Brown Butter Pumpkin Cookies
Soft, chewy, and full of cozy fall flavor, these Brown Butter Pumpkin Cookies combine nutty browned butter, warm pumpkin spice, and melty chocolate chips for the perfect autumn treat.
Yield: 4 people
Calories: 290kcal
Cost: $5
Equipment
- 1 Medium saucepan For browning butter
- 1 Large mixing bowl For combining ingredients
- 1 Whisk To mix wet ingredients
- 1 spatula To fold dough together
- 1 Baking Sheet Line with parchment paper
- 1 Wire cooling rack For cooling cookies evenly
Materials
- 1/2 cup unsalted butter browned
- 1/3 cup pumpkin purée not pumpkin pie filling
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 egg yolk
- 1 1/2 cups all-purpose flour spooned and leveled
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 3/4 cup chocolate chips semi-sweet or dark
- 1 tsp vanilla extract optional but recommended
Instructions
- Melt butter in a saucepan over medium heat. Stir until golden and fragrant. Remove from heat and let cool 10–15 minutes.
- Whisk the cooled butter, brown sugar, and granulated sugar until smooth. Add pumpkin purée, egg yolk, and vanilla. Stir well.
- In another bowl, whisk flour, baking soda, salt, pumpkin pie spice, and cinnamon. Gradually mix into wet ingredients.
- Fold in chocolate chips until evenly distributed.
- Cover and refrigerate for at least 30 minutes to enhance flavor and prevent spreading.
- Preheat oven to 350°F (175°C). Scoop dough onto parchment-lined baking sheet. Bake for 10–12 minutes until edges are golden.
- Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack. Serve warm and enjoy the cozy aroma!
Notes
For a stronger nutty flavor, brown the butter slightly longer, but don’t let it burn.
Blot pumpkin purée with a paper towel to remove excess moisture for chewier cookies.
You can freeze dough balls for up to 3 months; bake straight from the freezer.