Gluten-Free Pumpkin Brown Butter Chocolate Chip Cookies
A cozy fall twist on classic chocolate chip cookies! These gluten-free cookies are made with nutty brown butter, warm pumpkin, and plenty of melty chocolate chips. They have crisp edges, soft chewy centers, and just the right hint of spice.
Equipment
- Mixing bowls
- Heavy-bottomed saucepan
- Wire cooling rack
- Cookie scoop or tablespoon
Ingredients
- ½ cup unsalted butter 1 stick, sliced into tablespoons, then browned
- ⅓ cup pumpkin puree not pumpkin pie filling, blotted with paper towels to remove excess liquid
- ½ cup packed brown sugar dark or light
- ¼ cup granulated sugar
- 1 large egg yolk just the yolk, room temperature
- ½ teaspoon vanilla extract
- 1 cup gluten-free all-purpose flour spooned and leveled; use blend with xanthan gum if needed
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon pumpkin pie spice optional
- ¾ cup semi-sweet chocolate chips
Instructions
- Brown the butter: In a light-colored saucepan, melt the butter over medium heat. Continue cooking, stirring often, until it foams and the milk solids turn golden brown with a nutty aroma. Remove from heat and let cool for 5 minutes.
- Mix wet ingredients: In a bowl, whisk together the browned butter, brown sugar, and granulated sugar until smooth. Add the pumpkin puree, egg yolk, and vanilla. Mix until combined.
- Combine dry ingredients: In another bowl, whisk together flour, baking soda, salt, cinnamon, and pumpkin pie spice.
- Mix together: Add dry ingredients to the wet mixture and stir until just combined. Fold in chocolate chips.
- Chill dough: Scoop 2-tablespoon portions onto a parchment-lined baking sheet. Chill for 20–30 minutes in the fridge to help the cookies hold shape.
- Bake: Preheat oven to 350°F (175°C). Bake cookies for 12–14 minutes, until the edges are set and the centers look slightly soft.
- Cool: Allow cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Pumpkin moisture: Blot pumpkin puree with paper towels before adding to prevent cakey cookies.
Texture: Using just the egg yolk (instead of a whole egg) helps keep the cookies chewy.
Make ahead: Dough can be chilled overnight for even deeper flavor.
Tried this recipe?Let us know how it was!