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Crispy Brown Butter Pumpkin Spice Chocolate Chip Cookies

crispy brown butter pumpkin spice chocolate chip cookies - featured image
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These cookies feature shatteringly crisp edges and a chewy center, elevated by the nutty depth of browned butter and warm pumpkin spices. A reliable, crowd-pleasing autumn treat that is easy to make and impossible to resist.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter, cold
  • 1 cup (200g) granulated sugar
  • 1 cup (220g) packed brown sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • ½ cup (120g) 100% pure pumpkin puree
  • 1 tablespoon vanilla extract
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon sea salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 ½ cups (250g) semi-sweet or dark chocolate chips
  • Optional: ½ cup chopped pecans or walnuts

Instructions

  1. Brown the butter: Melt butter in a light-colored saucepan over medium heat, stirring constantly until it foams, settles, and develops a nutty aroma with brown bits at the bottom. Pour into a heat-proof bowl and cool to lukewarm (15-20 minutes).
  2. Mix wet ingredients: In a large bowl, whisk the cooled brown butter, granulated sugar, and brown sugar vigorously for 2 minutes until smooth. Add the egg, egg yolk, pumpkin puree, and vanilla extract; whisk until combined.
  3. Combine dry ingredients: In a separate medium bowl, whisk together the flour, baking soda, baking powder, sea salt, pumpkin pie spice, and ground cinnamon.
  4. Form the dough: Gradually add dry ingredients to wet ingredients, mixing on low speed or with a wooden spoon until just combined. Fold in chocolate chips (and nuts if using). Do not overmix. If dough is sticky, chill for 30 minutes.
  5. Scoop and chill: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough into 2-tablespoon balls, leaving 2 inches of space. Flatten slightly if desired. Chill dough balls in the fridge for at least 30 minutes.
  6. Bake: Bake one sheet at a time in the center of the oven for 12-14 minutes, until edges are golden brown and crisp but centers look soft.
  7. Cool: Let cookies sit on the hot baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.

Notes

Ensure you use 100% pure pumpkin puree, not pumpkin pie filling. Chilling the dough is crucial for preventing excessive spreading and ensuring a chewy center. Brown butter must be cooled to lukewarm before mixing to avoid melting the sugar or seizing the dough. For gluten-free options, use a 1:1 gluten-free flour blend with xanthan gum.

Nutrition

Keywords: pumpkin cookies, brown butter cookies, chocolate chip cookies, autumn baking, fall desserts, crispy cookies, pumpkin spice

Find it online: https://lirafood.com/crispy-brown-butter-pumpkin-spice-chocolate-chip-cookies/