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soft brown butter pumpkin chocolate chip cookies - featured image

Soft Brown Butter Pumpkin Chocolate Chip Cookies

  • Author: Sarah Wasserman
  • Total Time: 29-59 minutes
  • Yield: 24 cookies 1x

Description

These soft brown butter pumpkin chocolate chip cookies offer a perfect balance of nutty brown butter, gentle pumpkin spice, and melty chocolate chips, making them an ideal cozy fall treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, browned
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 cup canned pumpkin puree (not pumpkin pie filling)
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 1/2 cups (270g) semi-sweet chocolate chips

Instructions

  1. Brown the butter in a heavy-bottomed skillet over medium heat, stirring constantly until it turns golden brown with a nutty aroma (5-7 minutes). Transfer to a heatproof bowl and let cool for about 5 minutes.
  2. In a large bowl, combine granulated sugar and light brown sugar. Pour in the warm browned butter and stir well.
  3. Add the egg and vanilla extract to the sugar and butter mixture and mix until smooth.
  4. Stir in the canned pumpkin puree until incorporated.
  5. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  6. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
  7. Fold in the semi-sweet chocolate chips evenly throughout the dough.
  8. Optional: Chill the dough in the refrigerator for 30-60 minutes for thicker cookies.
  9. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  10. Scoop dough onto baking sheets about 2 inches apart using a cookie scoop or tablespoon.
  11. Bake for 12-14 minutes until edges are set but centers are still soft.
  12. Let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Brown the butter carefully over medium heat to avoid burning; stir constantly. Chilling the dough is optional but helps control spreading and results in thicker cookies. Use room temperature eggs for best mixing. Lightly press extra chocolate chips on top before baking for a prettier presentation and extra melty pockets. For dairy-free or vegan versions, substitute butter with vegan margarine, use a flax egg, and dairy-free chocolate chips.

  • Prep Time: 15 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 160
  • Sugar: 14
  • Sodium: 120
  • Fat: 7
  • Saturated Fat: 4
  • Carbohydrates: 22
  • Fiber: 1
  • Protein: 2

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

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Find it online: https://flavorfullrecipes.com/soft-brown-butter-pumpkin-chocolate-chip-cookies-easy-homemade-recipe-for-fall-baking/