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For these tasty cookies, you will need: - 1 cup unsalted butter - 1 cup pumpkin puree - 1 cup brown sugar, packed - 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 nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips - 1/2 cup chopped walnuts (optional) You can swap some ingredients if needed. Here are a few ideas: - Use salted butter instead of unsalted. Just cut back on added salt. - Replace pumpkin puree with applesauce for a different flavor. - For a vegan option, use a flax egg instead of the large egg. - Swap out semi-sweet chocolate chips for dark chocolate for a richer taste. - Use almond flour in place of all-purpose flour for a gluten-free choice. Selecting the best ingredients makes a big difference in flavor. Here are my tips: - Choose real pumpkin puree, not pumpkin pie filling; it has added sugar and spices. - Look for fresh spices; they should smell strong and aromatic. Old spices lose flavor. - Select high-quality chocolate chips; they should melt well and taste great. - For butter, choose a brand that uses simple ingredients. It improves the cookie's taste. - When buying flour, check the packaging date; fresher flour gives better results. {{ingredient_image_1}} To brown the butter, start with unsalted butter in a medium saucepan. Heat it over medium heat. Watch it closely and swirl the pan now and then. In about 5 to 7 minutes, the butter will turn a light golden brown. You will also smell a nice nutty aroma. Once this happens, take it off the heat and let it cool for a few minutes. This step adds a rich flavor to your cookies. In a large bowl, mix the cooled browned butter with pumpkin puree. Add in brown sugar and granulated sugar. Use a whisk to mix everything until it is smooth. Next, crack in a large egg and pour in a teaspoon of vanilla extract. Stir until all the wet ingredients blend well together. In another bowl, whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. This will help the cookies rise and taste great. After mixing your wet and dry ingredients, combine them carefully. Stir until just mixed; don’t overdo it! Fold in your semi-sweet chocolate chips and walnuts if you like. Next, cover the bowl with plastic wrap. Pop it in the fridge for at least 30 minutes. Chilling the dough helps the cookies keep their shape while baking, making them even better! To make soft and chewy cookies, follow these tips: - Use Browned Butter: Browned butter adds depth and richness. - Do Not Overmix: Mix until just combined to keep the cookies soft. - Chill the Dough: Chilling helps the cookies retain their shape and stay chewy. Avoid these pitfalls for perfect cookies: - Skipping the Chill: Chilling the dough is key for a good texture. - Incorrect Oven Temperature: Always preheat your oven to 350°F. - Overbaking: Watch the cookies closely. Remove them when edges are lightly brown. For the best cookie experience, try these storage tips: - Store in an Airtight Container: This keeps cookies soft and fresh. - Add a Slice of Bread: Place a slice of bread in the container to maintain moisture. - Serve Warm: Warm cookies are delicious. Microwave for a few seconds before serving. Feel free to stack your cookies on a pretty plate. A sprinkle of cinnamon sugar adds a nice touch! Pro Tips Brown the Butter Correctly: Make sure to watch the butter closely while browning. Swirl the pan occasionally to ensure even cooking and prevent burning. Use Fresh Spices: For the best flavor, use fresh ground spices. They can significantly enhance the taste of your cookies. Chill the Dough: Don’t skip the chilling step! It helps the cookies maintain their shape and enhances the flavors. Experiment with Mix-Ins: Feel free to customize your cookies by adding different mix-ins like dried cranberries or white chocolate chips for a unique twist. {{image_2}} You can easily change this recipe to make it vegan. Instead of butter, use coconut oil. Melt it just like you would the butter. For the egg, use a flax egg. Mix one tablespoon of ground flaxseed with two and a half tablespoons of water. Let it sit for five minutes to thicken. This swap keeps the cookies moist and yummy. To make these cookies gluten-free, swap all-purpose flour with gluten-free flour. Make sure to choose a blend that works well for baking. You can also add a bit of xanthan gum for better texture. This mix will keep your cookies soft and chewy. You can add more flavor to these cookies. Try adding: - Extra spices: A pinch of cardamom or allspice can boost the taste. - Citrus zest: Grating some orange or lemon zest adds a bright note. - Different chips: Use dark chocolate chips or even white chocolate for variety. - Nuts or seeds: Chopped pecans or pumpkin seeds add crunch and nutrition. These tweaks make your cookies unique and exciting. Feel free to mix and match! Store your cookies in an airtight container. This keeps them soft and fresh. Use parchment paper to separate layers. You can stack them, but make sure they don’t stick. Keep the container at room temperature for up to a week. If you want to keep them longer, refrigeration is a good option. You can freeze cookie dough before baking. Scoop the dough onto a baking sheet lined with parchment. Freeze the dough balls for about an hour. Once firm, transfer them to a freezer bag. Label the bag with the date. The dough can last up to three months in the freezer. When ready to bake, no need to thaw. Just add a couple of extra minutes to the baking time. For the best taste, enjoy cookies within a few days. If you want to keep them longer, consider freezing. Avoid storing cookies in a warm place. Humidity can make them soggy. Use a cookie jar with a tight lid for short-term storage. Adding a slice of bread in the jar helps keep cookies soft. This works like magic! No, you should not use pumpkin pie filling. Pumpkin pie filling has added spices and sugar. This can change the taste and texture of your cookies. Always use pure pumpkin puree for the best results. This gives your cookies a rich pumpkin flavor without extra sweetness. To reduce the sweetness, cut back on both sugars. Use 3/4 cup of brown sugar and 1/4 cup of granulated sugar. You can also add a pinch of salt to balance the flavors. If you want, try using dark chocolate chips. They are less sweet than semi-sweet chips. To reheat cookies, use your oven. Preheat it to 350°F (175°C). Place the cookies on a baking sheet. Heat them for about 5 minutes. This will make them warm and soft again. You can also use the microwave. Just heat them for 10-15 seconds. Enjoy your warm cookies with a glass of milk! Understanding the right ingredients and methods is key to perfect cookies. We explored tips, tricks, and variations to elevate your brown butter pumpkin chocolate chip cookies. You learned how to choose quality ingredients and avoid common baking mistakes. Use these insights to create soft, chewy cookies that everyone will love. Always remember, the joy of baking is in sharing your treats. Now, grab your tools and start baking those perfect cookies!

Brown Butter Pumpkin Chocolate Chip Cookies

Delicious cookies made with brown butter, pumpkin puree, and chocolate chips, perfect for fall.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter
  • 1 cup pumpkin puree
  • 1 cup brown sugar, packed
  • 0.5 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
  • 0.5 teaspoon nutmeg
  • 0.25 teaspoon ground ginger
  • 0.5 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup chopped walnuts (optional)

Instructions
 

  • Brown the Butter: In a medium saucepan, melt the butter over medium heat. Continue cooking the butter, swirling the pan occasionally, until it turns a light golden brown and develops a nutty aroma (about 5-7 minutes). Remove from heat and let it cool for a few minutes.
  • Mix Wet Ingredients: In a large mixing bowl, combine the browned butter, pumpkin puree, brown sugar, and granulated sugar. Whisk until smooth. Add the egg and vanilla extract, and mix until combined.
  • Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  • Incorporate Dry and Wet Mixtures: Gradually add the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix. Fold in the chocolate chips and walnuts if using.
  • Chill the Dough: Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This helps the cookies maintain their shape while baking.
  • Preheat Oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  • Shape the Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, placing them about 2 inches apart (they will spread a little).
  • Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly browned, but the centers are still soft.
  • Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve the cookies stacked on a decorative plate and sprinkle a touch of cinnamon sugar on top for an appealing finish. You can also place a few whole chocolate chips on top of each cookie right after baking for added decoration.
Keyword chocolate chips, cookies, fall recipes, pumpkin