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Brown Butter Pumpkin Chocolate Chip Cookies

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These brown butter pumpkin chocolate chip cookies are soft in the center, slightly crisp at the edges, and packed with deep, nutty flavor. Quick and easy to make with simple ingredients, they’re the perfect fall treat.

Ingredients

Scale
  • ½ cup (1 stick/113g) unsalted butter
  • ½ cup (120g) pumpkin puree (100% pure pumpkin, not pie filling)
  • ½ cup (100g) light brown sugar, packed
  • ¼ cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1½ cups (180g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Brown the butter: Place ½ cup unsalted butter in a small saucepan over medium heat. Melt completely, then swirl occasionally. After a few minutes, it will foam and crackle. Watch for brown specks at the bottom and a nutty aroma. When golden amber, remove from heat and pour into a heatproof bowl. Cool for 10 minutes.
  2. Mix wet ingredients: In a large bowl, whisk together cooled brown butter, ½ cup packed light brown sugar, and ¼ cup granulated sugar until smooth. Add ½ cup pumpkin puree, 1 large egg (room temperature), and 1 teaspoon vanilla extract. Whisk until fully combined and slightly glossy.
  3. Combine dry ingredients: In a separate medium bowl, whisk together 1½ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 teaspoon pumpkin pie spice, and ½ teaspoon cinnamon until no clumps remain.
  4. Combine wet and dry: Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined—do not overmix. A few lumps are fine.
  5. Add chocolate chips: Fold in 1 cup semi-sweet chocolate chips until evenly distributed. Optionally, set aside a handful to press onto dough balls before baking.
  6. Preheat and prep: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. Scoop dough: Use a 1.5-tablespoon cookie scoop to portion dough. Place scoops 2 inches apart on prepared sheets. For bakery-style cookies, roll into balls and place slightly taller—do not flatten.
  8. Bake: Bake for 10 to 12 minutes, until edges are set and lightly golden. Centers will look soft—that’s perfect. For crisper cookies, bake 13 minutes; for softer, bake 10 minutes.
  9. Cool: Let cookies cool on baking sheet for 5 minutes (they are fragile). Transfer to a cooling rack to cool completely. Flavors settle after about 20 minutes.

Notes

For thicker, chewier cookies, chill dough for 30 minutes. Pat pumpkin puree with a paper towel if watery to avoid cakey texture. Do not overbake—pull when edges are set and centers still soft. Store in airtight container at room temperature for up to 4 days; add a slice of bread to keep soft. Freeze baked cookies for up to 3 months or freeze raw dough balls and bake straight from frozen (add 2-3 minutes).

Nutrition

Keywords: brown butter, pumpkin, chocolate chip, cookies, fall, easy, quick

Find it online: https://lenatable.com/brown-butter-pumpkin-chocolate-chip-cookies-the-best-easy-recipe/