Description
Whip up these chewy brown butter pumpkin chocolate chip cookies that are bursting with flavor! Perfect for fall, they combine rich pumpkin puree with sweet chocolate chips, ensuring a delightful treat that is simple to prepare and irresistible at any gathering.
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, blotted/dried
- 2 tsp vanilla extract
- 1 & 3/4 cup all-purpose flour
- 1/2 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. Set aside.
- In a bowl, combine the browned butter, dark brown sugar, and granulated sugar together.
- Add the egg yolks one at a time, mixing well after each addition, then incorporate the pumpkin puree and vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the chocolate chips or chunks until evenly distributed.
- Scoop dough onto the prepared baking sheet, spacing them a few inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For best results, ensure pumpkin puree is well-blotted to remove excess moisture.
These cookies can be stored in an airtight container for up to a week.
Experiment with different types of chocolate chips for a unique flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 152
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg