Introduction
As the leaves start to turn and the air becomes crisp, it’s the perfect time to embrace the comforting flavors of fall. These Brown Butter Pumpkin Chocolate Chip Cookies combine the warm, rich flavor of brown butter with the sweet, nostalgic taste of pumpkin and the delightful surprise of chocolate chips. Each bite is a burst of cozy autumn goodness that will fill your kitchen with a delectable aroma, making these cookies an irresistible treat for yourself, family, and friends.
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 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
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure easy clean-up and perfectly baked cookies.
- In a saucepan over medium heat, melt the unsalted butter. Continue to cook, stirring frequently, until it turns a lovely golden brown and develops a nutty aroma. Be attentive—this can go from perfect to burned quickly! Once browned, remove it from the heat and let it cool slightly.
- In a large mixing bowl, whisk together the brown butter, brown sugar, and granulated sugar until the mixture is smooth and creamy.
- Next, add the pumpkin puree, egg, and vanilla extract. Mix until fully combined, allowing the flavors to meld beautifully.
- In a separate bowl, combine the all-purpose flour, baking soda, pumpkin pie spice, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix; we want those cookies to be tender!
- Gently fold in the chocolate chips, ensuring each cookie will have delightful pockets of melty goodness.
- Using a cookie scoop or a tablespoon, drop rounded dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake for 10-12 minutes, or until the edges are lightly golden while the centers remain soft and chewy.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set perfectly!
Notes or Tips
For an added twist, try sprinkling a pinch of sea salt on top of the cookies just before they go into the oven for a sweet-salty flavor explosion. These cookies can be stored in an airtight container at room temperature for up to a week—if they last that long!
Cooking Techniques
Brown butter is the star technique in this recipe. This involves cooking the butter until it turns golden brown, enhancing its flavor and giving your cookies a deep, nutty richness. Be sure to watch it closely, as the transformation happens quickly!
FAQ
Can I use a different type of sugar? Yes, you can substitute some or all of the granulated sugar with coconut sugar for a different flavor and a touch more healthfulness.
What if I don’t have pumpkin pie spice? You can make your own by mixing together cinnamon, nutmeg, and ginger. The combination brings that warm fall flavor beautifully!
Conclusion
These Brown Butter Pumpkin Chocolate Chip Cookies are the perfect treat to celebrate the season. With their rich flavor and soft texture, they’re bound to become a favorite in your household. So, preheat that oven and whip up a batch—let’s get baking and embrace all the flavors of fall!