Pumpkin chocolate chip cookies are the perfect fall treat. These brown butter cookies are rich in flavor, fluffy, and stuffed with dark and milk chocolate chips.
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.
HOW TO MAKE BROWN BUTTER
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.
Brown Butter Pumpkin Chocolate Chip Cookies
- 1 cup butter – 2 sticks
- 2 3/4 cups flour
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 1/2 cup light brown sugar
- 1/2 cup sugar
- 1 large egg + 1 egg yolk
- 2 teaspoon vanilla extract
- 1 cup pumpkin puree
- 3/4 cup milk chocolate chips
- 3/4 cup dark chocolate chips
- Cut the butter into pieces for a more even melt. Place the butter in a light-colored pan and melt over medium-low heat.
- Stir the butter constantly with a wooden spoon and once the butter is melted it will begin to foam.
- Continue to stir until the foam subsides and the butter is browned; about 5-8 minutes.
- Remove the butter from the heat and pour it in a heatproof bowl. Do not leave the butter in the pan or it will burn. Allow cooling for at least 10 minutes.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In an electric mixer add the brown butter and mix in sugars until combined.
- Beat in the egg and yolk one at a time, then add the vanilla and pumpkin puree. Beat until evenly combined. The batter will look separated, this is normal.
- Beat in the dry ingredients, adding it to the batter in thirds. Fold in the chocolate chips.
- Scoop the cookie dough by heaping tablespoons onto a baking sheet lined with parchment paper or a baking mat. The dough will by gooey, scrape the dough off of the spoon and plop onto the baking sheet.
- Press a few chocolate chips to the top of the cookies.
- Bake at 350 degrees for 18-20 minutes or until the edges are browned.
- Cool on a baking rack for 5 minutes and enjoy!
- The dough will be gooey, if you would like to be able to shape the dough chill the dough for 15 minutes.
- Cut the butter into pieces for a more even melt.
- Use a light-colored pan so you can tell when the butter is browned. If you do not have a light-colored pan, don’t fret! You can scoop some out and place it on a white plate to see how brown it is.
- Have a bowl nearby so you can quickly remove the butter from the pan. If it is left in the pan it will burn.
- Some recipes call for straining but it is not necessary and I think it makes the butter taste better to leave to caramelized bits in. You can save a slightly burned butter by straining it.