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Brown Butter Pumpkin Chocolate Chip Cookies That Delight!

Brown Butter Pumpkin Chocolate Chip Cookies
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Deliciously soft and chewy cookies made with brown butter, pumpkin puree, and chocolate chips, perfect for fall.

Ingredients

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  • 1 cup unsalted butter
  • 1 cup pumpkin puree
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup 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 and has a nutty aroma.
  3. In a large bowl, combine the brown butter, pumpkin puree, brown sugar, and granulated sugar. Mix well.
  4. Add the egg and vanilla extract, and mix until fully incorporated.
  5. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Fold in the chocolate chips.
  8. Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
  9. Bake for 10-12 minutes or until the edges are lightly golden.
  10. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

  • For a richer flavor, let the brown butter cool slightly before mixing with other ingredients.
  • Store cookies in an airtight container for up to a week.
  • These cookies can be frozen for up to 3 months.

Nutrition

Find it online: https://recipesdays.com/brown-butter-pumpkin-chocolate-chip-cookies-recipe/