Brown Butter Pumpkin Chocolate Chip Cookies
Deliciously warm and spiced cookies combining pumpkin and brown butter with chocolate chips, perfect for family snacking or surprising guests.
Ingredients
Main Ingredients
- 1 cup unsalted butter Browned for a nutty flavor
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
Preparation
- In a saucepan, melt the butter over medium heat until it turns golden brown and releases a nutty aroma. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the brown sugar and granulated sugar. Pour in the brown butter, whisking until well combined.
- Stir in the pumpkin puree, egg, and vanilla extract into the butter-sugar mixture until smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix!
- Gently fold in the chocolate chips, ensuring they are evenly distributed throughout.
Baking
- Use a cookie scoop or tablespoon to drop dough onto a lined baking sheet. Leave space between the cookies, as they will spread while baking.
- Bake at 350°F (175°C) for 12-15 minutes or until the edges are set and the centers are slightly soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack. Enjoy them warm for the ultimate experience!
Notes
For even better flavors, consider chilling the dough for about 30 minutes before baking. This helps the cookies maintain their shape. Feel free to add nuts or swap out chocolate chips for white or butterscotch chips.