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Best Easy Brown Butter Pumpkin Chocolate Chip Cookies

brown butter pumpkin chocolate chip cookies - featured image
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Soft, chewy pumpkin chocolate chip cookies with nutty brown butter and melty chocolate. A cozy fall treat that comes together in about 30 minutes with no chilling required.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1/2 cup pumpkin puree (blotted)
  • 1 3/4 cups (about 220g) all-purpose flour
  • 3/4 cup packed brown sugar (light or dark)
  • 1/4 cup granulated sugar
  • 1 large egg (room temperature)
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1 1/2 cups semi-sweet chocolate chips
  • Flaky sea salt (for topping, optional)

Instructions

  1. Brown the butter: Cut butter into pieces and place in a large skillet or saucepan over medium heat. Stir frequently until butter melts, foams, and turns golden with brown specks and a nutty aroma (about 5-7 minutes). Remove from heat immediately and pour into a large mixing bowl, including all brown bits. Let cool for 10 minutes.
  2. Blot the pumpkin: Place pumpkin puree on a plate lined with paper towels. Spread slightly and press another paper towel on top to absorb excess moisture. Let sit while preparing other ingredients.
  3. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
  4. Combine wet ingredients: To cooled browned butter, add brown sugar and granulated sugar. Whisk until well combined (like wet sand). Add egg and vanilla extract, whisk vigorously for about 30 seconds until smooth and slightly lighter. Add blotted pumpkin puree and whisk until just combined.
  5. Combine wet and dry: Pour dry ingredients into wet ingredients. Fold with a rubber spatula until just a few streaks of flour remain. Do not overmix.
  6. Fold in chocolate chips: Add chocolate chips and fold gently until evenly distributed. Dough will be soft and slightly sticky.
  7. Chill dough (optional but recommended): Cover bowl and refrigerate for 30 minutes for thicker cookies. Skip if in a hurry.
  8. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  9. Portion dough: Use a cookie scoop or two spoons to form balls about 1.5 tablespoons each. Place on prepared baking sheets about 2 inches apart.
  10. Bake one sheet at a time for 10-12 minutes, until edges are set and lightly golden. Centers should look slightly underdone.
  11. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to a cooling rack. Sprinkle with flaky sea salt while warm if desired.
  12. Repeat with remaining dough. Dough balls can be frozen for later baking (add 1-2 minutes to bake time).

Notes

Blotting pumpkin puree is crucial to prevent cookies from spreading too much. Brown butter can burn quickly, watch closely and remove from heat when nutty aroma appears. For thicker cookies, chill dough for 30 minutes. Cookies can be stored in an airtight container at room temperature for up to 5 days, or frozen for up to 3 months.

Nutrition

Keywords: brown butter, pumpkin, chocolate chip cookies, fall cookies, easy cookie recipe, pumpkin cookies

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