Description
These Brown Butter Pumpkin Chocolate Chip Cookies offer irresistible flavor with a simple prep. Made with butter, pumpkin puree, and chocolate, they are perfect for sweet cravings.
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
- 1/2 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.
- Line a large baking sheet with parchment paper and set aside.
- In a bowl, combine browned butter, dark brown sugar, and granulated sugar until smooth.
- Add the egg yolks and mix well with the pumpkin puree and vanilla extract.
- Gradually incorporate the flour, baking soda, salt, and pumpkin pie spice into the mixture.
- Fold in the chocolate chips/chunks until evenly distributed.
- Scoop spoonfuls of dough onto the prepared baking sheet, spacing them out.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
Ensure the brown butter is cooled before mixing for the best texture.
Blotting the pumpkin puree helps achieve the right consistency for the dough.
These cookies can be stored in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg