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Brown Butter Pumpkin Chocolate Chip Cookies

Delightful cookies featuring the rich, nutty flavor of brown butter combined with pumpkin puree and sweet chocolate chips, perfect for autumn gatherings.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup unsalted butter Browned for flavor
  • 1 cup brown sugar Can substitute with white sugar and molasses
  • 1/2 cup granulated sugar Regular sugar
  • 1 cup pumpkin puree Canned or homemade
  • 1 large egg Room temperature
  • 1 teaspoon vanilla extract For flavor
Dry Ingredients
  • 2 1/2 cups all-purpose flour Sifted
  • 1 teaspoon baking soda Leavening agent
  • 1/2 teaspoon baking powder Leavening agent
  • 1 teaspoon salt Enhances flavor
  • 1 teaspoon ground cinnamon Warm spice flavor
  • 1/2 teaspoon ground nutmeg Warm spice flavor
Mix-ins
  • 1 cup chocolate chips Semi-sweet or dark

Method
 

Preparation
  1. Melt the unsalted butter in a light-colored saucepan over medium heat, stirring frequently until golden brown and nutty-smelling, about 5 to 7 minutes. Remove from heat and let cool slightly.
  2. In a large mixing bowl, whisk together the brown sugar and granulated sugar until combined.
  3. Stir in the cooled brown butter, pumpkin puree, egg, and vanilla extract until fully integrated.
  4. In another bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  5. Gradually add the dry ingredients to the wet mixture. Stir until just combined, being careful not to overmix.
  6. Fold in the chocolate chips until evenly distributed.
Baking
  1. Preheat your oven to 350°F (175°C).
  2. Using a cookie scoop or tablespoon, drop rounded portions of dough onto a parchment-lined baking sheet, about 2 inches apart.
  3. Bake for 10 to 12 minutes, or until the edges are lightly golden.
  4. Allow the cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.

Notes

For chewier cookies, consider chilling the dough for about 30 minutes before baking. Store in an airtight container for up to a week or freeze the dough.