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Browned Butter Pumpkin Chocolate Chip Cookies

Indulge in the cozy flavors of fall with these delightful Browned Butter Pumpkin Chocolate Chip Cookies, featuring rich chocolate chunks and warm spices that melt in your mouth.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup unsalted butter Use high-quality butter for the best flavor, Kerrygold recommended.
  • 2/3 cup pure pumpkin Use pure pumpkin puree, not spiced filling.
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar Packed for moisture and caramel notes.
  • 2 large egg yolks At room temperature for better mixing.
  • 2 teaspoons vanilla extract Good quality enhances the flavor.
Dry Ingredients
  • 1 2/3 cups all-purpose flour Spoon and level for accuracy.
  • 1 tablespoon all-purpose flour For dusting.
  • 2 1/2 teaspoons pumpkin pie spice Blend of cinnamon, nutmeg, ginger, and allspice.
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
Chocolate Chunks
  • 1 cup semi-sweet chocolate chunks Divided for better distribution.

Method
 

Preparation
  1. Brown the Butter: In a stainless steel skillet over medium-high heat, melt the butter until it turns a rich, chestnut brown, about 5-7 minutes. Pour it into a bowl and let it cool for 35-40 minutes.
  2. Preheat the Oven: While the butter is cooling, preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Mixing and Baking
  1. Mix Wet Ingredients: In the cooled butter bowl, whisk in granulated sugar and brown sugar until combined. Add egg yolks, vanilla extract, and pumpkin puree and mix until smooth.
  2. Combine Dry Ingredients: In a separate bowl, whisk together flour, pumpkin pie spice, baking soda, and sea salt. Gradually fold this mixture into the wet ingredients until just combined.
  3. Incorporate Chocolate: Gently fold in most of the chocolate chunks, reserving some for pressing on top.
  4. Shape the Cookies: Using a large cookie scoop, shape dough into 12 generous balls on the baking sheets, press reserved chocolate chunks on top.
  5. Bake: Bake for 9-13 minutes until golden brown on edges and slightly underbaked in the center.
  6. Cool Down: Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.

Notes

Store cookies in an airtight container for up to 5 days. Refrigerate for longer storage. Freezing dough is an option, bake from frozen with added time. Always monitor cookies to avoid overbaking.