Description
These brown butter pumpkin chocolate chip cookies are soft, chewy, and bursting with fall flavors. Made in one bowl without a mixer, they feature nutty brown butter, warm pumpkin spices, and melty chocolate chips, perfect for cozy seasonal treats.
Ingredients
Brown Butter Base
- ¾ cup (170 grams) unsalted butter
Sugars and Sweeteners
- 1 cup (220 grams) light brown sugar
- ¼ cup (50 grams) white sugar
- 1 tablespoon maple syrup
Wet Ingredients
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
- ¼ cup (55 grams) pumpkin puree
Dry Ingredients
- 1 teaspoon pumpkin pie spice
- 1 ½ teaspoons ground cinnamon
- 2 cups (240 grams) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
Add-ins
- ½ cup (108 grams) semisweet chocolate chips
Pumpkin Pie Sugar Coating
- ½ cup white sugar
- ½ tablespoon pumpkin pie spice
Instructions
- Brown the Butter: In a small saucepan over medium-low heat, melt the unsalted butter. Increase heat to medium and cook, stirring continuously, until the butter foams and then begins to brown, emitting a nutty aroma, about 2-3 minutes. Pour the browned butter into a medium mixing bowl and allow to cool completely.
- Mix Sugars and Sweeteners: Once the browned butter is cool, whisk in the light brown sugar, white sugar, and maple syrup until fully combined and smooth.
- Add Wet Ingredients: Whisk in the egg yolk, vanilla extract, and pumpkin puree until the mixture is smooth and homogenous.
- Combine Dry Ingredients: In a separate bowl, whisk together pumpkin pie spice, ground cinnamon, all-purpose flour, baking soda, baking powder, and kosher salt. Gradually fold the dry ingredients into the wet mixture using a rubber spatula until just combined, being careful not to overmix.
- Incorporate Chocolate Chips: Stir in the semisweet chocolate chips evenly throughout the dough.
- Chill the Dough: Cover the bowl tightly with plastic wrap and place it in the refrigerator to chill for 30 minutes. This step helps the flavors meld and dough to firm up, making it easier to scoop.
- Prepare Oven and Baking Sheets: While chilling, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Form and Coat Cookies: Using a large cookie scoop or spoon, portion the dough into balls approximately 2 tablespoons each. In a small bowl, combine ½ cup white sugar with ½ tablespoon pumpkin pie spice. Roll each dough ball in this sugar mixture to coat thoroughly.
- Arrange Cookies on Sheets: Place the coated dough balls on the prepared baking sheets, spacing them 3 to 4 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10 to 14 minutes. The cookie edges should be set, while the centers remain slightly underbaked, ensuring a soft, chewy texture.
Notes
- Weigh your ingredients using a kitchen scale for the best baking accuracy and consistent results.
- Chilling the dough is essential to keep the cookies from spreading too much and to enhance flavor development.
- Do not overbake; cookies will continue to set as they cool.
- Store cookies in an airtight container at room temperature for up to 5 days for optimal freshness.
- For a dairy-free version, substitute unsalted butter with a vegan butter alternative and verify chocolate chips are dairy-free.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
