Pumpkin Butter Chocolate Chip Cookies Recipe
Delight in these soft and chewy Pumpkin Butter Chocolate Chip Cookies, featuring a unique blend of browned butter and pumpkin butter for deep flavor. Rolled in cinnamon sugar and baked to a perfect tender texture with gooey chocolate chips and chunks, these cookies offer a warm seasonal treat that's perfect for autumn or any time you crave a spiced, chocolatey delight.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Butter Mixture
- 2 sticks (1 cup) salted butter, at room temperature
- 1 stick butter for browning
Sugars
- 3/4 cup dark brown sugar
- 1/3 cup granulated sugar
Wet Ingredients
- 1/3 cup pumpkin butter, homemade or store-bought
- 1 egg, at room temperature
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon or pumpkin pie spice
- 1/2 teaspoon kosher salt
Chocolate
- 1 1/2 cups semi-sweet chocolate chips
- 4 ounces semi-sweet or dark chocolate chunks
Topping
- 1/3 cup cinnamon sugar
Instructions
- Brown the Butter: Place 1 stick of butter in a small saucepan over medium heat. Cook it until it begins to brown and smell nutty, approximately 3-4 minutes. Remove from heat and transfer the browned butter to a heatproof bowl. Chill it in the freezer for 10-15 minutes until cool but not solid.
- Prepare Oven and Baking Sheet: Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper for easy cookie removal and cleanup.
- Mix Dough: In a large mixing bowl, cream together the remaining 1 stick butter, the cooled browned butter, dark brown sugar, and granulated sugar until well combined. Beat in the pumpkin butter, egg, and vanilla extract until the mixture is creamy and smooth. Gradually add the flour, baking soda, cinnamon (or pumpkin pie spice), and kosher salt, folding gently to combine. Finally, fold in both the semi-sweet chocolate chips and chocolate chunks evenly into the dough.
- Shape and Coat Cookies: Roll the dough into 1 tablespoon-sized balls. Generously roll each ball through the cinnamon sugar topping, then place them 3 inches apart on the prepared baking sheet, allowing room for spreading.
- Bake and Flatten: Bake the cookies for 8 minutes. Remove from the oven and gently tap the baking sheet on the counter twice to flatten the cookies slightly. Return to the oven and bake for an additional 1-2 minutes until the edges are set but the centers remain soft and doughy.
- Final Flatten and Cool: Remove the pan again and tap the baking sheet 1-2 more times to flatten the cookies a bit more. Let the cookies cool on the baking sheet—they will continue to set as they rest. For best results, enjoy the cookies warm or cool completely and store them in an airtight container for up to 4 days.
Notes
- Do not over-bake; the cookies should look slightly undercooked in the center to retain gooeyness.
- Ensure the butter is at room temperature for easier mixing, except the browned butter which must be chilled briefly.
- You can use homemade pumpkin butter for a richer flavor or store-bought for convenience.
- Chilling the browned butter helps integrate it better and adds depth to the cookie’s flavor.
- Store cookies in an airtight container to maintain softness up to 4 days.
- Flattening the cookies by tapping the baking sheet creates the perfect chewy texture and shape.