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Tender Pumpkin Chocolate Chip Cookies Recipe Easy Brown Butter Method

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These tender pumpkin chocolate chip cookies feature a rich brown butter flavor that perfectly balances the sweetness of pumpkin and chocolate. They bake quickly and deliver a soft, pillowy texture with golden edges, making them a cozy fall favorite.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, browned
  • 3/4 cup (180g) pumpkin puree (canned, not pumpkin pie filling)
  • 1 cup (220g) brown sugar (light or dark)
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger (optional)
  • 1 cup (170g) semi-sweet or dark chocolate chips

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt the unsalted butter. Stir frequently as it foams and then begins to brown. Look for a golden amber color and nutty aroma. Remove from heat immediately and transfer to a heatproof bowl. Let cool for 10 minutes.
  2. Mix wet ingredients: In a large bowl, combine the browned butter, brown sugar, and granulated sugar. Beat with an electric mixer or whisk until smooth and slightly glossy. Add the egg, pumpkin puree, and vanilla extract, mixing until fully incorporated.
  3. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, and ginger.
  4. Mix dry into wet: Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
  5. Add chocolate chips: Fold in the chocolate chips evenly with a spatula.
  6. Chill the dough (optional): Cover the dough and chill in the fridge for 30 minutes to prevent spreading and deepen flavor. This step can be skipped if pressed for time.
  7. Scoop and bake: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Use a cookie scoop or tablespoon to place dough balls about 2 inches apart. Bake 12-15 minutes until edges are golden and centers look set but soft.
  8. Cool: Remove cookies from oven and let rest on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Notes

Watch the butter closely when browning to avoid burning. Do not overmix the dough after adding flour to keep cookies tender. Chilling dough helps prevent spreading and deepens flavor. Slightly underbake cookies for soft centers; they firm up as they cool. Store in airtight container with a slice of bread to keep soft. Freeze baked cookies up to 3 months.

Nutrition

Keywords: pumpkin chocolate chip cookies, brown butter cookies, fall cookies, easy pumpkin cookies, tender pumpkin cookies, autumn baking

Find it online: https://vexifood.com/tender-pumpkin-chocolate-chip-cookies-recipe-easy-brown-butter-method/