There’s something about the warm, comforting aroma of freshly baked cookies that makes any day feel special. When you add the rich, nutty flavor of brown butter and the sweetness of pumpkin, you get a treat that feels like autumn in every bite. Pumpkin chocolate chip cookies with brown butter are the perfect way to welcome the season and share joy with your family and friends.

Why You’ll Love These Cookies

These cookies are not your average pumpkin treat. The brown butter adds a deep, caramelized flavor, while the pumpkin puree keeps the cookies soft and moist. Chocolate chips bring just the right amount of sweetness, making every bite irresistible. Whether you’re a seasoned baker or trying your hand at baking for the first time, this recipe is easy to follow and yields delicious results every time.

Ingredients You’ll Need

Here’s a handy table to help you organize your ingredients:

Ingredient	Quantity
All-purpose flour	2 ¼ cups
Baking soda	1 tsp
Pumpkin pie spice	1 tsp
Unsalted butter (softened)	½ cup
Granulated sugar	½ cup
Brown sugar	¾ cup
Pumpkin puree	1 cup
Egg	1 large
Vanilla extract	1 tsp
Chocolate chips	1 ½ cups

How to Make Pumpkin Chocolate Chip Cookies with Brown Butter

Step 1: Preheat and Prepare

1. Preheat your oven to 350°F (175°C).
2. Line a baking sheet with parchment paper to prevent sticking and ensure even baking.

Step 2: Brown the Butter

1. Heat the unsalted butter in a medium saucepan over medium heat.
2. Stir frequently as it melts, watching for it to turn a golden brown color and develop a nutty aroma. This takes about 5-7 minutes.
3. Remove from heat and let it cool slightly before using.

Step 3: Mix the Dry Ingredients

1. In a medium bowl, whisk together the flour, baking soda, and pumpkin pie spice.
2. Set the dry ingredients aside.

Step 4: Cream the Sugars and Butter

1. In a large mixing bowl, combine the browned butter, granulated sugar, and brown sugar.
2. Beat until the mixture is light and fluffy, about 2-3 minutes.

Step 5: Incorporate Wet Ingredients

1. Add the pumpkin puree, egg, and vanilla extract to the creamed butter and sugar mixture.
2. Mix until fully combined, scraping down the sides of the bowl as needed.

Step 6: Combine Wet and Dry Ingredients

1. Gradually add the dry ingredients to the wet mixture.
2. Stir until just combined, being careful not to overmix.

Step 7: Fold in Chocolate Chips

1. Gently fold in the chocolate chips by hand.
2. Ensure they are evenly distributed throughout the dough.

Step 8: Portion and Bake

1. Use a spoon or cookie scoop to drop spoonfuls of dough onto the prepared baking sheet. Space them about 2 inches apart.
2. Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.

Step 9: Cool and Enjoy

1. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes.
2. Transfer them to a wire rack to cool completely before serving.

Nutritional Information

Here’s an approximate nutritional breakdown per cookie (based on 24 cookies):

Nutrient	Amount
Calories	130
Total Fat	6g
Saturated Fat	3g
Carbohydrates	18g
Sugar	12g
Protein	1g

Tips for Perfect Pumpkin Chocolate Chip Cookies

• Don’t skip browning the butter: This step adds depth of flavor that sets these cookies apart.
• Use room-temperature ingredients: They mix more easily, resulting in a smoother dough.
• Chill the dough if needed: If your dough feels too soft, refrigerate it for 30 minutes before baking.
• Experiment with add-ins: Try adding nuts, white chocolate chips, or dried cranberries for a twist.

FAQs About Pumpkin Chocolate Chip Cookies

1. Can I use canned pumpkin puree? Yes, canned pumpkin puree works perfectly for this recipe. Just make sure it’s not pumpkin pie filling, which contains added spices and sugar.

2. How should I store these cookies? Store the cookies in an airtight container at room temperature for up to five days. You can also freeze them for longer storage.

3. Can I use salted butter instead of unsalted? Yes, but reduce the added salt in the recipe to ¼ teaspoon to balance the flavors.

4. Can I make the dough ahead of time? Absolutely! You can refrigerate the dough for up to 48 hours before baking. Let it sit at room temperature for 10 minutes before scooping.

5. What if I don’t have pumpkin pie spice? You can make your own by mixing cinnamon, nutmeg, ginger, and cloves in equal parts.

6. Are these cookies chewy or cakey? Thanks to the pumpkin puree, these cookies have a soft, slightly cakey texture with a chewy center.

Why These Cookies Are Perfect for Fall

Pumpkin chocolate chip cookies with brown butter capture the essence of autumn in every bite. They’re warm, comforting, and filled with seasonal flavors. Perfect for enjoying with a cup of coffee or a tall glass of milk, these cookies are sure to become a fall favorite.

Your Baking Adventure Starts Now

Ready to fill your kitchen with the irresistible aroma of these cookies? Gather your ingredients, preheat your oven, and get started. Don’t forget to share your creations with friends and family—they’ll love every bite. Happy baking!

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