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This brown butter pumpkin chocolate chip cookie recipe transforms ordinary fall baking into something extraordinary. The combination of nutty brown butter, real pumpkin, and warm spices creates a cookie that's both chewy and tender with crisp edges that will make your autumn complete.
I first made these during a rainy October afternoon when my kitchen needed warming up. The intoxicating aroma of browning butter and fall spices filled every corner of the house, and now my family knows fall has officially arrived when these cookies appear.
Ingredients
- Unsalted butter The star ingredient that transforms into nutty brown butter with deep caramel notes
- Granulated and brown sugar The combination provides both sweetness and moisture with the molasses in brown sugar enhancing the fall flavors
- Egg yolk Only using the yolk creates a chewier richer texture than using a whole egg
- Pumpkin puree Real pumpkin adds authentic flavor and perfect moisture use canned pure pumpkin not pie filling
- All purpose flour The backbone of our cookie providing structure without being too heavy
- Baking soda and powder The perfect leavening duo for cookies with slight rise but good spread
- Fall spices Cinnamon ginger nutmeg and cloves create that signature warm spice profile that makes these irresistible
- Semisweet chocolate chips High quality chips provide pockets of rich chocolate that contrast beautifully with the spiced dough
- Flaky sea salt Optional but highly recommended for that professional bakery style finish that enhances all the flavors
Step-by-Step Instructions
- Brown the Butter
- Place butter in a light colored saucepan over medium heat and watch carefully as it melts foams and then starts to develop golden brown specks. Stir frequently to prevent burning and remove from heat when it smells nutty and looks amber colored about 5 to 7 minutes. Immediately transfer to a heat safe bowl to stop the cooking process and allow to cool for 10 minutes.
- Create the Base
- Whisk both sugars into the cooled brown butter until smooth and glossy. Add the egg yolk and vanilla and mix until fully incorporated about 30 seconds. Gently fold in the pumpkin puree maintaining that beautiful silky texture.
- Combine Dry Ingredients
- Whisk together flour baking soda baking powder salt and all spices in a separate bowl ensuring even distribution. This prevents anyone from getting a concentrated pocket of baking soda or spice in their cookie.
- Form the Dough
- Add dry ingredients to wet ingredients and fold together with a spatula using gentle strokes just until no flour pockets remain. Overmixing will develop gluten and make your cookies tough. Fold in chocolate chips with just a few strokes.
- Chill and Bake
- Cover dough and refrigerate for 20 to 30 minutes which prevents excessive spreading and allows flavors to meld. Preheat oven to 350°F and line baking sheets with parchment. Scoop dough using a cookie scoop for uniform size place 2 inches apart and bake for 10 to 12 minutes until edges are set but centers look slightly underdone.
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Brown butter is absolutely the secret weapon in this recipe. The first time I made these for my neighbor's fall gathering they disappeared faster than any other dessert. My daughter now requests these instead of birthday cake every year which tells you everything you need to know about how special they are.
Storage Tips
These cookies maintain their wonderful texture for 3 to 4 days when stored in an airtight container at room temperature. Place a slice of bread in the container to maintain moisture without making them soggy. For longer storage freeze baked cookies in a single layer then transfer to freezer bags where they keep beautifully for up to 2 months. Thaw at room temperature for about an hour before enjoying.
Making Ahead Options
The cookie dough can be prepared up to 3 days ahead and refrigerated. For longer storage roll the dough into balls and freeze on a baking sheet then transfer to freezer bags for up to 3 months. When ready to bake add 1 to 2 minutes to the bake time no need to thaw. You can also freeze the brown butter ahead of time to make the recipe come together even faster when you need it.
Perfect Pairing Ideas
Serve these cookies slightly warm with a scoop of vanilla bean ice cream for an elevated dessert. They pair beautifully with apple cider hot chocolate or a spiced chai latte on chilly afternoons. For an adult version try these alongside a glass of bourbon or rum aged in oak barrels which complements the brown butter notes perfectly.
Recipe Q&A
- → Can I use canned pumpkin pie filling instead of puree?
No, you should only use pure pumpkin puree, not pumpkin pie filling. The filling contains added sugars and spices that would alter the recipe's intended flavor balance and sweetness level.
- → Why do I need to brown the butter?
Browning the butter creates a nutty, caramelized flavor that adds significant depth to the cookies. This step transforms ordinary cookies into something special with complex notes that complement the pumpkin and spices.
- → Why use only egg yolk instead of a whole egg?
Using only the egg yolk contributes to the chewy texture of these cookies. Whole eggs contain whites which add moisture that can make cookies cakey, while yolks provide richness and binding without excess moisture.
- → Why should I chill the dough?
Chilling the dough for 20-30 minutes allows the fats to solidify, which prevents excessive spreading during baking. This results in thicker, chewier cookies with better texture and defined edges.
- → What does blotting the pumpkin puree do?
Blotting excess moisture from pumpkin puree helps prevent a cakey texture in your cookies. Pumpkin naturally contains high water content which can make cookies too soft, so removing some moisture helps achieve the perfect chewy consistency.
- → Can I freeze the cookie dough?
Yes! You can freeze the dough in pre-portioned scoops for up to 3 months. Bake straight from frozen, adding 1-2 minutes to the baking time. This is perfect for having fresh-baked cookies whenever a craving hits.