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Irresistible Brown Butter Pumpkin Chocolate Chip Cookies

Irresistible Brown Butter Pumpkin Chocolate Chip Cookies Recipe

Enjoy these Irresistible Brown Butter Pumpkin Chocolate Chip Cookies, perfect for celebrating the warmth and flavor of autumn with family and friends.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling Time 1 hour
Total Time 1 hour 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Unsalted Butter Adds richness and moisture; substitutable with coconut oil for dairy-free options.
  • 1 cup Pumpkin Puree Provides moisture and subtle sweetness; can be replaced with applesauce for a different flavor profile.
  • ½ cup Granulated Sugar Sweetens the cookies; brown sugar can be used for deeper flavor.
  • ¾ cup Brown Sugar Enhances moisture and adds a caramel-like flavor; for a healthier option, reduce sugar or use a sugar substitute.
  • 1 large Egg Binds ingredients and provides structure; flax eggs can be used for vegan adaptations.
  • 2 teaspoons Vanilla Extract Adds depth of flavor; use quality extract or vanilla bean for enhanced aroma.
  • 2 cups All-Purpose Flour Provides structure; substitute with gluten-free flour blend if needed.
  • 1 teaspoon Baking Soda Acts as a leavening agent for a lighter texture; double-check freshness to ensure effectiveness.
  • ½ teaspoon Salt Balances sweetness and enhances flavors; sea salt can be used for a different taste.
  • 1 cup Semi-Sweet Chocolate Chips Adds sweetness and texture; can be swapped for butterscotch or white chocolate chips, or omitted for a healthier cookie.

Equipment

  • Mixing bowl
  • Saucepan
  • Whisk
  • Baking sheets
  • Parchment paper
  • Spatula

Method
 

Step-by-Step Instructions
  1. In a saucepan over medium heat, melt the unsalted butter, stirring frequently for about 5 minutes until golden brown and nutty.
  2. In a bowl with cooled brown butter, whisk together pumpkin puree, granulated sugar, brown sugar, egg, and vanilla extract until smooth.
  3. In a separate bowl, whisk together all-purpose flour, baking soda, and salt. Gradually add dry ingredients into wet mixture, stirring gently.
  4. Fold in semi-sweet chocolate chips using a spatula until evenly distributed.
  5. Cover the cookie dough with plastic wrap and refrigerate for at least 1 hour to firm up.
  6. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. Scoop tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart. Bake for 12 minutes until edges are golden brown.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 100mgPotassium: 70mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 1mgCalcium: 15mgIron: 0.5mg

Notes

Ensure not to overmix the batter for the best chewy cookies. Store in an airtight container for freshness.

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