Description
These chewy, rich cookies feature nutty brown butter, moist pumpkin puree, and semi-sweet chocolate chips for a perfect fall treat that is crisp at the edges and soft in the center.
Ingredients
Scale
- 1 cup (226g) unsalted butter
- 1 cup (245g) canned pumpkin puree
- 1/2 cup (100g) granulated sugar
- 1 cup (200g) packed brown sugar
- 1 large egg, room temperature
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon fine sea salt
- 1 tablespoon pumpkin pie spice
- 1 1/2 cups (255g) semi-sweet chocolate chips
- 1/2 cup toasted pecans (optional)
Instructions
- Brown the butter: Melt butter in a light-colored skillet over medium heat. Watch closely until it foams, settles, and smells nutty (about 5-7 minutes). Remove from heat and pour into a heat-proof bowl. Cool for 15-20 minutes until just warm.
- Mix wet ingredients: In a large bowl, whisk the cooled brown butter with granulated sugar and brown sugar. Add the egg, egg yolk, and vanilla extract. Whisk vigorously for 1 minute until glossy and slightly thickened.
- Combine dry ingredients: In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
- Make the dough: Gradually add dry ingredients to wet ingredients, mixing on low speed or with a spatula until flour disappears. Do not overmix. Fold in chocolate chips and pecans (if using).
- Chill the dough: Cover the bowl and refrigerate for at least 30 minutes (or up to 24 hours) to prevent spreading and improve texture.
- Preheat oven: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Scoop and bake: Scoop dough into 2-tablespoon balls, spacing them 2 inches apart. Bake for 12-14 minutes until edges are golden brown but centers look slightly underbaked.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Ensure pumpkin puree is not pumpkin pie filling. If using salted butter, reduce added salt by half. Chilling the dough is non-negotiable to prevent spreading. For gluten-free version, use a 1-to-1 gluten-free flour blend. Store with a slice of bread to keep soft.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14
- Sodium: 120
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 24
- Fiber: 1
- Protein: 2
Keywords: pumpkin cookies, brown butter cookies, fall baking, chocolate chip cookies, easy cookie recipe, autumn treats