Brown Butter Pumpkin Chocolate Chip Cookies

Irresistible Brown Butter Pumpkin Chocolate Chip Cookies

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Have you ever wondered how to capture the essence of fall in a cookie? Imagine biting into a warm, chewy Brown Butter Pumpkin Chocolate Chip Cookie, where every bite is filled with warmth and nostalgia. Yes, the Brown Butter Pumpkin Chocolate Chip Cookies – The Best Moist Fall Cookie Ever are not just any cookies; they are a delightful treat that combines the richness of brown butter with the cozy kindness of pumpkin.

In this article, we’ll dive deep into this heartwarming recipe that’s perfect for every occasion. Whether you’re making cookies to share at a bonfire or bringing a batch to a family gathering, these cookies will definitely be the highlight! Why settle for ordinary cookies when you can indulge in something that feels like a warm hug? Join me as we explore why this recipe stands out, the key ingredients you’ll need, and how to create these delectable delights in your own kitchen.

Why You’ll Love This Recipe

  • Delicious Flavor: The combination of pumpkin and chocolate is simply heavenly.
  • Moist Texture: Thanks to brown butter and pumpkin, these cookies are soft and chewy.
  • Easy to Make: With simple steps, even beginner bakers can find success.
  • Quick Prep Time: Chill time included, you can have these cookies ready in under an hour.
  • Perfect for Fall: Embrace the seasonal ingredients that make these cookies a must-try.
  • Family-Friendly: Everyone, from kids to adults, loves these cookies, making it great for gatherings.

What Makes It Stand Out

Unlike many cookie recipes that rely solely on butter or oil, the use of brown butter brings a nutty depth to these cookies that truly elevates their flavor. Additionally, pairing pumpkin puree not only adds moisture but also makes these cookies a delightful seasonal treat. You can customize them easily—swap the chocolate chips for nuts or add in your favorite spices to make them your own.

These cookies are perfect for a cozy fall day or any festive gathering. Their warm colors and inviting scent make them a delightful addition to your dessert table, symbolizing the comfort of home and the joy of sharing.

Complete Ingredient List with Measurements

To make the Brown Butter Pumpkin Chocolate Chip Cookies – The Best Moist Fall Cookie Ever, you will need:

  • ¾ cup (170g) unsalted butter
  • ½ cup (100g) granulated sugar
  • ¾ cup (150g) packed light brown sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • ⅓ cup (80g) pumpkin puree
  • 1 ½ cups (190g) all-purpose flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • ¼ tsp ground ginger
  • ⅛ tsp nutmeg
  • ⅛ tsp cloves (optional)
  • 1 cup (180g) semi-sweet chocolate chips
  • Flaky sea salt (optional)

Substitutes and Alternatives

If you have dietary restrictions or preferences, here are some great substitutes you can use:

  • Butter: Coconut oil or a vegan butter substitute for dairy-free options.
  • Pumpkin: Sweet potato puree or applesauce can work well.
  • Flour: Oat flour or gluten-free flour blends for a gluten-free option.
  • Sugar: Coconut sugar or a sugar substitute for healthy alternatives.
  • Chocolate Chips: Dark chocolate chips or white chocolate chips for a different flavor.

Step 1 – Prep Your Workspace and Ingredients

Start by gathering all your ingredients and measuring them out. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Having everything organized will make the process smoother.

Step 2 – Brown the Butter

In a light-colored saucepan over medium heat, melt the unsalted butter. Stir continuously until it becomes golden brown and starts to smell nutty—this usually takes about 5-7 minutes. Be careful not to burn it! Once browned, transfer the butter to a mixing bowl and let it cool slightly.

Step 3 – Mix in the Sugars and Wet Ingredients

Whisk the granulated sugar and light brown sugar into the cooled brown butter until the mixture is smooth. Then, add in the egg yolk, vanilla extract, and pumpkin puree. Stir until everything is well combined.

Step 4 – Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, ground ginger, nutmeg, and optional cloves. Mixing these together helps distribute the leavening agents evenly throughout the dough.

Step 5 – Combine Wet and Dry Ingredients

Add the dry ingredients to the wet mixture gradually, mixing until just combined. Be careful not to overmix, as this could affect the texture of your cookies.

Step 6 – Stir in Chocolate Chips

Gently fold in the semi-sweet chocolate chips. This adds that delightful sweetness and richness that pairs so well with the pumpkin flavor.

Step 7 – Chill the Dough

Cover your bowl with plastic wrap and chill the dough in the refrigerator for 20-30 minutes. Chilling helps the flavors meld and prevents the cookies from spreading too much while baking.

Step 8 – Scoop and Bake

Once chilled, scoop the dough onto the prepared baking sheets using a tablespoon or cookie scoop. Make sure to leave enough space between each cookie, as they will spread. Bake for about 10-12 minutes or until the edges are lightly golden. The centers will look soft, but they will firm up as they cool.

Step 9 – Cool and Sprinkle with Sea Salt

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. If desired, sprinkle with flaky sea salt while they are still warm to add a touch of flavor and texture.

Step 10 – Enjoy!

These cookies are best enjoyed fresh out of the oven, but they can also be stored or shared with friends and family. Savor the delicious flavors of fall.

Best Occasions to Serve This Dish

  • Thanksgiving Gatherings: A wonderful dessert after the holiday feast.
  • Autumn Parties: Perfect for seasonal get-togethers with friends and family.
  • Cozy Movie Nights: Enjoy with a good film and a warm blanket.
  • Lunch Box Treats: A delightful surprise in kids’ lunchboxes.

What to Serve with It

Pair your cookies with:

  • Hot Apple Cider
  • Pumpkin Spice Latte
  • Milk (dairy or non-dairy)
  • Vanilla Ice Cream
  • Coffee or Tea for a more comforting experience.

Best Storage Practices

To store your Brown Butter Pumpkin Chocolate Chip Cookies – The Best Moist Fall Cookie Ever, place them in an airtight container. They can be kept at room temperature for up to 3-4 days. If you want to keep them longer, they can be refrigerated for up to a week.

Reheating and Freezing Tips

  • Freezing: Cool the cookies completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to a zip-top bag for up to 3 months.
  • Thawing: Let them thaw in the refrigerator overnight or at room temperature for a few hours.
  • Reheating: Warm in the microwave for 10-15 seconds to restore their chewy texture, but avoid overheating.

Mistakes to Avoid

  • Not Browning the Butter Enough: Aim for a deep nutty aroma and color. Take it off the stove promptly to prevent burning.
  • Skipping Chill Time: Risk having flat cookies if you don’t chill the dough long enough.
  • Overmixing the Dough: Mix just until combined to keep cookies tender.

Extra Tips for Better Results

  • Use Fresh Spices: Spices lose potency over time. Freshly opened jars ensure the best flavor.
  • Taste the Dough: Before adding chocolate chips, taste the dough to adjust sweetness if needed.

Creative Twists

  • Add Nuts: Toss in chopped walnuts or pecans for added crunch.
  • Spice Variations: Experiment with different spices like cardamom or allspice.
  • Holiday Flavors: Swap out half the pumpkin for mashed banana for a unique twist.

Dietary Adjustments

  • Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour.
  • Dairy-Free Option: Substitute with a vegan butter alternative.
  • Vegan Option: Replace the egg yolk with flaxseed meal mixed with water as a binder.

To wrap it up, the Brown Butter Pumpkin Chocolate Chip Cookies – The Best Moist Fall Cookie Ever offer a delicious blend of flavors and textures that are perfect for any occasion. They’re incredibly simple to make, and the results are undeniably satisfying. Whether you’re cozying up on the couch or sharing them with loved ones, these cookies are sure to bring joy.

Don’t wait; try this recipe yourself and embrace the comforting flavors of fall. I’d love to hear your thoughts and any variations you try, so don’t forget to share your experience!

What if it doesn’t turn out right?

Don’t worry! Baking is a learning experience. If your cookies spread too much, try chilling the dough longer next time. If they come out too hard, ensure your oven temperature hasn’t varied.

Can I prepare it ahead of time?

Absolutely! You can make the dough a day or two in advance and keep it chilled in the refrigerator. Just scoop and bake when you’re ready.

What are the best ingredient substitutions?

You can substitute brown sugar with coconut sugar, use gluten-free flour, or replace chocolate chips with dried fruits or nuts based on your dietary needs.

How long can it be stored?

Stored in an airtight container at room temperature, these cookies are good for about 3-4 days. They can last longer in the fridge or freeze for up to 3 months.

Can I use store-bought dough or crust?

While store-bought dough is an option, nothing compares to the flavor of homemade cookies! However, if you’re in a pinch, feel free to use it.

Is this recipe kid-friendly or family-appropriate?

Definitely! Kids love the taste of chocolate with a touch of pumpkin, making it a great family treat.

Can I make this recipe allergen-free?

Yes! This recipe can be easily adjusted to be gluten-free, dairy-free, and vegan with the right substitutions. Just check the ingredients for allergen compatibility.

Now that you’re equipped with all the knowledge about Brown Butter Pumpkin Chocolate Chip Cookies – The Best Moist Fall Cookie Ever, it’s time to get in the kitchen and bake some delicious memories! Enjoy!

Brown Butter Pumpkin Chocolate Chip Cookies

Delightful fall cookies combining brown butter, pumpkin, and chocolate chips for rich flavor and chewy texture.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dessert, Snack
Cuisine American, Fall
Servings 24 cookies
Calories 130 kcal

Ingredients
  

Cookie Base Ingredients

  • ¾ cup unsalted butter Browned for flavor
  • ½ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • ⅓ cup pumpkin puree

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • ¼ tsp ground ginger
  • ⅛ tsp nutmeg
  • ⅛ tsp cloves Optional

Mix-Ins

  • 1 cup semi-sweet chocolate chips
  • Flaky sea salt Optional, for sprinkling

Instructions
 

Preparation

  • Gather all your ingredients and measure them out. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

Brown the Butter

  • Melt the unsalted butter in a light-colored saucepan over medium heat. Stir continuously until it becomes golden brown and starts to smell nutty, about 5-7 minutes. Transfer the butter to a mixing bowl and let it cool slightly.

Mix Wet Ingredients

  • Whisk granulated sugar and light brown sugar into the cooled brown butter until smooth. Add egg yolk, vanilla extract, and pumpkin puree, then stir until combined.

Prepare Dry Ingredients

  • In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, salt, cinnamon, ground ginger, nutmeg, and optional cloves.

Mix Components

  • Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.

Add Chocolate Chips

  • Gently fold in the semi-sweet chocolate chips.

Chill the Dough

  • Cover the bowl with plastic wrap and chill the dough in the refrigerator for 20-30 minutes.

Bake Cookies

  • Scoop dough onto prepared baking sheets, leaving space between each cookie. Bake for 10-12 minutes or until edges are lightly golden.

Cool and Serve

  • Let cookies cool on baking sheet for a few minutes before transferring to a wire rack. Sprinkle with flaky sea salt if desired.

Enjoy!

  • Enjoy the cookies fresh out of the oven, or store them in an airtight container.

Notes

Cookies can be stored at room temperature for 3-4 days or refrigerated for up to a week. Freezing is also an option for longer storage.
Keyword Brown Butter Cookies, Chocolate Chip Cookies, Fall Baking, Moist Cookies, Pumpkin Cookies