Melt-in-Your-Mouth Brown Butter Pumpkin Chocolate Chip Cookies

Delight in these Brown Butter Pumpkin Chocolate Chip Cookies, combining rich flavors and easy preparation for a perfect autumn treat.

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Course: Dessert

Cuisine: American

Keyword: Autumn, Baking, Brown Butter, chocolate chip cookies, easy recipes, pumpkin

Prep Time: 15

Cook Time: 12

Chilling Time: 1

Total Time: 1 27

Servings: cookies

Calories: 150kcal

Equipment

medium saucepan
large mixing bowl
Baking sheets
Parchment Paper
Whisk
Spoon or cookie scoop

Ingredients

For the Cookie Dough

1 cup Unsalted butter browned for nutty flavor
1 cup Pumpkin puree adds moisture
1 cup Granulated sugar provides sweetness
½ cup Brown sugar adds caramel flavor
2 large Eggs binds ingredients
1 teaspoon Vanilla extract adds aroma

For the Dry Ingredients

2 cups All-purpose flour for structure
1 teaspoon Baking soda leavening agent
½ teaspoon Salt balances sweetness

For the Mix-in

1 cup Semi-sweet chocolate chips adds sweetness

Instructions

Step-by-Step Instructions

Brown the butter by melting it in a medium saucepan over medium heat for 5-7 minutes until golden brown.
Combine wet ingredients: whisk brown butter, pumpkin puree, granulated sugar, brown sugar, eggs, and vanilla until smooth.
Mix dry ingredients: combine flour, baking soda, and salt in a separate bowl, and add gradually to wet ingredients.
Fold in chocolate chips gently to avoid overworking the dough.
Chill the dough for at least 1 hour covered with plastic wrap.
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop dough onto baking sheets, leaving 2 inches between each cookie, and bake for 12 minutes.
Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack.

Notes

To ensure the best texture, use room temperature ingredients and avoid overmixing the dough. Store cookies in an airtight container to maintain freshness.

Nutrition