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    Home - Cookies

    Published: Oct 19, 2016 · Modified: Oct 5, 2021 by Amanda Powell · This post may contain affiliate links.

    Brown Butter Pumpkin Chocolate Chip Cookies

    Jump to Recipe Print Recipe

    Irresistibly soft and chewy brown butter pumpkin chocolate chip cookies. You won't be able to eat just one of these fall favorites. 

    There is nothing like a warm, chewy brown butter pumpkin chocolate chip cookie with crisp buttery edges to make your day better

    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.

    Irresistibly soft and chewy brown butter pumpkin chocolate chip cookies. Life doesn't get better than this.

    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.

    brown butter chocolate chip cookies

    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.

    Try and resist these brown butter pumpkin chocolate chip cookies

    There is nothing like a warm, chewy brown butter pumpkin chocolate chip cookie with crisp buttery edges to make your day better

    Brown Butter Pumpkin Chocolate Chip Cookies

    Amanda Powell
    Brown butter pumpkin chocolate chip cookies with crisp, buttery edges and soft, chewy centers.
    Print Recipe Pin Recipe
    Prep Time 35 mins
    Cook Time 10 mins
    Total Time 45 mins
    Course Cookies
    Cuisine American
    Servings 30 cookies
    Calories 169 kcal

    Ingredients
      

    • 1 ¼ cups 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
    • 6 tablespoons pumpkin puree
    • 2½ teaspoons vanilla extract
    • 1 cup chocolate chips

    Instructions
     

    • 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.

    Nutrition

    Serving: 1cookieCalories: 169kcalCarbohydrates: 25gProtein: 1gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 17mgSodium: 99mgPotassium: 32mgFiber: 1gSugar: 15gVitamin A: 578IUVitamin C: 1mgCalcium: 12mgIron: 1mg
    Keyword brown butter, chocolate chip, pumpkin
    Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire

     


    « Peanut Butter and Jelly Muffins
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    About Amanda Powell

    Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

    Reader Interactions

    Comments

    1. Carla says

      October 28, 2019 at 4:42 pm

      Really excited about this
      Went to store specifically for these ingredients
      Didn’t realize how expensive Cardamom was
      Is there an alternative?

      Reply
      • Amanda Powell says

        October 28, 2019 at 4:47 pm

        Hi Carla, You can just omit it entirely

        Reply
      • Karen says

        October 01, 2020 at 9:12 am

        I know this is a year later, but maybe this will help someone else: go to the bulk aisle of a natural-foods store and you can buy as little cardamom as you want (only 1/2 tsp here!)

        Reply
        • Amanda Powell says

          October 01, 2020 at 9:17 am

          That’s great to know! I never knew this, I am sure it will come in handy for others as well! (You can also skip the cardamom in this if you really want - it’s just a personal favorite spice of mine, but the cookies will be great without it still!)

    2. Jess says

      September 24, 2019 at 5:23 pm

      These were so good!! If anyone is making this remember different brands of pumpkin purée have different levels of liquid in them, so if your cookie dough looks dry, it might just need like a tablespoon of milk or something to give it a boost

      Reply
    3. MD says

      October 20, 2018 at 6:10 pm

      About to mix the wet and dry ingredients and realized there is no eggs in the list. Hope it isn't a typo lol

      Reply
      • Amanda says

        October 20, 2018 at 7:18 pm

        Nope! The pumpkin takes the place of the eggs 🙂 If for any reason your dough looks too dry (I never had this issue, but it can happen), you can add a tablespoon of milk.

        Reply
    4. Claudia | The Brick Kitchen says

      October 24, 2016 at 6:33 am

      ohhh I love the pumpkin addition to a regular choc chip cookie! the best kind of fall adaptation. and the brown butter and spices! hope you have a lovely week x

      Reply
      • Amanda says

        October 24, 2016 at 1:05 pm

        It's such a great way to add a touch of fall, isn't it? Thank you so much, and I hope your week is lovely as well!

        Reply
    5. Lucy says

      October 24, 2016 at 5:01 am

      Oh yummy these sound perfect especially with a lovely coffee Lucy

      Reply
    6. Maryanne | the little epicurean says

      October 21, 2016 at 2:31 am

      I saw brown butter and immediately had to take a look!. I recently made a pumpkin cake and I have some puree leftover... that means I'll have to make these cookies soon!

      Reply
      • Amanda says

        October 21, 2016 at 12:26 pm

        Yes, definitely make these cookies! If anything, just mix together the dough and inhale deeply (repeat daily as needed). It smells so good!

        Reply
    7. Zainab says

      October 19, 2016 at 9:41 pm

      THESE COOKIES!! So so beautiful 🙂 and browned butter is just the ice cream topper here.

      Reply
      • Amanda says

        October 21, 2016 at 12:25 pm

        Brown butter makes everything better, right? Gah, I want brown butter everything!

        Reply
    8. Medha says

      October 19, 2016 at 9:32 pm

      These look incredible! Love all those rich fall flavors- browned butter is the best 🙂

      Reply
    9. Mary Ann | The Beach House Kitchen says

      October 19, 2016 at 3:57 pm

      You had me at brown butter Amanda! And add some pumpkin and all will power goes right out the window!

      Reply
      • Amanda says

        October 21, 2016 at 12:24 pm

        Isn't brown butter the best? I admit, I am that crazy person that emails Demeter asking them to come out with a brown butter perfume scent!

        Reply

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    Hi, I'm Amanda! I am the baker and photographer behind A Cookie Named Desire. I'm a world traveler (sometimes) with a major weakness for cookies and cheese. While I'm mostly self-taught, I recently received a degree in Food Science!

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