Description
These brown butter pumpkin chocolate chip cookies are the perfect fall treat. They combine the rich, nutty flavor of brown butter with the warm spices of pumpkin and the sweetness of chocolate chips. Easy to make and incredibly delicious, these cookies are ideal for any autumn gathering or bake sale.
Ingredients
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 1/2 cups chocolate chips
Instructions
- Melt the butter in a light-colored saucepan over medium heat. Cook, swirling occasionally, until the butter turns a golden brown and smells nutty. Remove from heat and let cool slightly.
- In a large bowl, cream together the brown butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
- In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the chocolate chips.
- Drop rounded tablespoons of dough onto baking sheets lined with parchment paper.
- Bake at 350°F (175°C) for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure your pumpkin puree is well-drained to avoid overly wet dough.
- For a deeper flavor, chill the dough for at least 30 minutes before baking.
- Adjust chocolate chip quantity to your preference.
- Store cooled cookies in an airtight container at room temperature.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American