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The Best Moist Fall Cookie Ever Recipe

The Best Moist Fall Cookie Ever Recipe
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★★★★★

5 from 12 reviews

These Brown Butter Pumpkin Chocolate Chip Cookies are the ultimate moist and flavorful fall treat. Made with rich browned butter, pumpkin puree, aromatic spices, and luscious chocolate chips, they deliver a perfect balance of warm spices and sweet chocolate in every bite. Ideal for cozy autumn afternoons, these cookies are soft, tender, and accented with optional flaky sea salt for a gourmet finish.

Ingredients

Scale

Brown Butter Dough:

  • ¾ cup (170g) unsalted butter
  • ½ cup (100g) granulated sugar
  • ¾ cup (150g) packed light brown sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • ⅓ cup (80g) pumpkin puree

Dry Ingredients and Spices:

  • 1 ½ cups (190g) all-purpose flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground ginger
  • ⅛ tsp ground nutmeg
  • ⅛ tsp ground cloves (optional)

Mix-ins and Topping:

  • 1 cup (180g) semi-sweet chocolate chips
  • Flaky sea salt (optional)

Instructions

  1. Brown the Butter: Melt unsalted butter in a light-colored saucepan over medium heat, stirring constantly. Continue cooking until the butter turns golden brown and releases a nutty, fragrant aroma. Immediately transfer the butter to a bowl to cool to prevent overcooking.
  2. Mix Wet Ingredients: Into the cooled browned butter, whisk together granulated sugar, light brown sugar, the egg yolk, vanilla extract, and pumpkin puree until the mixture is smooth and fully incorporated.
  3. Combine Dry Ingredients: In a separate bowl, whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves (if using) to evenly distribute the leavening agents and spices. Gradually add this dry mixture to the wet ingredients, stirring until just combined to avoid overmixing.
  4. Fold in Chocolate: Gently fold the semi-sweet chocolate chips into the cookie dough until evenly dispersed. Chill the dough in the refrigerator for 20 to 30 minutes to firm up, which helps maintain shape during baking.
  5. Bake the Cookies: Preheat your oven to 350°F (175°C). Using a cookie scoop or spoon, drop dough portions onto parchment-lined baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes until the edges are set but the centers remain soft. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Sprinkle with flaky sea salt if desired.

Notes

  • Use a light-colored pan to better monitor the browning of the butter and prevent burning.
  • Chilling the dough helps prevent excessive spreading and gives a thicker cookie texture.
  • For best results, use fresh pumpkin puree and not pumpkin pie filling which contains added sugars and spices.
  • If you prefer a stronger spice flavor, increase the cinnamon to 1 ½ teaspoons.
  • Flaky sea salt on top adds a delightful contrast to the sweet chocolate and pumpkin flavors but is entirely optional.
  • Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.

Nutrition

Keywords: brown butter, pumpkin cookies, pumpkin chocolate chip cookies, fall cookies, spiced cookies, autumn dessert, moist cookies

Find it online: https://cheframi.com/the-best-moist-fall-cookie-ever-recipe/