Description
Indulge in the perfect fall treat with our recipe for Brown Butter Pumpkin Chocolate Chip Cookies. Learn how to bake these delicious cookies today!
Ingredients
- – 10 tablespoons (150 ml) (142 grams) unsalted butter
- – 3/4 cup (180 ml) (150 grams) granulated sugar
- – 1/4 cup (60 ml) (50 grams) light brown sugar
- – 1 1/2 cups (360 ml) (204 grams) all-purpose flour
- – 1/4 teaspoon (1 ml) fine sea salt
- – 1/2 teaspoon (3 ml) baking soda
- – 2 teaspoons (10 ml) ground cinnamon
- – 1/4 teaspoon (1 ml) ground ginger
- – 1/4 teaspoon (1 ml) nutmeg
- – 1/8 teaspoon (1 ml) cloves
- – 1 egg yolk
- – 1 teaspoon (5 ml) vanilla extract
- – 1/3 cup (80 ml) (75 grams) pumpkin puree
- – 3/4 cup (180 ml) (128 grams) dairy-free chocolate chips
Instructions
- Set your oven to 350°F and prepare baking trays with parchment paper.
- In a medium-sized stainless steel pan over medium heat, let the butter melt. Stir the pan occasionally as the butter cooks. It should foam up and produce cracking sounds. When the noise decreases, keep stirring or swirling until the butter releases a nutty fragrance and brown bits start forming at the bottom. Once the bits turn amber, take it off the heat and transfer to a mixing bowl, ensuring you include the flavorful brown bits.
- Add both the granulated and brown sugar to the warm butter and mix well. Allow it to cool to room temperature.
- In a separate small bowl, combine the flour, salt, baking soda, cinnamon, ginger, nutmeg, and cloves by whisking them together.
- Once the butter mixture has cooled, incorporate the egg yolk and vanilla, mixing until combined. Stir in the pumpkin puree for a smooth consistency. Gradually add the flour blend in three parts, mixing thoroughly after each addition, until a soft dough is formed. Gently fold in the chocolate chips.
- Cover the dough and place it in the refrigerator for 30 minutes or until it is firm enough to scoop. If desired, you can refrigerate the dough for up to 48 hours to enhance the flavors. For longer chilling, let the dough sit at room temperature for about 1 hour to soften enough for scooping.
- Using a medium cookie scoop or spoon, shape the dough into balls about 1 ½ tablespoons in size and arrange them on the prepared baking trays. Gently press them down with your hand. Bake for 10-12 minutes until they are set and the edges are lightly browned.
- For larger cookies, utilize a bigger cookie scoop to form 3-tablespoon sized balls and bake for 12 to 15 minutes.
- Allow the cookies to cool completely. Store them in an airtight container at room temperature for up to 3 days. The pumpkin flavor will become more pronounced after a day.
Notes
- Browning the butter enhances the cookies with a rich, nutty flavor. Don’t forget to include the browned bits for maximum taste.
- Chilling the dough intensifies the flavors and ensures thick, chewy cookies.
- For a stronger pumpkin taste, let the cookies rest for a day before enjoying.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Fat: 8g
- Protein: 1g
Keywords: pumpkin cookies, chocolate chips, nutty butter, soft dough, holiday baking, pumpkin flavor
