Description
Indulge in the warm, delightful flavors of Brown Butter Pumpkin Chocolate Chip Cookies, perfect for cozy fall nights. These chewy cookies are a celebration of autumn, featuring rich pumpkin puree and a unique brown butter twist that elevates their flavor profile. Ideal for gatherings, quiet evenings at home, or as a sweet treat with your favorite hot beverage, these cookies will quickly become a seasonal favorite. With easy-to-follow steps and customizable options, bakers of all skill levels can enjoy creating this delicious dessert.
Ingredients
Scale
- ¾ cup Unsalted Butter (or margarine for dairy-free)
- ½ cup Granulated Sugar
- ¾ cup Light Brown Sugar
- 1 large Egg Yolk (or alternative like unsweetened applesauce)
- ⅓ cup Pumpkin Puree
- 1½ cups All-Purpose Flour
- 1 cup Semi-Sweet Chocolate Chips
- 1 tsp Ground Cinnamon
- ¼ tsp Ground Ginger
- ⅛ tsp Ground Nutmeg
- ⅛ tsp Ground Cloves
Instructions
- Prepare the brown butter by melting it over medium heat until golden brown with a nutty aroma. Let cool slightly.
- In a mixing bowl, combine the browned butter with granulated sugar and light brown sugar. Mix well.
- Add the egg yolk and pumpkin puree; blend until smooth.
- In another bowl, whisk together flour, baking soda, baking powder, salt, and spices.
- Gradually add dry ingredients to the wet mixture until just combined. Fold in chocolate chips.
- Preheat oven to 350°F (175°C). Scoop tablespoon-sized portions onto lined baking sheets and bake for about 12 minutes until edges are lightly golden.
- Allow cookies to cool on sheets for 5 minutes before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg