Brown Butter Pumpkin Chocolate Chip Cookies
With that said, these cookies are amazing. They’re soft and gooey and full of all of the fall comfort flavors I’m looking for this time of year. And, as always, I had a really hard time keeping my hands out of the dough while it was chilling.
This recipe is one of those “throw everything into a couple of bowls and mix them together” types of recipes, which means they come together really quickly and don’t require all that much skill to perfect. As long as you don’t let your brown butter turn into burnt butter, you’re gonna be well on your way to success.
I’m chugging along through my fall baking series, and it’s been so good for my heart! If you’re like me and you’re looking to get your pumpkin while the cool weather comes in, these cookies are the perfect way to start. Happy baking!
With love,
Your Baker, Hannah
Here’s Everything You’re Gonna Need!
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Ground cinnamon
- Ground nutmeg
- Ground ginger
- Brown sugar
- Granulated sugar
- Unsalted butter
- Pumpkin puree
- Vanilla extract
- Egg
- Semi-sweet chocolate chips
Ingredient Substitutions:
All-purpose flour: Whole wheat flour or a gluten-free flour blend
Brown sugar: Coconut sugar or an equal amount of granulated sugar (though it may affect moisture)
Unsalted butter: Margarine or coconut oil (use refined for a neutral flavor)
Pumpkin puree: Mashed sweet potatoes or applesauce (for a different flavor profile)
Semi-sweet chocolate chips: Dark chocolate chips or white chocolate chips
How to Bake Brown Butter Pumpkin Chocolate Chip Cookies:
Step 1: Start by browning the butter in a saucepan until it has a rich, nutty aroma. Allow it to cool slightly before mixing it with sugars in a bowl until well combined. Next, add the pumpkin puree, vanilla extract, and egg, whisking until smooth.
Step 2: In a separate bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, and spices. Gradually incorporate the dry mixture into the wet ingredients, then fold in the chocolate chips.
Step 3: After preparing the dough, scoop tablespoon-sized portions onto a lined baking sheet. Bake them in a preheated oven until the edges are golden and the centers are just set. Once out of the oven, let the cookies cool on the baking sheet briefly before transferring them to a cooling rack to cool completely.
Wanna watch the assembly?
Click here for a short snippet of these Brown Butter Pumpkin Chocolate Chip Cookies in the making!
Brown Butter Pumpkin Chocolate Chip Cookies Recipe:
Brown Butter Pumpkin Chocolate Chip Cookies
Equipment
- Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Baking Sheet
- Parchment Paper
- Cooling Rack
- Rubber Spatula
- Whisk
- Hand Mixer
- Piping Bag
- Piping Tip
Ingredients
- 1 cup Salted Butter
- 1 cup Pumpkin Puree
- 1 cup Granulated Sugar
- 1 cup Brown Sugar
- 1/4 cup Molasses
- 2 Egg Yolks
- 1 TBSP Vanilla Extract
- 3 cups All Purpose Flour
- 2 tsp Baking Soda
- 2 tsp Cinnamon
- 1/2 tsp ground Ginger
- 1/2 tsp ground Nutmeg
- 1/2 tsp ground Cloves
- 1 tsp Salt
- 1 cup Semi-Sweet Chocolate Chips
- 1/2 cup Mini Semi-Sweet Chocolate Chips
Instructions
- Begin by pre-heating your oven to 350 degrees F and lining 2 baking sheets with parchment paper.
- While your oven is pre-heating, place your 2 sticks of butter into a small saucepan, and place the pan on the stove over medium-high heat. Stir the butter occasionally as it melts. Once the butter is fully melted, continue allowing it to cook over medium-high heat. It will begin to bubble first and then it will foam. As the butter is foaming, make sure to stir it continuously.
- As you’re stirring, the butter will turn a golden brown color, and you’ll notice little brown specks forming at the bottom of the pan. These are the milk solids browning. As soon as it becomes fragrant and has turned a nutty-brown color, remove it from the heat, and transfer it to a heat-proof bowl to stop the cooking process. Allow the butter to cool slightly before continuing on.
- Once the butter has cooled to room temperature, place it into a large mixing bowl. Add in your pumpkin, granulated sugar, brown sugar, and molasses. Stir well to combine.
- Once combined, add in your egg yolks and vanilla and stir well.
- Into a separate bowl, add your flour, baking soda, spices, and salt. Whisk well to combine.
- Gradually add your dry ingredients to your wet ingredients, mixing well until combined and the dough has come together.
- Once the dough is mixed, add in your chocolate chips and mini chips, and stir well until fully incorporated throughout the dough. Allow the dough to chill in the fridge for 20-30 minutes before scooping your cookies.
- Next, using an ice cream or cookie scoop, scoop your dough onto your prepared baking sheets (keeping them 2 inches apart), and place them into the pre-heated oven.
- Bake your cookies for 12-15 minutes, or until the edges have gotten crispy but the center is still gooey (if you like your cookies more done, you are free to cook them for 2-3 extra minutes).
- Remove the cookies from the oven, allow them to cool slightly, serve, and enjoy!
Tips for Baking Perfectly Chewy Cookies:
- Use a combination of brown and granulated sugars to achieve a balance of chewiness and crispness.
- Avoid overmixing the dough; mix until just combined to prevent tough cookies.
- Chill the dough for at least 30 minutes before baking to help control spread and enhance flavor.
How to Prevent Your Brown Butter from Burning:
- To prevent burning, cook the butter over medium heat and watch it closely as it foams. Once it starts to brown, remove it from the heat immediately and pour it into a heatproof bowl to stop the cooking process.
How to Freeze Unbaked Pumpkin Chocolate Chip Cookie Dough:
- To freeze unbaked cookie dough, scoop individual portions onto a baking sheet lined with parchment paper and fr
- Freeze until firm. Transfer the frozen dough balls to a freezer-safe bag or container. When you’re ready to bake, you can bake them straight from the freezer, adding an extra minute or two to the baking time.
