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

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

Ingredients

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

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a saucepan, brown the unsalted butter and let it cool.
  3. In a bowl, mix the pumpkin puree, brown sugar, and granulated sugar until well combined.
  4. Add the eggs and vanilla extract to the mixture.
  5. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
  6. Gradually incorporate the dry ingredients into the wet ingredients.
  7. Fold in the browned butter and chocolate chips.
  8. Drop spoonfuls of the dough onto a baking sheet.
  9. Bake for 12-15 minutes until golden.

Notes

  • For extra flavor, consider adding chopped nuts or other spices.
  • These cookies are best enjoyed fresh but can be stored for later.

Nutrition

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

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