Description
These Brown Butter Pumpkin Chocolate Chip Cookies combine nutty browned butter, cozy pumpkin spice, and rich chocolate chips for the ultimate fall cookie. Soft, chewy, and bursting with autumn flavor.
Ingredients
Scale
- 1 cup (226 g) cold unsalted butter — browned
- 2/3 cup (160 g) pumpkin puree, blotted dry
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 2 large egg yolks, room temperature
- 2 tsp vanilla extract
- 1 2/3 cups + 1 tbsp (220 g) all-purpose flour
- 2 1/2 tsp pumpkin spice
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1 cup (125 g) chopped chocolate or chocolate chips
Instructions
- Melt and brown butter in a pan over medium heat until nutty and golden. Chill to 75°F.
- Blot pumpkin puree on paper towels until thickened.
- Whisk cooled butter with sugars for 1 minute until sandy.
- Whisk in egg yolks, vanilla, and pumpkin until combined.
- Fold in flour, pumpkin spice, baking soda, salt, and chocolate until just combined.
- Scoop 3-tbsp portions, roll into balls, and place on lined baking trays.
- Bake at 350°F (180°C) for 9–13 minutes until edges are golden but centers soft.
- Shape with cookie cutter for neat edges. Cool slightly before serving.
Notes
Always blot pumpkin puree to prevent cakey cookies. Cool browned butter properly before mixing. Add chocolate chunks on top before baking for gooey pools.
- Prep Time: 20 minutes
- Cook Time: 9-13 minutes per tray
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 12g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: pumpkin cookies, brown butter cookies, fall desserts, chocolate chip pumpkin cookies