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Fluffy Brown Butter Pumpkin Chocolate Chip Cookies

brown butter pumpkin chocolate chip cookies - featured image
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These fluffy brown butter pumpkin chocolate chip cookies are soft, cloud-like, and packed with warm fall flavors. No chilling required, so you can have warm cookies in under 25 minutes.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a light-colored skillet or saucepan over medium heat. Stir occasionally. After 5-7 minutes, the butter will foam and brown specks will form. Once golden-amber, remove from heat and pour into a heatproof bowl. Let cool for 10-15 minutes.
  2. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  3. In a large bowl, combine cooled brown butter, 1 cup packed light brown sugar, and 1/2 cup granulated sugar. Whisk vigorously for 1 minute until smooth and slightly thickened.
  4. Add 1 large egg (room temperature) and 2 teaspoons vanilla extract. Whisk until fully combined and glossy.
  5. Add 3/4 cup pumpkin puree. Whisk gently until just combined. The mixture may look slightly curdled; that’s normal.
  6. In a separate medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons pumpkin pie spice, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  7. Pour dry ingredients into wet mixture. Fold with a rubber spatula until just combined—no streaks of flour remain. Do not overmix.
  8. Fold in 1 1/2 cups semi-sweet chocolate chips until evenly distributed. Dough will be soft and slightly sticky.
  9. Using a 1.5-tablespoon cookie scoop or tablespoon, drop rounded scoops onto prepared baking sheets, spacing 2 inches apart. You should get about 24 cookies.
  10. Bake for 10-12 minutes. Cookies should be puffed with set edges and soft centers. For softer cookies, bake 10 minutes; for crisper edges, bake 12 minutes.
  11. Let cookies cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

For best results, use room temperature ingredients. Brown butter can burn quickly—watch carefully. Measure flour by spooning into cup and leveling off. If chilling dough, let sit at room temperature 10 minutes before scooping. Bake one sheet at a time for even results.

Nutrition

Keywords: pumpkin cookies, brown butter, chocolate chip, fall baking, no chill, fluffy cookies

Find it online: https://sagestirs.com/fluffy-brown-butter-pumpkin-chocolate-chip-cookies-best-easy-recipe/