Description

These brown butter pumpkin chocolate chip cookies are a delightful treat that combines the rich flavors of brown butter and pumpkin puree, creating a chewy, ever-so-slightly crispy cookie. Perfect for gatherings or cozy evenings at home, you will love how simple these are to prepare!

Ingredients

Scale

3/4 cup unsalted butter browned and cooled slightly
2/3 cup dark brown sugar
2 tbsp granulated sugar
2 large egg yolks room temperature
1/2 cup pumpkin puree blotted/dried
2 tsp vanilla extract
1 & 3/4 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp pumpkin pie spice
3/4 cups semisweet or dark chocolate chips/chunks

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a bowl, mix the browned butter, dark brown sugar, and granulated sugar until combined.
Add the egg yolks, pumpkin puree, and vanilla; mix well.
In separate bowl, combine flour, baking soda, salt, and pumpkin pie spice; then gradually add to the wet mixture until just incorporated.
Fold in the chocolate chips or chunks.
Scoop tablespoons of dough onto the prepared baking sheet, spacing them apart.
Bake for 10-12 minutes or until the edges are golden.
Allow cooling on the sheet before transferring to a wire rack.

Notes

Ensure the pumpkin puree is well dried for the best cookie consistency.
For a richer taste, use dark chocolate chips instead of semisweet.
Store cookies in an airtight container to maintain freshness.

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 10g
Sodium: 80mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg