Description
Warm, nutty brown butter and the sweetness of pumpkin combine with gooey chocolate chips to create the ultimate fall cookie. These Pumpkin Chocolate Chip Cookies with Brown Butter are soft, slightly cakey, and bursting with autumn flavors. Easy to make and perfect for cozy evenings or festive gatherings, they’re a must-try treat!
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ cup unsalted butter
- ½ cup granulated sugar
- ¾ cup brown sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups chocolate chips
Instructions
- Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper for easy cleanup.
- Brown the Butter
- Heat unsalted butter in a saucepan over medium heat, stirring frequently.
- Cook until it turns golden brown and smells nutty (about 5-7 minutes).
- Remove from heat and let it cool slightly.
- Mix Dry Ingredients
- In a bowl, whisk together flour, baking soda, and pumpkin pie spice.
- Cream Sugars and Butter
- In a large mixing bowl, combine browned butter, granulated sugar, and brown sugar.
- Beat until light and fluffy (about 2-3 minutes).
- Add Wet Ingredients
- Mix in pumpkin puree, egg, and vanilla extract until well combined.
- Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture.
- Stir until just combined, being careful not to overmix.
- Add Chocolate Chips
- Gently fold in the chocolate chips, distributing them evenly throughout the dough.
- Scoop and Bake
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until edges are golden but centers remain soft.
- Cool and Serve
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American