Chewy Brown Butter Pumpkin Chocolate Chip Cookies

by: Brandi Terry

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If you love all things pumpkin and decadent chewy cookies this recipe is for you! My chewy brown butter pumpkin chocolate chip cookies are easy, delicious and are sure to be a hit at any holiday feast.

Everything I make for b. marie bakery is made from scratch using locally sourced ingredients whenever possible. However, baking from scratch doesn't need to be complicated. My TEXAS STYLE PUMPKIN BUTTER is the perfect addition for a fall twist. To make this recipe easier, I recommend making the pumpkin butter in advance or using your favorite pumpkin butter from your local grocery store.

"It smells like FALL in here!" –h. marie

November is a special month in our house because it's h. marie's birthday month! When I was pregnant with her I craved pumpkin everything. I even made my Pecan Pumpkin Gooey Bars for the nurses when I was induced. It's no secret that baking for others is my love language. So every year we celebrate Hads by creating various pumpkin desserts all month long. Each one is special and I hope you love this one as much as we do.

First you'll need to melt a stick of salted butter in a small skillet or sauce pan over medium heat. Once you achieve a golden brown color and the butter smells nutty remove it from the heat and let it cool completely. To cool the butter faster put it in the fridge or freezer for 5-10 mintues. However, you'll need to make sure it doesn't solidify.

Combine a stick of room temp salted butter with brown sugar, granulated sugar, brown butter, Mexican vanilla, and one egg. Whisk until everything is mixed a creamy. Stir in 1/3 cup pumpkin butter.

Now add your flour, salt, baking soda, cinnamon, and pumpkin pie spice. I usually add half of the dry and incorporate it well and then add the other half. Once everything is mixed I add a few dollops of pumpkin butter and swirl throught the cookie dough making sure it's NOT completely mixed in.

Lastly, add the chocolate. I always keep a mix of semi-sweet and dark chocolate chips on hand so thats what I use. However, any milk, semi-sweet, or dark chocolate chips or chunks will work. Just use whatever you prefer or have available.

Bake at 350 degrees F for 8-10 mintues until the cookies are just set. Do not overbake. Remove from the oven and sprikle with flaky salt.

CHEWY BROWN BUTTER PUMPKIN CHOCOLATE CHIP COOKIES

RECIPE CURTESY OF BRANDI TERRY - B. MARIE BAKERY

INGREDIENTS:

2 sticks salted butter,1 browned & 1 room temperature

3/4 c dark brown sugar

1/4 c granulated sugar

1 large egg, room temperature

1 tbs Mexican vanilla

2 1/4 c all purpose flour

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp cinnamon

1/2 tsp pumpkin pie spice

2 c chocolate chips, mix of semi-sweet & dark

1/3 c + 3 tbs pumpkin butter

TEXAS STYLE PUMPKIN BUTTER:

2 cans Libby's Pumpkin Purée (not pie filling)

1/3 c Apple Cider

1/4 -1/2 c dark brown sugar (adjust for desired sweetness)

1/4 c Agave syrup

1 tbs Mexican vanilla

1 tbs pumpkin pie spice

1 tsp cinnamon

1/4 tsp nutmeg

1/2 tsp salt

CINNAMON SUGAR:

1/4 c granulated sugar

1/4 tsp cinnamon

DIRECTIONS:

1. Make my Texas Style Pumpkin Butter. Combine all ingredients in a medium sauce pan and cook on medium low heat for 20-30 until reduced. Add additional brown sugar to sweeten as needed. Remove from heat and let cool.

2. Preheat to 350°F. Line a cookie sheet with parchment paper and set aside.

3. In a small sauce pan or skillet melt one stick of butter over medium heat until it's golden brown and has a nutty smell. Remove from heat and cool completely.

4. In a large mixing bowl, combine room temperature butter, brown sugar, granulated sugar, brown butter, egg and vanilla. Next add the dry ingredients flour, salt, baking soda, cinnamon, and pumpkin pie spice. Combine until mixed.

5. Add dollops of pumpkin butter and swirl into the cookie dough. Fold in the chocolate chips. Use a cookie scoop and roll cookie in a mix of cinnamon and sugar. Place on a cookie sheet lined with parchment paper.

6. Bake for 8-10 minutes or until the cookies have just set. Do NOT overbake.

7. Remove the cookies from the oven, sprinkle with a pinch of flaky salt and let cool. Pour a glass of Volleman's milk and enjoy!

NOTES:

1. Special Tools: (affiliate links) mixing bowls, measuring cups, spatula.

2. Pantry Staples: (affiliate links) Mexican vanilla

AS ALWAYS, MAKE SOMEONE SMILE

I hope you enjoy this recipe as much as my family does! Don't forget to join our monthly BAKING challenge for a chance to win a giveaway. Please leave questions or comments below and let us know if you enjoyed this recipe.