Description
Brown Butter Pumpkin Chocolate Chip Cookies are the perfect autumn treat! Quick, easy, and delicious, these cookies will become your go-to recipe.
Ingredients
Scale
- 1 cup unsalted butter (to brown)
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
- Brown the Butter: In a saucepan over medium heat, melt your unsalted butter. Continue to cook it, stirring frequently, until it turns a golden-brown color and has a nutty aroma.
- Mix Wet Ingredients: In a large mixing bowl, combine the browned butter and both sugars. Mix well until smooth. Then beat in the pumpkin puree and eggs until well incorporated.
- Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- Bring It Together: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Don’t over-mix! Then, gently fold in the chocolate chips.
- Chill the Dough: For best results, cover the dough and chill it in the refrigerator for at least 30 minutes.
- Bake: Preheat your oven to 350°F (175°C). Drop tablespoon-sized balls of dough onto a lined baking sheet. Bake for 10-12 minutes.
- Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely.
Notes
Don’t skip the chilling time for thicker cookies. Feel free to add nuts or dried fruit for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: brown butter, pumpkin cookies, chocolate chip cookies, fall desserts, autumn treats