Description
These Brown Butter Pumpkin Chocolate Chip Cookies will make your house smell like a fall bakery! Crispy edges, chewy centers, and that nutty brown butter flavor you can’t resist.
Ingredients
Scale
- 1 cup (226g) unsalted butter
- 2½ cups (300g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¾ cup (150g) granulated sugar
- ¾ cup (150g) packed light brown sugar
- ⅓ cup (80g) pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 2 teaspoons vanilla extract
- 1½ cups (265g) semi-sweet chocolate chips or chunks
Instructions
- Brown the butter in a light-colored saucepan over medium heat, swirling occasionally until milk solids turn amber and develop a nutty aroma (5-7 minutes). Transfer to a heat-proof bowl and cool for 10-15 minutes.
- Whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a medium bowl. Set aside.
- In a large bowl, mix cooled brown butter with both sugars until well combined and slightly lightened, about 2 minutes. Add pumpkin puree, egg, and vanilla extract, beating until smooth.
- Gradually add dry ingredients to wet ingredients, mixing on low just until combined. Fold in chocolate chips by hand.
- Cover bowl with plastic wrap and refrigerate for at least 2 hours or up to 3 days.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop chilled dough into 2-tablespoon portions, placing 2 inches apart.
- Bake for 12-14 minutes until edges are set and lightly golden while centers still look slightly underdone.
- Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.