Delicious Brown Butter Pumpkin Chocolate Chip Cookies Recipe

The moment you take a bite of these Brown Butter Pumpkin Chocolate Chip Cookies, the warm, decadent flavors burst forth like an autumn festival in your mouth. Imagine the nutty aroma of brown butter dancing with the cozy notes of pumpkin and rich chocolate, bringing comfort and joy to your taste buds. It’s like a warm hug on a brisk fall day, the ultimate treat to savor while snuggled under a blanket with your favorite book or binge-worthy series.

For me, these cookies are more than just a delightful dessert; they represent all the delicious feelings of the season. I remember standing in my grandmother’s kitchen, the enticing scent wafting through the air as she skillfully combined the warm spices with rich butter and chocolate. They are perfect for sharing at Halloween parties, Thanksgiving gatherings, or just because you need a little pick-me-up, all while offering that unforgettable flavor experience that makes you want to grab another cookie (or three).

Ingredients for Brown Butter Pumpkin Chocolate Chip Cookies

Here’s what you’ll need to make this delicious Brown Butter Pumpkin Chocolate Chip Cookies:

1 cup unsalted butter – Make sure it’s good quality butter for that nutty brown flavor; feel free to use plant-based alternatives if needed.
⅔ cup pumpkin puree – Use canned or homemade; if using canned, choose 100% pumpkin, not the spiced pie filling.
1 cup dark brown sugar – This adds richness and moisture to the cookies, perfect for autumn flavors.
½ cup granulated sugar – Balances the sweetness with the deeper flavor of brown sugar.
1 large egg – The perfect binding agent; fresh is best.
1 large egg yolk – Extra richness; you’re going to love how chewy it makes the cookies!
1 teaspoon pure vanilla extract – Adds a comforting scent and flavor that harmonizes beautifully with the other ingredients.
2 cups all-purpose flour – Essential for structure; sifted is preferred for a lighter texture.
2 teaspoons ground cinnamon – The quintessential fall spice brings warmth and sweetness.
1 teaspoon baking soda – Helps cookies rise beautifully; make sure it’s fresh.
½ teaspoon salt – A must to enhance all the flavors!
½ teaspoon ground allspice – This spice adds a warmth that embraces the pumpkin.
½ teaspoon ground nutmeg – A pinch brings a wonderfully aromatic quality to the cookies.
¼ teaspoon ground cloves – Just a dash adds a mysterious depth to the flavor profile.
¼ teaspoon ground cardamom – Offers a unique twist of flavor that elevates the cookie experience.
1 ½ cups chopped semisweet chocolate – Quality chocolate means maximum enjoyment; you can also use chocolate chips!

How to Make Brown Butter Pumpkin Chocolate Chip Cookies

Follow these simple steps to prepare this delicious Brown Butter Pumpkin Chocolate Chip Cookies:

Step 1: Brown the Butter
Melt the unsalted butter in a light-colored skillet over medium heat, watching closely as it foams and turns a lovely golden-brown color. Once browned, transfer it to a glass bowl and let it cool, either in the fridge or freezer to thicken.

Step 2: Cook the Pumpkin Puree
In a small saucepan, cook the pumpkin puree over medium heat for about 10 to 15 minutes until it thickens up nicely. Stir it occasionally, then transfer it to a bowl and let it cool to room temperature.

Step 3: Preheat and Prepare Baking Sheets
Preheat your oven to 350°F (175°C). Line your baking sheets with silicone baking mats or parchment paper to prevent sticking.

Step 4: Mix the Sugars
In a large mixing bowl, beat the cooled brown butter, dark brown sugar, and granulated sugar with an electric mixer on medium speed for about 3 to 4 minutes until the mixture is light and creamy. Add in the whole egg, egg yolk, and vanilla extract, mixing until well combined.

Step 5: Combine the Dry Ingredients
Add the all-purpose flour, cinnamon, baking soda, salt, allspice, nutmeg, cloves, and cardamom to the mixture. Beat until no dry flour is visible. Gently fold in the chopped chocolate, ensuring even distribution.

Step 6: Scoop and Bake
Using a 1.5 tablespoon cookie scoop, portion out your cookie dough onto the prepared baking sheets, leaving about two inches between each ball. Press a few extra chocolate pieces into the tops of each cookie for that wow-factor. Bake in the preheated oven for 10 to 12 minutes until the edges are golden brown, and the centers appear slightly underbaked. As a finishing touch, sprinkle a pinch of flaky salt on top.

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. These cookies are best enjoyed warm with a cup of coffee or hot apple cider, capturing the essence of a perfect autumn day!

This showstopping Brown Butter Pumpkin Chocolate Chip Cookies delivers restaurant-quality results using simple ingredients you probably already have at home. The perfect balance of textures and flavors creates an unforgettable dining experience that will have everyone asking for seconds. Picture-perfect presentation with vibrant colors makes this dish absolutely Instagram-worthy and guaranteed to impress any dinner guest. Incredibly versatile recipe that works beautifully for weeknight dinners, meal prep, special occasions, or even outdoor entertaining sessions.

Perfecting Brown Butter Pumpkin Chocolate Chip Cookies Cooking Process

Begin by browning the butter, creating a rich nutty flavor. While it cools, cook the pumpkin puree to enhance its sweetness. Finally, mix your dry and wet ingredients, adding chocolate last for a cookie that’s the perfect combination of rich and comforting.

Add Your Touch to Brown Butter Pumpkin Chocolate Chip Cookies

Consider swapping semisweet chocolate with dark chocolate for an intense chocolate experience. You can also stir in nuts like pecans or walnuts for added crunch. If you want a seasonal twist, replace the spices with ginger or even add a pinch of cayenne for warmth.

Storing & Reheating Brown Butter Pumpkin Chocolate Chip Cookies

Store your cookies in an airtight container at room temperature to maintain freshness for up to a week. For reheating, pop them in the microwave for about 10 seconds, or enjoy cold for a chewy, gooey treat.

It was during a rainy autumn afternoon when I decided to whip up these cookies, and the rich, toasty aroma filled my home, leading my family to gather around, asking if they could sneak a taste “just to make sure they were okay.” They ended up devouring half the batch before dinner!

FAQs About Brown Butter Pumpkin Chocolate Chip Cookies

What are Brown Butter Pumpkin Chocolate Chip Cookies?

Brown Butter Pumpkin Chocolate Chip Cookies are a delectable treat that combines the rich, nutty flavor of brown butter with the warm, comforting taste of pumpkin spice. Enhanced by semi-sweet chocolate chips, these cookies strike the perfect balance between chewy and crispy. The browning technique adds a depth of flavor that elevates a classic cookie recipe, making them ideal for cozy gatherings or simply enjoying with a warm beverage. They are not only delicious but also perfect for fall, making them a seasonal favorite among cookie lovers.

How can I make my Brown Butter Pumpkin Chocolate Chip Cookies better?

To elevate your Brown Butter Pumpkin Chocolate Chip Cookies, consider adding a pinch of sea salt on top before baking for an irresistible sweet-salty contrast. Experiment with different chocolate types, such as dark chocolate, for an intense flavor. Additionally, add mix-ins like chopped pecans or walnuts for a delightful crunch. If you prefer a spicier kick, try adding a dash of cayenne pepper or swapping traditional spices for something more exotic like ginger. Adjusting these elements can create a unique twist on this already fantastic recipe.

Can I freeze Brown Butter Pumpkin Chocolate Chip Cookies?

Yes, you can absolutely freeze Brown Butter Pumpkin Chocolate Chip Cookies! Once the cookies are fully baked and cooled, place them in an airtight container or zip-top freezer bag. They can last in the freezer for up to three months. When you want a sweet treat, simply take out the desired number and let them thaw at room temperature. For that fresh-out-of-the-oven taste, reheat them in the microwave for about 10 seconds. This way, you’ll always have delicious cookies on hand!

What makes these cookies special compared to regular pumpkin cookies?

What sets Brown Butter Pumpkin Chocolate Chip Cookies apart from regular pumpkin cookies is the browning of the butter. This technique enhances the cookies’ flavor profile, introducing a rich, nutty aroma and taste that you won’t find in straightforward pumpkin cookies. Coupled with the addition of chocolate chips and a blend of spices, these cookies achieve a delightful balance of sweet, savory, and comforting notes. Each bite brings a warm, cozy sensation that reflects the essence of fall, making them truly special.

Conclusion for Brown Butter Pumpkin Chocolate Chip Cookies

In summary, Brown Butter Pumpkin Chocolate Chip Cookies are a delectable combination of rich flavors and comforting spices. By browning the butter, you enhance the overall taste, creating a cookie that’s both chewy and crispy with a delightful kick of chocolate. These cookies are perfect for any occasion, from cozy family gatherings to festive parties. So, gather your ingredients and try out this recipe — your taste buds will thank you for this delightful autumn indulgence!

Delicious Brown Butter Pumpkin Chocolate Chip Cookies Recipe

Indulge in these Brown Butter Pumpkin Chocolate Chip Cookies, a perfect blend of flavors for a cozy treat.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Servings: 32 cookies

Course: Dessert Recipes

Cuisine: American

Calories: 147

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

Butter and Pumpkin Ingredients

• 1 cup unsalted butter for browning
• ⅔ cup pumpkin puree cooked and cooled

Sugars and Eggs

• 1 cup dark brown sugar
• ½ cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 1 teaspoon pure vanilla extract

Dry Ingredients

• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground allspice
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon ground cardamom

Chocolate

• 1 ½ cups chopped semisweet chocolate

Equipment

• Light-colored skillet
• Glass bowl
• Electric handheld mixer
• Baking Sheets
• Silicone baking mats or parchment paper
• cookie scoop

Method

 

Cookie Preparation

1. Brown the butter by melting it in a light-colored skillet until it becomes foamy and the milk solids are brown. Transfer to a glass bowl and cool in the refrigerator or freezer.
2. Cook the pumpkin puree in a small saucepan over medium heat for 10 to 15 minutes until thick. Transfer to a bowl and cool to room temperature.
3. Preheat the oven to 350°F. Line baking sheets with silicone baking mats or parchment paper.
4. In a large mixing bowl, beat the cooled brown butter, brown sugar, and granulated sugar with an electric handheld mixer for 3 to 4 minutes until light and creamy. Add the egg, egg yolk, and vanilla and beat until combined.
5. Add the flour, cinnamon, baking soda, salt, allspice, nutmeg, cloves, and cardamom and beat until no dry flour is visible. Fold in the chopped chocolate.
6. Use a 1.5 tablespoon cookie scoop to portion out dough balls on lined cookie sheets about 2 inches apart. Press the remaining chocolate into the tops of each cookie.
7. Bake in batches for 10 to 12 minutes until edges are golden brown and centers appear slightly underbaked. Sprinkle flaky salt on top.
8. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Nutrition

Serving: 1cookieCalories: 147kcalCarbohydrates: 19.2gProtein: 1.3gFat: 7.5gSodium: 299mgFiber: 0.6gSugar: 12.3g

Notes

Store your cookies in an airtight container at room temperature to maintain freshness for up to a week. For reheating, pop them in the microwave for about 10 seconds. Enjoy a chewy, gooey treat cold or warm.

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