Brown Butter Pumpkin Chocolate Chip Cookies
Brown Butter Pumpkin Chocolate Chip Cookies are the perfect autumn treat, combining the rich, nutty flavor of brown butter with the warm, cozy essence of pumpkin and sweet chocolate chips. Each cookie offers a delightful balance of soft chewiness and a slight crispness around the edges, making them an irresistible indulgence for chilly days. Whether enjoyed fresh from the oven or shared with loved ones, these cookies capture the spirit of fall baking and nostalgia.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 cup semi-sweet chocolate chips
Instructions
- Brown the butter in a saucepan over medium heat until golden and nutty, about 5 minutes. Let cool slightly.
- In a large bowl, mix warm brown butter with granulated sugar, brown sugar, and pumpkin puree until well blended.
- In another bowl, whisk flour, baking soda, and cinnamon together. Gradually combine dry ingredients with wet mixture until just incorporated.
- Fold in chocolate chips evenly throughout the dough.
- Chill the dough for 30 minutes in the refrigerator.
- Preheat oven to 350°F (175°C). Scoop tablespoon-sized portions onto parchment-lined baking sheets and bake for 10-12 minutes until edges are lightly browned.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg