Brown Butter Pumpkin Chocolate Chip Cookies Delight

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To make Brown Butter Pumpkin Chocolate Chip Cookies, you will need the following ingredients: - ½ cup unsalted butter - 1 cup pumpkin puree - ¾ cup packed brown sugar - ½ cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon baking powder - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - 1 cup semi-sweet chocolate chips These ingredients come together to create a cookie with rich flavors. Brown butter gives a nutty taste. Pumpkin adds moisture and a hint of sweetness. The chocolate chips bring in a delightful contrast. Each bite offers a perfect blend of pumpkin and chocolate. You can use canned pumpkin puree or make your own. Both will work well. Make sure your butter is unsalted for the best flavor. Gather these ingredients before you start. It will make the process smoother. Plus, you will feel ready to bake! - To start, melt the unsalted butter in a saucepan over medium heat. - Keep an eye on the butter as it melts. After a few minutes, it will foam. - Swirl the pan gently. This helps the butter brown evenly. - Watch for a golden brown color and a nutty smell. This takes about 5-7 minutes. - Once it looks right, take it off the heat and let it cool a bit. - In a large bowl, combine the brown butter and pumpkin puree. Stir well. - Next, add the packed brown sugar and granulated sugar. Mix until combined. - Now, beat in the egg and vanilla extract. Keep stirring until the mixture is smooth. - In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. - Gradually add this dry mix to the wet ingredients. Stir until just combined. - Be careful not to overmix, or the cookies might not be soft. - Use rounded tablespoons to drop the dough onto a lined baking sheet. - Space the dough about 2 inches apart. This gives them room to spread. - Bake in your preheated oven at 350°F for 10-12 minutes. - The edges should be set, and the centers might look a bit soft. They will firm up as they cool. - Let the cookies sit on the baking sheet for 5 minutes, then transfer them to a wire rack. To make brown butter, watch for a few signs. The butter will foam up first. Stir it occasionally. Look for a golden brown color. A nutty aroma means it's ready. Don't walk away! It can burn fast. Common mistakes include cooking the butter too quickly. High heat can lead to burning. Another mistake is not stirring enough. Always keep an eye on it as it cooks. For best storage, use an airtight container. This keeps the cookies soft and fresh. You can also add a slice of bread inside. The bread helps keep the cookies moist. To keep cookies soft, avoid the fridge. The cold can dry them out. Instead, store them at room temperature. For a lovely presentation, use a decorative cookie jar. A rustic wooden platter works well too. For an extra touch, sprinkle a bit of sea salt on top. Pair these cookies with milk or coffee. Hot chocolate is another great choice. The flavors blend perfectly! {{image_2}} You can switch the pumpkin puree with sweet potato puree. Sweet potato gives a nice twist. You can also try butternut squash puree for a different flavor. For chocolate chips, semi-sweet is great, but you can mix it up. Use dark chocolate chips for a richer taste. White chocolate chips can add a sweet touch, too. Spices can change the cookie's taste. Try adding ginger or allspice for a warm flavor. A splash of almond or maple extract can also enhance the sweetness. Want some crunch? Add chopped nuts like walnuts or pecans. Dried fruits like cranberries or raisins can add sweetness and chewiness. For Halloween, add orange and black sprinkles for fun. For Thanksgiving, use cinnamon sugar on top for a festive touch. In winter, try peppermint extract for a cool flavor. For spring, add lemon zest to brighten up the cookies. You can even shape them into fun themes for each holiday. To keep your cookies fresh, use airtight containers. These containers keep air out and moisture in. This helps the cookies stay soft and tasty. You can store them at room temperature for up to a week. If you want to keep them longer, freezing is a good option. Place the cookies in a freezer-safe bag or container. They can stay frozen for up to three months. You can store cookie dough in two ways: refrigerating or freezing. If you plan to bake soon, refrigerate the dough for up to three days. Just wrap it tightly in plastic wrap. If you want to save it for later, freeze the dough. Shape it into balls and place them in a freezer-safe bag. They can last for up to three months in the freezer. To bake frozen dough, take it out and let it thaw in the fridge overnight. Then, bake as usual. If you’re in a hurry, you can bake straight from frozen. Just add a couple of extra minutes to the bake time. Yes, you can use salted butter. It will add a bit of saltiness. If you choose salted butter, skip adding the extra salt in the recipe. This will keep the flavor balanced. The cookies are done when the edges are set, and the centers look slightly underbaked. They should have a golden color on the edges. You can also gently press the tops; they should feel set but soft. You can use a flax egg. To make one, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for about 5 minutes until it thickens. This works well in cookies. These cookies last about a week when stored in an airtight container. They stay soft and tasty. If you want them to last longer, you can freeze them for up to three months. Yes, you can make them gluten-free! Use a 1:1 gluten-free flour blend instead of all-purpose flour. Check that your chocolate chips are also gluten-free. This lets everyone enjoy these cookies. You now have a clear guide to make delicious pumpkin cookies. We covered key ingredients like brown butter and pumpkin puree, plus step-by-step instructions. Remember to perfect the browning and store your cookies right for freshness. Taste and creativity can lead to fun variations. Whether you add different spices or flavor tweaks, enjoy the process. Your pumpkin cookies can delight any crowd, all while making wonderful memories in the kitchen.

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Craving a sweet treat this fall? Look no further! Brown Butter Pumpkin Chocolate Chip Cookies are the perfect blend of cozy pumpkin and rich, nutty flavor. I’ll guide you through making these delightful cookies step by step. Whether you’re baking for yourself or a gathering, this recipe is sure to impress. So, grab your apron and let’s dive into this yummy adventure together!

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Ingredients

To make Brown Butter Pumpkin Chocolate Chip Cookies, you will need the following ingredients:

– ½ cup unsalted butter

– 1 cup pumpkin puree

– ¾ cup packed brown sugar

– ½ cup granulated sugar

– 1 large egg

– 1 teaspoon vanilla extract

– 2 cups all-purpose flour

– 1 teaspoon baking soda

– ½ teaspoon baking powder

– ½ teaspoon salt

– 1 teaspoon ground cinnamon

– ½ teaspoon ground nutmeg

– 1 cup semi-sweet chocolate chips

These ingredients come together to create a cookie with rich flavors. Brown butter gives a nutty taste. Pumpkin adds moisture and a hint of sweetness. The chocolate chips bring in a delightful contrast. Each bite offers a perfect blend of pumpkin and chocolate.

You can use canned pumpkin puree or make your own. Both will work well. Make sure your butter is unsalted for the best flavor.

Gather these ingredients before you start. It will make the process smoother. Plus, you will feel ready to bake!

Step-by-Step Instructions

Preparation of the Brown Butter

– To start, melt the unsalted butter in a saucepan over medium heat.

– Keep an eye on the butter as it melts. After a few minutes, it will foam.

– Swirl the pan gently. This helps the butter brown evenly.

– Watch for a golden brown color and a nutty smell. This takes about 5-7 minutes.

– Once it looks right, take it off the heat and let it cool a bit.

Mixing Wet Ingredients

– In a large bowl, combine the brown butter and pumpkin puree. Stir well.

– Next, add the packed brown sugar and granulated sugar. Mix until combined.

– Now, beat in the egg and vanilla extract. Keep stirring until the mixture is smooth.

Combining Dry Ingredients

– In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

– Gradually add this dry mix to the wet ingredients. Stir until just combined.

– Be careful not to overmix, or the cookies might not be soft.

Forming and Baking the Cookies

– Use rounded tablespoons to drop the dough onto a lined baking sheet.

– Space the dough about 2 inches apart. This gives them room to spread.

– Bake in your preheated oven at 350°F for 10-12 minutes.

– The edges should be set, and the centers might look a bit soft. They will firm up as they cool.

– Let the cookies sit on the baking sheet for 5 minutes, then transfer them to a wire rack.

Tips & Tricks

How to Perfect the Brown Butter

To make brown butter, watch for a few signs. The butter will foam up first. Stir it occasionally. Look for a golden brown color. A nutty aroma means it’s ready. Don’t walk away! It can burn fast.

Common mistakes include cooking the butter too quickly. High heat can lead to burning. Another mistake is not stirring enough. Always keep an eye on it as it cooks.

Storage Tips for Fresh Cookies

For best storage, use an airtight container. This keeps the cookies soft and fresh. You can also add a slice of bread inside. The bread helps keep the cookies moist.

To keep cookies soft, avoid the fridge. The cold can dry them out. Instead, store them at room temperature.

Serving Suggestions

For a lovely presentation, use a decorative cookie jar. A rustic wooden platter works well too. For an extra touch, sprinkle a bit of sea salt on top.

Pair these cookies with milk or coffee. Hot chocolate is another great choice. The flavors blend perfectly!

Variations

Alternative Ingredients

You can switch the pumpkin puree with sweet potato puree. Sweet potato gives a nice twist. You can also try butternut squash puree for a different flavor.

For chocolate chips, semi-sweet is great, but you can mix it up. Use dark chocolate chips for a richer taste. White chocolate chips can add a sweet touch, too.

Flavor Tweaks

Spices can change the cookie’s taste. Try adding ginger or allspice for a warm flavor. A splash of almond or maple extract can also enhance the sweetness.

Want some crunch? Add chopped nuts like walnuts or pecans. Dried fruits like cranberries or raisins can add sweetness and chewiness.

Seasonal Variations

For Halloween, add orange and black sprinkles for fun. For Thanksgiving, use cinnamon sugar on top for a festive touch.

In winter, try peppermint extract for a cool flavor. For spring, add lemon zest to brighten up the cookies. You can even shape them into fun themes for each holiday.

Storage Info

Storing Baked Cookies

To keep your cookies fresh, use airtight containers. These containers keep air out and moisture in. This helps the cookies stay soft and tasty. You can store them at room temperature for up to a week. If you want to keep them longer, freezing is a good option. Place the cookies in a freezer-safe bag or container. They can stay frozen for up to three months.

Cookie Dough Storage

You can store cookie dough in two ways: refrigerating or freezing. If you plan to bake soon, refrigerate the dough for up to three days. Just wrap it tightly in plastic wrap. If you want to save it for later, freeze the dough. Shape it into balls and place them in a freezer-safe bag. They can last for up to three months in the freezer.

To bake frozen dough, take it out and let it thaw in the fridge overnight. Then, bake as usual. If you’re in a hurry, you can bake straight from frozen. Just add a couple of extra minutes to the bake time.

FAQs

Can I use salted butter instead?

Yes, you can use salted butter. It will add a bit of saltiness. If you choose salted butter, skip adding the extra salt in the recipe. This will keep the flavor balanced.

How do I know when the cookies are done baking?

The cookies are done when the edges are set, and the centers look slightly underbaked. They should have a golden color on the edges. You can also gently press the tops; they should feel set but soft.

What can I substitute for the egg?

You can use a flax egg. To make one, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for about 5 minutes until it thickens. This works well in cookies.

How long do these cookies last?

These cookies last about a week when stored in an airtight container. They stay soft and tasty. If you want them to last longer, you can freeze them for up to three months.

Can I make these gluten-free?

Yes, you can make them gluten-free! Use a 1:1 gluten-free flour blend instead of all-purpose flour. Check that your chocolate chips are also gluten-free. This lets everyone enjoy these cookies.

You now have a clear guide to make delicious pumpkin cookies. We covered key ingredients like brown butter and pumpkin puree, plus step-by-step instructions. Remember to perfect the browning and store your cookies right for freshness. Taste and creativity can lead to fun variations. Whether you add different spices or flavor tweaks, enjoy the process. Your pumpkin cookies can delight any crowd, all while making wonderful memories in the kitchen.

To make Brown Butter Pumpkin Chocolate Chip Cookies, you will need the following ingredients: - ½ cup unsalted butter - 1 cup pumpkin puree - ¾ cup packed brown sugar - ½ cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon baking powder - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - 1 cup semi-sweet chocolate chips These ingredients come together to create a cookie with rich flavors. Brown butter gives a nutty taste. Pumpkin adds moisture and a hint of sweetness. The chocolate chips bring in a delightful contrast. Each bite offers a perfect blend of pumpkin and chocolate. You can use canned pumpkin puree or make your own. Both will work well. Make sure your butter is unsalted for the best flavor. Gather these ingredients before you start. It will make the process smoother. Plus, you will feel ready to bake! - To start, melt the unsalted butter in a saucepan over medium heat. - Keep an eye on the butter as it melts. After a few minutes, it will foam. - Swirl the pan gently. This helps the butter brown evenly. - Watch for a golden brown color and a nutty smell. This takes about 5-7 minutes. - Once it looks right, take it off the heat and let it cool a bit. - In a large bowl, combine the brown butter and pumpkin puree. Stir well. - Next, add the packed brown sugar and granulated sugar. Mix until combined. - Now, beat in the egg and vanilla extract. Keep stirring until the mixture is smooth. - In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. - Gradually add this dry mix to the wet ingredients. Stir until just combined. - Be careful not to overmix, or the cookies might not be soft. - Use rounded tablespoons to drop the dough onto a lined baking sheet. - Space the dough about 2 inches apart. This gives them room to spread. - Bake in your preheated oven at 350°F for 10-12 minutes. - The edges should be set, and the centers might look a bit soft. They will firm up as they cool. - Let the cookies sit on the baking sheet for 5 minutes, then transfer them to a wire rack. To make brown butter, watch for a few signs. The butter will foam up first. Stir it occasionally. Look for a golden brown color. A nutty aroma means it's ready. Don't walk away! It can burn fast. Common mistakes include cooking the butter too quickly. High heat can lead to burning. Another mistake is not stirring enough. Always keep an eye on it as it cooks. For best storage, use an airtight container. This keeps the cookies soft and fresh. You can also add a slice of bread inside. The bread helps keep the cookies moist. To keep cookies soft, avoid the fridge. The cold can dry them out. Instead, store them at room temperature. For a lovely presentation, use a decorative cookie jar. A rustic wooden platter works well too. For an extra touch, sprinkle a bit of sea salt on top. Pair these cookies with milk or coffee. Hot chocolate is another great choice. The flavors blend perfectly! {{image_2}} You can switch the pumpkin puree with sweet potato puree. Sweet potato gives a nice twist. You can also try butternut squash puree for a different flavor. For chocolate chips, semi-sweet is great, but you can mix it up. Use dark chocolate chips for a richer taste. White chocolate chips can add a sweet touch, too. Spices can change the cookie's taste. Try adding ginger or allspice for a warm flavor. A splash of almond or maple extract can also enhance the sweetness. Want some crunch? Add chopped nuts like walnuts or pecans. Dried fruits like cranberries or raisins can add sweetness and chewiness. For Halloween, add orange and black sprinkles for fun. For Thanksgiving, use cinnamon sugar on top for a festive touch. In winter, try peppermint extract for a cool flavor. For spring, add lemon zest to brighten up the cookies. You can even shape them into fun themes for each holiday. To keep your cookies fresh, use airtight containers. These containers keep air out and moisture in. This helps the cookies stay soft and tasty. You can store them at room temperature for up to a week. If you want to keep them longer, freezing is a good option. Place the cookies in a freezer-safe bag or container. They can stay frozen for up to three months. You can store cookie dough in two ways: refrigerating or freezing. If you plan to bake soon, refrigerate the dough for up to three days. Just wrap it tightly in plastic wrap. If you want to save it for later, freeze the dough. Shape it into balls and place them in a freezer-safe bag. They can last for up to three months in the freezer. To bake frozen dough, take it out and let it thaw in the fridge overnight. Then, bake as usual. If you’re in a hurry, you can bake straight from frozen. Just add a couple of extra minutes to the bake time. Yes, you can use salted butter. It will add a bit of saltiness. If you choose salted butter, skip adding the extra salt in the recipe. This will keep the flavor balanced. The cookies are done when the edges are set, and the centers look slightly underbaked. They should have a golden color on the edges. You can also gently press the tops; they should feel set but soft. You can use a flax egg. To make one, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for about 5 minutes until it thickens. This works well in cookies. These cookies last about a week when stored in an airtight container. They stay soft and tasty. If you want them to last longer, you can freeze them for up to three months. Yes, you can make them gluten-free! Use a 1:1 gluten-free flour blend instead of all-purpose flour. Check that your chocolate chips are also gluten-free. This lets everyone enjoy these cookies. You now have a clear guide to make delicious pumpkin cookies. We covered key ingredients like brown butter and pumpkin puree, plus step-by-step instructions. Remember to perfect the browning and store your cookies right for freshness. Taste and creativity can lead to fun variations. Whether you add different spices or flavor tweaks, enjoy the process. Your pumpkin cookies can delight any crowd, all while making wonderful memories in the kitchen.

Brown Butter Pumpkin Chocolate Chip Cookies

Indulge your taste buds with these irresistible brown butter pumpkin chocolate chip cookies! This delightful recipe combines the warm flavors of pumpkin and spices with the rich nuttiness of brown butter and sweet chocolate chips. Perfect for fall gatherings or a cozy night in, these cookies are easy to make and sure to impress. Click to explore the full recipe and treat yourself to a seasonal favorite!
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Ingredients
  

½ cup unsalted butter (1 stick)

1 cup pumpkin puree (canned or fresh)

¾ cup brown sugar, packed

½ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

1 cup semi-sweet chocolate chips

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a saucepan over medium heat, melt the unsalted butter. Continue to cook, swirling the pan occasionally, until the butter foams and turns a golden brown color and has a nutty aroma (about 5-7 minutes). Be careful not to burn it. Remove from heat and let it cool slightly.

      In a large mixing bowl, combine the brown butter and pumpkin puree, stirring until well mixed.

        Add the brown sugar and granulated sugar to the bowl, mixing until combined.

          Beat in the egg and vanilla extract until smooth.

            In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

              Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

                Fold in the chocolate chips until evenly distributed throughout the dough.

                  Drop rounded tablespoons of the dough onto the prepared baking sheet, spacing them about 2 inches apart.

                    Bake in the preheated oven for 10-12 minutes or until the edges are set and the centers look slightly underbaked. They will firm up as they cool.

                      Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                        Prep Time: 15 minutes | Total Time: 25 minutes | Servings: About 24 cookies

                          - Presentation Tips: Serve in a decorative cookie jar or on a rustic wooden platter. Top with a sprinkle of sea salt for an added touch!

                            WANT TO SAVE THIS RECIPE?