Brown Butter Pumpkin Chocolate Chip Cookies
Every month, I have decided to share a "special treat" type of recipe because I think it’s SO important that you treat yourself every now and then and find that healthy balance. My brown Butter Pumpkin Chocolate Chip Cookies are October's special treat of the month!! These are one of my absolute favorite recipes. These cookies are so incredibly soft and packed with all the cozy flavors of Fall. Trust me; they’ll become a staple in your Fall baking lineup!
I have included all of my tips and tricks to get the perfect texture in these cookies. It's very important to follow the instructions exactly in order to achieve the perfect brown butter cookie!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Why Brown Butter?
Brown butter is a magical ingredient that adds a deep, nutty flavor to any dish. By cooking butter until it turns golden brown and develops a rich aroma, you elevate the overall taste of your cookies. The process brings out the nutty, caramel notes in the butter, adding depth to your cookies that perfectly complements the pumpkin.
Ingredients
- 1/2 cup grass-fed unsalted butter (8 tbsp) - I like the brand Kerrygold
- 1/3 cup organic pumpkin puree (room temperature)
- 1/4 cup organic granulated sugar (or monk fruit)
- 1/4 cup organic light brown sugar (packed, or brown monk fruit)
- 1 large organic egg yolk (room temperature)
- 1 tsp organic vanilla extract
- 1 cup organic all-purpose flour
- 1 1/2 tsp pumpkin spice
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1/2 cup chopped organic dark chocolate - I like the brand Hu.
"Better For You" Ingredient Options I Chose
Now these are a special treat and I would not make them on a regular basis haha, but I do strive to still use "better for you" ingredients whenever I am in the kitchen.
- Butter: Kerrygold grass-fed butter (only brand of butter I use!!)
- Chocolate: Hu organic dark chocolate - This chocolate is not only super clean but it's the most delicious chocolate on the market in my opinion.
- Everything Else: I use all organic ingredients ALWAYS to avoid any sort of additives, GMO's , etc.
How To Make Them
- Preheat your oven to 350°F. Line a large baking sheet with parchment paper and set aside.
- Brown the butter in a pan over medium heat. While it is cooking, it will foam, pop, and crackle. Watch it carefully and stir it occasionally so it doesn’t burn. When the bottom is covered in brown bits of butter and it smells nutty, it is done.
- Remove the pan from the heat. Scrape the butter into a glass measuring cup and place it in the fridge for about 45 minutes, stirring it every 15 minutes, or until a thermometer inserted reads 75°F. The butter must be cool but still in liquid form for the perfect cookies.
- In the meantime, spread the pumpkin puree on a plate. Press paper towels into it and soak up all of the extra liquid. Scrape the pumpkin into a pile and re-spread it around the plate. Press additional paper towels into the pumpkin puree. Continue doing this until the pumpkin feels pretty dry, like soft play-dough.
- When the butter has reached 75°F, whisk it with the brown sugar and granulated sugar for exactly 1 minute. It will look like wet sand.
- Next, whisk in the egg yolk, vanilla, and pumpkin puree just until combined. Whisk in the flour, pumpkin pie spice, baking soda, & salt just until combined. Do not over mix!!
- Fold in the chocolate. Scoop the cookie dough with a cookie scoop & place on the prepared baking sheet, spaced 2-3 inches apart. You will have 10-12 cookies depending on how big you make them.
- Bake for 12 minutes, or until the edges are golden brown but the middle still looks slightly underbaked (they will finish cooking on the pan more after taken out of the oven). Allow the pan to cool & for the cookies set for 10 minutes. Remove the cookies from the baking sheet and enjoy!
Tips for Success
- Allow the butter to get to room temperature - If you go straight into making cookies with your hot butter, it can cook the egg and cause the cookies to spread out all over the baking sheet.
- Use room temperature ingredients - Room temperature ingredients mix together more easily and uniformly. This helps achieve a smooth batter without lumps, which contributes to a consistent texture in the final cookies. When you mix butter and sugar together, having the butter at room temperature allows for better incorporation of air, which leads to a lighter and fluffier cookie. Cold butter can create a dense texture because it doesn’t blend well with the sugars.
- Let them sit on the cookie sheet until the pan is completely cool so that they hold their shape well. I know it's tempting to just want to dig in immediately!
How To Store
Store leftover baked cookies in an airtight container at room temperature for 3-4 days. You can refrigerate or freeze the cookie dough balls, just bring them to room temperature before baking. Freeze baked cookies in a zip lock bag for up to 3 months.
Check Me Out On Social Media!
I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
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Every month, I have decided to share a "special treat" type of recipe because I think it’s SO important that you treat yourself every now and then and find that healthy balance. My brown Butter Pumpkin Chocolate Chip Cookies are October's special treat of the month!! These are one of my absolute favorite recipes. These cookies are so incredibly soft and packed with all the cozy flavors of Fall. Trust me; they’ll become a staple in your Fall baking lineup!
- 1/2 cup unsalted butter (8 tbsp, unsalted, grass-fed - I like the brand Kerrygold)
- 1/3 cup pumpkin puree (organic, room temperature)
- 1/4 cup granulated sugar (organic, or monk fruit)
- 1/4 cup light brown sugar (organic, packed, or brown monk fruit)
- 1 egg yolk (organic, large, room temperature)
- 1 tsp vanilla extract (organic)
- 1 cup all-purpose flour ((organic))
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/2 tsp sea salt (fine)
- 1/2 cup dark chocolate (chopped, organic - I like the brand Hu)
- Preheat your oven to 350°F. Line a large baking sheet with parchment paper and set aside.
- Brown the butter in a pan over medium heat. While it is cooking, it will foam, pop, and crackle. Watch it carefully and stir it occasionally so it doesn’t burn. When the bottom is covered in brown bits of butter and it smells nutty, it is done.
- Remove the pan from the heat. Scrape the butter into a glass measuring cup and place it in the fridge for about 45 minutes, stirring it every 15 minutes, or until a thermometer inserted reads 75°F. The butter must be cool but still in liquid form for the perfect cookies.
- In the meantime, spread the pumpkin puree on a plate. Press paper towels into it and soak up all of the extra liquid. Scrape the pumpkin into a pile and re-spread it around the plate. Press additional paper towels into the pumpkin puree. Continue doing this until the pumpkin feels pretty dry, like soft play-dough.
- When the butter has reached 75°F, whisk it with the brown sugar and granulated sugar for exactly 1 minute. It will look like wet sand.
- Next, whisk in the egg yolk, vanilla, and pumpkin puree just until combined. Whisk in the flour, pumpkin pie spice, baking soda, & salt just until combined. Do not over mix!!
- Fold in the chocolate. Scoop the cookie dough with a cookie scoop & place on the prepared baking sheet, spaced 2-3 inches apart. You will have 10-12 cookies depending on how big you make them.
- Bake for 12 minutes, or until the edges are golden brown but the middle still looks slightly underbaked (they will finish cooking on the pan more after taken out of the oven). Allow the pan to cool & for the cookies set for 10 minutes. Remove the cookies from the baking sheet and enjoy!
Servings 12
- Amount Per Serving
- Calories 168kcal
- % Daily Value *
- Total Fat 13.1g21%
- Saturated Fat 8.1g41%
- Cholesterol 35.4mg12%
- Sodium 102.6mg5%
- Total Carbohydrate 13.9g5%
- Dietary Fiber 0.9g4%
- Sugars 11.6g
- Protein 1g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.