Brown Butter Pumpkin Chocolate Chip Cookies Delight

by
- 1 cup unsalted butter - 1 cup pumpkin puree - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips - 1/2 cup chopped walnuts (optional) Pumpkin puree gives these cookies their rich flavor and moist texture. You can find it in cans at most stores. Brown sugar adds a deep, caramel taste. The nutty flavor of brown butter enhances the overall experience. It’s key for a great cookie. Each of these ingredients plays a vital role in making the cookies special. If you're short on pumpkin puree, you can use applesauce. It will change the flavor but keep the cookies moist. For a nut-free option, skip the walnuts. You can also swap the semi-sweet chocolate chips for dark chocolate or even white chocolate. These small changes can create a new taste while keeping the spirit of the cookie intact. {{ingredient_image_2}} Start by melting the butter in a medium saucepan over medium heat. Keep stirring it gently. After about 5-7 minutes, the butter turns a light golden brown. You will smell a nutty aroma. Remove it from the heat and let it cool for a bit. In a large bowl, mix the browned butter with pumpkin puree, brown sugar, and granulated sugar. Whisk until the mixture is smooth. Add in one egg and a teaspoon of vanilla extract. Stir until everything blends well together. In another bowl, sift the all-purpose flour, baking soda, and baking powder. Then add ground cinnamon, nutmeg, ginger, and salt. This step helps to spread the flavors evenly in the cookies. Now, slowly add the dry mixture to the wet mixture. Stir gently until just combined. You want to avoid overmixing to keep your cookies soft. Lastly, fold in the semi-sweet chocolate chips and walnuts if you choose to add them. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling helps the cookies hold their shape while baking, so don't skip this step! When you are ready to bake, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to make cleanup easier. Use a tablespoon or cookie scoop to portion out the dough. Place them on the baking sheets with about 2 inches between each ball. This space allows the cookies to spread while baking. Bake the cookies for 10-12 minutes. The edges will brown, and the centers will stay soft. Once baked, let them cool on the sheets for 5 minutes. This helps them set before moving them to a wire rack to cool completely. Enjoy your warm, delicious cookies! To make the best brown butter, use unsalted butter. Place it in a medium saucepan over medium heat. Keep an eye on it. Swirl the pan gently every now and then. Watch for the color change. In about 5-7 minutes, it will turn a light golden brown. It will also smell nutty and toasty. Remove it from the heat and let it cool for a few minutes. This step adds depth to your cookies. For soft and chewy cookies, do not overmix the dough. Mix until just combined. Chilling the dough is key. Let it sit in the fridge for at least 30 minutes. This helps the cookies keep their shape and prevents spreading too much. Bake until the edges are lightly brown, but the centers are still soft. This will give you that perfect chewy bite. If you like chewy cookies, bake them for 10-12 minutes. Keep an eye on the edges. For crispier cookies, add an extra minute or two to the baking time. Just remember, take them out when the edges are brown. The centers can be soft. They will continue to cook on the baking sheet. Adjust the time based on your oven. Every oven is different, so check early to avoid overbaking. Pro Tips Brown Butter Watch: Keep a close eye on the butter as it browns; it can quickly go from golden to burnt. Stir frequently to prevent sticking. Chill for Perfection: Refrigerating the dough not only helps maintain the cookie shape but also enhances the flavors as they meld together. Mixing Technique: When combining wet and dry ingredients, mix until just combined to keep the cookies tender. Overmixing can lead to tough cookies. Serve with Style: For an impressive presentation, stack cookies on a decorative plate and add a sprinkle of cinnamon sugar or a few extra chocolate chips on top. {{image_4}} You can add many flavors to your cookies. Try adding more spices like allspice or cloves for a warm kick. You can also mix in extracts, like almond or maple, for a unique twist. These small changes can make your cookies exciting and fun. To make gluten-free cookies, swap out the all-purpose flour for a gluten-free blend. Look for a blend that works well in baking. This will keep the cookies soft and chewy, just like the original recipe. Always check the labels to avoid gluten. To make these cookies vegan, replace the egg with a flax egg. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes until it thickens. You can also use vegan butter instead of regular butter and choose dairy-free chocolate chips. These changes will still give you tasty cookies without any animal products. To keep your Brown Butter Pumpkin Chocolate Chip Cookies fresh, store them in an airtight container. This keeps moisture out and helps them stay soft. You can stack the cookies in layers, but place parchment paper between them. This prevents them from sticking together. Store the container at room temperature for up to a week. You can freeze both the dough and the baked cookies. For dough, scoop it into balls and place them on a baking sheet. Freeze the balls for about an hour, then transfer them to a freezer bag. This way, you can bake fresh cookies later. Baked cookies can also freeze well. Just let them cool completely, then pack them in airtight containers. They last up to three months in the freezer. To reheat baked cookies, preheat your oven to 350°F (175°C). Place the cookies on a baking sheet and warm them for about 5-7 minutes. This will make them soft and yummy again. If using a microwave, heat them for 10-15 seconds. Enjoy your cookies warm! Yes, you can use canned pumpkin puree. It saves time and is easy to find. Just make sure to choose pure pumpkin, not pumpkin pie filling. Canned pumpkin gives a smooth texture and rich flavor. You can use mashed banana or unsweetened applesauce as an egg replacement. Use 1/4 cup of either for one egg. This keeps the cookies moist and adds some natural sweetness. The cookies are done when the edges are lightly brown. The centers should look soft and slightly underbaked. They will firm up as they cool, giving you a chewy texture. You can add nuts, like walnuts or pecans, for crunch. Dried fruits, like cranberries, also work well. Try using white chocolate chips for a sweet twist, too! Yes, you can make the dough ahead of time. Chill the dough and store it in the fridge for up to three days. You can also freeze the dough for up to three months. Just thaw it in the fridge before baking. This guide covered key steps to make delicious cookies. We explored ingredients, from essentials to fun alternatives. I shared tips on browning butter and achieving the right texture. Variations let you customize flavors and meet dietary needs. Lastly, proper storage ensures your cookies stay fresh for longer. Baking cookies is a joyful process, and now you have the tools. Enjoy each bite, and happy baking!

WANT TO SAVE THIS RECIPE?

If you love cookies, get ready to dive into a mouthwatering treat! My Brown Butter Pumpkin Chocolate Chip Cookies combine warm pumpkin flavors with rich, nutty brown butter. This sweet mix creates a cozy hug in every bite. I’ll share the simple ingredients and steps to bake these delightful cookies. Whether you want classic flavors or fun twists, this recipe has you covered. Let’s get baking!

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Why I Love This Recipe

  1. Rich Flavor Profile: The combination of brown butter, pumpkin, and warm spices creates a delightful depth of flavor that is perfect for fall.
  2. Perfectly Chewy Texture: Baking them for a shorter time ensures that the centers stay soft and chewy, making each bite irresistible.
  3. Easy to Make: This recipe is straightforward and doesn’t require any complicated techniques, making it accessible for all baking levels.
  4. Customizable Additions: Feel free to add nuts or swap in different types of chocolate to tailor the cookies to your taste!

Ingredients

Complete List of Ingredients

– 1 cup unsalted butter

– 1 cup pumpkin puree

– 1 cup brown sugar, packed

– 1/2 cup granulated sugar

– 1 large egg

– 1 teaspoon vanilla extract

– 2 cups all-purpose flour

– 1 teaspoon baking soda

– 1 teaspoon baking powder

– 1 teaspoon ground cinnamon

– 1/2 teaspoon nutmeg

– 1/4 teaspoon ground ginger

– 1/2 teaspoon salt

– 1 cup semi-sweet chocolate chips

– 1/2 cup chopped walnuts (optional)

Specialty Ingredients

Pumpkin puree gives these cookies their rich flavor and moist texture. You can find it in cans at most stores. Brown sugar adds a deep, caramel taste. The nutty flavor of brown butter enhances the overall experience. It’s key for a great cookie. Each of these ingredients plays a vital role in making the cookies special.

Alternative Ingredients/Substitutions

If you’re short on pumpkin puree, you can use applesauce. It will change the flavor but keep the cookies moist. For a nut-free option, skip the walnuts. You can also swap the semi-sweet chocolate chips for dark chocolate or even white chocolate. These small changes can create a new taste while keeping the spirit of the cookie intact.

Step-by-Step Instructions

Brown the Butter

Start by melting the butter in a medium saucepan over medium heat. Keep stirring it gently. After about 5-7 minutes, the butter turns a light golden brown. You will smell a nutty aroma. Remove it from the heat and let it cool for a bit.

Mixing Wet Ingredients

In a large bowl, mix the browned butter with pumpkin puree, brown sugar, and granulated sugar. Whisk until the mixture is smooth. Add in one egg and a teaspoon of vanilla extract. Stir until everything blends well together.

Combining Dry Ingredients

In another bowl, sift the all-purpose flour, baking soda, and baking powder. Then add ground cinnamon, nutmeg, ginger, and salt. This step helps to spread the flavors evenly in the cookies.

Mixing Everything Together

Now, slowly add the dry mixture to the wet mixture. Stir gently until just combined. You want to avoid overmixing to keep your cookies soft. Lastly, fold in the semi-sweet chocolate chips and walnuts if you choose to add them.

Chilling the Dough

Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling helps the cookies hold their shape while baking, so don’t skip this step!

Preheating the Oven

When you are ready to bake, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to make cleanup easier.

Shaping and Baking the Cookies

Use a tablespoon or cookie scoop to portion out the dough. Place them on the baking sheets with about 2 inches between each ball. This space allows the cookies to spread while baking.

Cooling Process

Bake the cookies for 10-12 minutes. The edges will brown, and the centers will stay soft. Once baked, let them cool on the sheets for 5 minutes. This helps them set before moving them to a wire rack to cool completely. Enjoy your warm, delicious cookies!

Tips & Tricks

How to Achieve the Perfect Browned Butter

To make the best brown butter, use unsalted butter. Place it in a medium saucepan over medium heat. Keep an eye on it. Swirl the pan gently every now and then. Watch for the color change. In about 5-7 minutes, it will turn a light golden brown. It will also smell nutty and toasty. Remove it from the heat and let it cool for a few minutes. This step adds depth to your cookies.

Ensuring the Right Cookie Texture

For soft and chewy cookies, do not overmix the dough. Mix until just combined. Chilling the dough is key. Let it sit in the fridge for at least 30 minutes. This helps the cookies keep their shape and prevents spreading too much. Bake until the edges are lightly brown, but the centers are still soft. This will give you that perfect chewy bite.

Baking Time Adjustments for Chewy vs. Crispy

If you like chewy cookies, bake them for 10-12 minutes. Keep an eye on the edges. For crispier cookies, add an extra minute or two to the baking time. Just remember, take them out when the edges are brown. The centers can be soft. They will continue to cook on the baking sheet. Adjust the time based on your oven. Every oven is different, so check early to avoid overbaking.

Pro Tips

  1. Brown Butter Watch: Keep a close eye on the butter as it browns; it can quickly go from golden to burnt. Stir frequently to prevent sticking.
  2. Chill for Perfection: Refrigerating the dough not only helps maintain the cookie shape but also enhances the flavors as they meld together.
  3. Mixing Technique: When combining wet and dry ingredients, mix until just combined to keep the cookies tender. Overmixing can lead to tough cookies.
  4. Serve with Style: For an impressive presentation, stack cookies on a decorative plate and add a sprinkle of cinnamon sugar or a few extra chocolate chips on top.

Variations

Adding Flavors (e.g., spices, extracts)

You can add many flavors to your cookies. Try adding more spices like allspice or cloves for a warm kick. You can also mix in extracts, like almond or maple, for a unique twist. These small changes can make your cookies exciting and fun.

Gluten-Free Version

To make gluten-free cookies, swap out the all-purpose flour for a gluten-free blend. Look for a blend that works well in baking. This will keep the cookies soft and chewy, just like the original recipe. Always check the labels to avoid gluten.

Vegan Substitutions

To make these cookies vegan, replace the egg with a flax egg. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes until it thickens. You can also use vegan butter instead of regular butter and choose dairy-free chocolate chips. These changes will still give you tasty cookies without any animal products.

Storage Info

Best Practices for Storing Cookies

To keep your Brown Butter Pumpkin Chocolate Chip Cookies fresh, store them in an airtight container. This keeps moisture out and helps them stay soft. You can stack the cookies in layers, but place parchment paper between them. This prevents them from sticking together. Store the container at room temperature for up to a week.

Freezing Cookie Dough or Baked Cookies

You can freeze both the dough and the baked cookies. For dough, scoop it into balls and place them on a baking sheet. Freeze the balls for about an hour, then transfer them to a freezer bag. This way, you can bake fresh cookies later. Baked cookies can also freeze well. Just let them cool completely, then pack them in airtight containers. They last up to three months in the freezer.

Reheating Instructions

To reheat baked cookies, preheat your oven to 350°F (175°C). Place the cookies on a baking sheet and warm them for about 5-7 minutes. This will make them soft and yummy again. If using a microwave, heat them for 10-15 seconds. Enjoy your cookies warm!

FAQs

Can I use canned pumpkin puree?

Yes, you can use canned pumpkin puree. It saves time and is easy to find. Just make sure to choose pure pumpkin, not pumpkin pie filling. Canned pumpkin gives a smooth texture and rich flavor.

What can I substitute for eggs?

You can use mashed banana or unsweetened applesauce as an egg replacement. Use 1/4 cup of either for one egg. This keeps the cookies moist and adds some natural sweetness.

How do I know when the cookies are done?

The cookies are done when the edges are lightly brown. The centers should look soft and slightly underbaked. They will firm up as they cool, giving you a chewy texture.

What other mix-ins can I add?

You can add nuts, like walnuts or pecans, for crunch. Dried fruits, like cranberries, also work well. Try using white chocolate chips for a sweet twist, too!

Can I make these cookies ahead of time?

Yes, you can make the dough ahead of time. Chill the dough and store it in the fridge for up to three days. You can also freeze the dough for up to three months. Just thaw it in the fridge before baking.

This guide covered key steps to make delicious cookies. We explored ingredients, from essentials to fun alternatives. I shared tips on browning butter and achieving the right texture. Variations let you customize flavors and meet dietary needs. Lastly, proper storage ensures your cookies stay fresh for longer. Baking cookies is a joyful process, and now you have the tools. Enjoy each bite, and happy bakin

- 1 cup unsalted butter - 1 cup pumpkin puree - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips - 1/2 cup chopped walnuts (optional) Pumpkin puree gives these cookies their rich flavor and moist texture. You can find it in cans at most stores. Brown sugar adds a deep, caramel taste. The nutty flavor of brown butter enhances the overall experience. It’s key for a great cookie. Each of these ingredients plays a vital role in making the cookies special. If you're short on pumpkin puree, you can use applesauce. It will change the flavor but keep the cookies moist. For a nut-free option, skip the walnuts. You can also swap the semi-sweet chocolate chips for dark chocolate or even white chocolate. These small changes can create a new taste while keeping the spirit of the cookie intact. {{ingredient_image_2}} Start by melting the butter in a medium saucepan over medium heat. Keep stirring it gently. After about 5-7 minutes, the butter turns a light golden brown. You will smell a nutty aroma. Remove it from the heat and let it cool for a bit. In a large bowl, mix the browned butter with pumpkin puree, brown sugar, and granulated sugar. Whisk until the mixture is smooth. Add in one egg and a teaspoon of vanilla extract. Stir until everything blends well together. In another bowl, sift the all-purpose flour, baking soda, and baking powder. Then add ground cinnamon, nutmeg, ginger, and salt. This step helps to spread the flavors evenly in the cookies. Now, slowly add the dry mixture to the wet mixture. Stir gently until just combined. You want to avoid overmixing to keep your cookies soft. Lastly, fold in the semi-sweet chocolate chips and walnuts if you choose to add them. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling helps the cookies hold their shape while baking, so don't skip this step! When you are ready to bake, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to make cleanup easier. Use a tablespoon or cookie scoop to portion out the dough. Place them on the baking sheets with about 2 inches between each ball. This space allows the cookies to spread while baking. Bake the cookies for 10-12 minutes. The edges will brown, and the centers will stay soft. Once baked, let them cool on the sheets for 5 minutes. This helps them set before moving them to a wire rack to cool completely. Enjoy your warm, delicious cookies! To make the best brown butter, use unsalted butter. Place it in a medium saucepan over medium heat. Keep an eye on it. Swirl the pan gently every now and then. Watch for the color change. In about 5-7 minutes, it will turn a light golden brown. It will also smell nutty and toasty. Remove it from the heat and let it cool for a few minutes. This step adds depth to your cookies. For soft and chewy cookies, do not overmix the dough. Mix until just combined. Chilling the dough is key. Let it sit in the fridge for at least 30 minutes. This helps the cookies keep their shape and prevents spreading too much. Bake until the edges are lightly brown, but the centers are still soft. This will give you that perfect chewy bite. If you like chewy cookies, bake them for 10-12 minutes. Keep an eye on the edges. For crispier cookies, add an extra minute or two to the baking time. Just remember, take them out when the edges are brown. The centers can be soft. They will continue to cook on the baking sheet. Adjust the time based on your oven. Every oven is different, so check early to avoid overbaking. Pro Tips Brown Butter Watch: Keep a close eye on the butter as it browns; it can quickly go from golden to burnt. Stir frequently to prevent sticking. Chill for Perfection: Refrigerating the dough not only helps maintain the cookie shape but also enhances the flavors as they meld together. Mixing Technique: When combining wet and dry ingredients, mix until just combined to keep the cookies tender. Overmixing can lead to tough cookies. Serve with Style: For an impressive presentation, stack cookies on a decorative plate and add a sprinkle of cinnamon sugar or a few extra chocolate chips on top. {{image_4}} You can add many flavors to your cookies. Try adding more spices like allspice or cloves for a warm kick. You can also mix in extracts, like almond or maple, for a unique twist. These small changes can make your cookies exciting and fun. To make gluten-free cookies, swap out the all-purpose flour for a gluten-free blend. Look for a blend that works well in baking. This will keep the cookies soft and chewy, just like the original recipe. Always check the labels to avoid gluten. To make these cookies vegan, replace the egg with a flax egg. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes until it thickens. You can also use vegan butter instead of regular butter and choose dairy-free chocolate chips. These changes will still give you tasty cookies without any animal products. To keep your Brown Butter Pumpkin Chocolate Chip Cookies fresh, store them in an airtight container. This keeps moisture out and helps them stay soft. You can stack the cookies in layers, but place parchment paper between them. This prevents them from sticking together. Store the container at room temperature for up to a week. You can freeze both the dough and the baked cookies. For dough, scoop it into balls and place them on a baking sheet. Freeze the balls for about an hour, then transfer them to a freezer bag. This way, you can bake fresh cookies later. Baked cookies can also freeze well. Just let them cool completely, then pack them in airtight containers. They last up to three months in the freezer. To reheat baked cookies, preheat your oven to 350°F (175°C). Place the cookies on a baking sheet and warm them for about 5-7 minutes. This will make them soft and yummy again. If using a microwave, heat them for 10-15 seconds. Enjoy your cookies warm! Yes, you can use canned pumpkin puree. It saves time and is easy to find. Just make sure to choose pure pumpkin, not pumpkin pie filling. Canned pumpkin gives a smooth texture and rich flavor. You can use mashed banana or unsweetened applesauce as an egg replacement. Use 1/4 cup of either for one egg. This keeps the cookies moist and adds some natural sweetness. The cookies are done when the edges are lightly brown. The centers should look soft and slightly underbaked. They will firm up as they cool, giving you a chewy texture. You can add nuts, like walnuts or pecans, for crunch. Dried fruits, like cranberries, also work well. Try using white chocolate chips for a sweet twist, too! Yes, you can make the dough ahead of time. Chill the dough and store it in the fridge for up to three days. You can also freeze the dough for up to three months. Just thaw it in the fridge before baking. This guide covered key steps to make delicious cookies. We explored ingredients, from essentials to fun alternatives. I shared tips on browning butter and achieving the right texture. Variations let you customize flavors and meet dietary needs. Lastly, proper storage ensures your cookies stay fresh for longer. Baking cookies is a joyful process, and now you have the tools. Enjoy each bite, and happy baking!

Brown Butter Pumpkin Chocolate Chip Cookies

Delicious cookies made with brown butter, pumpkin puree, and chocolate chips, perfect for fall.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter
  • 1 cup pumpkin puree
  • 1 cup brown sugar, packed
  • 1 2 granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 2 nutmeg
  • 1 4 ground ginger
  • 1 2 salt
  • 1 cup semi-sweet chocolate chips
  • 1 2 chopped walnuts (optional)

Instructions
 

  • Brown the Butter: In a medium saucepan, melt the butter over medium heat. Keep an eye on it, gently swirling the pan occasionally. Cook until it reaches a light golden brown color and emits a delightful nutty aroma (this should take about 5-7 minutes). Once done, set it aside to cool for a few minutes.
  • Mix Wet Ingredients: In a large mixing bowl, combine the browned butter with pumpkin puree, packed brown sugar, and granulated sugar. Whisk these ingredients together until the mixture is smooth and well blended. Add the egg and vanilla extract, stirring until fully incorporated.
  • Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, ginger, and salt. This ensures an even distribution of leavening agents and spices.
  • Incorporate Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture, gently stirring until just combined. Be cautious not to overmix to keep the cookies tender. Once combined, fold in the chocolate chips and walnuts, if you're using them.
  • Chill the Dough: Cover the mixing bowl with plastic wrap and refrigerate the cookie dough for at least 30 minutes. This chilling step is crucial for maintaining the shape of the cookies during baking.
  • Preheat Oven: When you're ready to bake, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper for easy cleanup.
  • Shape the Cookies: Using a tablespoon or cookie scoop, portion out the dough onto the prepared baking sheets. Leave about 2 inches of space between each ball of dough to allow for spreading.
  • Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes. The edges should be lightly browned while the centers remain soft and slightly underbaked for that perfect chewy texture.
  • Cool: Once baked, allow the cookies to cool on the baking sheets for about 5 minutes. This helps them set before transferring to a wire rack to cool completely.

Notes

For a beautiful presentation, stack the cookies on a decorative plate and sprinkle a light dusting of cinnamon sugar over the top.
Keyword chocolate chip, cookies, fall, pumpkin

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