Description
These Brown Butter Pumpkin Chocolate Chip Cookies will wow your taste buds with their rich flavors and chewy texture. With just a few simple ingredients, you can whip up a batch that’s perfect for sharing or enjoying yourself. A delightful twist on classic cookies!
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
- 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
Instructions
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- In a bowl, combine the browned butter, dark brown sugar, and granulated sugar. Mix until well incorporated.
- Add the egg yolks, pumpkin puree, and vanilla extract to the sugar mixture; stir until smooth.
- In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the chocolate chips or chunks until evenly distributed.
- Drop spoonfuls of the dough onto the prepared baking sheet, spacing them apart.
- Bake in the preheated oven for 12-15 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
Ensure the pumpkin puree is well-drained for the best texture.
Store cookies in an airtight container to maintain freshness for up to a week.
These cookies can be frozen for longer storage; just thaw before enjoying.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg