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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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Indulge in the ultimate fall cookie with these Brown Butter Pumpkin Chocolate Chip Cookies. Moist, flavorful, and irresistibly delicious!

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 ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup chocolate chips

Instructions

  1. Preheat your 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, and granulated sugar. Mix well.
  4. Add the eggs and vanilla extract, and mix until smooth.
  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 mixture, stirring until just combined.
  7. Fold in the chocolate chips.
  8. Drop tablespoons of dough onto a parchment-lined baking sheet.
  9. Bake for 10-12 minutes, or until the edges are lightly browned.
  10. Let cool before serving.

Notes

  • For added flavor, you can sprinkle a little sea salt on top before baking.
  • These cookies are best enjoyed fresh but can be stored in an airtight container for a week.

Nutrition

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

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