F (190°C).
  17. Prepare Baking Sheets: Line baking sheets with parchment paper.
  18. Scoop Dough: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  19. Bake: Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft.
  20. Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  21. Enjoy! Serve warm and enjoy!

Notes

For an even richer flavor, let the brown butter cool completely and solidify before creaming with the sugars. This allows the nutty flavor to fully develop. Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. For a different spice profile, try adding a pinch of cardamom or allspice. You can also substitute the chocolate chips with chopped nuts or dried cranberries for a festive twist.