Brown Butter Pumpkin Cookies
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Soft, chewy and perfectly spiced. These Brown Butter Pumpkin Cookies are loaded with dark chocolate chunks and topped with a chocolate caramel pumpkin. This adorable fall cookie is both festive and delicious!
If you’re looking for more pumpkin cookies, check out some of my other favorites like Double Chocolate Pumpkin Cookies, Pumpkin Chocolate Chip Cookies Cake, or Pumpkin Spice Crinkle Cookies.
Table of Contents
I’m partnering with my friends at Lake Champlain Chocolates to bring you this insanely delicious and festive organic fall cookie recipe! I’m obsessed with Lake Champlain’s seasonal chocolates because they make amazing organic and festive chocolates. It can be hard to find festive things if you are following an organic lifestyle, and Lake Champlain makes it so easy!
I’m using Lake Champlain Organic Dark Chocolate Bars inside these pumpkin dark chocolate caramel cookies. Then, I place a Lake Champlain Organic Chocolate Caramel Pumpkin in the center. They make both regular pumpkins and vegan pumpkins — both of which are delicious! So, you could use either one!
Why You’ll Love This Recipe
Perfectly Spiced: These pumpkin dark chocolate caramel cookies are perfectly spiced. The combination of dark chocolate, caramel, and pumpkin pair wonderfully with cinnamon, ginger, nutmeg, and cloves.
Naturally Eggless: Pumpkin is a great egg replacer that makes a soft and chewy cookie! These Brown Butter Pumpkin Cookies are naturally eggless.
Organic and Festive: Celebrate Halloween with these cookies that are both organic and festive! I use Lake Champlain Organic Chocolate Pumpkins for delicious and festive cookies!
Flexible: Because these are naturally eggless cookies, you can easily make these cookies vegan by swapping out the butter for vegan butter. And, Lake Champlain makes Organic Vegan Chocolate Caramel Pumpkins which are so good! These are actually my favorite ones and I’m not even vegan.
Ingredients
- Butter: I use Organic Valley Salted Butter. But if you want to make these vegan, you can use your favorite vegan butter. I like Miyoko’s.
- Brown Sugar: I use my homemade light brown sugar, but store bought also works.
- Vanilla Extract: My favorite is Simply Organic.
- Pumpkin: I use Farmer’s Marker Organic Pumpkin Puree.
- All Purpose Flour: I love Cairnspring Mills.
- Pumpkin Spice: I use my Homemade Pumpkin Pie Spice Mix, but you can also use store bought.
- Baking Soda: I use baking soda for leavening.
- Salt: I use fine sea salt in the dough.
- Dark Chocolate: I use Lake Champlain Organic Dark Chocolate Bars.
- Chocolate Pumpkins: These cookies are topped with Lake Champlain Organic Chocolate Caramel Pumpkins! You could also use their Vegan Chocolate Caramel Pumpkins too!
Tools Needed
- Scale: Always use a digital food scale for the most accurate baking.
- Small Pot: You'll need a small pot to brown the butter.
- Stand Mixer: I use my stand mixer, but you could also make these with a hand mixer if you prefer.
- Half Sheet Pan: You’ll need two half sheet pans.
- Parchment Paper: I use my favorite nontoxic parchment paper from Kana.
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Step by Step Instructions
Step 1
Place the chocolate pumpkins in the freezer as it helps to have them cold.
Step 2
To make the brown butter: In a small saucepan, add the butter and put over low/medium heat.
Stir until the butter melts. Continue to cook until the butter turns a golden color with small brown specs. Remove from heat immediately, as it can burn very easily at this stage. Allow the butter to cool at room temperature for a few hours or overnight, until it’s soft.
Step 3
Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
Step 4
Add the softened browned butter, brown sugar, and vanilla extract to the bowl of a stand mixer fitted with the paddle attachment. Mix on low until combined.
Add the pumpkin, flour, pumpkin spice, baking soda, and salt. Mix on low until combined into a smooth cookie dough.
Add the chopped dark chocolate into the dough and mix to combine completely.
Step 5
Using your hands, form the dough into 12 balls and place on the prepared baking sheets. Flatten them slightly so they’re about 2-inches in diameter.
Step 6
Bake for 15 to 17 minutes or until the edges are golden brown and the middle is set.
Step 7
Allow cookies to cool on the baking sheets for 10 minutes. Remove the pumpkins from the freezer and place a chocolate pumpkin in the center of each cookie after this time. This will prevent the pumpkins from melt
Baker’s Tips
- If you're new to making brown butter, check out my tutorial How to Make Brown Butter for a full step by step and video.
- Make sure to put the chocolate pumpkins in the freezer. This helps prevent them from melting when placed into the warm cookies.
- If you want to make these vegan, just replace the butter with vegan butter and use Lake Champlain Vegan Chocolate Caramel Pumpkins.
- Make sure to allow the cookies to wait for 10 minutes after coming out of the oven before adding the pumpkins. Adding them too soon could result in the pumpkins melting.
- Be sure to store in an airtight container.
FAQ’s
You can, but I think the bars are best because they can be chopped smaller than chocolate chips. The smaller pieces are better with the chocolate pumpkin center. If you’re using chocolate chips instead, I recommend minis!
Make sure to store in an airtight container.
Craving More?
Brown Butter Pumpkin Cookies
Ingredients
- 12 Lake Champlain Organic Dark Chocolate Salted Caramel Pumpkins
- 113 grams salted butter
- 170 grams light brown sugar
- 1 teaspoon vanilla extract
- 142 grams pumpkin puree
- 255 grams all purpose flour
- 1 teaspoon pumpkin spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 6 ounces Lake Champlain Organic Dark Chocolate Bars (chopped)
Instructions
- Place the chocolate pumpkins in the freezer as it helps to have them cold.
- To make the brown butter: In a small saucepan, add the butter and put over low/medium heat.
- Stir until the butter melts. Continue to cook until the butter turns a golden color with small brown specs. Remove from heat immediately, as it can burn very easily at this stage. Allow the butter to cool at room temperature for a few hours or overnight, until it’s soft.
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
- Add the softened browned butter, brown sugar, and vanilla extract to the bowl of a stand mixer fitted with the paddle attachment. Mix on low until combined.
- Add the pumpkin, flour, pumpkin spice, baking soda, and salt. Mix on low until combined into a smooth cookie dough.
- Add the chopped dark chocolate into the dough and mix to combine completely.
- Using your hands, form the dough into 12 balls and place on the prepared baking sheets. Flatten them slightly so they’re about 2-inches in diameter.
- Bake for 15 to 17 minutes or until the edges are golden brown and the middle is set.
- Allow cookies to cool on the baking sheets for 10 minutes. Remove the pumpkins from the freezer and place a chocolate pumpkin in the center of each cookie after this time. This will prevent the pumpkins from melting.
- Store in an airtight container for up to 7 days.
Video
Notes
Nutrition
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