Print

Brown Butter Pumpkin Chocolate Chip Cookies: Soft, Chewy Fall Perfection

Print Recipe

Chewy, flavorful cookies made with nutty brown butter, pumpkin puree, and melty chocolate chips the perfect fall treat.

Ingredients

Scale
  • 1/2 cup unsalted butter, browned
  • 1/2 cup pumpkin puree
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1 cup chocolate chips

Instructions

  • 1. Brown the butter in a saucepan until golden and nutty, then let it cool slightly.
  • 2. In a bowl, whisk together browned butter, pumpkin puree, sugars, egg yolk, and vanilla until smooth.
  • 3. In a separate bowl, mix flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
  • 4. Combine wet and dry ingredients until just mixed.
  • 5. Fold in chocolate chips.
  • 6. Scoop dough onto a parchment-lined baking sheet.
  • 7. Bake at 350°F (175°C) for 10–12 minutes until edges are set.
  • 8. Cool on a wire rack before serving.

Notes

  • For chewier cookies, blot pumpkin puree with paper towels before using.
  • Add chopped pecans or walnuts for extra crunch.
  • Cookies keep well in an airtight container for up to 5 days.

Nutrition

Keywords: Brown Butter Pumpkin Chocolate Chip Cookies, fall cookies, pumpkin dessert

Find it online: https://dishfoody.com/brown-butter-pumpkin-chocolate-chip-cookies/