Today’s recipe is one of those recipes that I think will become a staple part of your fall baking repertoire.
It’s simple enough to make often – which is good because once you have a taste you’ll be craving these cookies till Christmas!
Taking the time to brown the butter instead of simply melting it adds a whole new complexity of flavor. It creates this super crave worthy kind of caramelized nutty quality that really complements the warm spices in this recipe.
This recipe actually doesn’t even require an electric mixer to make! The hardest part is probably waiting for the butter to brown and cool, then waiting for the dough to chill for 30 minutes before baking.
The waiting will be SO worth it once you sink your teeth into a chewy and slightly gooey cookie that tastes like fall heaven.
In general, the colder any cookie dough is when it enters the oven, the thicker your cookies will be.
I’m so thrilled to be teaming up with Bob’s Red Mill to bring you this tasty cookie recipe. Not only does the brand produce high quality flours, grains, and tons of other go-to baking ingredients, but they’re also employee-owned.
I just love working with brand partners that have a strong spirit of generosity and a sense of family woven into the company culture. Learn more about Bob’s Red Mill here.
This recipe makes about 25 cookies, but you could very easily double it to serve a crowd for a holiday gathering or potluck. I can promise you these cookies won’t last long!
Pumpkin Cookie Tips
Browning the Butter
Follow the recipe directions closely for browning the butter. It’s super simple, just be sure not to walk away from it while it’s cooking on the stove. It quickly goes from browned to burnt. For best results, avoid using a nonstick pan.
Egg yolks have protein and fat which adds a bit of chewiness and richness to any cookie, cake, or brownie. On the other hand, egg whites tend to create a lighter airier and more cakey texture. Since this cookie recipe has pumpkin puree, we’re already adding a significant amount of moisture. In fact, pumpkin puree can sometimes be used as an egg replacer in baking. Because of that, I only added 1 egg yolk in this recipe with no whole eggs. Too much moisture would make these cakey, and I wanted the texture to be chewy.
I decided to use mostly granulated sugar in these Brown Butter Pumpkin Chocolate Chip Cookies with just a touch of light brown sugar for that butterscotch flavor. The granulated sugar promotes spread and gives the cookies a slightly crisp edge. Again, this was done to prevent these cookies from becoming too cakey in texture.
For this recipe I love to use Bob’s Red Mill Organic Unbleached White All Purpose Flour, which is a premium baking flour freshly milled from certified organic, hard red wheat. Whenever baking relatively simple recipes (like cookies) it’s really important to me to use high quality ingredients so the flavor is as amazing as possible. These little details add up to make the difference between good cookies and GREAT cookies!
These pumpkin cookies keep for quite a while in an airtight container at room temperature – up to 5 days. You’ll notice that the pumpkin spice flavor actually intensifies over time! You can also “marinate” the cookie dough by storing it in an airtight container in the fridge for up to 2 days. This will also intensify the pumpkin spice flavor and make the cookies thicker and chewier. Give it a try!
Click here to learn how to freeze this cookie dough and bake from frozen.
More Pumpkin Recipes
Photos by Ashley McLaughlin.
- 10 tablespoons (142 grams) unsalted butter
- 1 1/2 cups (204 grams) Bob’s Red Mill Organic All Purpose White Flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 3/4 cup (150 grams) granulated sugar
- 1/4 cup (50 grams) light brown sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/3 cup (75 grams) pumpkin puree
- 3/4 cup (128 grams) semisweet chocolate chips
Preheat oven to 350 degrees F. Line baking sheets with silicone mats or parchment paper.
Brown the butter:
In a small saucepan set over medium heat, melt the butter. Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises.
Once the crackling stops continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat and pour into a medium mixing bowl. Add the granulated sugar and brown sugar to the hot butter and stir to combine. Let cool.
Make the cookies:
In a small bowl whisk together flour, salt, baking soda, cinnamon, ginger, nutmeg, and cloves.
To the butter mixture, add the egg yolk and vanilla, stirring to combine. Stir in pumpkin puree until smooth. Add the flour mixture in 3 batches, mixing well after each addition, until a soft dough forms. Fold in the chocolate chips.
Cover and chill the dough in the fridge for 30 minutes, or until firm enough to scoop. You can also refrigerate the dough for up to 48 hours, which will intensify the flavors. Just allow to sit at room temperature until warm enough to shape if refrigerating for an extended period.
Using a spring-loaded ice cream scoop or a spoon, roll the dough into 1 1/2-tablespoon sized balls and place on the prepared baking sheets. Flatten slightly with the palm of your hand. Bake for 10-12 minutes, or until set and edges are lightly browned.
Let cool completely. Store at room temperature in an airtight container for up to 5 days. Pumpkin flavor will intensify after a day.