Brown Butter Pumpkin Chocolate Chip Cookies: The Best Moist Fall Cookie Ever Recipe
These Brown Butter Pumpkin Chocolate Chip Cookies are the ultimate moist and flavorful fall treat. The rich, nutty brown butter combined with pumpkin puree and warm spices creates a soft, tender cookie with a perfect balance of sweetness and spice. Enhanced by gooey semi-sweet chocolate chips and an optional finish of flaky sea salt, these cookies capture the essence of autumn in every bite.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 40 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Brown Butter Dough
- ¾ cup (170g) unsalted butter
- ½ cup (100g) granulated sugar
- ¾ cup (150g) packed light brown sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- ⅓ cup (80g) pumpkin puree
Dry Ingredients and Spices
- 1 ½ cups (190g) all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ¼ tsp ground ginger
- ⅛ tsp nutmeg
- ⅛ tsp cloves (optional)
Mix-ins and Topping
- 1 cup (180g) semi-sweet chocolate chips
- Flaky sea salt (optional)
Instructions
- Brown the Butter: Melt the unsalted butter in a light-colored saucepan over medium heat. Stir continuously until the butter turns golden brown and emits a nutty, fragrant aroma. Remove from heat and transfer the brown butter to a bowl to cool slightly.
- Mix Wet Ingredients: Once the brown butter has cooled but is still liquid, whisk in the granulated sugar, light brown sugar, egg yolk, vanilla extract, and pumpkin puree until the mixture is smooth and evenly combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, ground ginger, nutmeg, and optional cloves. Gradually add the dry ingredients to the wet ingredients and mix gently until just combined, taking care not to overmix.
- Fold in Chocolate: Stir the semi-sweet chocolate chips into the dough evenly. Cover the bowl and chill the dough in the refrigerator for 20 to 30 minutes to help the dough firm up for easier scooping and better texture.
- Bake: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough onto the prepared sheets, spacing the cookies evenly. Bake for 10 to 12 minutes until the edges are set and the centers appear slightly soft. Allow cookies to cool on the baking sheet before transferring to a wire rack. Optionally, sprinkle with flaky sea salt immediately after baking for an enhanced flavor contrast.
Notes
- Use a light-colored saucepan for browning butter to better monitor the color change and avoid burning.
- Chilling the dough helps prevent spreading and improves the texture of the cookies.
- You can substitute semi-sweet chocolate chips with chocolate chunks for different texture and flavor bursts.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Flaky sea salt topping is optional but recommended to enhance the sweetness with a savory contrast.
Keywords: brown butter cookies, pumpkin chocolate chip cookies, fall cookies, moist pumpkin cookies, autumn desserts, spiced cookies
