Description
Soft and chewy cookies made with brown butter, pumpkin puree, and chocolate chips for a perfect fall treat.
Ingredients
Scale
- 1/2 cup unsalted butter
- 1 cup canned pumpkin puree
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- In a saucepan, melt the butter over medium heat until it turns golden brown and has a nutty aroma. Remove from heat and let cool.
- In a large bowl, whisk together the cooled brown butter, pumpkin puree, sugar, egg, and vanilla extract.
- In another bowl, mix the flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Cover the dough and chill in the refrigerator for at least 30 minutes.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop tablespoon-sized balls of dough onto the prepared sheets.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow cookies to cool on the sheets for 5 minutes before transferring to a wire rack.
Notes
For best results, use fresh pumpkin puree and avoid overbaking to keep the cookies soft.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 10g
- Fat: 8g
- Carbohydrates: 18g
- Protein: 2g