Brown Butter Pumpkin Chocolate Chip Cookies: The Best Moist Treat
The Best Moist Fall Cookie Ever
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
- Brown the butter in a saucepan over medium heat until golden brown.
- In a bowl, mix the pumpkin puree, brown sugar, and granulated sugar until combined.
- Add the browned butter, eggs, and vanilla to the mixture and mix well.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients until just combined.
- Fold in the chocolate chips.
- Drop spoonfuls of dough onto a lined baking sheet.
- Bake at 350°F for 10-12 minutes.
- Let cool before serving.
Notes
- For extra flavor, add more spices if desired.
- These cookies are best enjoyed fresh.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Brown Butter Pumpkin Chocolate Chip Cookies, Fall Cookies, Moist Cookies