Brown Butter Pumpkin Chocolate Chip Cookies for Cozy Fall Nights Recipe

Introduction

These Brown Butter Pumpkin Chocolate Chip Cookies are perfect for cozy fall nights. With a rich nutty flavor from browned butter and a hint of warm spices, they bring seasonal comfort in every bite. Soft, chewy, and loaded with chocolate chips, they’re sure to become a new autumn favorite.

Ingredients

• ¾ cup Unsalted Butter
• ½ cup Granulated Sugar
• ¾ cup Light Brown Sugar
• 1 large Egg Yolk
• 1 tsp Vanilla Extract
• ⅓ cup Pumpkin Puree
• 1½ cups All-Purpose Flour
• ½ tsp Baking Soda
• ½ tsp Baking Powder
• ½ tsp Salt
• 1 tsp Ground Cinnamon
• ¼ tsp Ground Ginger
• ⅛ tsp Ground Nutmeg
• ⅛ tsp Ground Cloves
• 1 cup Semi-Sweet Chocolate Chips
• Flaky Sea Salt (optional, for finishing)

Instructions

1. Step 1: In a light-colored saucepan, melt ¾ cup of unsalted butter over medium heat. Stir frequently until the butter turns golden brown and develops a nutty aroma, about 5–7 minutes. Watch carefully to prevent burning. Transfer the browned butter to a bowl and let it cool for about 10 minutes.
2. Step 2: Once the brown butter has cooled slightly, whisk together the granulated sugar, light brown sugar, egg yolk, vanilla extract, and ⅓ cup of pumpkin puree in the same bowl until smooth and creamy with no lumps.
3. Step 3: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground ginger, nutmeg, and cloves. Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
4. Step 4: Gently fold in the semi-sweet chocolate chips. Cover the dough and refrigerate for 20–30 minutes to firm up.
5. Step 5: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the sheets, leaving space for spreading.
6. Step 6: Bake for 10–12 minutes, until the edges are golden and centers look slightly underdone. Remove from oven and let cookies cool on the baking sheets for 5 minutes to set.
7. Step 7: Transfer cookies to a wire rack to cool completely. Optionally, sprinkle a pinch of flaky sea salt on top of warm cookies to enhance flavor.

Tips & Variations

• Use margarine instead of butter for a dairy-free version.
• Substitute dark brown sugar for a deeper caramel flavor.
• Try almond extract in place of vanilla for a unique twist.
• Add chopped nuts like pecans or walnuts for extra texture.
• If gluten-free, use a gluten-free all-purpose flour blend.
• Omit baking powder if using self-rising flour, and reduce salt accordingly.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a sealed bag for up to 3 months. Reheat gently in a microwave for 10–15 seconds to restore softness and warmth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for the puree?

Yes, canned pumpkin puree works perfectly and saves time, but homemade puree is great if you prefer fresh.

Why do these cookies use only egg yolk and not the whole egg?

Using only the egg yolk adds richness and chewiness while keeping the cookies tender. The absence of egg white prevents them from becoming cakey.

Brown Butter Pumpkin Chocolate Chip Cookies for Cozy Fall Nights Recipe

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★★★★★

4.6 from 61 reviews

• Author: Andria
• Total Time: 40 minutes
• Yield: 24 cookies 1x

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Description

These Brown Butter Pumpkin Chocolate Chip Cookies combine the rich, nutty flavor of browned butter with the moist sweetness of pumpkin puree and classic chocolate chips. Perfectly spiced with cinnamon, ginger, nutmeg, and cloves, these cookies are a cozy treat ideal for fall nights. They offer a soft, chewy texture with a slight crisp edge and a subtle depth from seasonal spices, making them a delightful dessert or snack for pumpkin lovers.

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Ingredients

Scale 1x2x3x

Brown Butter Base

• ¾ cup Unsalted Butter
• ½ cup Granulated Sugar
• ¾ cup Light Brown Sugar
• 1 large Egg Yolk
• 1 tsp Vanilla Extract
• ⅓ cup Pumpkin Puree

Dry Ingredients

• 1½ cups All-Purpose Flour
• ½ tsp Baking Soda
• ½ tsp Baking Powder
• ½ tsp Salt
• 1 tsp Ground Cinnamon
• ¼ tsp Ground Ginger
• ⅛ tsp Ground Nutmeg
• ⅛ tsp Ground Cloves

Add-ins and Garnish

• 1 cup Semi-Sweet Chocolate Chips
• Flaky Sea Salt (optional)

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Instructions

1. Brown the Butter: In a light-colored saucepan, melt ¾ cup of unsalted butter over medium heat. Stir frequently until it turns golden brown and emits a nutty aroma, about 5–7 minutes. Carefully monitor to prevent burning. Transfer browned butter to a bowl and let cool for 10 minutes.
2. Mix Wet Ingredients: Once the butter is slightly cooled, whisk together granulated sugar, light brown sugar, egg yolk, vanilla extract, and ⅓ cup pumpkin puree in the same bowl until smooth and creamy with no lumps.
3. Combine Dry Ingredients: In a separate bowl, whisk 1½ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 teaspoon ground cinnamon, ground ginger, nutmeg, and cloves. Gradually fold this mixture into the wet ingredients, mixing gently until just combined to avoid overmixing.
4. Add Chocolate Chips: Fold in 1 cup semi-sweet chocolate chips evenly into the dough. Cover and refrigerate for 20–30 minutes to firm up.
5. Prepare to Bake: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Using a cookie scoop or tablespoon, drop round balls of dough onto sheets, spacing them to allow spreading.
6. Bake the Cookies: Bake for 10–12 minutes or until edges turn golden and centers remain slightly underdone for a chewy texture.
7. Cool and Garnish: Remove from oven and let cookies cool on sheets for 5 minutes to set. Transfer to a wire rack to cool completely. Optionally, sprinkle flaky sea salt over warm cookies for enhanced flavor.

Notes

• Watch the butter carefully while browning to avoid burning, which will impart a bitter taste.
• Do not overmix the cookie dough once the dry ingredients are added to maintain a tender texture.
• Refrigerating the dough helps prevent spreading and improves cookie shape and texture.
• Use canned pumpkin puree for convenience or homemade puree for freshness and flavor.
• Flaky sea salt is optional but adds a wonderful contrast to the sweetness.
• For a dairy-free version, substitute unsalted butter with margarine and use dairy-free chocolate chips.
• Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: brown butter, pumpkin cookies, chocolate chip cookies, fall dessert, cozy cookies, pumpkin chocolate chip, spiced cookies, easy pumpkin recipe