Print

Brown Butter Pumpkin Chocolate Chip Cookies: The Best Moist Fall Cookie

Brown Butter Pumpkin Chocolate Chip Cookies The Best Moist Fall Cookie Ever
Print Recipe

Enjoy the rich, warm flavors of fall with these decadent brown butter pumpkin chocolate chip cookies.

Ingredients

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

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a saucepan, brown the butter over medium heat.
  3. In a mixing bowl, combine pumpkin puree, browned butter, brown sugar, granulated sugar, eggs, and vanilla extract.
  4. In another bowl, mix flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in the chocolate chips.
  7. Drop spoonfuls of dough onto a baking sheet.
  8. Bake for 12-15 minutes or until edges are set.
  9. Allow cookies to cool before serving.

Notes

  • For extra flavor, use dark chocolate chips.
  • Store cookies in an airtight container for up to a week.

Nutrition

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

Find it online: https://weekendrecipes.net/brown-butter-pumpkin-chocolate-chip-cookies-the-best-moist-fall-cookie/