Description
These chewy brown butter pumpkin chocolate chip cookies boast incredible flavor from browned butter, rich pumpkin puree, and decadent chocolate chips, making them perfect for any gathering or cozy night in.
Ingredients
Scale
- 3/4 cup unsalted butter browned and cooled slightly
- 2/3 cup dark brown sugar
- 2 tbsp granulated sugar
- 2 large egg yolks room temperature
- 1/2 cup pumpkin puree
- 2 tsp vanilla extract
- 1 & 3/4 cup all-purpose flour
- ½ tsp baking soda
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 3/4 cups semisweet or dark chocolate chips/chunks
Instructions
- Preheat your oven to 350°F and line a large baking sheet with parchment paper.
- In a bowl, mix the browned butter with dark brown sugar and granulated sugar until combined.
- Add the egg yolks, pumpkin puree, and vanilla extract to the mixture and stir well.
- In a separate bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
- Gradually mix the dry ingredients into the wet mixture until combined.
- Fold in the chocolate chips/chunks gently until evenly distributed.
- Scoop the dough onto the prepared baking sheet, spacing them evenly apart.
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For softer cookies, avoid overbaking them.
Ensure the pumpkin puree is well-dried to prevent excess moisture in the cookies.
Store cookies in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 10g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 33mg