Brown Butter Pumpkin Chocolate Chip Cookies are the perfect blend of fall flavors, warm spices, and gooey chocolate goodness. Picture this: a cookie that cradles the rich, nutty aroma of brown butter with a soft, chewy center infused with pumpkin puree. As you bite into one, the chocolate chips melt in your mouth, leaving you in a blissful state of cookie euphoria.
These delightful treats are not just for cozy autumn evenings; they’re ideal for family gatherings, late-night snacks, or just because you deserve a little indulgence. I still remember the first time I made these cookies—my friends devoured them before I even had a chance to plate them! The anticipation of that warm cookie smell wafting through my kitchen is something I’ll never forget.
Why You'll Love This Recipe
- These cookies are a breeze to whip up on a busy day
- The combination of brown butter and pumpkin creates an unforgettable flavor explosion
- With their golden hue and gooey chocolate, they look as good as they taste
- Perfect for fall festivities or anytime you need a sweet treat!
I once brought these cookies to a potluck, and people were asking for the recipe before they even finished their first bite!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Unsalted Butter: Use high-quality butter for browning; it enhances the nutty flavor beautifully.
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Pumpkin Puree: Make sure it’s pure pumpkin puree—not pie filling—to control sweetness and spices.
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All-Purpose Flour: For structure; sift it to avoid lumps and ensure even mixing.
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Granulated Sugar: Adds sweetness and helps create that nice crisp edge around each cookie.
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Brown Sugar: The secret weapon for moisture and rich depth of flavor; use light or dark depending on preference.
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Chocolate Chips: Semi-sweet or dark chocolate works best; feel free to mix in some white chocolate if you’re feeling adventurous.
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Pumpkin Spice Blend: A must-have for that quintessential fall flavor profile; you can also make your own blend!
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Baking Soda and Salt: Essential leavening agents that help create the perfect texture and balance flavors.
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Vanilla Extract: Always opt for pure vanilla extract for the best flavor enhancement.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare Your Workspace: Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This will prevent sticking and save on cleanup later.
Brown the Butter: In a medium saucepan over medium heat, melt the unsalted butter until it turns golden brown and develops a nutty aroma. Make sure to stir constantly to avoid burning!
Mix Wet Ingredients: In a large mixing bowl, combine the browned butter with granulated sugar, brown sugar, pumpkin puree, eggs, and vanilla extract. Whisk until smooth—your arms might get tired, but it’s worth it!
Add Dry Ingredients: Gradually fold in flour, baking soda, salt, and pumpkin spice blend until just combined. Avoid overmixing; we want soft cookies here!
Stir in Chocolate Chips: Gently fold in those irresistible chocolate chips until evenly distributed throughout the dough—this part requires taste testing!
Scoop & Bake: Using a cookie scoop or tablespoon, drop dollops of dough onto prepared baking sheets spaced about two inches apart. Bake in preheated oven for 12-15 minutes until edges are golden but centers remain soft.
Now sit back and let those delicious Brown Butter Pumpkin Chocolate Chip Cookies cool slightly on the baking sheet before transferring them to wire racks. Enjoy with a glass of milk or coffee while they’re still warm!
These cookies will fill your home with inviting scents, making them hard to resist—perfectly soft with just enough chewiness from the pumpkin paired with melty chocolate chips that call out for attention!
You Must Know
- Brown Butter Pumpkin Chocolate Chip Cookies are the ultimate fall treat
- The nutty aroma of brown butter combined with pumpkin’s warmth creates a cozy atmosphere that wraps around you like a favorite sweater
- These cookies are perfect for sharing but may not last long!
Perfecting the Cooking Process
Start by browning the butter, letting it cool slightly while you mix dry ingredients. This ensures that the flavors meld perfectly, creating depth and richness in every bite.
Add Your Touch
Feel free to swap out chocolate chips for white chocolate or even dried cranberries for a tart twist. You can also spice things up with a sprinkle of cinnamon or nutmeg for extra warmth.
Storing & Reheating
Store these cookies in an airtight container at room temperature for up to one week. For a warm treat, pop them in the microwave for 10-15 seconds before serving.
Chef's Helpful Tips
- Always use room temperature ingredients for better mixing
- If your dough seems too sticky, chill it for 30 minutes
- Don’t overbake; cookies should be soft and chewy when they come out of the oven!
Baking these cookies reminded me of my childhood when my mom would whip up pumpkin treats every fall. The smell would fill our kitchen, pulling us in like magnets!
FAQ
Can I use canned pumpkin puree?
Yes, canned pumpkin puree works perfectly for these cookies and saves time.
How do I know when the cookies are done?
Cookies should look slightly underbaked; they’ll firm up as they cool.
Can I freeze these cookies?
Absolutely! Freeze them in an airtight container for up to three months.
Brown Butter Pumpkin Chocolate Chip Cookies
- Total Time: 30 minutes
- Yield: Approximately 24 cookies 1x
Description
Indulge in the ultimate fall treat with these Brown Butter Pumpkin Chocolate Chip Cookies. The rich nutty flavor of brown butter combines beautifully with pumpkin puree to create soft, chewy cookies that are studded with melty chocolate chips. Perfect for cozy gatherings or satisfying your sweet cravings, these cookies fill your home with delightful aromas and warmth.
Ingredients
- 1 cup unsalted butter (2 sticks)
- 1 cup granulated sugar
- 1 cup brown sugar (packed)
- 1 cup pumpkin puree
- 2 large eggs
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp pumpkin spice blend
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a saucepan over medium heat, melt butter until golden brown and fragrant. Let cool slightly.
- In a mixing bowl, whisk together browned butter, granulated sugar, brown sugar, pumpkin puree, eggs, and vanilla extract until smooth.
- Gradually fold in flour, baking soda, salt, and pumpkin spice blend until just combined.
- Gently stir in chocolate chips.
- Scoop dough onto the prepared baking sheets, spacing them about two inches apart. Bake for 12-15 minutes until edges are golden and centers remain soft.
- Allow to cool on the baking sheet briefly before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie - approx. 30g
- Calories: 150
- Sugar: 12g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
Keywords: For added variety, substitute chocolate chips for white chocolate or dried cranberries. Enhance flavor by adding a pinch of nutmeg or cinnamon.
