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Brown Butter Pumpkin Chocolate Chip Cookies – The Best Fall Treat

Brown Butter Pumpkin Chocolate Chip Cookies – The Best Moist Fall Cookie Ever
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These Brown Butter Pumpkin Chocolate Chip Cookies are the ultimate fall treat, combining the warmth of pumpkin and brown butter with the sweetness of chocolate chips for a moist and delicious cookie.

Ingredients

Scale
  • 1 cup unsalted butter
  • 1 cup pumpkin puree
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin spice
  • 1 teaspoon salt
  • 2 cups semi-sweet chocolate chips

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a saucepan, melt the butter over medium heat until it turns brown and fragrant.
  3. In a large bowl, combine the brown butter, pumpkin puree, brown sugar, and granulated sugar. Mix well.
  4. Add the eggs and vanilla extract, and mix until combined.
  5. In a separate bowl, whisk together the flour, baking soda, baking powder, pumpkin spice, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Fold in the chocolate chips.
  8. Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
  9. Bake for 10-12 minutes or until the edges are lightly golden.
  10. Let cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

  • For an extra flavor kick, try adding chopped nuts or a sprinkle of sea salt on top before baking.
  • These cookies are best enjoyed warm with a glass of milk.

Nutrition

Keywords: Brown Butter Pumpkin Chocolate Chip Cookies, Fall Cookies, Moist Cookies

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