These brown butter pumpkin chocolate chip cookies are the ultimate autumn indulgence, combining the nutty, caramelized flavor of brown butter with the seasonal warmth of pumpkin and spices. The semi-sweet chocolate chips offer the perfect touch of sweetness, balancing the rich flavors of pumpkin pie spice and cinnamon. Each cookie is chewy, soft, and loaded with fall flavors that pair beautifully with a cup of coffee or tea. The hint of espresso powder enhances the chocolate and adds a subtle depth, making these cookies an elevated version of your classic chocolate chip treat. Whether you’re baking for a crowd or treating yourself, these cookies are sure to satisfy your sweet tooth.
Why You’ll Love This Recipe:
This recipe is a celebration of all things fall! The brown butter adds an irresistibly rich and nutty flavor, while the pumpkin puree keeps the cookies soft and moist. The addition of pumpkin pie spice and cinnamon brings a warm, cozy aroma to your kitchen that will make you feel like autumn is in full swing. What’s even better is the unique touch of espresso powder, which intensifies the chocolate flavor and balances the sweetness. These cookies are simple to make, but the combination of flavors and textures makes them feel gourmet. They’re perfect for cookie lovers who enjoy a twist on the classic chocolate chip cookie.
Perfect Occasion:
These cookies are ideal for any fall occasion, from Halloween parties to Thanksgiving gatherings. They’re also perfect for a cozy night in when you want something sweet and comforting. If you’re hosting a fall-themed event or simply want a warm, freshly baked treat to share with family and friends, these cookies will surely be a hit. They also make a wonderful gift if you’re looking to spread some autumn cheer, as they capture the flavors of the season in every bite.
Decoration Tips:
For a rustic and inviting presentation, you can sprinkle a few extra chocolate chips on top of each cookie right before baking to give them a more polished, bakery-style look. You can also lightly dust the tops with powdered sugar or cinnamon after they’ve cooled for a simple yet festive finish. If you’re feeling extra indulgent, drizzle melted chocolate over the cooled cookies for a decadent touch. These cookies are all about warm, cozy vibes, so keep the decoration simple and inviting.
Ingredients:
- 113g butter (browned)
- 40g granulated sugar
- 85g brown sugar
- 1 egg yolk
- 2 teaspoons vanilla extract
- 90g pumpkin puree (drained)
- 120g all-purpose flour
- Pinch of salt
- ½ teaspoon baking soda
- 1 teaspoon instant espresso powder
- ½ teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 70g semi-sweet chocolate chips
Instructions:
- Begin by browning the butter: In a saucepan, melt the butter over medium heat, stirring continuously until it begins to bubble and turns a deep golden brown. Be careful not to burn it. Once browned, remove it from the heat and pour the butter into a large mixing bowl. Let it cool to room temperature.
- While the butter is cooling, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Drain the pumpkin puree: Place the pumpkin puree on a few layers of paper towels and press out as much moisture as possible. You want the puree to be fairly dry to avoid excess moisture in the cookies.
- In a separate bowl, whisk together the flour, salt, baking soda, instant espresso powder, cinnamon, and pumpkin pie spice until well combined. Set aside.
- Once the brown butter has cooled, add both the granulated sugar and the brown sugar to the bowl. Using a hand mixer, beat the butter and sugars together until smooth and creamy.
- Add the egg yolk, vanilla extract, and drained pumpkin puree to the mixture, and mix until well incorporated.
- Gradually fold in the dry ingredients, mixing just until the dough comes together. Be careful not to overmix, as this can lead to tougher cookies.
- Gently fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the dough.
- Using a spoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake the cookies in the preheated oven for 12-13 minutes, or until the edges are set and the tops are lightly golden. The centers may still look slightly soft, but they will firm up as they cool.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
