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Perfect Brown Butter Pumpkin Chocolate Chip Cookies

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Chewy, rich pumpkin chocolate chip cookies with deep nutty brown butter flavor. Crisp edges, soft centers, and the perfect fall treat that’s quick and easy to make.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, cut into pieces
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 cup dark brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1 and 3/4 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 cup dark chocolate chips (60% cacao)

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a light-colored saucepan over medium heat. Stir constantly with a rubber spatula or wooden spoon. The butter will melt, then foam, then start to crackle. After about 5-7 minutes, brown specks will form at the bottom and it will smell nutty. As soon as it turns golden amber, remove from heat immediately. Pour into a heatproof bowl (including all brown bits) and let cool for 10-15 minutes.
  2. Mix the wet ingredients: In a large bowl, whisk together cooled brown butter, 1 cup packed dark brown sugar, and 1/4 cup granulated sugar until smooth. Add 1 large egg, 2 teaspoons vanilla extract, and 1/2 cup pumpkin puree. Whisk until fully combined. The mixture will be thick and glossy.
  3. Combine the dry ingredients: In a medium bowl, whisk together 1 and 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 and 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/8 teaspoon cloves. Ensure no clumps of spices.
  4. Fold everything together: Pour dry ingredients into wet ingredients. Use a rubber spatula to fold until just combined—a few streaks of flour are okay. Gently fold in 1 cup dark chocolate chips. The dough will be soft and slightly sticky.
  5. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours. Chilling is crucial for texture and flavor.
  6. Preheat and prepare: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. Scoop and bake: Use a 1.5-tablespoon cookie scoop to portion dough into balls, about 1.5 inches in diameter. Place 2 inches apart on prepared baking sheets. Bake one sheet at a time for 11-13 minutes, until edges are set and lightly golden. Centers will look slightly underdone.
  8. Cool and enjoy: Let cookies cool on baking sheet for 5 minutes, then transfer to a cooling rack. They’re even better after cooling completely.

Notes

Don’t skip chilling the dough—it prevents spreading and deepens flavor. Use a light-colored pan to monitor butter browning. For gluten-free, use a 1:1 gluten-free baking blend. For vegan, use vegan butter and a flax egg. Store in an airtight container at room temperature for up to 5 days; freeze for up to 3 months.

Nutrition

Keywords: brown butter pumpkin cookies, pumpkin chocolate chip cookies, fall cookies, chewy pumpkin cookies, easy pumpkin cookie recipe

Find it online: https://spoonluma.com/perfect-brown-butter-pumpkin-chocolate-chip-cookies/