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Best Brown Butter Pumpkin Chocolate Chip Cookies

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These brown butter pumpkin chocolate chip cookies are soft in the middle, slightly crisp around the edges, with melty chocolate chips in every bite. The nutty richness of browned butter takes them to a completely different level, making them taste like they came from a fancy bakery.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup pumpkin puree (100% pure, not pumpkin pie filling)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 large egg (room temperature)
  • 2 teaspoons vanilla extract (pure preferred)
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1 1/2 cups semi-sweet chocolate chips

Instructions

  1. Brown the butter: Cut butter into pieces and place in a light-colored skillet or saucepan over medium heat. Stir frequently until butter melts, foams, bubbles, and turns golden-amber with a nutty aroma (about 5-7 minutes). Remove from heat immediately and pour into a heat-safe bowl. Let cool for 10-15 minutes.
  2. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  3. Mix wet ingredients: In a large bowl, whisk together cooled brown butter, granulated sugar, and brown sugar until well combined. Add pumpkin puree, egg, and vanilla extract. Whisk until smooth and glossy.
  4. Combine dry ingredients: In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until evenly distributed.
  5. Fold together: Pour dry ingredients into wet ingredients. Use a rubber spatula to fold gently until just combined (a few streaks of flour are okay). Gently fold in chocolate chips until evenly distributed.
  6. Chill dough (optional but recommended): Cover bowl and refrigerate for 30 minutes for thicker, chewier cookies.
  7. Scoop and bake: Use a 1.5-tablespoon cookie scoop to portion dough onto prepared baking sheets, spacing 2 inches apart. Bake for 10-12 minutes, until edges are set and lightly golden but centers still look slightly underdone.
  8. Cool completely: Let cookies rest on baking sheet for 5 minutes, then transfer to a cooling rack.

Notes

Do not overbake—pumpkin cookies can go from soft to dry quickly. Pull them out when centers still look slightly underdone. For best texture, chill dough for 30 minutes. Blot pumpkin puree with paper towel if watery to prevent flat cookies. Cookies can be stored in an airtight container at room temperature for up to 5 days, or frozen for up to 3 months.

Nutrition

Keywords: pumpkin cookies, brown butter cookies, chocolate chip cookies, fall baking, pumpkin spice cookies, soft pumpkin cookies

Find it online: https://bakebelle.com/best-brown-butter-pumpkin-chocolate-chip-cookies/