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Indulge in a slice of Brown Butter Pumpkin Chocolate Dream cake, a decadent dessert perfect for fall celebrations.

Brown Butter Pumpkin Chocolate Dream Cookies

These Brown Butter Pumpkin Chocolate Dream Cookies are a decadent fall treat, combining the nutty richness of browned butter with the warm spice of pumpkin and the indulgence of dark chocolate. Perfect for holidays or cozy nights, these cookies are sure to impress with their complex flavor and tender texture.
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Prep Time 45 minutes
Cook Time 12 minutes
Total Time 57 minutes
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree not pumpkin pie filling
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 ½ cups dark chocolate chunks or chocolate chips
  • Powdered sugar for optional glaze

Equipment

  • Light-colored saucepan
  • Heatproof bowl
  • Large mixing bowl
  • Stand mixer or hand mixer
  • Whisk
  • Measuring cups and spoons
  • Plastic wrap
  • Baking sheets
  • Parchment paper
  • Cookie scoop or tablespoon
  • Wire rack

Method
 

  1. Brown the Butter: Place the butter in a light-colored saucepan over medium heat. Watch closely as it melts and bubbles.
  2. Continue Cooking: Continue cooking until the foam subsides and the butter turns a golden-brown color. Swirl the pan occasionally to ensure even browning.
  3. Remove from Heat: When you notice a nutty aroma and the butter is golden-brown, remove from heat immediately and pour into a heatproof bowl to stop the cooking process. Let it cool slightly, about 10-15 minutes.
  4. Cream the Sugars: In a large bowl (or the bowl of a stand mixer), combine the granulated sugar, brown sugar, and cooled brown butter.
  5. Beat Until Fluffy: Beat the mixture on medium speed until light and fluffy, about 3-5 minutes.
  6. Add the Eggs: Beat in the eggs one at a time, mixing well after each addition.
  7. Incorporate Vanilla and Pumpkin: Stir in the vanilla extract and pumpkin puree until well combined.
  8. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  9. Gradually Add Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
  10. Fold in Chocolate: Gently fold in the dark chocolate chunks or chocolate chips.
  11. Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes (or up to overnight).
  12. Preheat Oven: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  13. Scoop and Bake: Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  14. Bake to Perfection: Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
  15. Cool and Enjoy: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  16. Optional Glaze: If desired, whisk together powdered sugar and a small amount of milk until a smooth glaze forms. Drizzle over cooled cookies.

Notes

For best results, use high-quality dark chocolate. Chilling the dough is crucial to prevent excessive spreading during baking. Store baked cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. You can also freeze the dough for up to 2 months; thaw overnight in the refrigerator before baking. Be sure to watch the butter carefully when browning to prevent burning. For a nuttier flavor, toast the chopped nuts before adding them. To add a spiced flavor, add ¼ teaspoon of ground ginger or allspice to the dry ingredients.