Brown Butter Pumpkin Chocolate Chip Cookies
Enjoy the warm, inviting flavors of these delightful cookies featuring brown butter, pumpkin, and chocolate chips, perfect for any time of the year.
Ingredients
Wet Ingredients
- 1 cup unsalted butter Melted and browned
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup pumpkin puree Canned is fine to use
- 1 each egg
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Mix-ins
- 1 cup chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a saucepan, melt the unsalted butter over medium heat, stirring frequently until it turns golden brown and fragrant (about 5-7 minutes). Remove from heat and let cool slightly.
- In a large bowl, combine the browned butter, brown sugar, and granulated sugar. Mix well.
- Add the pumpkin puree, egg, and vanilla extract to the sugar mixture. Mix until smooth.
- In another bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture and stir gently until combined. The dough may have some lumps.
- Fold in the chocolate chips.
- Drop tablespoon-sized balls of dough onto a lined baking sheet, leaving space between each.
Baking
- Bake for 10-12 minutes, until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
To keep cookies fresh, store in an airtight container at room temperature for about a week, or freeze for up to three months. Reheat at 350°F for 5 minutes to enjoy.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 100mgSugar: 10g
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