Brown Butter Pumpkin Chocolate Chip Cookies for Cozy Fall Nights
Indulge in the delightful warmth of Brown Butter Pumpkin Chocolate Chip Cookies, perfect for cozy fall nights. These cookies combine the rich, nutty flavor of brown butter with the comforting essence of pumpkin and sweet chocolate chips, creating an irresistible treat that is both chewy and aromatic. Whether you’re sharing them at gatherings or enjoying them with a warm drink on your own, this recipe captures the essence of autumn in every bite.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- ¾ cup unsalted butter (or margarine for dairy-free)
- ½ cup granulated sugar
- ¾ cup light brown sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- â…“ cup pumpkin puree
- 1½ cups all-purpose flour (gluten-free option available)
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C).
- In a saucepan, melt butter over medium heat until golden brown and nutty; let cool.
- In a bowl, mix browned butter, granulated sugar, brown sugar, egg yolk, vanilla extract, and pumpkin puree until well combined.
- In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and ginger.
- Gradually add dry ingredients to wet mixture; fold gently with a spatula.
- Fold in chocolate chips until evenly distributed.
- Drop rounded balls of dough onto a parchment-lined baking sheet.
- Bake for about 12 minutes until edges are golden but centers remain soft.
- Cool on the baking sheet for five minutes before transferring to wire racks.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg