Description
These brown butter pumpkin chocolate chip cookies combine a rich, nutty flavor with the warmth of pumpkin. With just a few simple ingredients, they are a delightful homemade treat perfect for any occasion, satisfying sweet cravings with ease.
Ingredients
Scale
- 3/4 cup unsalted butter browned and cooled slightly
- 2/3 cup dark brown sugar
- 2 tbsp granulated sugar
- 2 large egg yolks room temperature
- 1/2 cup pumpkin puree
- 2 tsp vanilla extract
- 1 & 3/4 cup all-purpose flour
- ½ tsp baking soda
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 3/4 cups semisweet or dark chocolate chips/chunks
Instructions
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- In a bowl, mix the brown butter with dark brown sugar and granulated sugar until well combined.
- Add the egg yolks, pumpkin puree, and vanilla extract to the mix and stir until smooth.
- In a separate bowl, combine all-purpose flour, baking soda, salt, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Stir in the chocolate chips or chunks.
- Scoop the cookie dough onto the prepared baking sheet, spacing them evenly apart.
- Bake for about 10-12 minutes or until the cookies are lightly golden around the edges.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
For a more intense flavor, let the browned butter cool slightly before combining with the sugars.
Ensure your pumpkin puree is blotted to avoid extra moisture that can affect cookie texture.
These cookies are best enjoyed fresh but can be stored in an airtight container for a few days.
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg