Description
These brown butter pumpkin chocolate chip cookies blend rich, nutty butter with pumpkin’s earthiness and sweet chocolate for a delightful treat. Perfect for a cozy dessert or snack!
Ingredients
Scale
- 3/4 cup unsalted butter browned and cooled slightly
- 2/3 cup dark brown sugar
- 2 tbsp granulated sugar
- 2 large egg yolks room temperature
- 1/2 cup pumpkin puree blotted/dried
- 2 tsp vanilla extract
- 1 & 3/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 3/4 cups semisweet or dark chocolate chips/chunks
Instructions
- Preheat the oven to 350°F.
- Line a large baking sheet with parchment paper and set aside.
- In a bowl, combine the browned butter, dark brown sugar, and granulated sugar.
- Add the egg yolks, pumpkin puree, and vanilla extract; mix well.
- In another bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet ingredients until combined.
- Fold in the chocolate chips or chunks.
- Scoop tablespoon amounts of dough onto the prepared baking sheet, spacing them evenly.
- Bake for about 10-12 minutes until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Make sure the butter is cooled before mixing to avoid cooking the eggs.
For best results, use pure pumpkin puree instead of pumpkin pie filling to control sweetness and flavor.
These cookies can be stored in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 141
- Sugar: 8g
- Sodium: 105mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 27mg