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- ½ cup unsalted butter - 1 cup canned pumpkin puree - 1 cup brown sugar, packed - ½ cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon ground ginger - ½ teaspoon salt - 1 cup chocolate chips (dark or semi-sweet) - ½ cup chopped walnuts (optional) Gather these ingredients before starting. Use unsalted butter for better control of salt. Canned pumpkin puree adds rich flavor and moisture. Brown and granulated sugars blend well for sweetness and caramel notes. You need one large egg to bind the mix. Vanilla extract enhances the flavors beautifully. Flour is the base for texture. Baking soda and baking powder help the cookies rise. Cinnamon, nutmeg, and ginger add warmth and depth. Salt balances the sweetness. Chocolate chips make every bite delightful. Walnuts give a nice crunch but are optional. Make sure you have everything ready. This will save you time and keep the process smooth. Enjoy gathering your ingredients! {{ingredient_image_1}} First, melt the unsalted butter in a saucepan over medium heat. Stir it often. Watch closely as it heats. The butter will start to foam and bubble. This is a good sign. After about 5 to 7 minutes, it will turn a light golden brown. The nutty aroma will fill your kitchen. Once you reach this stage, remove it from the heat and let it cool slightly. In a large mixing bowl, combine the browned butter, pumpkin puree, brown sugar, and granulated sugar. Mix these well until smooth. This step brings the warm flavors together. Then, beat in one large egg and one teaspoon of vanilla extract. Make sure everything blends nicely. Take another bowl and whisk together the dry ingredients. Combine the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. Ensure they are mixed evenly. This helps the cookies rise and taste great. Now, gently add the dry mix to the wet mix. Stir carefully. You don’t want to overmix here. Just combine until you see no dry flour. Next, fold in one cup of chocolate chips. If you like, add half a cup of chopped walnuts for crunch and flavor. Chilling the dough is key. It helps the cookies keep their shape. Cover the bowl with plastic wrap. Place it in the fridge for at least 30 minutes to an hour. This waiting time is worth it for the best results. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Using a cookie scoop or spoon, drop tablespoon-sized portions of dough onto the sheet. Leave space between each cookie. Bake for 12 to 15 minutes. Look for golden edges and set centers. Let them cool for about 5 minutes on the sheet before transferring to a wire rack. Enjoy the warm, sweet scent filling your space! To get the best texture for your cookies, chill the dough. This helps the cookies hold their shape. Without chilling, they can spread too much. I like to chill the dough for at least 30 minutes. It makes a big difference! Avoid overmixing when you combine the wet and dry ingredients. Stir gently until just mixed. Overmixing makes cookies tough. You want them soft and chewy. Using parchment paper is key for even baking. It helps cookies brown nicely on the bottom. Just lay it on your baking sheet before you scoop the dough. Check for doneness by looking at the edges. They should be golden brown. The centers may look soft. This is normal! They will firm up as they cool. Serve the cookies warm in a nice basket. Line the basket with a cozy fall-themed cloth. It adds charm! For a fun touch, sprinkle sea salt on top. You can also dust them with powdered sugar. Both make your cookies look fancy! Enjoy them with milk or coffee for a treat. Pro Tips Brown the Butter Carefully: Ensure you keep a close eye on the butter as it browns to avoid burning. The nutty flavor of browned butter is key to enhancing the cookies' richness. Chill the Dough: Chilling the dough not only helps the cookies hold their shape but also enhances the flavors. Aim for at least 30 minutes in the refrigerator. Use Quality Chocolate Chips: Opt for high-quality dark or semi-sweet chocolate chips to elevate the flavor of your cookies. The better the chocolate, the better the cookies! Experiment with Spices: Feel free to adjust the spices according to your taste. Adding a pinch of allspice or cloves can give your cookies a unique twist! {{image_2}} You can easily make these cookies gluten-free. Use a gluten-free flour blend instead of all-purpose flour. Look for blends that contain xanthan gum. This helps with texture. You may also want to add a bit more liquid. Try adding applesauce or a bit of milk to keep the dough moist. Want to change the flavor? Add spices like cloves or allspice for extra warmth. Just a pinch can make a big difference. You can also mix in dried fruit like cranberries or raisins. Different nuts, like pecans or almonds, can add crunch too. Each option gives your cookies a unique taste. If you want vegan cookies, replace the egg with flaxseed meal. Mix one tablespoon of flaxseed with three tablespoons of water. Let it sit until it thickens. For the butter, use coconut oil or vegan butter. You can also lower the sugar, making the cookies less sweet. Use less brown sugar or swap it for a sugar substitute. These changes let you enjoy the cookies while meeting your diet needs. To keep your brown butter pumpkin chocolate chip cookies fresh, follow these tips: - Cool Completely: Before storing, let your cookies cool all the way. This stops them from getting soggy. - Use Airtight Containers: Place the cookies in a sealed container. This helps maintain their soft texture. - Room Temperature Storage: Store cookies at room temperature for up to a week. Avoid placing them in direct sunlight. You can freeze cookie dough or baked cookies to enjoy later. Here’s how: - How to Freeze Cookie Dough: Scoop the dough into balls. Place them on a baking sheet and freeze for about two hours. Once firm, transfer the dough balls to a freezer bag. Seal tightly and label with the date. - Thawing and Baking Frozen Cookies: To bake, simply remove the dough from the freezer. Let it thaw in the fridge for a few hours. Bake as directed, adding a couple of extra minutes if needed. For baked cookies, wrap them in plastic wrap before freezing. When ready to eat, thaw at room temperature. Enjoy! Brown butter adds a deep, nutty flavor to cookies. When you heat butter, it turns golden and smells amazing. This process enhances the taste of your cookies. You get a richer flavor that pairs well with pumpkin and chocolate. It's a simple step but makes a big difference in your baking. Yes, you can use fresh pumpkin! Fresh pumpkin gives a nice texture and taste. Just make sure to cook and puree it well. Drain any excess water to avoid soggy cookies. Canned pumpkin is easier, but fresh can add a unique twist to your cookies. Look for golden edges and set centers. The cookies should not be shiny in the middle. An easy test is to gently touch the edge. If it feels firm, they are ready. Remember, they will continue to cook slightly after you take them out. Yes, ingredient swaps are possible! You can use different types of sugar or chocolate. If you want a healthier option, try using coconut oil instead of butter. Just keep in mind that this may change the flavor and texture of the cookies. These cookies stay fresh for about a week at room temperature. Store them in an airtight container to keep them soft. If you want to keep them longer, freeze them. They can last up to three months in the freezer. Just thaw them at room temperature before enjoying. This blog post covered how to make delicious pumpkin chocolate chip cookies. We explored key ingredients, step-by-step instructions, and helpful tips. Remember, chilling the dough is vital for the best texture. Enjoy experimenting with variations like gluten-free options or different spices. Store your cookies in a cool place to keep them fresh. Baking these treats is fun and rewarding, bringing warmth to your kitchen. Try making them today!

Brown Butter Pumpkin Chocolate Chip Cookies

Delicious cookies made with brown butter, pumpkin puree, and chocolate chips, perfect for fall.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 0.5 cup unsalted butter
  • 1 cup canned pumpkin puree
  • 1 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground ginger
  • 0.5 teaspoon salt
  • 1 cup chocolate chips (dark or semi-sweet)
  • 0.5 cup chopped walnuts (optional)

Instructions
 

  • Brown the Butter: In a saucepan, melt the unsalted butter over medium heat. Continue cooking, stirring frequently, until the butter starts to foam and turns a light golden brown color with a nutty aroma (about 5-7 minutes). Remove from heat and let it cool slightly.
  • Mix Wet Ingredients: In a large mixing bowl, combine the browned butter, pumpkin puree, brown sugar, and granulated sugar. Mix until smooth. Beat in the egg and vanilla extract until fully incorporated.
  • Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until well mixed.
  • Combine Mixtures: Slowly add the dry ingredients to the pumpkin mixture, stirring gently just until combined. Be careful not to overmix. Fold in the chocolate chips and walnuts if using.
  • Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes to an hour (this helps the cookies maintain their shape while baking).
  • Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • Scoop and Bake: Using a cookie scoop or spoon, drop tablespoon-sized portions of dough onto the prepared baking sheet, leaving space between each cookie. Bake for 12-15 minutes, or until the edges are golden brown and the centers look set.
  • Cool: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve cookies warm in a basket lined with a cozy fall-themed cloth. Garnish with a sprinkle of sea salt or a dusting of powdered sugar for added flair. Enjoy with a cold glass of milk or a hot cup of coffee!
Keyword chocolate chip, cookies, fall, pumpkin