Description
Indulge in the delightful flavors of Brown Butter Pumpkin Chocolate Chip Cookies for Cozy Fall Nights. These cookies are a perfect blend of rich pumpkin puree, warm spices, and the nutty aroma of browned butter, creating a comforting treat that embodies the essence of autumn. Soft and chewy with bursts of semi-sweet chocolate chips, they are ideal for sharing during gatherings or enjoying by the fire on a chilly evening. With simple ingredients and easy steps, this recipe invites bakers of all skill levels to create a seasonal favorite that’s sure to impress.
Ingredients
Scale
- ¾ cup Unsalted Butter
- ½ cup Granulated Sugar
- ¾ cup Light Brown Sugar
- 1 large Egg Yolk
- 1 tsp Vanilla Extract
- ⅓ cup Pumpkin Puree
- 1½ cups All-Purpose Flour
- ½ tsp Baking Soda
- ½ tsp Baking Powder
- ½ tsp Salt
- 1 tsp Ground Cinnamon
- ¼ tsp Ground Ginger
- ⅛ tsp Ground Nutmeg
- ⅛ tsp Ground Cloves
- 1 cup Semi-Sweet Chocolate Chips
Instructions
- In a saucepan over medium heat, melt the unsalted butter until golden brown and fragrant. Let it cool slightly.
- In a mixing bowl, combine the browned butter, granulated sugar, light brown sugar, egg yolk, vanilla extract, and pumpkin puree until smooth.
- In another bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually add to the wet mixture until just combined.
- Fold in semi-sweet chocolate chips gently.
- Chill the dough for at least 30 minutes to help maintain shape while baking.
- Preheat your oven to 350°F (175°C). Drop spoonfuls of dough onto lined baking sheets and bake for 10-12 minutes until edges are golden but centers remain soft.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (35g)
- Calories: 150
- Sugar: 10g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg