Description

These brown butter pumpkin chocolate chip cookies combine rich flavors with a chewy texture, making them a delightful treat that’s easy to whip up and perfect for any occasion.

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
½ tsp baking soda
1/2 tsp salt
1 tsp pumpkin pie spice
3/4 cups semisweet or dark chocolate chips/chunks

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Instructions

Preheat the oven to 350°F (175°C).
Line a large baking sheet with parchment paper and set it aside.
In a mixing bowl, combine the browned butter with dark brown sugar and granulated sugar, mixing well.
Add the egg yolks, pumpkin puree, and vanilla extract to the butter mixture and stir until smooth.
In another bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chocolate chips or chunks.
Scoop tablespoon-sized portions of cookie dough onto the prepared baking sheet, leaving space between each cookie.
Bake in the preheated oven for approximately 10-12 minutes, or until the edges are golden brown.
Remove from the oven and allow to cool on the baking sheet before transferring to a wire rack.

Notes

Make sure to cool the browned butter slightly before mixing it with other ingredients to avoid cooking the egg yolks.
These cookies can be stored in an airtight container for up to five days for maximum freshness.
For a fun variation, add nuts or dried fruit to the cookie dough.

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 8g
Sodium: 75mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg