Go Back
–+ servings
Irresistible Brown Butter Pumpkin Chocolate Chip Cookies

Irresistible Brown Butter Pumpkin Chocolate Chip Cookies Bliss

Experience the cozy essence of autumn with these Irresistible Brown Butter Pumpkin Chocolate Chip Cookies, combining rich flavors and chewy textures.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 1 hour
Total Time 1 hour 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Unsalted Butter Can use salted butter, just adjust salt
  • 1 cup Pumpkin Puree Sweet potato puree is an excellent substitute
  • 1 cup Granulated Sugar Brown sugar can be used for extra moisture
  • 1 cup Brown Sugar Light or dark based on preference
  • 2 large Eggs Can substitute with flaxseed meal mixed with water
  • 2 teaspoons Vanilla Extract Almond extract can be used for variation
  • 2 cups All-Purpose Flour Gluten-free flour can be used if needed
  • 1 teaspoon Baking Soda Don't replace it with baking powder without adjustments
  • 0.5 teaspoon Salt Omit if using salted butter
  • 2 cups Semi-Sweet Chocolate Chips Can swap with white chocolate or milk chocolate

Equipment

  • Medium saucepan
  • Mixing Bowl
  • Baking Sheet
  • Parchment paper
  • rubber spatula

Method
 

Step-by-Step Instructions
  1. Brown the Butter: Place unsalted butter in a medium saucepan over medium heat. Melt and swirl until golden brown and nutty aroma appears, about 5 minutes.
  2. Mix Wet Ingredients: Transfer browned butter to a mixing bowl, cool slightly, then whisk in pumpkin puree, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
  3. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt, then fold into wet ingredients until no dry flour remains.
  4. Fold in Chocolate Chips: Gently mix semi-sweet chocolate chips into the dough until evenly distributed.
  5. Chill Dough: Cover the dough with plastic wrap and refrigerate for at least one hour.
  6. Bake Cookies: Preheat oven to 350°F (175°C), line baking sheet with parchment paper, scoop dough onto sheet, and bake for 12 minutes or until edges are golden.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 105mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 250IUCalcium: 15mgIron: 0.5mg

Notes

Enjoy these cookies warm for the best experience. Try different chocolate types or add nuts for a twist.

Tried this recipe?

Let us know how it was!