Browned Butter Pumpkin Chocolate Chip Cookies
These Browned Butter Pumpkin Chocolate Chip Cookies are chewy and not cakey. They are a delightful treat that captures the essence of autumn. Enjoy every bite!
Why I Love This Recipe
These cookies are a delightful twist on the classic chocolate chip cookie, infused with the warmth of pumpkin and cozy pumpkin spice flavors. They're a fall favorite for good reason.
Why This Recipe Works
Browned Butter Magic: One of the secrets behind the rich, caramel-like flavor in these cookies is the browned butter. It's an extra step but totally worth it. I swear by high-quality butter and when it's browned, it takes these cookies to a whole new level.
Making Pumpkin Cookies Less Cake-y: Achieving that chewy texture in pumpkin cookies can be tricky due to the moisture in pumpkin puree. To combat this, we recommend using canned pumpkin puree as it has less moisture compared to homemade puree. But here's the kicker: gently strain the pumpkin through cheesecloth to remove any excess water. It's a quick step that makes a big difference in texture and taste.
What You'll Need
- butter
- brown and white sugar
- pumpkin puree
- eggs
- vanilla extract
- all-purpose flour
- baking soda
- salt
- pumpkin spice
How to Make These Pumpkin Cookies
First, strain the pumpkin through fine cheesecloth to remove excess water. You'll be surprised by how much water can be extracted from just a small amount of pumpkin puree.
Brown the butter on the stovetop, being attentive to avoid burning it. This process usually takes less than 10 minutes. The butter will become slightly foamy just before reaching the perfect stage. Let it cool slightly before using.
Now, onto the classic chocolate chip cookie steps: Cream the browned butter with both sugars. Add eggs, strained pumpkin puree, and vanilla extract. Then, sift in the dry ingredients (flour, baking soda, salt, and pumpkin spice).
Using a tablespoon-sized cookie scoop, shape your cookies and place them on a baking sheet.
Browned Butter Pumpkin Chocolate Chip Cookie
Equipment
- baking sheet
- cheesecloth
Ingredients
- 1 cup butter
- 1 cup brown sugar
- ¼ cup white sugar
- ½ cup pumpkin puree strained
- 2 eggs
- 2.5 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1.5 teaspoon pumpkin spice
- 2 teaspoon vanilla extract
- 1.5 cups chocolate chips
Instructions
- Preheat oven to 350 degrees and prepare baking sheet with parchment paper.
- First, strain the pumpkin through fine cheesecloth to remove excess water.
- Brown the butter on the stovetop, being attentive to avoid burning it. This process usually takes less than 10 minutes. The butter will become slightly foamy just before reaching the perfect stage. Let it cool slightly before using.
- Cream the browned butter with both sugars.
- Add eggs, strained pumpkin puree, and vanilla extract.
- Then, sift in the dry ingredients (flour, baking soda, salt, and pumpkin spice).
- Add in chocolate chips.
- Using a tablespoon-sized cookie scoop, shape your cookies and place them on a baking sheet.
- Bake for 8-12 minutes at 350 degrees.
- Cool on wire rack or serve warm.
