Brown Butter Pumpkin Chocolate Chip Cookies
These Brown Butter Pumpkin Chocolate Chip Cookies are a delightful fall treat that combines the nutty richness of brown butter with the warm spices of pumpkin and the sweetness of chocolate chips. The chilling step is crucial to prevent spreading, resulting in soft, chewy, and perfectly spiced cookies that are bursting with flavor.
Equipment
- light-colored saucepan
- Heat-safe bowl
- Large mixing bowl
- Whisk
- Electric mixer (optional)
- Measuring cups and spoons
- cookie scoop or spoon
- Baking Sheet
- Parchment paper
- Plastic Wrap
- Wire rack
Ingredients
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree not pumpkin pie filling!
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 ½ cups chocolate chips semi-sweet or dark, your preference!
Instructions
- Brown the Butter: Place the butter in a light-colored saucepan over medium heat. Let it melt completely.
- Watch Carefully: Continue to cook the butter, swirling the pan occasionally, until it starts to foam.
- The Transformation: The foam will subside, and you'll see brown specks forming on the bottom of the pan. This is the milk solids toasting! It will smell nutty and fragrant.
- Stop the Cooking: Immediately remove the pan from the heat and pour the brown butter into a heat-safe bowl. Let it cool slightly (about 10-15 minutes). We want it cooled but still liquid.
- Cream the Sugars and Butter: In a large bowl, whisk together the cooled brown butter, brown sugar, and granulated sugar until well combined.
- Add the Eggs: Beat in the egg and egg yolk one at a time, mixing well after each addition.
- Vanilla & Pumpkin: Stir in the vanilla extract and pumpkin puree until everything is smooth and combined.
- Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
- Chocolate Chips: Gently fold in the chocolate chips.
- Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 2 hours, or preferably overnight. This is crucial for preventing the cookies from spreading too thin.
- Preheat the Oven: When you're ready to bake, preheat your oven to 375°F (190°C).
- Scoop the Dough: Line a baking sheet with parchment paper. Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake: Bake for 9-11 minutes, or until the edges are golden brown and the centers are set but still slightly soft.
- Cool & Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy: Enjoy your delicious Brown Butter Pumpkin Chocolate Chip Cookies!
Notes
For best results, measure flour accurately using a kitchen scale (2 1/4 cups = 270 grams). Chilling the dough is crucial to prevent the cookies from spreading too thin. If you don't have time to chill overnight, chill for at least 2 hours. The cookie dough can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. To freeze, scoop the dough onto a baking sheet and freeze until solid. Then, transfer the frozen dough balls to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time. You can add 1/2 cup of chopped pecans, walnuts, or almonds to the dough for extra flavor and texture. Experiment with different spices like ground ginger or cardamom. Substitute some of the semi-sweet chocolate chips with white chocolate chips. Add 1/2 cup of dried cranberries for a festive touch. A teaspoon of espresso powder enhances the chocolate flavor.