Irresistibly soft and chewy brown butter pumpkin chocolate chip cookies. You won't be able to eat just one of these fall favorites.
I've been trying to hold on on pumpkin recipes this year. If you've seen my instagram, you will know that I already failed and made pumpkin cream cheese brioche last week. The recipe for that will be up eventually, but since then, I've kept going with a couple more pumpkin recipes, including these brown butter pumpkin chocolate chip cookies.
These brown butter pumpkin chocolate chip cookies have been a ritual of mine for the past few years. I make them once a year, always around the same time, and only that one time. After making the brioche, I had a craving for these cookies again and thought it was about time I shared them with you.
These are crisp and buttery around the edges, but so soft and chewy in the middle. (It is actually a variation of my favorite chocolate chip cookie recipe) They are also really thick without being cake-like which I love. There is a nice balance of chocolate chips. Just enough to satisfy that chocolate craving without overwhelming the taste of the pumpkin and spices. About those spices... I prefer to flavor the cookies simply and they don't taste like you are eating pumpkin spice. Instead, there is a nice balance of cinnamon, ginger, and cardamom. Three of my favorite spices.
Brown Butter Pumpkin Chocolate Chip Cookies
- 1 cup unsalted butter
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon corn starch
- 1 ½ teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon ground cardamom
- 1 cup firmly packed brown sugar
- ¾ cup granulated sugar
- 5 tablespoons pumpkin puree
- 2½ teaspoons vanilla extract
- 1 cup chocolate chips
- Heat a skillet on medium and add the butter. Cook the butter until it melts and then begin to stir continuously. Keep cooking and stirring until the butter being to turn brown in color and smells nutty. Immediately remove from heat and store in a container. Chill uncovered until almost entirely solidified, but still somewhat soft.
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone baking mat.
- While the butter is chilling, mix together the flour, baking soda, salt, corn starch, and spices in a medium bowl. Set aside.
- Remove the butter and place in a bowl. Beat the butter with both the brown sugar and granulated sugar until light and fluffy.
- Add the pumpkin puree and vanilla extract and beat until well incorporated.
- Slowly add in the flour mixture and mix until it is just incorporated into the butter mixture. Fold in the chocolate chips.
- Chill the cookie dough for at least an hour.
- Make balls of cookie dough that are two tablespoons big and place on the baking sheets at least two inches apart.
- Bake for 8 -10 minutes, or until the edges are a light golden brown.