Description
These Brown Butter Pumpkin Chocolate Chip Cookies combine the rich, nutty flavor of browned butter with the warm spices and moistness of pumpkin puree. Soft yet slightly crisp on the edges, these cookies are studded with semi-sweet chocolate chips and optional pecans for an irresistible fall-inspired treat.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1/3 cup pumpkin puree
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Add-ins
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped pecans (optional)
Instructions
- Brown the butter: In a medium saucepan over medium heat, melt the butter, stirring constantly until it turns golden brown and gives off a nutty aroma, about 5-7 minutes. Remove from heat and let cool for 5 minutes.
- Mix sugars and browned butter: In a large bowl, combine the browned butter, granulated sugar, and brown sugar. Stir well until sugars dissolve and the mixture is smooth.
- Add vanilla and pumpkin: Stir the vanilla extract and pumpkin puree into the butter-sugar mixture until fully combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, and cloves until evenly mixed.
- Mix dry into wet: Gradually add the dry ingredients to the wet mixture, stirring just until incorporated to avoid overmixing.
- Fold in chocolate chips and pecans: Gently fold in the semi-sweet chocolate chips and pecans if using, ensuring even distribution without breaking the chips.
- Chill the dough: Cover and refrigerate the cookie dough for at least 30 minutes to firm it up and enhance the flavors.
- Prepare for baking: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop dough onto sheets: Using a tablespoon, scoop portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading.
- Bake the cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are slightly golden and the centers appear soft but set.
- Cool the cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Chilling the dough helps prevent excessive spreading and improves texture.
- Use fresh pumpkin puree for best flavor; canned pumpkin works well too.
- Pecans are optional but add a nice crunch and flavor complement to the chocolate and pumpkin.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well—freeze baked cookies or dough scoops for easy future baking.
