Description
These Brown Butter Pumpkin Chocolate Chip Cookies are chewy, flavorful, and packed with warm spices and gooey chocolate. The nutty richness of browned butter elevates them into the perfect fall treat.
Ingredients
- 1 cup (2 sticks) unsalted butter
- 1 cup dark brown sugar, packed
- ½ cup granulated sugar
- ⅔ cup pumpkin puree (not pumpkin pie filling)
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
- 1 ½ cups semisweet chocolate chips, divided
Instructions
- Melt butter in a light-colored saucepan over medium heat, swirling occasionally. Cook until it foams, crackles, and turns a nutty amber color.
- Pour browned butter into a large mixing bowl, including brown bits, and cool to room temperature.
- Whisk in brown sugar and granulated sugar until smooth.
- Add egg yolk, vanilla, and blotted pumpkin puree, and whisk until combined.
- In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, allspice, and cloves.
- Fold dry ingredients into wet ingredients until just combined. Do not overmix.
- Stir in 1 cup chocolate chips.
- Cover and chill dough for 30 minutes in the freezer or 1 hour in the refrigerator.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop dough into 1.5–2 tablespoon balls and place on prepared baking sheets. Press remaining chocolate chips on top.
- Bake 9–13 minutes until edges are golden and centers slightly soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Blot the pumpkin puree to remove excess moisture for chewy, not cakey cookies. Let browned butter cool before mixing, and always chill the dough to deepen flavor and prevent spreading.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American