Brown Butter Pumpkin Chocolate Chip Cookies
These brown butter pumpkin chocolate chip cookies are made in one bowl and you don't need a mixer! They're soft and chewy, perfect for fall!
Servings: 16 cookies
Calories: 265kcal
Equipment
- medium saucepan
- Bowl
- Baking Sheets
- Whisk
Ingredients
- ¾ cup unsalted butter
- 1 cup light brown sugar
- ¼ cup white sugar
- 1 large egg yolk room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon maple syrup
- ¼ cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 ½ teaspoons ground cinnamon
- 2 cups all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup semisweet chocolate chips
Pumpkin Pie Sugar
- ½ cup white sugar
- ½ tablespoon pumpkin pie spice
Instructions
- In a small saucepan over medium-low heat, melt the butter. Once melted, increase the heat to medium and let the butter begin to foam. Keep cooking and stirring with a spatula, until the butter begins to brown and gives off a nutty smell (2-3 minutes). Pour into a medium mixing bowl and let cool completely.¾ cup unsalted butter
- Once the brown butter has cooled, whisk in the granulated sugar and light brown sugar as well as the maple syrup.1 cup light brown sugar, ¼ cup white sugar, 1 tablespoon maple syrup
- Add the egg yolk and vanilla extract, along with the pumpkin puree. Whisk until smooth.1 large egg yolk, 2 teaspoons vanilla extract, ¼ cup pumpkin puree
- Add the dry ingredients to the wet ingredients. Use a rubber spatula to fold everything together until just combined.1 teaspoon pumpkin pie spice, 1 ½ teaspoons ground cinnamon, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon kosher salt, 2 cups all purpose flour
- Stir in the chocolate chips.½ cup semisweet chocolate chips
- Cover the bowl with plastic wrap and chill in the fridge for 30 minutes.
- While the cookie dough chills, preheat the oven to 350℉/175℃ and line two baking sheets with parchment paper.
- Scoop out the cookie dough using a large cookie scoop or spoon so the cookie dough balls are about 2 tablespoons. Whisk together the white sugar and pumpkin pie spice. Roll each cookie dough ball in the sugar.½ cup white sugar, ½ tablespoon pumpkin pie spice
- Place on the prepared baking sheets, keeping the dough balls 3-4 inches apart.
- Bake in the preheated oven for 10-14 minutes. The edges should be set but the middles will still look underbaked.
Video
Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. Click on 'METRIC' above the ingredients list in the recipe card.
Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. Please note I am using Diamond Crystal Kosher Salt and not Morton Salt, which is a coarse kosher salt. Coarse kosher salt is much too salty for this recipe.
Browning Butter: if you haven't browned butter before, I recommend checking out my post on how to brown butter.
Pumpkin: Make sure you're using 100% pumpkin puree and not pumpkin pie filling.
Storage: keep the baked cookies in a Tupperware for up to 5 days at room temperature. Freeze unbaked cookie dough balls for up to 2 months. When ready to bake, take them out of the freezer and bake at the same temperature as above but for an extra minute or two. Nutrition
Calories: 265kcal | Carbohydrates: 39g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 35mg | Sodium: 127mg | Potassium: 85mg | Fiber: 1g | Sugar: 26g | Vitamin A: 881IU | Vitamin C: 0.2mg | Calcium: 35mg | Iron: 1mg
