Brown Butter Pumpkin Chocolate Chip Cookies
Deliciously soft and chewy pumpkin chocolate chip cookies with the rich flavor of brown butter.
Ingredients
Cookie Dough
- 0.5 cup unsalted butter softened
- 0.5 cup granulated sugar
- 0.5 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 cup pumpkin puree (not pumpkin pie filling)
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.125 teaspoon ground cloves
- 0.5 teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
Preparation Steps
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Stir in the pumpkin puree until just combined.
- In a separate medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the chocolate chips.
- Cover the dough and refrigerate for at least 30 minutes. This helps the cookies hold their shape.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
For best results, use canned pumpkin puree, not pie filling. The chilling step is crucial for preventing the cookies from spreading too much.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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