As the leaves turn and the air gets crisp, I find myself craving the warm, cozy flavors of fall. That’s where these Brown Butter Pumpkin Chocolate Chip Cookies come in! They’re not just cookies; they’re little bites of autumn that can brighten even the busiest of days. Whether you’re juggling work, kids, or just life in general, this recipe is a quick solution to satisfy your sweet tooth and impress your loved ones. Trust me, once you take a bite, you’ll be transported to a pumpkin patch on a sunny afternoon!
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Brown Butter Pumpkin Chocolate Chip Cookies you’ll love!
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Deliciously soft and chewy cookies made with brown butter, pumpkin puree, and chocolate chips, perfect for fall.
Ingredients
- 1 cup unsalted butter
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 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 chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a saucepan, melt the butter over medium heat until it turns golden brown and has a nutty aroma.
- In a large bowl, combine the brown butter, pumpkin puree, brown sugar, and granulated sugar. Mix well.
- Add the egg and vanilla extract, and mix until combined.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a richer flavor, let the brown butter cool slightly before adding it to the mixture.
- Store cookies in an airtight container for up to a week.
- These cookies can be frozen for up to three months.
- 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: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Brown Butter, Pumpkin, Chocolate Chip, Cookies, Fall Dessert
Table of Contents
Why You’ll Love This Brown Butter Pumpkin Chocolate Chip Cookies
These Brown Butter Pumpkin Chocolate Chip Cookies are a delightful blend of flavors that scream comfort. They’re incredibly easy to whip up, making them perfect for busy moms like us. Plus, the rich, nutty taste of brown butter paired with the sweetness of pumpkin and chocolate is simply irresistible. In just under 30 minutes, you can have a batch of cookies that will make your home smell like a cozy bakery!
Ingredients for Brown Butter Pumpkin Chocolate Chip Cookies
Gathering the right ingredients is the first step to creating these delightful Brown Butter Pumpkin Chocolate Chip Cookies. Here’s what you’ll need:
- Unsalted Butter: This is the star of the show! It adds richness and flavor, especially when browned.
- Pumpkin Puree: Not only does it provide moisture, but it also gives these cookies that lovely fall flavor.
- Brown Sugar: This adds a deep, caramel-like sweetness that pairs beautifully with the pumpkin.
- Granulated Sugar: A touch of this balances the flavors and helps achieve that perfect cookie texture.
- Egg: It binds everything together, giving the cookies a soft and chewy texture.
- Vanilla Extract: A splash of vanilla enhances the overall flavor, making each bite more delightful.
- All-Purpose Flour: This is the base of the cookies, providing structure and stability.
- Baking Soda: This helps the cookies rise, giving them that soft, fluffy texture.
- Baking Powder: A little extra lift to ensure your cookies are perfectly puffy.
- Ground Cinnamon: This spice adds warmth and a hint of spice that screams fall.
- Ground Nutmeg: Just a pinch of nutmeg adds depth and a cozy aroma.
- Salt: A crucial ingredient that enhances all the flavors and balances the sweetness.
- Chocolate Chips: The sweet, melty goodness that makes these cookies irresistible!
For those looking to switch things up, consider adding nuts for crunch or using dark chocolate chips for a richer flavor. You can find the exact quantities for each ingredient at the bottom of the article, ready for printing!
How to Make Brown Butter Pumpkin Chocolate Chip Cookies
Step 1: Preheat the Oven
Preheating your oven is crucial for baking cookies. It ensures that the cookies bake evenly and rise properly. Set your oven to 350°F (175°C) and let it warm up while you prepare the dough. This way, your cookies will be perfectly baked and deliciously golden!
Step 2: Brown the Butter
To brown the butter, melt it in a saucepan over medium heat. Stir it frequently as it melts. Watch closely as it transforms from yellow to golden brown. You’ll know it’s ready when it develops a nutty aroma and tiny brown specks appear. This step adds a rich flavor that elevates your Brown Butter Pumpkin Chocolate Chip Cookies to a whole new level!
Step 3: Mix Wet Ingredients
In a large bowl, combine the brown butter, pumpkin puree, brown sugar, and granulated sugar. Mix them together until smooth and creamy. The mixture should be thick and slightly glossy. This is where the magic begins! The pumpkin adds moisture, while the brown butter brings a nutty richness that makes these cookies irresistible.
Step 4: Add Egg and Vanilla
Next, crack in one large egg and pour in a teaspoon of vanilla extract. The egg binds everything together, while the vanilla enhances the flavor. Mix until just combined, ensuring not to overbeat. This will keep your cookies soft and chewy!
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. Whisking is essential as it aerates the flour and evenly distributes the leavening agents. This step ensures your cookies rise beautifully and have a delightful texture!
Step 6: Mix Wet and Dry Ingredients
Now, gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Be careful not to overmix, as this can lead to tough cookies. You want a soft dough that holds together but isn’t overly worked. This is the secret to achieving that perfect chewy texture!
Step 7: Fold in Chocolate Chips
Finally, fold in the chocolate chips with a spatula. This gentle motion helps to evenly distribute the chips throughout the dough without breaking them. The melty chocolate will create pockets of sweetness in every bite of your Brown Butter Pumpkin Chocolate Chip Cookies.
Step 8: Bake the Cookies
Using a spoon or cookie scoop, drop spoonfuls of dough onto a baking sheet lined with parchment paper. Leave some space between each cookie to allow for spreading. Bake them in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Your kitchen will smell heavenly!
Step 9: Cool and Enjoy
Once baked, let the cookies cool on the baking sheet for a few minutes. This helps them set and makes them easier to transfer. After that, move them to a wire rack to cool completely. This cooling process allows the cookies to firm up, giving you that perfect chewy texture!
Tips for Success
- Always measure your flour correctly; too much can lead to dry cookies.
- Let the brown butter cool slightly before mixing to avoid cooking the egg.
- Use room temperature ingredients for better mixing.
- Don’t skip the cooling time; it enhances the cookie texture.
- Experiment with different chocolate chip varieties for unique flavors!
Equipment Needed
- Mixing Bowls: Use a large bowl for wet ingredients and a medium bowl for dry. Any size will do!
- Whisk: A simple whisk works wonders for mixing dry ingredients. A fork can also do the trick!
- Spatula: Perfect for folding in chocolate chips. A wooden spoon is a great alternative.
- Baking Sheet: A standard baking sheet lined with parchment paper ensures easy cleanup.
- Oven Mitts: Essential for safely handling hot trays. Any thick cloth will work in a pinch!
Variations
- Nutty Delight: Add chopped walnuts or pecans for a crunchy texture that complements the soft cookies.
- Spice It Up: Experiment with additional spices like ginger or cloves for a more robust flavor profile.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend to make these cookies suitable for gluten-sensitive friends.
- Vegan Twist: Replace the egg with a flaxseed meal or applesauce and use vegan butter for a plant-based version.
- Chocolate Lovers: Use dark chocolate chips or even white chocolate for a different sweet experience!
Serving Suggestions
- Warm with Milk: Serve these cookies warm alongside a glass of cold milk for a classic pairing.
- Cozy Beverage: Enjoy with a cup of spiced chai or pumpkin spice latte for a delightful fall treat.
- Presentation: Arrange cookies on a rustic platter, garnished with cinnamon sticks for a charming display.
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FAQs about Brown Butter Pumpkin Chocolate Chip Cookies
Can I use canned pumpkin puree for these cookies?
Absolutely! Canned pumpkin puree is perfect for these Brown Butter Pumpkin Chocolate Chip Cookies. It’s convenient and gives you that rich pumpkin flavor without the hassle of cooking fresh pumpkin.
How do I store leftover cookies?
To keep your cookies fresh, store them in an airtight container at room temperature. They’ll stay delicious for up to a week. If you want to keep them longer, you can freeze them for up to three months!
Can I make these cookies ahead of time?
Yes! You can prepare the dough in advance and refrigerate it for up to 24 hours. Just scoop the dough onto a baking sheet and bake when you’re ready for fresh cookies!
What can I substitute for brown sugar?
If you don’t have brown sugar, you can use granulated sugar instead. For a similar flavor, mix granulated sugar with a bit of molasses. This will mimic the rich taste of brown sugar in your Brown Butter Pumpkin Chocolate Chip Cookies.
Why is my cookie dough too sticky?
If your dough is too sticky, it might be due to too much moisture from the pumpkin puree. You can add a little extra flour, a tablespoon at a time, until you reach the desired consistency. This will help you achieve that perfect cookie texture!
Final Thoughts
Making Brown Butter Pumpkin Chocolate Chip Cookies is more than just baking; it’s about creating memories. The aroma wafting through your kitchen will wrap you in a warm hug, reminding you of cozy fall days. Each bite is a delightful blend of flavors that brings joy to your family and friends. Whether you’re sharing them at a gathering or enjoying them with a cup of tea, these cookies are sure to bring smiles. So, roll up your sleeves, embrace the mess, and let the magic of baking fill your home with love and laughter!