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Cozy Brown Butter Pumpkin Chocolate Chip Cookies

brown butter pumpkin chocolate chip cookies - featured image
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These cozy brown butter pumpkin chocolate chip cookies are a quick and comforting fall treat with moist, tender pumpkin-infused dough and melty chocolate chips, enhanced by the rich flavor of brown butter.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter
  • 1 cup (240ml) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup packed (110g) brown sugar
  • 1 large egg (room temperature)
  • 1 tsp vanilla extract
  • 2 cups (240g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 cup (170g) semi-sweet chocolate chips

Instructions

  1. Brown the butter: Place 1/2 cup (113g) unsalted butter in a medium saucepan over medium heat. Stir frequently as the butter melts and begins to foam. Watch closely as it turns golden brown and releases a nutty aroma—this usually takes about 5-7 minutes. Once browned, immediately pour into a heatproof bowl and let cool for about 10 minutes.
  2. Mix wet ingredients: In a large mixing bowl, combine the browned butter, 1/2 cup (100g) granulated sugar, and 1/2 cup (110g) brown sugar. Use an electric mixer or whisk to beat until smooth and creamy. Add 1 large egg (room temperature), 1 cup (240ml) pumpkin puree, and 1 tsp vanilla extract. Mix well until fully incorporated.
  3. Combine dry ingredients: In another bowl, sift together 2 cups (240g) all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, and 1/4 tsp ground nutmeg.
  4. Bring it all together: Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Be careful not to overmix. Fold in 1 cup (170g) semi-sweet chocolate chips evenly throughout the dough.
  5. Chill the dough (optional but recommended): Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  6. Preheat the oven to 350°F (175°C) and prepare baking sheets lined with parchment paper.
  7. Scoop and bake: Use a cookie scoop or tablespoon to drop dough balls about 2 inches apart on the baking sheets. Bake for 10-12 minutes, or until the edges are set but centers still look slightly soft.
  8. Cool and enjoy: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Use medium heat and stir constantly when browning butter to avoid burning. Chilling the dough is recommended to prevent spreading and improve texture. Avoid overmixing the dough to keep cookies tender. Pull cookies out when edges are firm but centers are still soft for chewy texture. Dough can be refrigerated up to 48 hours before baking.

Nutrition

Keywords: brown butter, pumpkin, chocolate chip cookies, fall treats, easy cookies, quick dessert, seasonal baking

Find it online: https://platebelle.com/cozy-brown-butter-pumpkin-chocolate-chip-cookies-easy-perfect-fall-treats/