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
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
Carla says
Really excited about this
Went to store specifically for these ingredients
Didn’t realize how expensive Cardamom was
Is there an alternative?
Amanda Powell says
Hi Carla, You can just omit it entirely
Karen says
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!)
Amanda Powell says
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!)
Jess says
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
MD says
About to mix the wet and dry ingredients and realized there is no eggs in the list. Hope it isn't a typo lol
Amanda says
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.
Claudia | The Brick Kitchen says
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
Amanda says
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!
Lucy says
Oh yummy these sound perfect especially with a lovely coffee Lucy
Maryanne | the little epicurean says
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!
Amanda says
Yes, definitely make these cookies! If anything, just mix together the dough and inhale deeply (repeat daily as needed). It smells so good!
Zainab says
THESE COOKIES!! So so beautiful 🙂 and browned butter is just the ice cream topper here.
Amanda says
Brown butter makes everything better, right? Gah, I want brown butter everything!
Medha says
These look incredible! Love all those rich fall flavors- browned butter is the best 🙂
Mary Ann | The Beach House Kitchen says
You had me at brown butter Amanda! And add some pumpkin and all will power goes right out the window!
Amanda says
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!