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Brown Butter Pumpkin Chocolate Chip Cookies – The Best Fall Treat

Brown Butter Pumpkin Chocolate Chip Cookies – The Best Moist Fall Cookie Ever
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These Brown Butter Pumpkin Chocolate Chip Cookies are the best moist fall cookie ever, perfect for enjoying with a warm drink.

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 ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 2 cups chocolate chips

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a saucepan, melt the butter over medium heat until it turns golden brown.
  3. In a large bowl, combine the brown butter, pumpkin puree, brown sugar, granulated sugar, eggs, and vanilla.
  4. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet ingredients until just combined.
  6. Fold in the chocolate chips.
  7. Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
  8. Bake for 12-15 minutes or until the edges are golden.
  9. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

  • For extra flavor, try adding some chopped nuts to the cookie dough.
  • Store cookies in an airtight container for up to a week.

Nutrition

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

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