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Brown Butter Pumpkin Chocolate Chip Cookies: The Best Moist Treat

Brown Butter Pumpkin Chocolate Chip Cookies : The Best Moist Fall Cookie Ever

The Best Moist Fall Cookie Ever

Ingredients

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

Instructions

  1. Brown the butter in a saucepan over medium heat until golden brown.
  2. In a bowl, mix the pumpkin puree, brown sugar, and granulated sugar until combined.
  3. Add the browned butter, eggs, and vanilla to the mixture and mix well.
  4. In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  5. Gradually add the dry ingredients to the wet ingredients until just combined.
  6. Fold in the chocolate chips.
  7. Drop spoonfuls of dough onto a lined baking sheet.
  8. Bake at 350°F for 10-12 minutes.
  9. Let cool before serving.

Notes

  • For extra flavor, add more spices if desired.
  • These cookies are best enjoyed fresh.

Nutrition

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