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Soft Brown Butter Pumpkin Chocolate Chip Cookies

brown butter pumpkin chocolate chip cookies - featured image
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These soft brown butter pumpkin chocolate chip cookies combine the nutty depth of browned butter with cozy fall spices and melty chocolate chips for a tender, flavorful treat perfect for autumn.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, browned
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 2 cups (240g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves (optional)
  • 1/2 tsp salt
  • 1 1/2 cups chocolate chips (mix of semi-sweet and dark)

Instructions

  1. Brown the butter in a medium saucepan over medium heat, stirring constantly until it turns golden amber with nutty brown flecks (about 5-7 minutes). Remove from heat and cool for about 5 minutes.
  2. Add brown sugar and granulated sugar to the browned butter and whisk until smooth and combined (about 3 minutes).
  3. Beat in the egg and vanilla extract until just combined, then fold in the pumpkin puree.
  4. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  5. Gradually fold the dry ingredients into the wet mixture using a spatula, stopping when just combined to keep cookies tender.
  6. Gently fold in the chocolate chips.
  7. Portion dough using a tablespoon or cookie scoop onto parchment-lined baking sheets about 2 inches apart. Slightly flatten each dough ball.
  8. Bake at 350°F (175°C) for 10-12 minutes until edges are set but centers remain soft and puffy.
  9. Let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.

Notes

Use a light-colored pan to brown butter to watch color changes and avoid burning. Folding pumpkin puree gently prevents deflating the batter. For softer cookies, pull them out when edges are set but centers look slightly underbaked. Dough can be chilled 30 minutes to overnight for better flavor and less spreading. Store cookies with a slice of bread to keep soft longer.

Nutrition

Keywords: brown butter, pumpkin, chocolate chip cookies, fall treats, soft cookies, pumpkin spice, easy cookies

Find it online: https://tablemira.com/soft-brown-butter-pumpkin-chocolate-chip-cookies-recipe-easy-homemade-fall-treats/