Brown Butter Pumpkin Chocolate Chip Cookies
Delicious cookies made with brown butter, pumpkin puree, and chocolate chips for a rich and flavorful treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, browned and cooled
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a saucepan, melt butter over medium heat. Cook until it turns golden brown, then let it cool.
- In a large bowl, mix browned butter, pumpkin puree, granulated sugar, and brown sugar.
- Add egg and vanilla extract, then mix well.
- In another bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- Gradually add dry ingredients to wet ingredients, mixing until combined.
- Fold in chocolate chips.
- Drop spoonfuls of dough onto baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes or until edges are golden.
- Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container for up to 5 days.
- For crispier cookies, bake a minute longer.
- Dough can be refrigerated for 30 minutes for easier handling.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg