Brown Butter Pumpkin Chocolate Chip Cookies

One of my favorite parts of fall is the flavors. There are so many to choose from like  apple,  butternut squash, and warming spices but pumpkin will always be the fall favorite. Pumpkin is fall’s versatile flavor, it can be used in sweet and savory recipes and the possibilities seem endless, but sometimes a classic pumpkin recipe is all I crave.

Pumpkin chocolate chip cookies are the perfect fall treat. They are easy to make and will surely fill that fall flavor craving. These cookies have been a favorite of mine for some time and I still remember the first pumpkin chocolate chip cookies I made.

I made a batch of  Geroge Duran’s  cookies and we spent the afternoon stuffing our faces with pumpkin chocolate chip cookies. I fell in love with them!

This fall I wanted to develop my own version so I went to the kitchen and started testing. Pumpkin chocolate chip cookies are notorious for being a little cakey. This isn’t a bad thing and I prefer them a little cake-like but I wanted them to be chewier like the classic cookie.

Packing these cookies full of flavor was my second goal and by the third batch, the flavor was spot on. Two types of chocolate chips and brown butter is what really gives these cookies that extra oomph.

Brown butter is cooked slowly over medium-low heat until the milk solids turn into little caramelized bits. It gives the butter a sweet, nutty, and rich flavor.

In addition to making baked recipes taste delicious, brown butter can be used in so many ways. Try it drizzled on popcorn, in a  pasta sauce, or used for seared scallops.

Making brown butter is a pretty simple process. The most important part of browning butter is to not take your eye off of it. It is a quick process and burnt butter just doesn’t have the same taste.

The butter is melted and cooked over medium-low heat. First, the water in the butter is cooked out which increases the flavor. Then, the butter will being to foam; this is where you have to watch it like a hawk so it doesn’t burn.

The foam will subside as the milk solids caramelize and sink to the bottom of the pan. You will end up with a beautifully browned butter that has a nutty aroma and rich flavor.

A few favorite things about these cookies. The brown butter, of course. The two types of chocolate chip cookies are gooey and add to the flavor. The soft, slightly cakey texture that is perfect for dunking in a glass of milk. Lastly, these are really pretty easy to make, even with the brown butter. The recipe comes together quickly and no need to chill the dough.

If you are wanting to celebrate the fall season, whip up a batch of these cookies and enjoy! If you make these cookies, let me know what you think by leaving me a comment or tagging me on  Instagram. I love to see photos of the recipes you have made.