Brown Butter Pumpkin Chocolate Chip Cookies
You guys, I just have to tell you about these Brown Butter Pumpkin Chocolate Chip Cookies—seriously, they might just become your new favorite treat! I never thought pumpkin and chocolate would make such a perfect duo, but here we are. If you’re all about cozy flavors and that toasty, nutty aroma wafting through your kitchen, then buckle up because these cookies are going to take you on a delicious ride.
What Are Brown Butter Pumpkin Chocolate Chip Cookies?
Okay, let’s break it down! These cookies are soft, chewy, and just the right amount of sweet, combining the warm, comforting taste of pumpkin with the decadent richness of brown butter and gooey chocolate chips. They’re like a hug in cookie form! Perfect for fall gatherings, cozy nights in, or just because you deserve a treat.
Ingredients Overview for Brown Butter Pumpkin Chocolate Chip Cookies
Here’s what you’ll need to make these heavenly cookies. I promise they’re easy to find!
- 1 cup unsalted butter: For that rich and creamy base—totally worth it!
- 1 cup brown sugar: Adds moisture and a deep, caramel-like flavor.
- 1/2 cup granulated sugar: A touch of sweetness to balance things out.
- 1 cup pumpkin puree: The star ingredient! Adds flavor and moisture.
- 1 egg: Acts as a binding agent for the dough.
- 1 teaspoon vanilla extract: Enhances all the yummy flavors!
- 2 cups all-purpose flour: The foundation of our cookie goodness.
- 1 teaspoon baking soda: Helps your cookies rise beautifully.
- 1 teaspoon baking powder: A little extra lift!
- 1/2 teaspoon salt: Balances the sweetness.
- 1 cup chocolate chips: Because who can resist gooey chocolate?
Step-by-Step Instructions for Brown Butter Pumpkin Chocolate Chip Cookies
It’s time to jump in and make some cookies!
- Melt the Butter: In a saucepan, melt the unsalted butter over medium heat. Stir it frequently until it turns a lovely golden brown and you start to smell that nutty aroma. This step adds so much flavor!
- Mix Sugars: In a large bowl, combine brown sugar, granulated sugar, and the browned butter. Mix until smooth.
- Add Pumpkin and Egg: Gently stir in the pumpkin puree and the egg until everything is combined. Then, mix in the vanilla extract.
- Combine Dry Ingredients: In another bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add this to the pumpkin mixture. Be careful not to over-mix; it’s okay if there are a few lumps!
- Fold in Chocolate Chips: Gently fold in those delicious chocolate chips. Yum!
- Chill the Dough: Pop the dough in the fridge for about 30 minutes. This helps the flavors meld and keeps your cookies thick.
- Preheat the Oven: While the dough chills, preheat your oven to 350°F (175°C).
- Prepare for Baking: Use a cookie scoop or spoon to drop dough balls onto a lined baking sheet. Leave some space between them because they will spread a little!
- Bake: Bake for 10 to 12 minutes, or until the edges are slightly golden.
- Cool and Enjoy: Let the cookies cool for a few minutes on the baking sheet before transferring to a wire rack. Then, dig in!
Serving Suggestions
These cookies are phenomenal on their own, but if you want to take it up a notch, serve them warm with a scoop of vanilla ice cream, or perhaps with a cup of hot cocoa or your favorite fall-spiced latte. They’re versatile and perfect for any cozy occasion!
Tips for the Perfect Brown Butter Pumpkin Chocolate Chip Cookies
- Don’t Rush the Butter: Make sure to watch the butter carefully and stir it constantly to avoid burning.
- Chilling is Key: If your dough feels too warm or sticky, chilling it for an extra 10 minutes can help.
- Experiment with Chips: Feel free to swap in white chocolate chips or even nuts for a little crunch!
- Storage: Store in an airtight container to keep them soft and tasty for days.
Q&A Section
Q: Can I use pumpkin pie filling instead of pumpkin puree?
A: It’s best to stick with plain pumpkin puree to control the sweetness and spices.
Q: What if I don’t have unsalted butter?
A: You can use salted butter, but just reduce the added salt slightly.
Q: How long do these cookies stay fresh?
A: They can last in an airtight container for about a week.
Q: Can I freeze the cookie dough?
A: Absolutely! Just scoop the dough onto a baking sheet, freeze until solid, then store in a zip-top bag. Bake them fresh as needed!
Why You’ll Love Them
These Brown Butter Pumpkin Chocolate Chip Cookies are the perfect blend of comforting flavors and delightful textures. The combination of pumpkin and chocolate is surprisingly addictive, and every bite makes you feel all warm inside. Plus, they are so easy to whip up, even on a busy day. Who could resist a cookie that brings so much joy?
Recipe Development Journey
So, let me tell you a little behind-the-scenes! When I was trying to get the perfect balance of flavors in this recipe, I overcooked the butter once—a bit too nutty for my taste! But after a few trials and loving every experiment, I found that just-right nuttiness we all crave. Each small adjustment brought me closer to this delicious outcome; it really was a fun (and tasty) process!
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Brown Butter Pumpkin Chocolate Chip Cookies
- Total Time: 45 minutes
- Yield: 24 servings
- Diet: Vegetarian
Description
Soft, chewy cookies combining the warm flavors of pumpkin and the richness of brown butter with gooey chocolate chips.
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- In a saucepan, melt the unsalted butter over medium heat until it turns golden brown.
- In a large bowl, mix the brown sugar, granulated sugar, and browned butter until smooth.
- Stir in the pumpkin puree and egg, followed by the vanilla extract.
- In another bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add to the pumpkin mixture without over-mixing.
- Fold in the chocolate chips.
- Chill the dough in the fridge for about 30 minutes.
- Preheat your oven to 350°F (175°C).
- Drop dough balls onto a lined baking sheet, leaving space between them.
- Bake for 10 to 12 minutes or until the edges are slightly golden.
- Let cool before transferring to a wire rack.
Notes
For best results, watch the butter carefully to avoid burning and chill the dough if it’s too sticky.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg