Description

Indulge in the ultimate fall treat with these Brown Butter Pumpkin Chocolate Chip Cookies. The rich nutty flavor of brown butter combines beautifully with pumpkin puree to create soft, chewy cookies that are studded with melty chocolate chips. Perfect for cozy gatherings or satisfying your sweet cravings, these cookies fill your home with delightful aromas and warmth.

Ingredients

Scale

1 cup unsalted butter (2 sticks)
1 cup granulated sugar
1 cup brown sugar (packed)
1 cup pumpkin puree
2 large eggs
2 tsp vanilla extract
2 ½ cups all-purpose flour
1 tsp baking soda
1 tsp salt
2 tsp pumpkin spice blend
1 cup semi-sweet chocolate chips

Instructions

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a saucepan over medium heat, melt butter until golden brown and fragrant. Let cool slightly.
In a mixing bowl, whisk together browned butter, granulated sugar, brown sugar, pumpkin puree, eggs, and vanilla extract until smooth.
Gradually fold in flour, baking soda, salt, and pumpkin spice blend until just combined.
Gently stir in chocolate chips.
Scoop dough onto the prepared baking sheets, spacing them about two inches apart. Bake for 12-15 minutes until edges are golden and centers remain soft.
Allow to cool on the baking sheet briefly before transferring to wire racks.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie - approx. 30g
Calories: 150
Sugar: 12g
Sodium: 85mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 0g
Protein: 2g
Cholesterol: 25mg

Keywords: For added variety, substitute chocolate chips for white chocolate or dried cranberries. Enhance flavor by adding a pinch of nutmeg or cinnamon.