Description
These Brown Butter Pumpkin Chocolate Chip Cookies are rich in flavor and easy to prepare. Combining browned butter, pumpkin puree, and chocolate chips, they offer a delightful twist on the classic cookie, making them perfect for any gathering or cozy night in.
Ingredients
Scale
- 3/4 cup unsalted butter, browned and cooled slightly
- ⅔ 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 cups 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
Instructions
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- In a bowl, combine the browned butter and sugars, mixing well until combined.
- Add the egg yolks, pumpkin puree, and vanilla extract. Mix until smooth.
- In a separate bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Fold in the chocolate chips or chunks gently.
- Scoop tablespoonfuls of the dough onto the prepared baking sheet, placing them a few inches apart.
- Bake in the preheated oven for about 10-12 minutes or until the edges are golden brown. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For a chewier cookie, slightly underbake them and allow them to sit on the baking sheet as they cool.
Ensure that the pumpkin puree is thoroughly blotted to remove excess moisture for the perfect texture.
These cookies can be stored in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg