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Soft Pumpkin Chocolate Chip Cookies with Brown Butter

pumpkin chocolate chip cookies - featured image
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These soft and chewy pumpkin chocolate chip cookies feature nutty brown butter and warm fall spices for the ultimate cozy treat. Quick and easy to make, they are perfect for any autumn gathering.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup (245g) pumpkin purée (blotted)
  • 3/4 cup (150g) light brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (250g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups (270g) semi-sweet chocolate chips

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a light-colored saucepan over medium heat. Stir constantly until melted, foamy, and brown specks appear (about 5-7 minutes). Immediately remove from heat and pour into a large heatproof bowl. Let cool for 10-15 minutes.
  2. Blot the pumpkin: Spread 1 cup pumpkin purée onto a plate lined with paper towels. Place another paper towel on top and press gently to absorb excess moisture. Set aside.
  3. Mix wet ingredients: To the cooled brown butter, add 3/4 cup packed light brown sugar and 1/2 cup granulated sugar. Whisk vigorously for 1 minute until smooth and paste-like. Add 1 large room-temperature egg and 2 teaspoons vanilla extract. Whisk until glossy and fully combined.
  4. Add pumpkin: Add the blotted pumpkin purée to the wet mixture. Whisk gently until fully incorporated (mixture may look slightly curdled).
  5. Combine dry ingredients: In a separate medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 1/2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon.
  6. Combine wet and dry: Pour dry ingredients into wet mixture. Fold gently with a rubber spatula just until no streaks of flour remain. Do not overmix.
  7. Fold in chocolate chips: Add 1 1/2 cups semi-sweet chocolate chips. Fold until evenly distributed. Dough will be thick, soft, and slightly sticky.
  8. Chill dough (optional but recommended): Cover bowl with plastic wrap and refrigerate for at least 30 minutes.
  9. Preheat and prep: About 15 minutes before baking, preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  10. Scoop and bake: Using a 1.5-tablespoon cookie scoop, portion dough and place 2 inches apart on prepared sheets. Bake for 10-12 minutes until edges are set and lightly golden, centers still soft and puffy.
  11. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Blotting the pumpkin removes excess moisture, preventing flat cookies. Chilling the dough solidifies the butter for thicker cookies. Brown butter must cool before adding egg to avoid scrambling. Cookies taste even better the next day.

Nutrition

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

Find it online: https://noshbelle.com/soft-pumpkin-chocolate-chip-cookies-with-brown-butter/