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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 perfect moist treat for fall.

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
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 cups chocolate chips

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a saucepan, brown the butter over medium heat, then remove from heat and let it cool slightly.
  3. In a large bowl, combine the pumpkin puree, brown butter, brown sugar, and granulated sugar.
  4. Add the eggs and vanilla, mixing until well combined.
  5. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  7. Fold in the chocolate chips.
  8. Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
  9. Bake for 10-12 minutes or until the edges are set.
  10. Let cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

  • For chewier cookies, chill the dough for 30 minutes before baking.
  • These cookies can be frozen for up to 3 months.

Nutrition

Keywords: Brown Butter Pumpkin Chocolate Chip Cookies, Fall Cookie

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