Description
Indulge in the cozy flavors of Brown Butter Pumpkin Chocolate Chip Cookies, perfect for chilly fall nights. These delightful cookies combine the nutty richness of brown butter with the warm spices of pumpkin, creating a treat thatβs both comforting and irresistible. The addition of semi-sweet chocolate chips adds a touch of sweetness that beautifully complements the spiced pumpkin, making them an ideal snack for gatherings or a warm night in. Simple to prepare and packed with flavor, these cookies will fill your kitchen with enticing aromas, making them a must-try this autumn!
Ingredients
- ΒΎ cup Unsalted Butter
- Β½ cup Granulated Sugar
- ΒΎ cup Light Brown Sugar
- 1 large Egg Yolk
- 1 tsp Vanilla Extract
- β cup Pumpkin Puree
- 1Β½ cups All-Purpose Flour
- Β½ tsp Baking Soda
- Β½ tsp Baking Powder
- Β½ tsp Salt
- 1 tsp Ground Cinnamon
- ΒΌ tsp Ground Ginger
- β tsp Ground Nutmeg
- β tsp Ground Cloves
- 1 cup Semi-Sweet Chocolate Chips
- Flaky Sea Salt (Optional)
Instructions
- Preheat your oven to 350Β°F (175Β°C).
- In a saucepan over medium heat, melt unsalted butter until it turns golden brown and nutty; let cool slightly.
- In a mixing bowl, combine the brown butter with granulated and light brown sugars until creamy. Add egg yolk, vanilla extract, and pumpkin puree; mix well.
- In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Gradually fold into the wet mixture until just combined.
- Fold in chocolate chips evenly throughout the dough.
- Scoop tablespoon-sized portions onto parchment-lined baking sheets with space between each cookie.
- Bake for 10β12 minutes or until edges are golden; allow to cool on sheets 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: 8g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: For thicker cookies, refrigerate the dough for at least 30 minutes before baking. Feel free to substitute dark chocolate chips or add nuts for extra texture.