Description
Irresistible Brown Butter Pumpkin Chocolate Chip Cookies, perfect for fall baking!
Ingredients
Scale
- 1 cup (226g) unsalted butter
- 1 cup (245g) canned pumpkin puree
- 1 cup (200g) packed brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups (312g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 2 cups (340g) semi-sweet chocolate chips
Instructions
- Begin by browning the butter: Melt 1 cup unsalted butter in a saucepan over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and develops a nutty aroma (about 5-7 minutes). Remove from heat and let cool to room temperature.
- In a large mixing bowl, combine the cooled brown butter, pumpkin puree, brown sugar, and granulated sugar. Mix until well combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the chocolate chips until evenly distributed throughout the dough.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours) to allow the flavors to develop and the dough to firm up.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
Notes
- Chill Time: Crucial for preventing flat cookies.
- Browning Butter: Watch closely to avoid burning.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
Keywords: brown butter, pumpkin, chocolate chip cookies, fall baking, cookies, dessert, easy recipe