Description
These Brown Butter Pumpkin Chocolate Chip Cookies combine rich brown butter flavors with cozy pumpkin spices, creating a moist and delicious treat perfect for fall.
Ingredients
Scale
- ¾ cup (170g) unsalted butter
- ½ cup (100g) granulated sugar
- ¾ cup (150g) packed light brown sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- ⅓ cup (80g) pumpkin puree
- 1 ½ cups (190g) all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ¼ tsp ground ginger
- ⅛ tsp nutmeg
- ⅛ tsp cloves (optional)
- 1 cup (180g) semi-sweet chocolate chips
- Flaky sea salt (optional)
Instructions
- Melt the butter in a light-colored saucepan over medium heat until it turns golden brown and fragrant. Transfer to a bowl to cool.
- Whisk in the granulated sugar, light brown sugar, egg yolk, vanilla extract, and pumpkin puree into the cooled butter until smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and spices. Add the dry mixture to the wet ingredients, mixing until just combined.
- Stir in the chocolate chips or chunks. Chill the dough in the refrigerator for 20–30 minutes.
- Preheat your oven to 350°F (175°C). Scoop the chilled dough onto parchment-lined baking sheets.
- Bake the cookies for 10–12 minutes. Allow cooling before transferring to a plate. Optionally, sprinkle flaky sea salt on top.
Notes
For a softer texture, slightly underbake the cookies. Store in an airtight container for up to a week or freeze for up to three months.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg