Browned Butter Chewy Pumpkin Chocolate Chip Cookies

These Browned Butter Chewy Pumpkin Chocolate Chip Cookies are soft, chewy, have slightly crispy edges and are loaded with chocolate chips. What could be better? Not like your typical cakey pumpkin cookie.

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The pumpkin baking continues at my house and I see no signs of it stopping anytime soon #iloveallthingspumpkin. I made these Browned Butter Chewy Pumpkin Chocolate Chip Cookies twice last week, and they’re on my list of things to make this week because they’re that good.

Don’t get me wrong, I absolutely love the thick, cakey, soft pumpkin chocolate chip cookies! But it’s no secret I also love chewy, crispy chocolate chip cookies, so I played around with some recipes and came up with the perfect chewy pumpkin chocolate chip cookie.

These cookies are seriously irresistible! And if you don’t believe me, just ask Parker. He ate three of them within minutes of each other. Now that might not seem like a big deal, but for Parker it is. This is my child who could take or leave cookie dough and who 9 times out of 10, doesn’t even end up eating a cookie when I make a batch (who is this child?!?!?).

HOW TO MAKE BROWNED BUTTER CHEWY CHOCOLATE CHIP COOKIES:

1. Brown the butter by placing it in a medium saucepan or skillet and melt over medium heat, swirling it in the pan occasionally. Once the butter has completely melted, watch carefully, until butter foams and turns a golden amber color. Transfer to a large mixing bowI, scraping all the brown specs and let cool to room temperature.
2. Add both sugars to cooled browned butter. Stir with a wood spoon until smooth (or you can use a hand mixer.)  Add the egg yolk, vanilla extract, and canned pumpkin. Stir until ingredients are combined.
3. Stir in the flour, salt, cinnamon, ginger, cloves, nutmeg and baking soda. Mix until combined.
4. Add the chocolate chips and stir until combine.
5. Cover the bowl tightly and freeze dough for 30 minutes or refrigerate for 1 hour.
6. Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper or a Silpat liner.
7. Scoop dough balls (1 1/2 to 2 tablespoons of dough). 
8. Bake for 9 to 10 minutes or until just. Remove from the oven and let cookies sit on the sheet pan for 3 to 4 minutes.

WHY DID MY COOKIES GO FLAT?

A few possibilities here –  Since you’re using melted butter in these cookies, the dough ends up being quite wet and slightly warm, so it’s important to chill this dough. Chilling the dough will help firm it back up and prevent the cookies from spreading too much. Also, adding not enough flour will result in the cookies going flat.

Pumpkin Chocolate Chip Cookie Tips:

• Remember to plan ahead when you’re making these pumpkin chocolate chip cookies because they need to chill. It’s important to not skip this step, or your cookies will most likely end up being too flat. I’ve also chilled this dough overnight and taken it out of the fridge an hour or so before I make them, and the flavor was even more amazing!
• Make sure you use canned pumpkin puree and not canned pumpkin pie filling.
• I love a lot of chocolate chips in my cookies, but if you don’t, go ahead and put less chocolate chips in the dough. I sometimes do half milk and half semi-sweet chocolate chip.
• To make them even “prettier” add a few more chocolate chips on top of the dough balls before you bake them or as soon as they come out of the oven.
• If you want a flatter cookie, then gently press down the dough balls before baking them. If they come out of the oven puffier than you like, you can gently tap the cookie sheet on the counter a couple times.

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Browned Butter Chewy Chocolate Chip Cookies

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• Author: Jodi
• Total Time: 50 minutes
• Yield: 16 cookies 1x

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Ingredients

Units USM Scale 1x2x3x

• 1/2 cup butter, browned and cooled
• 1/2 cup white sugar
• 1/2 cup light brown sugar
• 1 large egg yolk
• 2 teaspoons vanilla
• 1/3 cup canned pumpkin
• 1 and 1/2 cups white all-purpose flour
• 1/4 teaspoon salt
• 1 1/4 teaspoons ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/4 teaspoon freshly ground nutmeg
• 3/4 teaspoon baking soda
• 1 1/4 cup chocolate chips (milk or semi-sweet)

 

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Instructions

1. Place the butter in a medium saucepan or skillet and melt over medium heat, swirling it in the pan occasionally. Once the butter has completely melted, watch carefully, until butter foams and turns a golden amber color (little brown bits will start to form around the sides and bottom of the pan). Transfer to a large mixing bowl, scraping all the brown specs and let cool to room temperature.
2. Add in both sugars to the cooled browned butter. Stir until smooth with a wooden spoon (or you can use a hand mixer.) 
3. Add the egg yolk, vanilla extract, and canned pumpkin and mix until smooth and combined.
4. Add flour, salt, cinnamon, ginger, cloves, nutmeg and baking soda. Mix until combined.
5. Stir in the chocolate chips. Cover the bowl tightly and freeze dough for 30 minutes or refrigerate for 1 hour.
6. Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper or a Silpat liner. Scoop dough balls (1 1/2 to 2 tablespoons of dough). 
7. Bake for 9 to 10 minutes or until just. Remove from the oven and let cookies sit on the sheet pan for 3 to 4 minutes.

• Prep Time: 40
• Cook Time: 10