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Brown Butter Pumpkin Chocolate Chip Cookies: The Best Moist Fall Treat

Brown Butter Pumpkin Chocolate Chip Cookies : The Best Moist Fall Cookie Ever
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A delicious fall cookie that combines brown butter, pumpkin, and chocolate chips for a moist and flavorful treat.

Ingredients

Scale
  • 1 cup unsalted butter
  • 1 cup pumpkin puree
  • 1 cup brown sugar
  • 1/2 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
  • 2 cups chocolate chips

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a saucepan, brown the butter over medium heat until golden.
  3. In a mixing bowl, combine browned butter, pumpkin puree, brown sugar, granulated sugar, eggs, and vanilla.
  4. In another bowl, mix flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  5. Gradually mix the dry ingredients into the wet ingredients.
  6. Fold in the chocolate chips.
  7. Drop tablespoonfuls of dough onto baking sheets.
  8. Bake for 12-15 minutes or until golden.
  9. Allow cookies to cool on a wire rack.

Notes

  • For extra flavor, consider adding chopped nuts.
  • Cookies can be stored in an airtight container.

Nutrition

Keywords: Brown Butter Pumpkin Chocolate Chip Cookies, fall cookies, moist cookies

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