Brown Butter Pumpkin Chocolate Chip Cookies for Fall

Fall is here, and that means it’s time for some delicious fall-themed sweets! These Brown Butter Pumpkin Chocolate Chip Cookies are the perfect treat for October. I remember one chilly October afternoon when my son, Jake, and I decided to bake cookies together. The aroma of pumpkin and spices filled our home, making it feel so cozy. Now, let’s dive into these delightful cookies that will make your taste buds dance!

Why You’ll Love It

• They combine the warm flavors of pumpkin and brown butter.
• Chocolate chips add a delightful sweetness to each bite.
• These cookies are perfect for sharing at Halloween parties.

Pure Comfort

There’s something about the combination of pumpkin and chocolate that just feels like a warm hug. These cookies are soft, chewy, and bursting with flavor, making them a great addition to your fall baking repertoire.

What You Need

• 8 oz 1 cup unsalted butter (2 sticks) – Browned until nutty and fragrant.
• 8 oz 1 cup pumpkin puree – Canned or homemade works well.
• 8 oz 1 cup brown sugar, packed – Light or dark brown sugar can be used.
• 4 oz 1/2 cup granulated sugar – Adjust for sweetness preference.
• 1 1 large egg – Room temperature for better mixing.
• 1 tsp 1 tsp vanilla extract – Pure vanilla extract is best.
• 2 cups 2 cups all-purpose flour (240 g) – Sifted for lightness.
• 1 tsp 1 tsp baking soda – For leavening.
• 1 tsp 1 tsp ground cinnamon – Adds warmth and spice.
• 1/2 tsp 1/2 tsp ground nutmeg – Optional, for extra flavor.
• 1/2 tsp 1/2 tsp salt – Balances sweetness.
• 6 oz 1 cup chocolate chips – Use semi-sweet or dark chocolate.

Time to Cook

Prep: 15 minutes | Cook: 12 minutes | Total: 27 minutes | Difficulty: Easy | Make-Ahead: Yes, dough can be refrigerated for up to 3 days.

Steps to Make It

1. Start by browning the butter. In a saucepan over medium heat, melt the butter until it turns a golden brown, about 5-7 minutes. You’ll know it’s ready when it smells nutty and you see brown specks forming at the bottom.
2. In a large mixing bowl, combine the browned butter and pumpkin puree. Stir until well blended. The mixture should be smooth and slightly glossy, which means you’re on the right track.
3. Add the brown sugar and granulated sugar to the bowl. Mix until the sugars are fully incorporated, creating a creamy texture that will be sweet and inviting.
4. Next, crack in the egg and pour in the vanilla extract. Beat the mixture until it’s light and fluffy, about 2 minutes. This step adds air to your cookies, making them soft and chewy.
5. In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix; a few lumps are okay.
6. Fold in the chocolate chips gently. You want to distribute them evenly without breaking them up. The sight of chocolate chunks peeking through the dough is so tempting!
7. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup. This step is crucial for preventing sticking.
8. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. They will spread a little while baking, so give them room to breathe.
9. Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they’ll firm up as they cool. Just wait until you smell that heavenly aroma!
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. This helps them set perfectly, ensuring they stay soft and chewy.

Make It Perfect

• For a fun twist, try adding chopped nuts or dried cranberries.
• If you want a richer flavor, use dark brown sugar instead of light.
• Make sure your butter is browned properly; it adds a depth of flavor that’s hard to beat.
• If you’re short on time, you can chill the dough for just 30 minutes before baking.

Mix It Up

• Substitute half of the all-purpose flour with whole wheat flour for a healthier option.
• Use white chocolate chips instead of semi-sweet for a sweeter cookie.
• Add a pinch of ginger or cloves for an extra kick of spice.

Perfect Partners

• Serve with a warm cup of apple cider.
• Pair with a scoop of vanilla ice cream for a delightful dessert.
• Enjoy alongside a cozy blanket and your favorite fall movie.

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FAQs

Conclusion

These Brown Butter Pumpkin Chocolate Chip Cookies are a must-try for your fall baking. With their rich flavors and chewy texture, they’re sure to be a hit at any gathering. So, gather your loved ones, bake a batch, and enjoy the cozy vibes of fall!

Brown Butter Pumpkin Chocolate Chip Cookies for Fall

These Brown Butter Pumpkin Chocolate Chip Cookies combine warm pumpkin and brown butter flavors with sweet chocolate chips. Soft and chewy, they make a cozy fall treat perfect for gatherings and sharing.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Course Dessert

Cuisine American

Equipment

• Saucepan
• Mixing Bowl
• Whisk
• Baking Sheet
• Parchment Paper
• Oven
• Wire rack

Ingredients

  

Main

• 1 cup unsalted butter butter browned until nutty and fragrant
• 1 cup pumpkin puree pumpkin puree canned or homemade
• 1 cup brown sugar brown sugar packed, light or dark
• 1/2 cup granulated sugar granulated sugar adjust for sweetness
• 1 large egg room temperature
• 1 tsp vanilla extract pure vanilla extract preferred
• 2 cups all-purpose flour all-purpose flour sifted
• 1 tsp baking soda for leavening
• 1 tsp ground cinnamon adds warmth and spice
• 1/2 tsp ground nutmeg optional
• 1/2 tsp salt balances sweetness
• 1 cup chocolate chips chocolate chips semi-sweet or dark

Instructions

 

• Brown the butter in a saucepan over medium heat until golden brown and fragrant.
• In a large mixing bowl, combine the browned butter and pumpkin puree until smooth.
• Add brown sugar and granulated sugar to the bowl and mix until creamy.
• Beat in the egg and vanilla extract until light and fluffy, about 2 minutes.
• Whisk together the flour, baking soda, cinnamon, nutmeg, and salt in another bowl.
• Gradually add the dry ingredients to the wet mixture, stirring just until combined.
• Fold in the chocolate chips gently to distribute evenly.
• Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
• Scoop tablespoon-sized portions of dough onto the baking sheet spaced 2 inches apart.
• Bake for 10-12 minutes until edges are lightly golden but centers are slightly soft.
• Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Keyword brown butter, chocolate chips, Cookies, easy, Fall, Pumpkin