Cozy Fall Brown Butter Pumpkin Chocolate Chip Cookies
These cookies combine the rich flavor of brown butter with pumpkin and chocolate, perfect for autumn and family gatherings.
Ingredients
Wet Ingredients
- 1 cup unsalted butter Browned for rich flavor
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup pumpkin puree Canned works well
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin spice Can substitute with cinnamon, nutmeg, and ginger
- 1/2 teaspoon salt
Mix-ins
- 1 cup chocolate chips For a sweet surprise in each cookie
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a saucepan, heat the unsalted butter over medium heat until golden brown and fragrant, about 5-7 minutes. Remove from heat and let cool slightly.
- In a large bowl, mix together the browned butter, brown sugar, and granulated sugar until glossy.
- Add pumpkin puree, egg, and vanilla extract to the mixture and stir until smooth.
- In a separate bowl, whisk together the flour, baking soda, pumpkin spice, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Fold in the chocolate chips gently.
- Scoop spoonfuls of dough onto a parchment-lined baking sheet, leaving space between each.
Baking
- Bake in the preheated oven for 12-15 minutes, until edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to a week. To refresh, reheat in the oven at 350°F for 5 minutes.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 15gProtein: 1.5gFat: 6gSaturated Fat: 3.5gSodium: 100mgFiber: 0.5gSugar: 8g
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