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Irresistible Brown Butter Pumpkin Chocolate Chip Cookies

Irresistible Brown Butter Pumpkin Chocolate Chip Cookies Bliss

Enjoy the warmth of autumn with these Irresistible Brown Butter Pumpkin Chocolate Chip Cookies, a delightful treat featuring rich pumpkin and nutty brown butter.
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Prep Time 10 minutes
Cook Time 12 minutes
Chill Time 1 hour
Total Time 1 hour 22 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup unsalted butter Adds richness and moisture; substitution: Use coconut oil for a dairy-free option.
  • 1 cup pumpkin puree Provides moisture and flavor; substitution: Can use mashed sweet potato but may alter taste slightly.
  • 1 cup granulated sugar Sweetens the cookies; no substitution necessary.
  • 1/2 cup brown sugar Enhances sweetness and moisture; substitution: Use additional granulated sugar if unavailable.
  • 2 large eggs Binds ingredients; no substitution without altering texture.
  • 1 tsp vanilla extract Enhances flavor profile; optional to experiment with almond extract.
  • 2 cups all-purpose flour Provides structure; substitution: Use gluten-free flour blend.
  • 1 tsp baking soda Leavening agent; no substitutions necessary.
  • 1/2 tsp salt Balances sweetness; no substitutions necessary.
  • 1 cup semi-sweet chocolate chips Adds sweetness and texture; variation: Swap for butterscotch or white chocolate chips.

Equipment

  • Medium saucepan
  • Large mixing bowl
  • Separate bowl
  • Spatula
  • Baking sheets
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, melt 1 cup of unsalted butter over medium heat, stirring continuously for about 5 minutes until golden brown. Remove from heat and cool slightly.
  2. In a large bowl, whisk together the browned butter, 1 cup of pumpkin puree, 1 cup of granulated sugar, ½ cup of brown sugar, 2 large eggs, and 1 teaspoon of vanilla extract until smooth and creamy.
  3. In a separate bowl, combine 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. Gently whisk to ensure even distribution. Gradually fold the dry mixture into the wet ingredients until just combined.
  4. Fold in 1 cup of semi-sweet chocolate chips using a spatula, ensuring even distribution.
  5. Cover the cookie dough with plastic wrap and refrigerate for at least one hour.
  6. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop tablespoons of dough onto the sheets, spacing them 2 inches apart. Bake for 12 minutes, or until the edges are golden and the centers look slightly soft.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 2mgCalcium: 2mgIron: 4mg

Notes

Store uneaten cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze cookies, then thaw at room temperature or microwave briefly to soften.

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