Description

Brown Butter Pumpkin Chocolate Chip Cookies are a delightful fall treat that combines the nutty richness of browned butter with the warm flavors of pumpkin and semi-sweet chocolate chips. These cookies offer a perfect balance of crisp edges and soft, chewy centers, filling your kitchen with an irresistible aroma. Ideal for cozy gatherings or a sweet afternoon snack, these cookies are sure to create cherished memories with every bite.

Ingredients

Scale

1 cup unsalted butter (2 sticks)
1 cup pumpkin puree (100% pure)
1 cup brown sugar (light or dark)
½ cup granulated sugar
2 ½ 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 brown and nutty.
In a large bowl, whisk together the browned butter, pumpkin puree, brown sugar, and granulated sugar until creamy.
In another bowl, mix the flour, baking soda, and cinnamon.
Gradually add the dry mixture to the wet mixture until just combined; do not overmix.
Fold in chocolate chips gently.
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Drop rounded tablespoons of dough onto prepared sheets and bake for 10-12 minutes until edges are slightly crisp.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie (30g)
Calories: 145
Sugar: 10g
Sodium: 100mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 0.5g
Protein: 2g
Cholesterol: 15mg

Keywords: - For richer flavor, substitute dark chocolate chips or add chopped nuts. - Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.