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Brown Butter Pumpkin Chocolate Chip Cookies fresh from the oven

Brown Butter Pumpkin Chocolate Chip Cookies

Delicious and cozy cookies that combine warm brown butter, pumpkin, and rich chocolate chips for the ultimate fall treat.
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Prep Time 25 minutes
Cook Time 13 minutes
Total Time 38 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, chilled Chilled for better texture
  • 2/3 cup Libby’s pumpkin puree, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, firmly packed
  • 2 large egg yolks, at room temperature Room temperature for creamier mix
  • 2 teaspoons vanilla extract
  • 1 2/3 cups all-purpose flour
  • 2 1/2 teaspoons pumpkin spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup chocolate chips or a finely chopped chocolate bar

Method
 

Brown the Butter
  1. Melt the butter in a light-colored skillet over medium heat, stirring constantly for 5-7 minutes until it turns golden brown and nutty. Let it cool slightly in the fridge.
Cook the Pumpkin
  1. In a saucepan, cook the pumpkin over medium heat for 10-15 minutes, stirring until it thickens. Let it cool.
Mix the Ingredients
  1. In a mixing bowl, combine the cooled brown butter with granulated sugar and light brown sugar, beating until creamy.
  2. Mix in the egg yolks and vanilla until well combined.
  3. Stir in the cooled pumpkin puree until smooth.
Combine Dry Ingredients
  1. In another bowl, whisk together the flour, pumpkin spice, baking soda, and sea salt, then fold this into the wet mixture until fully incorporated.
Add Chocolate
  1. Gently fold in the chocolate chips or chopped chocolate.
Bake
  1. Preheat your oven to 350°F, line baking sheets with parchment paper, and scoop the cookie dough onto the sheets, spacing them about 2 inches apart.
  2. Bake for 12-13 minutes until golden around the edges with soft centers.
  3. Allow the cookies to cool on a baking rack before serving.

Notes

For serving, these cookies are divine on their own, but serve warm with a scoop of vanilla ice cream or drizzle with caramel sauce for added indulgence. These cookies can be stored in an airtight container for 3-5 days or frozen for up to three months. Reheat in the microwave for that fresh-out-of-the-oven feel.