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Brown Butter Pumpkin Chocolate Chip Cookies

Take your baking game to another level with these delectable Brown Butter Pumpkin Chocolate Chip Cookies. The rich depth of browned butter complements the comforting pumpkin spice, while pistachios and dark chocolate add a delightful crunch. Perfect for cozy autumn evenings!

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Brown butter is a popular ingredient in a wide range of recipes, from savory dishes like pasta and sauces to sweet treats like cookies and cakes. It adds a depth of flavor that regular melted butter simply doesn’t provide.

overhead view of bowls with mix of ingredients for make cinnamon, raisin, hemp, gluten free granola by teri-ann carty

Brown butter is a popular ingredient in a wide range of recipes, from savory dishes like pasta and sauces to sweet treats like cookies and cakes. It adds a depth of flavor that regular melted butter simply doesn’t provide.

Every great recipe starts with key players, and for these cookies, it’s all about:

  • Brown Butter: This isn’t your average butter. It’s been taken to new heights, toasted to a nutty perfection. The process of browning butter is not only a culinary technique but a sensory experience. As it transforms from solid to liquid gold, you can almost smell the cozy embrace of autumn.
  • Pumpkin Puree: A spoonful of this velvety goodness not only lends a subtle earthy sweetness but also contributes to the cookie’s moist and tender crumb.
  • Pistachios: These emerald gems bring a delightful crunch and a hint of earthiness to the party. Chopped and generously scattered, they add both texture and flavor.
  • Dark Chocolate Chips: Because, let’s face it, what’s a cookie without a bit of chocolate? The bittersweet notes of dark chocolate beautifully balance the sweetness of the cookie.

overhead view of silver bowl with melted brown butter with spices for pumpkin cookies by teri-ann carty
silver cooking bowl, mixing with spatula the ingredients for pumpkin pistachio dark chocolate chip cookies by teri-ann carty
silver cooking bowl, mixing with spatula the ingredients for pumpkin pistachio chocolate chip cookies by teri-ann carty

The Art of Banging

In the midst of the baking process, there’s a moment that might seem a bit unconventional – the gentle but firm bang of the pan. This step encourages the cookies to settle into themselves, creating a delightfully chewy texture. It’s a little kitchen secret that transforms a good cookie into a great one.

Get excited with the cookies because I tell you – they taste like happiness, your house will smell like heaven and they are actually fun to make. Oh and they are dang beautiful!!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Freshly baked chocolate chip and pistachio gluten free cookies with sea salt flakes by teri-ann carty

Brown Butter Pumpkin Chocolate Chip Cookies

Take your baking game to another level with these delectable Brown Butter Pumpkin Chocolate Chip Cookies. The rich depth of browned butter complements the comforting pumpkin spice, while pistachios and dark chocolate add a delightful crunch. Perfect for cozy autumn evenings!
5 from 3 votes
Print Pin Rate
Servings: 15 cookies
Author: Teri-Ann Carty
Prep Time: 20 minutes
Cook Time: 15 minutes
Dough Resting Time: 1 hour
Total Time: 1 hour 35 minutes

Equipment

Ingredients

  • ½ cup butter browned and slightly cooled
  • 1 cup white sugar
  • 1 large egg white reserve yolk for another purpose
  • 1 tbsp vanilla
  • ⅓ cup pumpkin puree
  • 1½ cups gluten free flour blend
  • 1 tsp baking soda
  • ½ tsp salt
  • 1½ tsp pumpkin spice
  • 1 cup pistachios roughly chopped
  • 1 cup dark chocolate chips
  • flaky sea salt
US Customary - Metric

Instructions

  • Brown butter by placing butter into a small small pot over medium heat. As butter melts swirl the butter in the pot to keep it moving. The butter will start to foam, keep the pot moving. As soon as you see the colour star to change remove from the heat. Allow the butter to cool before adding it into the mixing bowl.
  • Make sure to scrape up and browned bits off the bottom of the pan.
  • Preheat oven to 350 degrees. Place parchment down on a cookie sheet.
  • Add browned butter and sugar to the bowl of standing mixer. Beat together scraping down sides as needed.
  • Add egg white and vanilla. Mix again.
  • Add in pumpkin puree and mix until fully combined.
  • In a seperate bowl, whisk dry ingredients together and slowly add to wet with mixer on.
  • Use a spatula to add pistachios and chocolate chips. Reserve 2 tbsp of each to press into the tops of the dough before baking.
  • Use a 1/4 cup ice cream scoop to equally measure out cookies. Press reserved nuts and chocolate onto the top and place in preheated oven.
  • Bake for 15-16 minutes. Set timer for 8 minutes and at that time, gently but firmly bang the pan on stove top or protected counter. Return them to the oven to finish baking.
  • Place on a wire rack to cool and sprinkle with flaky sea salt to finish them.
  • Enjoy!

Notes

This recipe can be made by hand or electric hand beater.
Banging the pan will help cookies fall into themselves creating a chewier cookie.
Once baked, store in the fridge or freezer.

Nutrition

Serving: 1cookie | Calories: 266kcal | Carbohydrates: 32g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 217mg | Potassium: 180mg | Fiber: 3g | Sugar: 19g | Vitamin A: 1088IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

7 Responses

  1. 5 stars
    If you follow her exact directions including the “banging” the sheet suggestion you will get the chewiest, buttery-iest, hint of pumpkin spice-iest cookies ever! My teenager loved them so much he hugged me and said I’m the best baker ever. Food is love!

    Reply

  2. 5 stars
    These cookies are amazing, I hadn’t heard of the drop pan method before, definitely a game changer if you like your cookies soft in the middle. Thank you so much!

    Reply

  3. 5 stars
    These cookies are amazing, I hadn’t heard of the drop pan method before, definitely a game changer if you like your cookies soft in the middle. Thank you so much! I did downsiz them to a 1/4 cup size and it was a perfect size cookie for my hubby and me.

    Reply

    1. Hey Adelina, I would pick a different cookie!!! I have so many beautiful cookies to choose from. You could try adding peanut butter or almond butter instead of the pumpkin if you are really set on making these ones however it really does take away from the essence of the cookie

      Reply

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