Brown Butter Pumpkin Chocolate Chip Cookies Recipe

Introduction

As the leaves turn golden and the air gets crisp, nothing says fall quite like the warm, comforting flavors of pumpkin and chocolate. These Brown Butter Pumpkin Chocolate Chip Cookies are the ultimate treat to celebrate the season, blending the nutty richness of brown butter with the cozy essence of pumpkin and sweet bursts of chocolate. Whether you’re baking for a family gathering or simply indulging in a quiet moment with a cup of coffee, this recipe will quickly become a staple in your autumn dessert lineup.

What makes these cookies stand out is the depth of flavor achieved through browning the butter, a simple step that transforms an ordinary cookie into something extraordinary. Combined with classic fall spices and a touch of pumpkin puree, they offer a perfect balance of chewy texture and irresistible taste. If you’re on the hunt for an easy pumpkin dessert to impress at your next event, look no further.

In this guide, we’ll walk you through every detail to create these delightful cookies, from the essential ingredients to step-by-step instructions. Get ready to fill your kitchen with the aroma of Thanksgiving desserts and fall magic as we dive into this crowd-pleasing recipe.

Recipe Overview

Cuisine: American

Category: Dessert, Fall Desserts Easy

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Servings: 24 cookies

What You’ll Need

To bring these Brown Butter Pumpkin Chocolate Chip Cookies to life, each ingredient plays a vital role in building flavor and texture. The brown butter adds a toasty, caramel-like depth that pairs beautifully with the subtle sweetness of pumpkin puree. Fall spices like cinnamon and nutmeg evoke the essence of autumn, while chocolate chips provide a delightful contrast with their melty richness. Flour, sugar, and baking soda create the perfect cookie base, ensuring a soft, chewy bite every time. You’ll also need a few pantry staples like eggs and vanilla extract to tie everything together into a harmonious pumpkin treat.

INGREDIENTS

• – 1 cup unsalted butter (for browning)
• – 3/4 cup granulated sugar
• – 3/4 cup brown sugar, packed
• – 1/2 cup pumpkin puree (not pumpkin pie filling)
• – 1 large egg
• – 1 tsp vanilla extract
• – 2 1/4 cups all-purpose flour
• – 1 tsp baking soda
• – 1/2 tsp salt
• – 1 tsp ground cinnamon
• – 1/2 tsp ground nutmeg
• – 1/4 tsp ground cloves
• – 1 1/2 cups semi-sweet chocolate chips

PREPARATION

1. Start by browning the butter. In a medium saucepan, melt 1 cup of unsalted butter over medium heat. Stir continuously as it foams and turns golden brown, about 5-7 minutes. Once you smell a nutty aroma and see brown specks at the bottom, remove from heat and let it cool for 10 minutes.
2. In a large mixing bowl, combine the cooled brown butter with 3/4 cup granulated sugar and 3/4 cup brown sugar. Whisk until smooth.
3. Add 1/2 cup pumpkin puree, 1 egg, and 1 tsp vanilla extract to the sugar mixture. Mix until fully incorporated.
4. In a separate bowl, whisk together 2 1/4 cups flour, 1 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp cloves.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
6. Fold in 1 1/2 cups chocolate chips with a spatula, ensuring even distribution throughout the dough.
7. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
8. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 10-12 minutes, or until the edges are lightly golden but the centers remain soft. Let the cookies cool on the tray for 5 minutes before transferring to a wire rack.

NUTRITION INFORMATION

• Calories per serving: 180
• Total Fat: 9g
• Saturated Fat: 5g
• Carbohydrates: 23g
• Sugar: 14g
• Protein: 2g

Why Brown Butter Makes a Difference

Browning butter is a game-changer in baking, especially for these Brown Butter Pumpkin Chocolate Chip Cookies. The process caramelizes the milk solids, creating a rich, nutty flavor that elevates the entire recipe. It adds a layer of complexity that pairs beautifully with pumpkin and fall spices, making each bite feel indulgent.

Choosing the Right Pumpkin Puree

Always opt for pure pumpkin puree rather than pumpkin pie filling when making this pumpkin treat. Pie filling contains added sugars and spices that can throw off the balance of flavors in your cookies. Pure puree ensures you control the sweetness and seasoning for the best results.

Tips for Perfect Cookie Texture

Achieving that ideal chewy texture in your Pumpkin Chocolate Chip Cookies is all about timing and technique. Avoid overbaking—pull them out when the centers are still soft, as they’ll firm up while cooling. Also, chilling the dough for 30 minutes before baking can help prevent excessive spreading.

Customizing Your Cookies

Feel free to get creative with these cookies! Swap semi-sweet chocolate chips for white chocolate or add chopped pecans for a nutty crunch. You can even sprinkle a pinch of sea salt on top before baking for a sweet-salty twist that complements this easy pumpkin dessert.

Storing and Freezing Tips

These cookies stay fresh in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies or unbaked dough balls for up to 3 months. Just thaw or bake straight from frozen, adding a couple of extra minutes to the baking time for a quick fall desserts easy fix.

Pairing Ideas for Fall Gatherings

Serve these Brown Butter Pumpkin Chocolate Chip Cookies alongside a steaming mug of hot apple cider or spiced chai for the ultimate autumn vibe. They also make a fantastic addition to a dessert table with other Thanksgiving desserts like pumpkin pie or pumpkin cheesecake bars.

FREQUENTLY ASKED QUESTIONS

Can I use pumpkin pie filling instead of puree?

No, it’s best to stick with pure pumpkin puree for this recipe. Pumpkin pie filling has added sugars and spices that can alter the flavor and texture of your Brown Butter Pumpkin Chocolate Chip Cookies. Using pure puree allows you to control the sweetness and seasoning for a balanced result.

How do I know when the butter is properly browned?

You’ll know the butter is ready when it turns a deep golden color, emits a nutty aroma, and you see small brown specks at the bottom of the pan. This usually takes about 5-7 minutes over medium heat. Be sure to stir constantly to avoid burning, as it can happen quickly.

Can I make the dough ahead of time?

Absolutely! You can prepare the dough and refrigerate it for up to 2 days before baking. Just let it sit at room temperature for about 10 minutes to soften slightly before scooping. This also enhances the flavors, making it a great option for prepping fall desserts easy.

What if my cookies spread too much?

If your cookies spread excessively, it could be due to warm dough or too much moisture from the pumpkin. Try chilling the dough for at least 30 minutes before baking, and ensure you’ve measured the pumpkin puree accurately. Blotting the puree with a paper towel can also reduce excess water.

Are these cookies suitable for freezing?

Yes, these Pumpkin Chocolate Chip Cookies freeze wonderfully! Store baked cookies in an airtight container or freezer bag for up to 3 months. You can also freeze unbaked dough balls and bake them straight from the freezer, adding 1-2 minutes to the baking time.