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Brown Butter Pumpkin Chocolate Chip Cookies – The Best Fall Treat

Brown Butter Pumpkin Chocolate Chip Cookies – The Best Moist Fall Cookie Ever
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These Brown Butter Pumpkin Chocolate Chip Cookies are the ultimate fall treat, combining the rich flavors of brown butter and pumpkin with delicious chocolate chips.

Ingredients

Scale
  • 1 cup unsalted butter
  • 1 cup pumpkin puree
  • 2 cups all-purpose flour
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 cups chocolate chips

Instructions

  1. Brown the butter in a saucepan over medium heat until it turns golden and smells nutty, then let it cool slightly.
  2. In a large bowl, mix the pumpkin puree, both sugars, and eggs until well combined.
  3. Add the browned butter and vanilla, stirring until smooth.
  4. In another bowl, whisk together the flour, baking soda, baking powder, spices, and salt.
  5. Gradually add the dry ingredients to the wet ingredients until just combined, then fold in the chocolate chips.
  6. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  7. Drop rounded tablespoons of dough onto the prepared baking sheet.
  8. Bake for 12-15 minutes or until the edges are set.
  9. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

  • For extra flavor, you can add chopped nuts or substitute some of the chocolate chips with white chocolate or butterscotch chips.
  • These cookies freeze well, just ensure they’re sealed tightly.

Nutrition

Keywords: Brown Butter, Pumpkin, Chocolate Chip, Cookies, Fall

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