Description
Chewy, spiced, and deeply flavorful, these Brown Butter Pumpkin Chocolate Chip Cookies are a cozy fall favorite that are easy to make and even easier to love.
Ingredients
¾ cup unsalted butter (browned)
½ cup pumpkin purée (blotted)
½ cup brown sugar
¼ cup granulated sugar
1 egg yolk
2 tsp vanilla extract
1½ cups all-purpose flour
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
¼ tsp nutmeg
Pinch of clove or ginger
¾–1 cup semi-sweet chocolate chips
Instructions
1. Brown the butter in a saucepan and cool for 10–15 minutes.
2. Mix browned butter, sugars, pumpkin, egg yolk, and vanilla.
3. Whisk dry ingredients in a separate bowl.
4. Combine wet and dry ingredients until dough forms.
5. Fold in chocolate chips.
6. Chill dough for 30–45 minutes.
7. Preheat oven to 350°F. Line baking sheet with parchment.
8. Scoop dough into balls and bake for 10–12 minutes.
9. Cool on sheet for 5 minutes, then transfer to rack.
Notes
Blotting the pumpkin ensures chewy cookies, not cakey.
Brown butter can be made in advance and chilled.
Freeze dough balls for quick baking later.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 12g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg