Brown Butter Pumpkin Chocolate is a delightful fusion of flavors that captures the essence of fall in every bite. These cookies are chewy, rich, and perfectly spiced, making them an ideal treat for any occasion. With the nutty aroma of brown butter and the warm, comforting notes of pumpkin, they create a cozy atmosphere that’s perfect for sharing. Let’s dive into this seasonal delight that’s bound to become a favorite in your household!
Why You’ll Love This Brown Butter Pumpkin Chocolate
This recipe is more than just a cookie; it’s an experience! Here are a few reasons why you’ll adore these treats:
- Rich Flavor: The brown butter adds a nutty depth that elevates the pumpkin flavor.
- Perfect Texture: Chewy and soft, these cookies are incredibly satisfying.
- Easy to Make: With straightforward steps, this is a hassle-free baking project.
- Seasonal Spices: The blend of cinnamon, nutmeg, and ginger gives a warm, festive taste.
- Customizable: You can easily add nuts or change the chocolate type.
- Great for Gatherings: Perfect for fall parties, holidays, or cozy nights at home.
These cookies are not just delicious; they are also Vegetarian and a fantastic way to celebrate the flavors of the season with friends and family.
Ingredients for Brown Butter Pumpkin Chocolate
Gather these items:
- 3/4 cup (170g) unsalted butter
- 1/2 cup (100g) brown sugar
- 1/4 cup (50g) granulated sugar
- 1/3 cup (75g) pumpkin puree, well-drained
- 1 egg yolk
- 1 tsp vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 3/4 cup (130g) semi-sweet or dark chocolate chips
How to Make Brown Butter Pumpkin Chocolate Step-by-Step
- Step 1: Brown the butter in a saucepan over medium heat, stirring constantly until golden and fragrant. Remove from heat and let cool slightly.
- Step 2: Drain pumpkin puree by spreading it on paper towels and pressing gently to remove excess moisture.
- Step 3: In a large bowl, mix the browned butter, brown sugar, and granulated sugar until well combined.
- Step 4: Add the drained pumpkin, egg yolk, and vanilla extract. Mix until smooth.
- Step 5: In another bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Step 6: Gradually fold the dry ingredients into the wet mixture until just combined.
- Step 7: Stir in chocolate chips.
- Step 8: Cover and chill the dough in the refrigerator for at least 30 minutes (preferably overnight).
- Step 9: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Step 10: Scoop dough into balls and place 2 inches apart on the baking sheet.
- Step 11: Bake for 11–13 minutes or until edges are set and centers look slightly underdone.
- Step 12: Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Pro Tips for the Best Brown Butter Pumpkin Chocolate
Keep these in mind:
- Chilling the dough improves the texture of the cookies.
- Use high-quality chocolate chips for better flavor.
- Store cookies in an airtight container for up to a week.
- For a richer taste, try adding a pinch of sea salt on top before baking.
Best Ways to Serve Brown Butter Pumpkin Chocolate
Enjoy these cookies fresh out of the oven or pair them with:
- Milk or your favorite plant-based alternative.
- A scoop of vanilla ice cream for an indulgent dessert.
- Alongside a hot cup of coffee or chai tea.
How to Store and Reheat Brown Butter Pumpkin Chocolate
Store the cookies in an airtight container at room temperature for up to a week. If you want to enjoy them warm, simply pop them in the microwave for a few seconds. This quick method revives their chewy texture, making them taste freshly baked every time.
Frequently Asked Questions About Brown Butter Pumpkin Chocolate
What is brown butter pumpkin chocolate?
Brown butter pumpkin chocolate refers to a delicious blend of nutty brown butter, real pumpkin puree, and chocolate, creating a rich flavor profile in desserts like cookies and brownies.
Can I make brown butter pumpkin chocolate ahead of time?
Absolutely! You can prepare the dough ahead of time and chill it overnight. This enhances the flavors and makes baking a breeze whenever you need a sweet treat.
How do I avoid common mistakes with brown butter pumpkin chocolate?
Ensure you properly drain the pumpkin puree to avoid excess moisture that can affect the cookie texture. Also, don’t skip chilling the dough, as it improves the final product.
Variations of Brown Butter Pumpkin Chocolate You Can Try
If you want to switch things up, here are a few variations:
- Make Brown Butter Pumpkin Chocolate Chip Pancakes for a breakfast twist.
- Try Brown Butter Pumpkin Chocolate Muffins for a grab-and-go option.
- Consider a Pumpkin Chocolate Brownie Recipe for a fudgy dessert.
With these variations, you can enjoy the rich flavors of brown butter pumpkin chocolate in different forms, catering to various occasions and preferences!
For more delicious recipes, check out our Easy Cinnamon Rolls or Apple Pie. You can also explore Cinnamon Orange Jam Linzer Cookies for a festive treat!
Brown Butter Pumpkin Chocolate Chip Cookies Delight
Chewy, rich, and perfectly spiced, these Brown Butter Pumpkin Chocolate Chip Cookies blend nutty brown butter with real pumpkin and fall spices for the ultimate seasonal treat.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3/4 cup (170g) unsalted butter
- 1/2 cup (100g) brown sugar
- 1/4 cup (50g) granulated sugar
- 1/3 cup (75g) pumpkin puree, well-drained
- 1 egg yolk
- 1 tsp vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 3/4 cup (130g) semi-sweet or dark chocolate chips
Instructions
- Brown the butter in a saucepan over medium heat, stirring constantly until golden and fragrant. Remove from heat and let cool slightly.
- Drain pumpkin puree by spreading it on paper towels and pressing gently to remove excess moisture.
- In a large bowl, mix the browned butter, brown sugar, and granulated sugar until well combined.
- Add the drained pumpkin, egg yolk, and vanilla extract. Mix until smooth.
- In another bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Stir in chocolate chips.
- Cover and chill the dough in the refrigerator for at least 30 minutes (preferably overnight).
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop dough into balls and place 2 inches apart on the baking sheet.
- Bake for 11–13 minutes or until edges are set and centers look slightly underdone.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chilling the dough improves the texture of the cookies.
- Use high-quality chocolate chips for better flavor.
- Store cookies in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
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