Brown Butter Pumpkin Chocolate Chip Cookies Delight

December 21, 2025July 13, 2025 by Chef Elliot

Ingredients

Here’s what you need to make these tasty Brown Butter Pumpkin Chocolate Chip Cookies:

– 1 cup unsalted butter

– 1 cup pumpkin puree

– 1 cup brown sugar

– 1/2 cup granulated sugar

– 1 large egg

– 1 teaspoon vanilla extract

– 2 cups all-purpose flour

– 1 teaspoon baking soda

– 1 teaspoon baking powder

– 1 teaspoon ground cinnamon

– 1/2 teaspoon ground nutmeg

– 1/2 teaspoon ground ginger

– 1/2 teaspoon salt

– 1 cup semi-sweet chocolate chips

– 1/2 cup chopped pecans or walnuts (optional)

Each ingredient plays a key role in the flavor and texture of these cookies.

The unsalted butter gives a rich taste. Brown sugar adds moisture and a deep flavor. Pumpkin puree brings a lovely softness and a hint of earthiness. Chocolate chips add sweetness, while nuts offer a nice crunch.

Use fresh spices for extra zing. If you want a nutty twist, add pecans or walnuts. Get ready to enjoy these warm, chewy cookies with your loved ones!

Step-by-Step Instructions

Preparing Brown Butter

– Start by melting 1 cup of unsalted butter in a medium saucepan over medium heat.

– Stir it often. Keep an eye on it. After about 5-7 minutes, it will turn a rich golden brown. You will smell a nutty aroma. Be careful not to burn it. Once it reaches the right color, take it off the heat and let it cool a bit.

Mixing Wet Ingredients

– In a large mixing bowl, combine the brown butter with 1 cup of pumpkin puree, 1 cup of brown sugar, and 1/2 cup of granulated sugar.

– Mix until smooth. Next, add 1 large egg and 1 teaspoon of vanilla extract. Stir until everything is well mixed.

Mixing Dry Ingredients

– In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of ground ginger, and 1/2 teaspoon of salt.

– Make sure there are no lumps in this dry mix.

Combining Mixtures

– Now, slowly add the dry mixture to the wet mixture. Stir gently until just combined.

– Be careful not to over-mix. Over-mixing can make the cookies tough.

Final Steps

– Gently fold in 1 cup of semi-sweet chocolate chips and 1/2 cup of chopped pecans or walnuts, if you choose to add them.

– Cover the bowl with plastic wrap and place it in the fridge for 30 minutes to an hour. This helps the flavors blend and makes the cookies chewier.

– Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

– Using a cookie scoop or tablespoon, drop rounded balls of dough onto the sheet, leaving some space between each one.

– Bake in the oven for 12-15 minutes. They should be lightly golden at the edges and set in the middle.

– After baking, let them cool on the sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.

Tips & Tricks

Perfecting Brown Butter

To make brown butter, watch for its color and smell. Cook the butter over medium heat. When it turns golden brown, it’s ready. You’ll know it’s done when it smells nutty. Be careful not to burn it. If you smell a bitter scent, you might have gone too far.

Dough Chilling Importance

Chilling the dough is key for great cookies. It helps the flavors mix well and adds chewiness. I recommend chilling for at least 30 minutes. If you can wait an hour, you will get even better results. The cold dough also helps cookies hold their shape while baking.

Baking Tips

Keep an eye on your cookies as they bake. I suggest setting a timer for 12 minutes. Check them at that point. The edges should be lightly golden, and the centers should look set. After baking, let them cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely. This step prevents soggy bottoms and keeps the cookies crisp.

Variations

Ingredient Substitutions

You can easily change some ingredients in this recipe.

– Vegan butter: If you want a dairy-free option, use vegan butter. It works great and keeps the taste rich.

– White chocolate chips: For a fun twist, swap semi-sweet chocolate with white chocolate chips. They add a sweet, creamy flavor.

Adding Flavor Enhancements

Let’s amp up the taste!

– Extra spices: Try adding cloves to the spice mix. They add warmth and depth to the flavor.

– Different nuts: You can also mix in nuts like pecans or walnuts. They give a nice crunch and flavor contrast.

Seasonal Variations

This recipe is perfect for any holiday!

– Holiday-themed cookies: To make them festive, add red and green sprinkles. You can also shape the cookies into holiday figures. This makes them fun for parties and gatherings.

Storage Info

Storing Baked Cookies

To store your baked cookies, use an airtight container. This keeps them fresh and soft. I suggest layering parchment paper between cookies to avoid sticking. Your cookies will stay good for about one week at room temperature. For longer storage, place them in the fridge. They can last up to two weeks in there.

Freezing Cookie Dough

You can freeze cookie dough to bake later. First, scoop the dough into balls. Place them on a baking sheet and freeze for about an hour. Once frozen, transfer the dough balls to a freezer-safe bag. They will stay fresh for up to three months.

To bake, just take out the dough and let it sit for 10-15 minutes. Preheat your oven while the dough softens. Then bake as usual, adding a minute or two to the baking time.

Reheating Cookies

If you want soft cookies again, use the oven. Preheat it to 300°F (150°C). Place the cookies on a baking sheet and heat for about 5-10 minutes. You can also use a microwave. Heat them for 10-15 seconds. This will make them warm and soft, just like fresh!

FAQs

How can I make my cookies chewier?

To make your cookies chewier, you can adjust the baking time. Try baking them for a shorter time, around 10-12 minutes. The cookies will continue to cook after you take them out. Chilling the dough also helps. Refrigerate it for at least 30 minutes. This step keeps the cookies thick and chewy.

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin. Fresh pumpkin can add a great taste. However, it requires more work. You need to cook and puree the pumpkin first. Canned pumpkin is more convenient and consistent. It also saves time. Both options can yield delicious cookies.

What’s the best way to prevent cookies from spreading?

To prevent cookies from spreading, chill your dough before baking. Also, use a higher flour ratio. You can add a bit more flour if the dough feels too soft. Make sure your baking sheet is cool before adding the dough. Using parchment paper also helps keep them from spreading.

Can I make these cookies gluten-free?

Yes, you can make these cookies gluten-free. Use a gluten-free all-purpose flour blend. Make sure it has xanthan gum for better texture. Almond flour or oat flour are good options too. Just note that the texture may change slightly, but they will still be tasty!

You learned how to make delicious pumpkin chocolate chip cookies with this guide. We covered the key ingredients and the steps to make them perfect. Remember to brown your butter, chill the dough, and watch your bake time for the best results.

Feel free to try variations like nuts or seasonal spices. Store your cookies in an airtight container to keep them fresh. Enjoy baking and share these treats with friend