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Brown Butter Pumpkin Chocolate Chip Cookies

Brown Butter Pumpkin Chocolate Chip Cookies That Melt Hearts

Indulge in Brown Butter Pumpkin Chocolate Chip Cookies that blend nutty richness and seasonal flavor for a delightful treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 57 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • ¾ cups Unsalted Butter Adds richness and moisture; can be substituted with vegan butter for a dairy-free option.
  • ½ cups Granulated Sugar Sweetens the cookies with a balanced flavor.
  • ¾ cups Brown Sugar Enhances moisture and contributes a caramel-like depth of flavor.
  • 1 large Egg Yolk Provides structure and chewiness; avoid using a whole egg to prevent excess moisture.
  • 1 tsp Vanilla Extract Infuses sweetness and depth into the dough.
  • ⅓ cups Pumpkin Puree Adds moisture and essential pumpkin flavor; both canned and homemade work well.
  • 1 ½ cups All-Purpose Flour Forms the cookie base; can be swapped with gluten-free flour for a GF-friendly treat.
  • ½ tsp Baking Soda Acts as a leavening agent, helping the cookies rise to perfection.
  • ½ tsp Baking Powder Works alongside baking soda for a delightful lift.
  • ½ tsp Salt Balances the sweetness for a well-rounded flavor.
For the Spices
  • 1 tsp Cinnamon Infuses warmth and quintessential fall flavor.
  • ¼ tsp Ground Ginger Enhances the spice complexity; optionally omit for a milder taste.
  • ⅛ tsp Nutmeg Adds a subtle warmth and depth to the flavor palette.
  • ⅛ tsp Ground Cloves For an optional extra kick of cozy spice.
For the Sweet Addition
  • 1 cups Chocolate Chips Provide sweet richness and texture; semi-sweet or dark chocolate is highly recommended.
  • Flaky Sea Salt For topping, it adds a delightful contrast to the sweetness of the cookies.

Equipment

  • Light-colored saucepan
  • mixing bowls
  • whisk
  • parchment paper
  • Oven

Method
 

Baking Instructions
  1. Brown the Butter: In a light-colored saucepan, melt ¾ cup of unsalted butter over medium heat, stirring frequently until it turns a rich golden brown and releases a nutty aroma (about 5-7 minutes). Remove and let cool slightly.
  2. Mix Wet Ingredients: In the bowl with the cooled brown butter, whisk together ½ cup granulated sugar, ¾ cup brown sugar, 1 egg yolk, 1 tsp vanilla extract, and ⅓ cup pumpkin puree until smooth and creamy.
  3. Combine Dry Ingredients: In a separate bowl, whisk together 1 ½ cups all-purpose flour, ½ tsp baking soda, ½ tsp baking powder, ½ tsp salt, 1 tsp cinnamon, ¼ tsp ground ginger, ⅛ tsp nutmeg, and ⅛ tsp ground cloves.
  4. Incorporate Dry into Wet: Gently add the dry mixture to the wet ingredients, folding until just combined to avoid overmixing.
  5. Add Chocolate: Fold in 1 cup of chocolate chips until evenly distributed. Chill the dough in the refrigerator for 20-30 minutes.
  6. Bake: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper and scoop tablespoon-sized balls of dough onto the sheets. Bake for 10-12 minutes.
  7. Cool and Enjoy: Allow the cookies to cool on the baking sheets before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 15mgSodium: 100mgPotassium: 70mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 1mgCalcium: 15mgIron: 0.5mg

Notes

Blot pumpkin puree to remove excess moisture before mixing. Chill dough for best results.

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