Pumpkin and chocolate is a mix that feels warm and cozy. These cookies are soft, chewy, and filled with fall flavors. The browned butter gives them a nutty taste that makes them extra special. Baking them at home is easy, and the smell will make your kitchen feel like autumn. You can enjoy them with coffee, tea, or even a glass of milk.
Contents
Why use browned butter
Butter is the heart of these cookies. When you brown butter, it changes into a rich, deep flavor. It tastes nutty and makes cookies softer and tastier. The little golden bits in browned butter add more aroma. It is a small step, but it makes a big difference in flavor.
Pumpkin makes the cookies moist and soft. It blends well with warm spices like cinnamon and nutmeg. Pumpkin is also healthy because it has vitamins and fiber. It balances the sweetness of chocolate and sugar.
Chocolate chips magic
Chocolate chips make these cookies even better. The melted chocolate inside each bite feels smooth and rich. You can use dark, milk, or semi-sweet chocolate chips. Each type gives a slightly different taste, so pick the one you like most.
Ingredients needed
Here are the simple things you need to make these cookies:
- Unsalted butter
- Pumpkin puree
- Brown sugar
- White sugar
- Egg yolk
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Cinnamon
- Nutmeg
- Chocolate chips
Step 1 – Brown the butter
Melt butter in a pan until it turns golden brown. Stir so it does not burn. Let it cool before mixing with other ingredients.
Step 2 – Mix wet items
In a bowl, add browned butter, sugars, egg yolk, pumpkin, and vanilla. Mix until smooth.
Step 3 – Add dry mix
In another bowl, combine flour, baking soda, salt, and spices. Slowly add this mix to the wet bowl.
Step 4 – Fold chocolate
Add chocolate chips and gently fold them in. The dough should be soft but thick.
Step 5 – Chill the dough
Keep the dough in the fridge for at least 30 minutes. This makes cookies thicker and chewy.
Step 6 – Bake
Scoop dough balls on a baking sheet. Bake at 350°F (175°C) for 10-12 minutes. The edges should be set, but the center should look a little soft.
- Do not skip chilling the dough.
- Use real pumpkin puree, not pumpkin pie filling.
- Add extra chocolate on top before baking for a bakery-style look.
- Let cookies cool on the sheet for a few minutes before moving.
Storage and serving
Keep cookies in an airtight box for up to 5 days. They stay soft and chewy. You can also freeze the dough balls and bake later. Freshly baked cookies anytime you want.
FAQs
How do I know butter is browned?
It turns golden with a nutty smell.
Can I use salted butter?
Yes, but reduce extra salt in the recipe.
Do I need to chill the dough?
Yes, it helps make thicker cookies.
Yes, they freeze well for 2 months.
Which chocolate is best?
Semi-sweet chocolate chips work best for balance.
