These brown butter pumpkin cookies are a delightful fall treat that combines the rich, nutty flavor of brown butter with the warm spices of pumpkin. This chewy cookie recipe is perfect for cozy baking sessions and makes a wonderful addition to any pumpkin dessert lineup.

With the addition of chocolate chunks, these cookies offer a delicious twist, making them a perfect choice for those who love chocolate chunk cookies. Enjoy these soft and flavorful cookies fresh from the oven or share them with friends and family.

Chewy Brown Butter Pumpkin Cookies

These cookies are made with browned butter for a deeper flavor, combined with pumpkin puree and warm spices. The recipe yields about 24 cookies and takes around 30 minutes from start to finish, making it an ideal option for fall baking.

Ingredients

• 1 cup unsalted butter (2 sticks)
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 cup chocolate chunks

Instructions

1. Brown the Butter: In a saucepan, melt the butter over medium heat, stirring frequently until it turns golden brown and has a nutty aroma. Remove from heat and let it cool slightly.
2. Mix Wet Ingredients: In a large bowl, combine the brown butter, brown sugar, and granulated sugar. Mix until well combined. Add the egg, vanilla extract, and pumpkin puree, and stir until smooth.
3. Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
4. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chunks.
5. Chill the Dough: Cover the dough and refrigerate for at least 30 minutes to help the cookies hold their shape.
6. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. Bake: Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden.
8. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 30 minutes

Nutrition Information

• Servings: 24 cookies
• Calories: 150kcal
• Fat: 7g
• Protein: 2g
• Carbohydrates: 20g