Description
Indulge in the comforting flavors of fall with these Brown Butter Pumpkin Chocolate Chip Cookies. Each bite offers a delightful blend of warm spices, sweet chocolate chips, and the rich nuttiness of brown butter. Perfect for cozy evenings or festive gatherings, these cookies are not only delicious but also easy to make, making them a favorite among bakers of all levels. With their chewy texture and customizable options, you’ll want to keep this recipe on hand all season long.
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
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a saucepan over medium heat, brown the butter until golden and fragrant. Let cool slightly.
- In a mixing bowl, whisk together granulated sugar, light brown sugar, and browned butter until combined.
- Add the egg yolk, vanilla extract, and pumpkin puree; mix until smooth.
- In another bowl, combine flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves; fold into the wet ingredients until just combined.
- Gently fold in chocolate chips.
- Scoop rounded tablespoons of dough onto the prepared baking sheets about two inches apart.
- Bake for 12 minutes or 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: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg