Introduction
As the leaves start to turn and the air gets a little crisper, there’s nothing quite as comforting as the aroma of freshly baked cookies wafting through the home. These Brown Butter Pumpkin Chocolate Chip Cookies are the perfect blend of cozy fall flavors and indulgent sweetness, making them a delightful treat for any occasion. With rich brown butter, warm spices, and luscious chocolate chips, each bite offers a burst of flavor that will have you reaching for just one more. So, let’s dive in and create some magical cookies that will warm your heart and soul!
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: About 24 cookies
Directions and Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
- In a saucepan over medium heat, melt the butter, stirring occasionally until it turns a beautiful golden brown and releases a nutty aroma. Remove it from heat and let it cool slightly.
- In a large mixing bowl, combine the warm brown butter with both the brown sugar and granulated sugar. Mix until the mixture is smooth and well combined.
- Add in the pumpkin puree, egg, and vanilla extract. Beat until the mixture is creamy and well incorporated.
- In a separate bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined and no flour streaks remain.
- Fold in the semisweet chocolate chips until they are evenly distributed throughout the dough.
- Using a tablespoon, scoop mounds of dough onto the prepared baking sheet, placing them about 2 inches apart to allow for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops of the cookies appear slightly cracked.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before gently transferring them to a wire rack to cool completely.
Notes or Tips
For the best flavor, make sure to brown the butter until it’s golden and fragrant; this step adds a wonderful depth to the cookies. Feel free to add nuts or swap out chocolate chips for white chocolate or butterscotch if you’re looking to mix things up. Store any leftovers in an airtight container to keep them soft and delicious!
Cooking Techniques
Browning butter is a simple yet transformative technique that enhances the flavor of just about any dish. Watch carefully as it changes from a pale yellow to a golden hue, and be sure to stir continuously to prevent it from burning. This is where the magic happens, adding a nutty richness that pairs perfectly with the spices in this cookie recipe.
FAQ
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but be sure to reduce the added salt in the recipe by half to balance the flavors.
How do I store leftover cookies?
Store cooled cookies in an airtight container at room temperature for up to a week or freeze them for up to 3 months.
Conclusion
These Brown Butter Pumpkin Chocolate Chip Cookies are truly a celebration of fall in every bite. The combination of the nutty brown butter, the earthy sweetness of pumpkin, and rich chocolate is irresistible. Whether you’re treating yourself or sharing with loved ones, these cookies are sure to become a seasonal favorite that you’ll want to make again and again. Happy baking!