Description
These Brown Butter Pumpkin Chocolate Chip Cookies are soft, chewy, and packed with autumn flavors. The nutty richness of brown butter perfectly complements pumpkin and chocolate chips for an irresistible fall treat.
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg + 1 egg yolk
- 1 tsp vanilla extract
- 1 cup pumpkin puree
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1 cup chocolate chips
Instructions
- Brown the butter: In a saucepan, melt butter over medium heat until it turns golden brown and smells nutty. Let cool slightly.
- Mix wet ingredients: In a bowl, whisk together browned butter, brown sugar, and granulated sugar. Beat in egg, egg yolk, vanilla, and pumpkin puree until smooth.
- Combine dry ingredients: In another bowl, whisk flour, baking soda, baking powder, salt, and spices.
- Mix: Gradually fold dry ingredients into wet until just combined. Fold in chocolate chips.
- Bake: Scoop dough onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 12–14 minutes until edges are lightly golden. Cool slightly before transferring.
- Serve: Enjoy warm or store in an airtight container for up to 5 days.
Notes
For extra richness, chill the dough for 30 minutes before baking. Brown butter adds a deeper, nutty flavor that elevates these pumpkin cookies.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: brown butter pumpkin cookies, pumpkin chocolate chip cookies, fall cookies, autumn dessert