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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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These Brown Butter Pumpkin Chocolate Chip Cookies are the ultimate moist treat for the fall season, combining the rich flavors of brown butter with the sweetness of pumpkin and chocolate.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a saucepan, brown the butter over medium heat until it turns golden and smells nutty.
  3. In a bowl, combine the brown butter, pumpkin puree, and sugars.
  4. Mix in the eggs and vanilla until smooth.
  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 mixture, stirring until just combined.
  7. Fold in the chocolate chips.
  8. Drop spoonfuls of dough onto baking sheets.
  9. Bake for 12-15 minutes or until edges are golden.
  10. Allow cookies to cool on racks.

Notes

  • For extra flavor, chill the dough before baking.
  • These cookies can be stored in an airtight container to maintain freshness.

Nutrition

Keywords: Brown Butter Pumpkin Chocolate Chip Cookies

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