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Brown Butter Pumpkin Chocolate Chip Cookies
Tessa Arias · handletheheat.com · Original Recipe
Brown Butter Pumpkin Chocolate Chip Cookies are super chewy pumpkin spice cookies, loaded with caramelized butterscotch flavors and gooey chocolate chips. Not a hint of cakeiness here! This delicious
2
chewiness
4
crispiness
2
cakeyness
3
thickness
3
spread
2
richness
3
sweetness
2
complexity
crispy
Ingredients
unsalted butter(142 grams)10 tbsp (142g)
granulated sugar(150 grams)0.75 cup (150g)
light brown sugar(50 grams)0.25 cup (35g)
all-purpose flour(204 grams)1.5 cup (188g)
fine sea salt0.25 tsp (1g)
baking soda0.5 tsp (3g)
ground cinnamon2 tsp (6g)
ground ginger0.25 tsp (1g)
nutmeg0.25 tsp (1g)
cloves0.125 tsp (0g)
egg yolk1 each (18g)
vanilla extract1 tsp (4g)
pumpkin puree (see recipe notes)(75 grams)0.333 cup (47g)
semisweet chocolate chips(128 grams)0.75 cup (128g)
Total dough weight723g
Process
- Mixing
- creaming
- Butter
- melted
- Eggs
- whole
- Bake Temp
- 350°F (177°C)
- Bake Time
- 10-12 min
- Chill
- 60 min
- Yield
- ~25 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 1.7. Shows how many standard deviations each ratio diverges from the mean.
Percentile Rankings
Where this recipe falls compared to all 669 recipes in the dataset.
Flour:Fat1.32 (35th percentile)
Flour:Sugar1.01 (23th percentile)
Brown:White Sugar0.23 (26th percentile)
Egg:Flour0.10 (24th percentile)
Chocolate:Flour0.68 (36th percentile)
Fat %19.6 (81th percentile)
Sugar %25.6 (88th percentile)
Hydration0.10 (17th percentile)
Bake Temp350 (42th percentile)
Key Ratios
Flour:Fat
1.32
Flour:Sugar
1.01
Brown:White Sugar
0.23
Egg:Flour
0.10
Chocolate:Flour
0.68
Fat %
19.6
Sugar %
25.6
Flour %
25.9
Hydration
0.10