Description
Soft, chewy, and packed with nutty brown butter flavor these Brown Butter Pumpkin Chocolate Chip Cookies are the ultimate fall treat. Each bite is filled with rich, toasty butter, warm spices, and melty chocolate.
Ingredients
- ¾ cup unsalted butter (browned)
- ½ cup pumpkin purée (blotted dry)
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 egg yolks
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1½ tsp cinnamon
- ¼ tsp nutmeg
- ⅛ tsp clove
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (177°C) and line two baking sheets with parchment paper.
- Brown the butter in a light-colored pan over medium heat until golden with brown bits and nutty aroma. Transfer to a bowl to cool.
- Blot the pumpkin purée with paper towels to remove excess moisture.
- Whisk the cooled brown butter with both sugars until glossy.
- Add the egg yolks, vanilla, and blotted pumpkin purée; whisk until smooth.
- In a separate bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, and clove.
- Gradually fold dry ingredients into wet until combined; dough should be soft but thick.
- Fold in chocolate chips.
- Chill dough for at least 30 minutes (or up to 24 hours).
- Scoop dough onto prepared sheets, spacing 2 inches apart.
- Bake for 10–12 minutes until edges are golden and centers slightly underbaked.
- Cool 5 minutes on the sheet, then transfer to a wire rack to cool completely.
Notes
For best results, always chill the dough to maintain a chewy texture. Blotting pumpkin ensures cookies stay soft but not cakey. Store in an airtight container up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American