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Soft and Chewy Brown Butter Pumpkin Chocolate Chip Cookies

brown butter pumpkin chocolate chip cookies - featured image
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These soft and chewy cookies combine the nutty depth of brown butter with seasonal pumpkin puree and melty chocolate chips for a comforting treat perfect for fall and beyond.

Ingredients

Scale
  • 1 cup (227g) unsalted butter
  • 1/2 cup (120g) pumpkin puree
  • 1 cup (200g) brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 2 cups (240g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 1/2 cups (270g) chocolate chips (semi-sweet or milk chocolate)

Instructions

  1. Brown the butter: Place 1 cup (227g) unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts and foams. Watch for milk solids to turn golden brown and smell nutty, about 5 to 7 minutes. Immediately pour into a heatproof bowl and let cool for 10 minutes.
  2. Mix wet ingredients: In a large bowl, combine cooled brown butter with 1 cup (200g) brown sugar and 1/2 cup (100g) granulated sugar. Beat until creamy and smooth. Add 1 large egg, 1 tsp vanilla extract, and 1/2 cup (120g) pumpkin puree. Mix gently until just combined.
  3. Prepare dry ingredients: In a separate bowl, whisk together 2 cups (240g) all-purpose flour, 1 tsp baking soda, 1 tsp cinnamon, 1/4 tsp nutmeg, and 1/2 tsp salt.
  4. Combine batter: Slowly add dry ingredients to wet mixture, folding gently with a spatula until just combined. Dough should be soft but not runny. Chill for 15 minutes if too sticky.
  5. Add chocolate chips: Fold in 1 1/2 cups (270g) chocolate chips evenly throughout the dough.
  6. Shape and bake: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough by rounded tablespoons onto sheets, spacing about 2 inches apart. Bake 12 to 15 minutes until edges are set but centers are slightly underbaked.
  7. Cool: Let cookies rest on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Do not skip browning the butter for best flavor. Measure flour correctly by spooning and leveling to avoid dry or cakey cookies. Use room temperature ingredients for smooth mixing. Chill dough if too sticky to help with shaping. Avoid overbaking to keep cookies soft and chewy. Store airtight with a slice of bread to retain moisture.

Nutrition

Keywords: pumpkin cookies, brown butter, chocolate chip cookies, soft cookies, chewy cookies, fall baking, easy pumpkin recipe

Find it online: https://freshforkful.com/soft-and-chewy-brown-butter-pumpkin-chocolate-chip-cookies-easy-homemade-recipe/