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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 treat for fall, combining moist pumpkin and delicious chocolate chips.

Ingredients

Scale
  • 1 cup unsalted butter
  • 1 cup pumpkin puree
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 2 cups chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a saucepan, brown the butter over medium heat.
  3. In a bowl, mix the browned butter with pumpkin puree and sugars.
  4. Add eggs and vanilla, mixing until combined.
  5. In a separate bowl, whisk together flour, baking powder, baking soda, spices, and salt.
  6. Gradually add dry ingredients to the wet ingredients.
  7. Fold in chocolate chips.
  8. Drop spoonfuls onto a baking sheet lined with parchment.
  9. Bake for 10-12 minutes or until edges are set.
  10. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

  • For a richer flavor, let the brown butter cool slightly before mixing.
  • Use dark chocolate chips for a more indulgent cookie.

Nutrition

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

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