Description
Indulge in the delightful flavors of Brown Butter Pumpkin Chocolate Chip Cookies, perfect for cozy fall nights. These cookies encapsulate the essence of autumn with their warm spices and rich chocolate chips, making them an irresistible treat for any occasion. The combination of nutty brown butter and velvety pumpkin puree results in a chewy texture that melts in your mouth. Whether you enjoy them fresh from the oven or as a sweet snack throughout the week, these cookies are sure to become a seasonal favorite.
Ingredients
Scale
- ¾ cup Unsalted Butter
- ½ cup Granulated Sugar
- ¾ cup Light Brown Sugar
- 1 large Egg Yolk
- 1 tsp Vanilla Extract
- ⅓ cup Pumpkin Puree
- 1½ cups All-Purpose Flour
- ½ tsp Baking Soda
- ½ tsp Baking Powder
- ½ tsp Salt
- 1 tsp Ground Cinnamon
- ¼ tsp Ground Ginger
- ⅛ tsp Ground Nutmeg
- ⅛ tsp Ground Cloves
- 1 cup Semi-Sweet Chocolate Chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a saucepan, melt unsalted butter over medium heat until golden brown. Let cool slightly.
- In a mixing bowl, whisk together browned butter, granulated sugar, light brown sugar, egg yolk, vanilla extract, and pumpkin puree until smooth.
- In another bowl, combine all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground ginger, and ground nutmeg.
- Gradually add dry ingredients to wet mixture and stir until just combined.
- Fold in semi-sweet chocolate chips gently.
- Line a baking sheet with parchment paper and drop rounded tablespoons of dough onto it.
- Bake for about 12 minutes or until edges are lightly golden. Cool on the baking sheet before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 139
- Sugar: 9g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 18mg
Keywords: For dairy-free cookies, substitute butter with margarine or coconut oil. You can chill the dough for 30 minutes before baking to prevent excessive spreading. Feel free to swap chocolate chips with nuts for added crunch.