Brown Butter Pumpkin Chocolate Chip Cookies
Bursting with pumpkin flavor, warm spices, nutty brown butter, and chunks of chocolate, these brown butter pumpkin chocolate chip cookies are the only cookie recipe you will need this fall! The texture is perfectly chewy with crispy edges and the flavors are warm and cozy.
Servings: 32 Cookies
Calories: 147kcal
Equipment
Ingredients
- 1 cup unsalted butter sliced into 1-tablespoon sized pieces
- ⅔ cup pumpkin puree not pumpkin pie filling
- 1 cup dark brown sugar or light brown
- ½ cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour spooned and leveled
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground allspice
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cardamom
- 1 ½ cups chopped semisweet chocolate or choclate chips, divided use
Instructions
- Brown the butter by melting it in a light-colored skillet. Cook the butter, stirring constantly, until it becomes foamy and the milk solids separate and settle on the bottom of the pan. Continue to cook until some foam subsides and the milk solids are brown and the butter smells intensely nutty. Immediately transfer the butter to a glass bowl and place it in the refrigerator or freezer until it is no longer warm to the touch, but still liquid.
- Cook the pumpkin puree in a small saucepan over medium heat for 10 to 15 minutes, stirring regularly, to remove excess moisture. The puree should be thick and paste-like. Transfer the puree to a bowl and place it in the fridge to cool to room temperature.
- Preheat your oven to 350°F. Line baking sheets with silicone baking mats or parchment paper and set them aside.
- Place the cooled brown butter, brown sugar, and granulated sugar in a large mixing bowl and beat with an electric handheld mixer for 3 to 4 minutes until light and creamy.
- Add the cooled pumpkin, egg, egg yolk, and vanilla, and beat until combined.
- Add the flour, cinnamon, baking soda, salt, allspice, nutmeg, cloves, and cardamom and beat until no more streaks of dry flour are visible. Fold in the chopped chocolate with a silicone spatula.
- Use a 1.5 tablespoon cookie scoop to portion out cookie dough balls on the lined cookie sheets about 2-inches apart. Press the remaining chocolate into the tops of each cookie and bake the cookies in batches for 10 to 12 minutes until the edges are golden brown and the tops are no longer raw. The centers should appear slightly underbaked. Sprinkle flaky salt on top of the warm cookies.
- Allow the cookies to cool on the baking sheet for 5 minutes then transfer to a cooling rack to cool completely.
Notes
- Measure your flour properly by fluffing it with a fork, using a spoon to scoop it into the measuring cup, and leveling it off with a knife. You can also use a kitchen scale for precise baking.
- Do not substitute different-sized eggs. This can affect the moisture ratio of the dough and the texture of your cookies.
- Do not sit your baking sheet on top of the stove while the oven is preheating. This will make it too warm and will cause the cookies to spread.
- If your cookies spread too much while baking, chill the dough balls on the baking sheet for 15 minutes in the fridge before baking.
- For perfectly round cookies, as soon as they come out of the oven take a glass that is larger than the cookies, place it over the cookie, and swirl it around in a circular motion. The cookies will hit the side of the glass creating a perfectly round shape.
- Leftover brown butter pumpkin chocolate chip cookies can be stored at room temperature for up to 5 days. You can also freeze leftover cookies for up to 6 months. Freeze the cookies on a cookie sheet then transfer them to a freezer bag for storage.
Nutrition
Serving: 1Cookie | Calories: 147kcal | Carbohydrates: 19.2g | Protein: 1.3g | Fat: 7.5g | Saturated Fat: 4.6g | Cholesterol: 27mg | Sodium: 299mg | Potassium: 29mg | Fiber: 0.6g | Sugar: 12.3g | Iron: 1mg