<![CDATA[Pages in my passport - Brown Butter Pumpkin Chocolate Chip Cookies]]>Wed, 29 Jul 2026 18:59:05 -0700Weebly<![CDATA[Brown Butter Pumpkin Chocolate Chip Cookies]]>Sun, 10 Sep 2023 19:27:47 GMThttps://www.pagesinmypassport.com/brown-butter-pumpkin-chocolate-chip-cookies/brown-butter-pumpkin-chocolate-chip-cookies
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​Ingredients

     Measuring out your ingredients will make for more accurate baking.

  • 10 tablespoons (142 grams) unsalted butter
  • 3/4 cup (150 grams) granulated sugar
  • 1/4 cup (50 grams) light brown sugar
  • 1 1/2 cups (190 grams) All Purpose White Flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 tablespoon corn starch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves​
  • 1 egg yolk, room temperature 
  • 1 teaspoon vanilla extract
  • 1/3 cup (75 grams) pumpkin puree
  • 1 cup (170 grams) semisweet chocolate chips

Directions
  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.

Brown the butter:
  1. 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.
  2. 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, being sure to scrape all the brown bits into the bowl too. 
  3. Add the granulated sugar and brown sugar to the hot butter and stir to combine. Let cool. 

Make the cookies:
  1. In a small bowl, whisk together flour, salt, baking soda, corn starch, cinnamon, ginger, nutmeg, and cloves.
  2. 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.
  3. Scoop your dough into 3 oz balls and chill the dough in the fridge for 30 minutes. 
  4. Place cookie dough balls 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.
  5. Let cool completely. Store at room temperature in an airtight container for up to 5 days. Pumpkin flavor will intensify after a day.



​Recipe from Handle the Heat
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