These Brown Butter Pumpkin Chocolate Chip Cookies are the perfect blend of warm spices and rich chocolate!
Why You'll Love These Cookies
The nutty aroma of browned butter combines beautifully with pumpkin and spices, making every bite a fall delight.Tips for Perfection
Don't rush the chilling process; it's a game-changer for flavor!Ingredients
- Butter and Sugars:
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- Dry Ingredients:
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- Wet Ingredients:
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Instructions
- Prepare the Oven:
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Step 1- Preheat and Prepare: Preheat oven to 350°F. Line baking sheets with parchment paper.
- Brown the Butter:
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Step 2- Melt and Brown Butter: In a medium stainless steel sauté pan set over medium heat, melt the butter. Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises. Once the crackling becomes quieter, continue to swirl the pan or stir until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, remove from heat and pour into a mixing bowl. Be sure to keep the brown bits at the bottom of the pan as well, they hold so much flavor!
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Step 3- Combine Sugars: Add the granulated sugar and brown sugar to the hot butter and stir to combine. Set aside to cool to room temperature.
- Mix the Dry Ingredients:
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Step 4- Whisk Dry Ingredients: In a small bowl, whisk together flour, salt, baking soda, cinnamon, ginger, nutmeg, and cloves.
- Combine Everything:
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Step 5- Mix Wet Ingredients: To the cooled butter mixture, add the egg yolk and vanilla, stirring to combine. Stir in pumpkin puree until smooth. Add the flour mixture in 3 batches, mixing well after each addition, until a soft dough forms. Fold in the chocolate chips.
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Step 6- Chill the Dough: Cover and chill the dough in the fridge for 30 minutes or until firm enough to scoop. You can also refrigerate the dough for up to 48 hours, which will intensify the flavors. If refrigerating for an extended period, let dough sit at room temperature until soft enough to scoop, about 1 hour.
- Bake the Cookies:
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Step 7- Shape and Bake: Using a medium spring-loaded cookie scoop or a spoon, roll the dough into 1 ½-tablespoon-sized balls and place on the prepared baking sheets. Flatten slightly with the palm of your hand. Bake for 10-12 minutes or until set and edges are lightly browned.
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Step 8- For Larger Cookies: *For larger cookies, shape use a large spring-loaded cookie scoop and roll into 3-tablespoon sized balls and bake for 12 to 15 minutes.
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Step 9- Cool and Store: Let cool completely. Store at room temperature in an airtight container for up to 3 days. Pumpkin flavor will intensify after a day.
Nutrition
- Calories: 160, Fat: 7g, Carbs: 24g, Protein: 2g
Cooking techniques
Brown butter technique enhances the flavor of the cookies by adding a nutty depth. Be attentive to the browning process to avoid burning!
Variations or substitutions
Feel free to swap out semisweet chocolate chips for dark chocolate or milk chocolate to suit your taste!
Storage tips
Store cookies in an airtight container at room temperature for up to 3 days for optimal freshness. Enjoy the flavors that deepen with time!
Notes
For a gluten-free option, substitute all-purpose flour with a gluten-free blend.
