Description

Indulge in the delightful flavors of Brown Butter Pumpkin Chocolate Chip Cookies, perfect for cozy fall nights. These chewy treats are a beautiful blend of rich brown butter, warm pumpkin puree, and sweet chocolate chips, capturing the essence of autumn in every bite. Ideal for sharing at gatherings or enjoying by the fireplace, this easy recipe will soon become a cherished fall favorite. With a spiced aroma filling your kitchen, these cookies offer the perfect comfort food experience for chilly evenings.

Ingredients

Scale

¾ cup Unsalted Butter
½ cup Granulated Sugar
¾ cup Light Brown Sugar
1 large Egg Yolk
1 tsp Vanilla Extract
⅓ cup Pumpkin Puree
1½ cups All-Purpose Flour
½ tsp Baking Soda
½ tsp Baking Powder
½ tsp Salt
1 tsp Ground Cinnamon
¼ tsp Ground Ginger
⅛ tsp Ground Nutmeg
⅛ tsp Ground Cloves
1 cup Semi-Sweet Chocolate Chips
Flaky Sea Salt (optional)

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Instructions

Prepare all ingredients by measuring them out to streamline the baking process.
In a saucepan over medium heat, melt unsalted butter and cook until golden brown with a nutty aroma. Let it cool slightly.
In a mixing bowl, combine browned butter, granulated sugar, light brown sugar, egg yolk, vanilla extract, and pumpkin puree. Mix until smooth.
In another bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
Gradually add dry mixture to wet ingredients; mix until just combined.
Gently fold in semi-sweet chocolate chips.
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop tablespoon-sized dough onto the sheet.
Bake for about 12 minutes until edges are lightly golden. Cool on the baking sheet before transferring to wire racks.

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

Nutrition

Serving Size: 1 cookie (30g)
Calories: 130
Sugar: 10g
Sodium: 70mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 1g
Cholesterol: 20mg