Description
Brown Butter Pumpkin Chocolate Chip Cookies are the perfect autumn treat, blending nutty brown butter, warm pumpkin spice, and melty chocolate into a soft, chewy delight. Ideal for cozy evenings or holiday gatherings, these cookies evoke cherished memories of baking with loved ones. With their irresistible aroma filling your kitchen, they’re bound to become a favorite for every occasion.
Ingredients
Scale
- 1 cup unsalted butter (2 sticks)
- 1 cup pumpkin puree
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips
- 1 large egg
- 1 tsp pure vanilla extract
Instructions
- Brown the Butter: In a saucepan over medium heat, melt unsalted butter until golden brown (5-7 minutes). Stir continuously to prevent burning.
- Mix Wet Ingredients: In a bowl, combine cooled browned butter, pumpkin puree, both sugars, egg, and vanilla extract. Whisk until smooth.
- Add Dry Ingredients: Gradually mix in flour, baking soda, cinnamon, and salt until combined; the dough should be soft but not sticky.
- Fold in Chocolate Chips: Gently add chocolate chips without overmixing.
- Scoop & Chill: Drop dough onto parchment-lined baking sheets and chill in the fridge for at least 30 minutes.
- Bake & Enjoy: Preheat oven to 350°F (175°C). Bake for 10-12 minutes or until edges are lightly golden. Cool before indulging.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 10g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Swap dark chocolate chunks for chips for a richer flavor. Sprinkle sea salt on top before baking for an added sweet-salty contrast. Store cookies in an airtight container for up to one week; reheat as desired.