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Soft-Baked Pumpkin Chocolate Chip Cookies with Brown Butter

soft-baked pumpkin chocolate chip cookies - featured image
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These soft-baked cookies feature velvety, pillowy edges with a tender crumb and gooey chocolate chips, enriched by nutty brown butter and moist pumpkin puree for a comforting autumn treat.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, browned
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (100 g) packed brown sugar
  • 1 large egg, room temperature
  • 3/4 cup (180 g) pure pumpkin puree
  • 1 tsp vanilla extract
  • 2 1/4 cups (280 g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 1/2 cups (270 g) semi-sweet chocolate chips

Instructions

  1. Brown the butter: In a heavy-bottomed saucepan over medium heat, melt 1 cup (227 g) unsalted butter. Stir frequently as it foams and browns, about 5-7 minutes, until golden with a nutty aroma. Remove from heat and cool for 10 minutes.
  2. Mix sugars and egg: In a large bowl, combine 3/4 cup granulated sugar and 1/2 cup packed brown sugar. Add 1 large egg and 1 tsp vanilla extract. Beat until smooth and creamy, about 2 minutes.
  3. Add pumpkin and browned butter: Stir in 3/4 cup pure pumpkin puree and the cooled browned butter until evenly combined.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 tsp baking soda, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/2 tsp salt.
  5. Fold dry into wet: Gradually add dry ingredients to wet mixture. Fold gently with a rubber spatula until just combined, avoiding overmixing.
  6. Stir in chocolate chips: Fold in 1 1/2 cups semi-sweet chocolate chips evenly.
  7. Chill dough (optional but recommended): Cover and refrigerate dough for 30 minutes to 1 hour to deepen flavors and prevent spreading.
  8. Scoop and bake: Preheat oven to 350°F (175°C). Line baking sheet with parchment paper. Using a medium cookie scoop (~2 tbsp), drop dough balls 2 inches apart. Bake 10-12 minutes until edges are set but centers look slightly underbaked.
  9. Cool properly: Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to finish cooling.

Notes

Brown the butter carefully to a warm caramel color without burning. Avoid overmixing after adding flour to keep cookies tender. Chilling dough helps control spreading and deepens flavor. Start checking cookies at 9 minutes to avoid overbaking; centers should jiggle slightly when done. Use a medium cookie scoop for uniform size. Dough can be frozen before baking; add a couple minutes to baking time when baking from frozen.

Nutrition

Keywords: pumpkin cookies, soft-baked cookies, brown butter, chocolate chip cookies, fall dessert, easy pumpkin recipe

Find it online: https://zorbmeal.com/soft-baked-pumpkin-chocolate-chip-cookies-with-brown-butter-easy-homemade-recipe/