Description
Indulge in these chewy brown butter pumpkin chocolate chip cookies that are bursting with warm pumpkin spice flavors and rich brown butter notes. The perfect treat for cozy fall days!
Ingredients
Brown Butter:
- 3/4 cup unsalted butter, browned and cooled slightly (about 145g)
Cookie Dough:
- 2/3 cup dark brown sugar
- 2 tbsp granulated sugar
- 2 large egg yolks, room temperature
- 1/2 cup pumpkin puree, blotted/dried (about 70g)
- 2 tsp vanilla extract
- 1 & 3/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 3/4 cups semisweet or dark chocolate chips/chunks
Instructions
- Brown the butter: In a saucepan, melt butter over medium heat until it foams and small brown bits appear. Remove from heat, transfer to a large bowl, and let cool completely to room temperature (about 15-25 minutes).
- Prep the pumpkin: Spread pumpkin puree on paper towels and blot until dry and thick (about 70g or 1/3 cup thick paste).
- Mix the dough: Add sugars to the brown butter, then mix in egg yolks, blotted pumpkin, and vanilla extract until combined. In a separate bowl, whisk dry ingredients and fold into wet mixture. Stir in chocolate chips/chunks.
- Bake: Scoop dough onto a baking sheet and bake at 350°F for 9-10 minutes. Add extra chocolate on top if desired. Let cool on the sheet before transferring to a wire rack.
Notes
- For a gooier texture, slightly underbake the cookies.
- Store in an airtight container for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 159
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.4g
- Trans Fat: 0.3g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 42mg
