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Healthy Brown Butter Pumpkin Chocolate Chip Cookies: Easy Fall Recipe

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These brown butter pumpkin chocolate chip cookies are soft, golden rounds with melty chocolate chips, featuring a nutty flavor from browned butter that pairs perfectly with pumpkin. They’re quick, easy, and perfect for fall gatherings.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 cup (120g) pumpkin puree
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 cup (170g) semi-sweet chocolate chips

Instructions

  1. Brown the butter: Place the 1/2 cup butter in a light-colored saucepan over medium heat. Stir frequently as it melts. It will foam up, then the foam will subside, and you’ll see brown specks forming at the bottom. This takes about 5-7 minutes. Once it smells nutty and is a golden amber color, remove it from the heat immediately. Pour it into a heatproof bowl to stop the cooking. Let it cool for 10 minutes—it should be warm but not hot.
  2. Preheat and prepare: While the butter cools, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  3. Mix wet ingredients: In a large bowl, whisk together the browned butter, granulated sugar, and brown sugar until well combined. It will look a bit grainy—that’s okay. Add the pumpkin puree, egg yolk, and vanilla extract. Whisk until smooth and glossy. The mixture might look slightly separated at first, but keep whisking—it will come together.
  4. Combine dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Make sure there are no lumps.
  5. Fold it together: Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold gently until just combined. A few streaks of flour are fine—overmixing will make the cookies tough. Fold in the chocolate chips until evenly distributed.
  6. Scoop and bake: Drop rounded tablespoons of dough (about 1.5 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart. They will spread slightly but not too much. Bake for 10-12 minutes, or until the edges are set and lightly golden. The centers will look slightly underdone—that’s perfect. They’ll continue cooking on the hot pan.
  7. Cool and enjoy: Let the cookies cool on the baking sheet for 5 minutes. This helps them set without breaking. Then transfer them to a cooling rack. They’ll firm up as they cool. If you can resist, wait at least 10 minutes before diving in—they’re worth the wait.

Notes

Don’t rush the brown butter; keep on medium heat and watch for brown specks. Use room temperature ingredients for best results. Don’t overmix the dough. Blot pumpkin puree with a paper towel if cookies turn out flat. Start checking cookies at 10 minutes; they should look slightly underdone in the center. Store in an airtight container at room temperature for up to 5 days; freeze for up to 3 months.

Nutrition

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

Find it online: https://siennaspoon.com/healthy-brown-butter-pumpkin-chocolate-chip-cookies-easy-fall-recipe/