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Brown Butter Pumpkin Chocolate Chip Cookies – The Best Moist Fall Cookie Ever Recipe

ookies – The Best Moist Fall Cookie Ever Recipe
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★★★★★

4.9 from 10 reviews

These Brown Butter Pumpkin Chocolate Chip Cookies combine rich browned butter with moist pumpkin puree and warm fall spices, delivering a perfectly tender, flavorful cookie with a chewy center and crispy edges. Finished with optional flaky sea salt, they’re the ultimate cozy treat for autumn.

Ingredients

Scale

Brown Butter Dough:

  • ¾ cup (170g) unsalted butter
  • ½ cup (100g) granulated sugar
  • ¾ cup (150g) packed light brown sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • ⅓ cup (80g) pumpkin puree

Dry Ingredients and Spices:

  • 1 ½ cups (190g) all-purpose flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • ¼ tsp ground ginger
  • ⅛ tsp nutmeg
  • ⅛ tsp cloves (optional)

Mix-ins and Topping:

  • 1 cup (180g) semi-sweet chocolate chips
  • Flaky sea salt (optional)

Instructions

  1. Brown the Butter: Melt the unsalted butter in a light-colored saucepan over medium heat while stirring constantly. Cook until the butter turns golden brown and gives off a fragrant nutty aroma. Immediately transfer it to a bowl to cool before proceeding.
  2. Mix Wet Ingredients: Into the cooled browned butter, whisk together the granulated sugar, light brown sugar, egg yolk, vanilla extract, and pumpkin puree until the mixture is smooth and fully combined.
  3. Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking soda, baking powder, salt, cinnamon, ground ginger, nutmeg, and optional cloves. Gradually add this dry mixture into the wet ingredients and gently mix until just combined to avoid overworking the dough.
  4. Fold in Chocolate Chips: Stir in the semi-sweet chocolate chips evenly throughout the dough. Cover the dough and chill it in the refrigerator for 20 to 30 minutes to help the cookies maintain their shape during baking.
  5. Bake the Cookies: Preheat your oven to 350°F (175°C). Scoop the chilled dough onto parchment-lined baking sheets, spacing them adequately. Bake for 10 to 12 minutes until edges are set but centers remain soft. Allow the cookies to cool on the baking sheet briefly before transferring to a wire rack. Optionally, sprinkle flaky sea salt on top while still warm for an enhanced flavor contrast.

Notes

  • Using a light-colored pan helps monitor the butter as it browns to avoid burning.
  • Ensure the browned butter is cooled before mixing to prevent cooking the egg yolk.
  • Chilling the dough enhances flavor and prevents spreading during baking.
  • Flaky sea salt on top balances the sweetness and enhances the chocolate flavor.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Nutrition

Keywords: brown butter cookies, pumpkin chocolate chip cookies, fall cookies, moist cookies, pumpkin spice cookies, chocolate chip cookies

Find it online: https://zarameals.com/ookies-the-best-moist-fall-cookie-ever-recipe/