Pumpkin Chocolate Chip Cookies with Brown Butter
These Pumpkin Chocolate Chip Cookies with Brown Butter are soft, chewy, and packed with warm pumpkin spice, nutty browned butter, and gooey semisweet chocolate chips. Unlike cakey pumpkin cookies, these have lightly crisp edges and rich, chewy centers that make them an irresistible fall treat.
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Servings: 25 cookies
Equipment
- Medium stainless steel skillet or sauté pan
- Large mixing bowl
- Small Mixing Bowl
- Rubber spatula
- Medium cookie scoop
- Wire Cooling Rack
Ingredients
- 10 tbsp 142g unsalted butter
- ¾ cup 150g granulated sugar
- ¼ cup 50g light brown sugar
- 1½ cups + 2 tbsp 206g all-purpose flour
- ¼ tsp fine sea salt
- ½ tsp baking soda
- 2 tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- 1 large egg yolk
- 1 tsp vanilla extract
- ⅓ cup 75g canned pumpkin puree
- ¾ cup 128g semisweet chocolate chips
Instructions
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Melt the butter in a medium stainless steel skillet over medium heat. Continue cooking, swirling the pan occasionally, until the butter becomes foamy, the crackling quiets, and golden-brown bits form on the bottom. Once it smells nutty and the bits are amber brown, remove from the heat and pour the butter, including the browned bits, into a mixing bowl.
- Add the granulated sugar and brown sugar to the warm browned butter and stir until combined. Set aside and allow the mixture to cool to room temperature.
- In a separate bowl, whisk together the flour, salt, baking soda, cinnamon, ginger, nutmeg, and cloves.
- Add the egg yolk and vanilla to the cooled butter mixture and stir until combined. Add the pumpkin puree and mix until smooth.
- Add the dry ingredients in three additions, mixing after each addition until a soft dough forms. Fold in the semisweet chocolate chips.
- Cover the dough and refrigerate for 30 minutes, or until firm enough to scoop.
- Scoop the dough into approximately 1½-tablespoon portions, roll into balls, and place them on the prepared baking sheets. Flatten each ball slightly with the palm of your hand.
- Bake for 10–12 minutes, or until the edges are lightly browned and the cookies are set while the centers still look slightly soft.
- Let the cookies cool completely before removing them from the baking sheets.
Notes
- Use canned pumpkin puree, not pumpkin pie filling.
- Measure the flour accurately using a kitchen scale or the spoon-and-level method to avoid dry or cakey cookies.
- Don't skip browning the butter—the toasted milk solids are what give these cookies their distinctive nutty, caramelized flavor.
- Let the browned butter cool before adding the egg yolk so the egg does not cook and the dough doesn't become too warm.
- The cookies should look slightly underdone in the center when they come out of the oven. They will continue to set as they cool.
- For larger cookies, use about 3 tablespoons of dough per cookie and bake for approximately 12–15 minutes.