Brown Butter Sourdough Pumpkin Chocolate Chip Cookies with Chocolate Cream Cheese Frosting (Edit recipe)

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Indulge in the irresistible flavors of Brown Butter Sourdough Pumpkin Chocolate Chip Cookies with Chocolate Cream Cheese Frosting. These delightful cookies combine the warmth of pumpkin spice with the rich, nutty essence of browned butter. The addition of sourdough adds a subtle tang that balances the sweetness beautifully.

Each cookie is generously studded with gooey chocolate chips, creating a deliciously decadent treat. Topped with a luscious chocolate cream cheese frosting, these cookies are not only a feast for the taste buds but also a treat for the eyes. Perfect for fall gatherings or any occasion that calls for a little sweetness, these cookies are sure to become a new favorite!

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PREP TIME

3 hours

COOK TIME

12 minutes

INGREDIENTS

Serves: 12

Ingredients

Chocolate Chip Pumpkin Cookies

1 cup Brown Butter, unsalted, cooled - 227g
0.75 cup Brown Sugar, 163g
0.25 cup Granulated White Sugar, 71g
0.5 cup Pumpkin Purée, 123g
0.333 cup Homemade Sourdough Starter, discard - 85g
1 whole Egg
1 whole Egg Yolk
1 tsp Pure Vanilla Extract
2.25 cup All Purpose Flour, 320g
0.75 tsp Baking Soda
1 tsp Sea Salt
1 tsp Ground Cinnamon
0.75 tsp Pumpkin Pie Spice
1 cup Pascha 85% Organic Vegan Extra Bitter-Sweet Dark Chocolate Chips

Brown Butter Chocolate Cream Cheese Frosting

0.25 cup Brown Butter, cooled - 56g
0.25 cup Unsalted Butter, softened -56g
8 oz Full Fat Cream Cheese, room temperature
0.5 cup Cocoa Powder
0.25 tsp Sea Salt
1 tsp Pure Vanilla Extract
2 cup Powdered Sugar, 280g
2 Tbsp Heavy Cream (Whipping Cream)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

n a medium bowl whisk together the flour, baking soda, salt, cinnamon and pumpkin pie spice. Set aside.
In a large mixing bowl add the cooled brown butter, brown sugar and white sugar. Using a hand or stand Mixer for about one minute or until combined.
Add the egg and the egg yolk and mix until combined.
Next add the vanilla, pumpkin puree and sourdough discard and mix.
Mix in the dry ingredients and chocolate chips until just combined. Don’t overmix.
Cover the bowl and chill for a minimum of 2 hours and up to 24 hours.
Preheat oven to 350 and line a rimmed baking sheet with parchment paper.
Scoop about a heaping tablespoon of cookie dough and place on the baking sheet. I recommend using a cookie scoop for this. Slightly flatten the tops.
Space each cookie about 3 inches apart.
Bake for about 12 minutes or until edges are browning slightly. Once cool enough to handle move the cookies to a cooling rack.
Repeat process until all the cookie dough is gone.
While the cookies are cooling prepare the cream cheese frosting.
Add the cooled brown butter, softened butter and cream cheese to a large bowl and use a hand or stand mixer to mix until it is combined and fluffy.
Add the cocoa powder, salt, vanilla, and powdered sugar and mix on a low speed.
Once it starts to come together add the cream one tablespoon at a time until it reaches the desired texture. If mixture becomes too soft you can add a bit more powdered sugar or chill the frosting in the refrigerator some.
Fill a piping bag with frosting. Flip a pumpkin chocolate chip cookie over and pipe the frosting on the bottom of the cookie. Place another cookie on top. Repeat with remaining cookies.
Serve immediately or store in the refrigerator in an airtight container. Remove from the refrigerator about 20 minutes before serving

Notes

If you don’t have any sourdough starter you can omit it.

Browning the butter.

Use a light-colored saucepan or skillet. Cut the butter into even pieces for even melting and place it in the pan over medium heat. Allow the butter to melt completely. Stir occasionally. After melting, the butter will begin to foam and bubble.Stir occassionally Continue cooking, stirring frequently. The butter will start to turn golden brown and develop a nutty aroma. Once you see brown flecks at the bottom of the pan and the butter smells nutty, it's done. Be careful not to let it burn!Immediately remove the pan from the heat to stop the cooking process and Pour the browned butter into a heatproof bowl to cool.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	646
Fat:	42 g
Carbohydrates:	64 g
Protein:	9 g
Cholesterol:	87 g
Sodium:	322 mg
Fiber:	4 g
Sugars:	36 g
Sugar Alcohol:	0 g
Calculated per serving.