Description
Brown Butter Pumpkin Chocolate Chip Cookies are a delightful autumn treat that perfectly balances the nutty flavor of browned butter with the warmth of pumpkin and rich chocolate chips. These soft, chewy cookies with crispy edges invite cozy evenings and sweet gatherings, making them the ultimate seasonal favorite. Perfect for sharing or enjoying solo with your favorite fall beverage, this recipe is sure to impress.
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tbsp ground cinnamon
- 1 cup semi-sweet chocolate chips
Instructions
- Brown the Butter: Melt unsalted butter in a saucepan over medium heat, stirring until golden brown and fragrant (about 5 minutes). Let cool slightly.
- Mix Sugars and Pumpkin: In a bowl, combine browned butter with brown sugar and granulated sugar. Stir in pumpkin puree and egg until smooth.
- Combine Dry Ingredients: In another bowl, whisk together flour, baking soda, and cinnamon. Gradually add to the wet mixture until combined.
- Add Chocolate Chips: Fold in chocolate chips gently.
- Chill Dough: Cover and refrigerate dough for at least 30 minutes.
- Bake Cookies: Preheat oven to 350?F (175?C). Scoop tablespoon-sized dough onto parchment-lined baking sheets and bake for 10-12 minutes until edges are set but centers remain soft.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 9g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg