Name: Never Fail Brown Butter Pumpkin Chocolate Chip Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter; 1 cup granulated sugar; 1 cup packed brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup pumpkin puree; 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/2 teaspoon salt; 2 cups chocolate chips

Brown Butter Pumpkin Chocolate Chip Cookies

Jump to Recipe

Okay, friends, let’s talk fall baking! And let’s be real, is there anything better than the smell of pumpkin spice wafting through your house on a chilly autumn day? I think not! But you know what *is* even better? When you combine that cozy pumpkin goodness with nutty brown butter and melty chocolate chips! Seriously, these Brown Butter Pumpkin Chocolate Chip Cookies are where it’s AT. They’ve got this unique flavor profile that’s just pure magic.

I remember one year, I was determined to make the *perfect* fall cookie for our annual neighborhood bonfire. I experimented with a bunch of different recipes, but nothing quite hit the spot… until I browned the butter. BOOM! Total game changer. These cookies are now a tradition, and I can’t wait to share the recipe with you!

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Why You’ll Love These Brown Butter Pumpkin Chocolate Chip Cookies

Quick and Easy Fall Treat

Look, I get it. Life’s busy! But trust me, you *need* these cookies in your life, and the best part? They’re surprisingly easy to whip up! Seriously, even on a hectic weeknight, you can have a batch of warm, gooey Brown Butter Pumpkin Chocolate Chip Cookies ready in no time.

Perfect Blend of Flavors

Okay, this is where the magic happens. The nutty, caramelized brown butter, the warm spice of pumpkin, and the sweet, melty chocolate chips… it’s a flavor explosion in every bite! My favorite part is how the pumpkin isn’t overpowering – it just adds this subtle, cozy vibe that’s totally perfect for fall.

Soft and Chewy Texture

Nobody wants a crunchy, dry cookie, am I right? These Brown Butter Pumpkin Chocolate Chip Cookies are *everything* but! They’re perfectly soft, slightly chewy, and oh-so-satisfying. You’ll want to make sure you don’t overbake them, or you’ll miss out on that amazing texture.

Ingredients for Brown Butter Pumpkin Chocolate Chip Cookies

Alright, let’s gather our goodies! Here’s what you’ll need to make these amazing cookies. Don’t skimp on the good stuff! You’ll want 1 cup (that’s 2 sticks!) of unsalted butter, 1 cup of granulated sugar, 1 cup of packed brown sugar (light or dark, your call!), 2 large eggs, a splash of vanilla (about a teaspoon), and 1 cup of pumpkin puree (NOT pumpkin pie filling!). And, of course, the dry stuff: 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, and then all those yummy spices – cinnamon, nutmeg, cloves (check the recipe for amounts!). Plus a pinch of salt and 2 cups of chocolate chips! I usually use semi-sweet, but milk chocolate is also good.

How to Make Brown Butter Pumpkin Chocolate Chip Cookies: Step-by-Step Instructions

Okay, let’s get baking! Don’t be intimidated by the brown butter – it’s easier than you think, I promise! Just follow these steps, and you’ll be enjoying warm, gooey cookies in no time.

Browning the Butter

This is where the magic starts! Put your butter in a saucepan over medium heat. Now, don’t walk away! You need to watch it like a hawk. It’ll melt, then start to bubble. Keep swirling the pan (or stirring) so it cooks evenly. You’ll see little brown bits forming at the bottom. That’s what we want! It should smell nutty and amazing. Once it’s a nice amber color and smells divine, take it off the heat. Careful, the pan’s hot! Let it cool slightly before using – we don’t want to cook the eggs!

Combining Wet Ingredients

In a large bowl (I use my stand mixer, but a hand mixer or even a wooden spoon works fine!), cream together the slightly cooled brown butter, granulated sugar, and brown sugar. Beat it until it’s light and fluffy. Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and pumpkin puree. Make sure it’s all nicely combined!

Mixing Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Whisking helps to distribute everything evenly, so you don’t get clumps of baking soda in your cookies. Nobody wants that!

Combining Wet and Dry

Gradually add the dry ingredients to the wet ingredients, mixing until *just* combined. Don’t overmix! Overmixing develops the gluten in the flour, and you’ll end up with tough cookies. We want soft and chewy! It’s okay if there are still a few streaks of flour – we’ll get those mixed in with the chocolate chips.

Adding Chocolate Chips and Baking

Now for the best part! Stir in those glorious chocolate chips. I like to use a spatula for this, just to be gentle. Drop by rounded tablespoons onto baking sheets lined with parchment paper (or silicone baking mats). Parchment paper makes cleanup a breeze! Bake at 375°F (190°C) for 10-12 minutes, or until the edges are golden brown and the centers are set. They might still look a little soft, but they’ll firm up as they cool.

Cooling and Storing

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This helps them to set up properly. If you can resist eating them all right away, store them in an airtight container at room temperature. They’re usually good for a few days… *if* they last that long!

Tips for Perfect Brown Butter Pumpkin Chocolate Chip Cookies

Want to take your Brown Butter Pumpkin Chocolate Chip Cookies to the next level? Of course, you do! Here are a few of my go-to tips for cookie perfection. Trust me, these make a difference!

Chilling the Dough

Okay, I know, I know… you’re probably thinking, “I don’t have time to chill the dough!” But seriously, chilling the dough for at least 30 minutes (or even longer!) makes a *huge* difference. It helps prevent the cookies from spreading too thin and gives the flavors a chance to meld together. Plus, cold dough is easier to handle! Pop it in the fridge while the oven preheats. You’ll thank me later.

Choosing Your Chocolate Chips

Don’t underestimate the power of a good chocolate chip! I usually go for semi-sweet, but feel free to experiment. Milk chocolate will give you a sweeter cookie, dark chocolate adds a bit of bitterness, and white chocolate is just plain fun! You could even use chocolate chunks for a more rustic look. My secret weapon? A mix of semi-sweet and dark. Ooh la la!

Don’t Overbake

This is crucial! Overbaked cookies are sad cookies. They’ll be dry and crunchy, and nobody wants that. Keep a close eye on them in the oven. You want the edges to be golden brown and the centers to be set, but still slightly soft. They’ll continue to bake as they cool on the baking sheet. If you’re not sure, it’s always better to err on the side of underbaking. Soft and gooey is the way to go!

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Brown Butter Pumpkin Chocolate Chip Cookies Variations

Wanna get a little wild? These Brown Butter Pumpkin Chocolate Chip Cookies are amazing as is, but don’t be afraid to experiment! Here are a few ideas to get your creative juices flowing.

Add Nuts

Chopped walnuts or pecans add a nice crunch and nutty flavor that complements the brown butter and pumpkin perfectly. I usually toast them lightly before adding them to the dough – it really brings out their flavor!

Spice It Up

Feeling adventurous? A pinch of ground ginger or cardamom will add a warm, exotic twist to these cookies. Just a little bit goes a long way, so don’t overdo it!

Different Chocolate

Semi-sweet chocolate chips are classic, but why not try white chocolate chips or chunks? They’ll add a creamy sweetness that’s oh-so-delicious. Or, for a real treat, use a mix of different chocolates!

Serving Suggestions for Brown Butter Pumpkin Chocolate Chip Cookies

Okay, so you’ve got these amazing cookies… now what? Here are a few of my favorite ways to enjoy them. Because, let’s be honest, cookies are even better with friends (or a really good drink!).

Pair with Milk

A classic for a reason! A tall glass of cold milk (whole, 2%, almond… whatever floats your boat!) is the perfect complement to these warm, gooey cookies. It’s just pure comfort food bliss.

Serve with Coffee or Tea

Craving something a little warmer? These cookies are also amazing with a cup of coffee or tea. The spices in the cookies pair beautifully with a hot beverage. My personal favorite? A pumpkin spice latte, of course!

Add to an Ice Cream Sundae

Okay, this one’s a little extra, but trust me, it’s worth it! Crumble a Brown Butter Pumpkin Chocolate Chip Cookie over a scoop of vanilla ice cream, drizzle with caramel sauce, and you’ve got yourself a next-level dessert. You’re welcome!

Frequently Asked Questions About Brown Butter Pumpkin Chocolate Chip Cookies

Got questions? I’ve got answers! Here are a few of the most common questions I get asked about these Brown Butter Pumpkin Chocolate Chip Cookies. Don’t worry, I’m here to help you bake the perfect batch!

Can I freeze the dough?

Absolutely! Freezing the dough is a great way to have cookies on hand whenever you want them. Just scoop the dough into balls, place them on a baking sheet lined with parchment paper, and freeze until solid. Then, transfer the frozen dough balls to a freezer bag. When you’re ready to bake, just pop them straight into the oven (you might need to add a minute or two to the baking time). Easy peasy!

Can I use canned pumpkin pie filling?

Okay, this is a big one! No, you *cannot* use canned pumpkin pie filling. Pumpkin pie filling has added sugar and spices that will throw off the flavor and texture of your cookies. You want pure pumpkin puree – just plain pumpkin, nothing else! You can usually find it right next to the pie filling at the store.

How do I prevent the cookies from spreading too thin?

Ah, the dreaded cookie spread! There are a few things you can do to prevent this. First, make sure your butter isn’t too soft – it should be slightly cooled after browning. Chilling the dough is also crucial, as it helps the butter to firm up. Finally, don’t overmix the dough! Overmixing can develop the gluten in the flour, which can cause the cookies to spread. If you’re still having trouble, try adding a tablespoon or two of flour to the dough.

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Estimated Nutritional Information for Brown Butter Pumpkin Chocolate Chip Cookies

Alright, let’s talk numbers! Now, I’m no nutritionist, but I know some of you are curious about the nutritional info for these Brown Butter Pumpkin Chocolate Chip Cookies. Keep in mind that this is just an estimate (it really depends on the exact ingredients you use!), but roughly, one cookie will set you back around 250 calories. You’re also looking at about 12 grams of fat, 3 grams of protein, and 35 grams of carbs. Hey, it’s a cookie! Everything in moderation, right?

Enjoy Your Brown Butter Pumpkin Chocolate Chip Cookies!

Okay, friends, go bake these Brown Butter Pumpkin Chocolate Chip Cookies and tell me what you think! Leave a comment, rate the recipe, and share your cookie creations on social media! Happy baking!