Print

Brown Butter Pumpkin Chocolate Chip Cookies

Brown Butter Pumpkin Chocolate Chip Cookies
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

If you’re searching for a delightful dessert to celebrate the cozy vibes of fall, look no further than these Brown Butter Pumpkin Chocolate Chip Cookies! These cookies are a perfect blend of rich brown butter, creamy pumpkin puree, and sweet chocolate chips, creating a treat that’s both comforting and indulgent. As they bake, your kitchen will be filled with the warm aromas of cinnamon and nutmeg, making them perfect for autumn gatherings or simply enjoying at home. With their soft texture and delicious flavor, these cookies are sure to become a seasonal favorite for family and friends alike.

Ingredients

Scale
  • 10 tablespoons unsalted butter (browned)
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1 teaspoon vanilla extract
  • 1/3 cup pumpkin puree
  • 3/4 cup semisweet chocolate chips

Instructions

  1. Brown the Butter: In a saucepan over medium heat, melt the butter while stirring continuously until it turns golden brown and develops a nutty aroma. Remove from heat and let cool slightly.
  2. Mix Sugars: In a mixing bowl, combine granulated sugar and light brown sugar. Add the browned butter along with the pumpkin puree and vanilla extract; mix until smooth.
  3. Prepare Dry Ingredients: In another bowl, whisk together flour, sea salt, baking soda, cinnamon, ginger, nutmeg, and cloves.
  4. Combine Mixtures: Gradually add dry ingredients to the wet mixture until just combined. Fold in chocolate chips.
  5. Chill Dough: Cover the dough and refrigerate for at least 30 minutes.
  6. Bake: Preheat oven to 350°F (175°C). Scoop tablespoon-sized portions onto lined baking sheets and bake for about 10 minutes or until edges are golden.
  7. Cool: Let cookies cool on the sheet for a few minutes before transferring to wire racks.

Nutrition

Find it online: https://www.kitchenstorydaily.com/brown-butter-pumpkin-chocolate-chip-cookies/