Brown Butter Pumpkin Chip Cookies

by Erin

Brown butter never gets old for me so let’s shake things up a bit by adding pumpkin chocolate chips to my favorite cookies. Cookie season is nearly upon us!

Brown Butter Pumpkin Chip Cookies 2

In reference to yesterday’s post about my go-to recipes, specifically my chocolate chip cookies, I realize that over the years I’ve made a lot of variations of cookies. Most of them are uniquely different from one another but sometimes I make just slight changes such as today. I’ve already made a chocolate double pumpkin chip cookie and a pumpkin spice brown butter chocolate chip cookie, but how about a brown butter pumpkin chip cookie? I mean really, why not?

Brown Butter Pumpkin Chip Cookies 1

Two years ago: Weekly Meal Plan #38 – Thanksgiving Edition

Three years ago: Homemade Instant Oatmeal

Four years ago: Pear-Cranberry Sauce

Five years ago: Gluten-Free Chipotle Cornbread Muffins

Six years ago: Streusel-Topped Milky Way Apple Butter Bread

BROWN BUTTER PUMPKIN CHIP COOKIES

Makes approximately 3 dozen cookies

Ingredients:

1 cup (2 sticks) unsalted butter

2-1/4 cups all-purpose flour, spooned and leveled

1 tsp pumpkin pie spice

1 tsp baking soda

1 tsp salt

1 cup packed dark brown sugar

1/2 cup white sugar

1 Tbsp vanilla extract

1 egg + 1 yolk, room temperature

3 cups pumpkin baking chips

Directions:

  1. Melt the butter in a medium saucepan over medium-low heat. Simmer until it turns brown and nutty. Remove pan from the heat and pour the butter into a large heatproof bowl to stop the cooking. Set aside to cool.
  2. In a medium bowl, sift together the flour, pumpkin pie spice, baking soda, and salt; set aside.
  3. Add sugar to the cooled butter and beat until well blended (1-2 minutes). Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chips by hand.
  4. Rolls 2 tablespoons of dough* into a ball that is slightly taller than wide and place on a plate or tray. Cover tightly and chill for at least 2 hours, but overnight for best results (I’ve refrigerated for up to a week).
  5. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
  6. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
  7. Bake for 8 minutes or until edges are barely golden (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

* For larger cookies, use a 1/4 cup scoop and bake 12 minutes (yields about 20 large cookies).

Source: Adapted from My Favorite Chewy Chocolate Chip Cookies.

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