Description
Warm autumn afternoons sparkle with Brown Butter Pumpkin Chocolate Chip Cookies, blending rich seasonal spices and molten chocolate morsels. Sweet comfort melts in your mouth, inviting memories of harvest kitchens and delightful family gatherings.
Ingredients
Scale
Main Ingredients:
- 1 cup (227 grams) cold unsalted butter
- 2/3 cup (160 milliliters) Libbys pumpkin puree, room temperature
- 2 large egg yolks, room temperature
- 1 cup (170 grams) finely chopped chocolate bar or chocolate chips
Sugars:
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (110 grams) light brown sugar, packed
Dry Ingredients and Seasonings:
- 1 2/3 cup + 1 tablespoon (220 grams) all-purpose flour
- 2 1/2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F/180°C and prepare two baking trays with parchment paper.
- Create brown butter in a stainless steel pan, watching carefully as it foams and crackles. Look for nutty aroma and brown butter bits at the bottom.
- Transfer browned butter to a glass measuring bowl and refrigerate for 50-60 minutes, stirring periodically until it reaches 75°F and remains liquid.
- Drain excess moisture from pumpkin puree by pressing paper towels repeatedly until it resembles soft playdough, reducing volume to approximately 1/3 cup.
- Combine brown and granulated sugars with cooled brown butter, whisking precisely for one minute until mixture resembles pale wet sand.
- Incorporate egg yolks, vanilla extract, and dried pumpkin puree, mixing thoroughly.
- Gently fold in flour, pumpkin spice, baking soda, salt, and chocolate pieces until just combined.
- Use a 3-tablespoon cookie scoop to form dough balls, rolling between palms and spacing them 2-3 inches apart on prepared trays.
- For enhanced chocolate pools, chop chocolate into larger chunks and press additional pieces on top of each cookie.
- Bake individual trays for 9-13 minutes, targeting golden brown edges with slightly underbaked centers.
- Immediately after removing from oven, use a large round cookie cutter to shape edges and create uniform rounds.
- Allow cookies to cool completely on a wire rack before transferring.
- Store cookies in an airtight container at room temperature for 2-3 days. Alternatively, refrigerate or freeze raw dough balls, allowing 1-2 hours to return to room temperature before baking.
Notes
- Remove excess moisture from pumpkin puree by patting with paper towels to prevent soggy cookies and ensure a perfect texture.
- Brown butter carefully, watching for nutty aroma and brown bits, which adds deep, rich flavor to the cookies.
- Chill browned butter to the right temperature (around 75°F) to maintain ideal cookie consistency and prevent spreading.
- Chop chocolate into larger pieces and press extra on top before baking for stunning pools of melted chocolate that create visual and taste appeal.
- Prep Time: 1 hour 30 minutes
- Cook Time: 9 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 190
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg