Introduction
As the crisp autumn air settles in and leaves begin to turn golden, there’s nothing quite like the warm, inviting aroma of freshly baked cookies to bring a bit of comfort to your day. These Brown Butter Pumpkin Chocolate Chip Cookies embody the essence of fall with their rich, nutty flavor from the browned butter and the sweet, spiced notes of pumpkin. Each bite offers a delightful burst of chocolate, making them the perfect treat for cool evenings or cozy gatherings.
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup chocolate chips
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies
Directions and Instructions
- Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper to prevent sticking.
- In a medium saucepan, melt the butter over medium heat. Stir frequently until it transforms into a lovely golden brown, releasing a nutty aroma that will have you dreaming of fall.
- Once browned, remove the saucepan from heat and let the butter cool slightly.
- In a large mixing bowl, combine the warm brown butter with the brown sugar and granulated sugar, mixing until everything is well blended and smooth.
- Add in the pumpkin puree, egg, and vanilla extract, beating until the mixture is creamy and combined.
- In another bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice, letting those warm spices swirl through the air.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined—being careful not to overmix.
- Fold in the chocolate chips with love, ensuring they are evenly distributed throughout the dough.
- Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the center remains soft.
- Allow the cookies to cool on the baking sheet for a few minutes, then gently transfer them to a wire rack to cool completely. Enjoy the heavenly scent as they cool!
Notes or Tips
- For a deeper flavor, consider using a mix of semi-sweet and dark chocolate chips.
- If you prefer a softer texture, remove the cookies from the oven when they are still slightly underbaked.
- These cookies are perfect for freezing; simply place them in an airtight container between layers of parchment paper.
Cooking Techniques
Browning butter is a simple yet transformative technique that enhances the flavor of your dish. Keep a close eye as it cooks, stirring often. You’ll know it’s ready when it turns a rich caramel color and has developed a fragrant, nutty aroma. This step is what makes these cookies truly special!
FAQ
- Can I use salted butter instead of unsalted?
Yes, but you’ll want to reduce or omit the added salt in the recipe to balance the flavors. - Can I replace pumpkin puree with another ingredient?
You can use applesauce or mashed banana as a substitute, but it will alter the taste and texture slightly.
Conclusion
These Brown Butter Pumpkin Chocolate Chip Cookies are a delightful celebration of fall’s flavors, perfect for treating yourself after a long day or sharing with friends at a gathering. With their warm spices, melty chocolate chips, and the rich depth of brown butter, they’re sure to become a seasonal favorite. Happy baking!