Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Brown Butter Pumpkin Chocolate Chip Cookies for Cozy Fall Nights Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 50 reviews
  • Author: Emma
  • Prep Time: 25 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour 2 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Brown Butter Pumpkin Chocolate Chip Cookies are perfect for cozy fall nights, combining the rich, nutty flavor of browned butter with seasonal pumpkin and warm spices. Soft, chewy, and loaded with semi-sweet chocolate chips, these cookies offer a delightful twist on a classic favorite, ideal for autumn gatherings or a comforting treat.

Ingredients

Scale

Wet Ingredients

  • ¾ cup Unsalted Butter
  • ½ cup Granulated Sugar
  • ¾ cup Light Brown Sugar
  • 1 large Egg Yolk
  • 1 tsp Vanilla Extract
  • ⅓ cup Pumpkin Puree

Dry Ingredients

  • 1½ cups All-Purpose Flour
  • ½ tsp Baking Soda
  • ½ tsp Baking Powder
  • ½ tsp Salt
  • 1 tsp Ground Cinnamon
  • ¼ tsp Ground Ginger
  • ⅛ tsp Ground Nutmeg
  • ⅛ tsp Ground Cloves

Add-ins

  • 1 cup Semi-Sweet Chocolate Chips
  • Flaky Sea Salt (optional, for finishing)

Instructions

  1. Brown the Butter: In a light-colored saucepan, melt ¾ cup of unsalted butter over medium heat. Stir frequently and watch carefully as it turns golden brown with a nutty aroma, approximately 5–7 minutes. Once browned, transfer the butter to a bowl and allow it to cool for about 10 minutes.
  2. Mix Wet Ingredients: After the brown butter has cooled slightly, whisk together granulated sugar, light brown sugar, egg yolk, vanilla extract, and ⅓ cup of pumpkin puree in the same bowl until smooth and creamy, ensuring no lumps remain.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. This will create a beautifully spiced dry mix.
  4. Form the Dough: Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix to maintain a tender cookie texture.
  5. Add Chocolate Chips: Gently fold in the semi-sweet chocolate chips, distributing them evenly throughout the dough. Cover the bowl and refrigerate the dough for 20–30 minutes to firm up.
  6. Prepare for Baking: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Use a cookie scoop or tablespoon to drop rounded balls of dough onto the sheets, spacing them to allow for spreading.
  7. Bake the Cookies: Bake in the preheated oven for 10–12 minutes, or until the edges turn golden and the centers appear slightly underdone for a chewy texture.
  8. Cool and Finish: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes, allowing them to set. Then transfer to a wire rack to cool completely. Optionally, sprinkle with flaky sea salt while still warm to enhance the flavors.

Notes

  • Be cautious when browning butter to avoid burning—it should be golden with a nutty aroma.
  • For a dairy-free version, substitute butter with margarine.
  • Dark brown sugar can replace light brown sugar for a deeper caramel flavor.
  • Use gluten-free all-purpose flour to make the recipe gluten-free.
  • Optionally, add nuts or use dark chocolate chips for a variation in flavor and texture.
  • Refrigerating the dough helps control spread and improves texture.
  • Sprinkling flaky sea salt on the warm cookies adds a perfect balance to the sweetness.

Find it online: https://yumrecipesfood.com/brown-butter-pumpkin-chocolate-chip-cookies-for-cozy-fall-nights-recipe/