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Chocolate Chip Pumpkin Cookies
These Chocolate Chip Pumpkin Cookies deliver everything you want in a fall cookie with minimal effort. The brown butter secret makes them taste like you spent hours perfecting the recipe.
Servings 18
Calories 163kcal
Ingredients
- ½ cup butter unsalted
- ½ cup brown sugar
- ¼ cup granulated sugar
- ⅓ cup pumpkin puree not pumpkin pie filling
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ¾ cup semi-sweet chocolate chips
Instructions
- Melt the butter in a small saucepan over medium heat, stirring frequently. Cook until the butter foams and turns golden brown with a nutty aroma. Remove from heat and cool for 10 to 15 minutes.
- In a large mixing bowl, whisk together the cooled browned butter, brown sugar, white sugar, pumpkin purée, and vanilla extract until smooth.
- Add the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Stir just until the dough comes together. Fold in the chocolate chips.
- Cover and refrigerate the dough for 30 minutes to reduce spreading and enhance flavor.
- Preheat the oven to 350° Fahrenheit and line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough onto the sheet, spacing them a few inches apart.
- Bake for 10 to 12 minutes, until the edges are set but the centers still look slightly soft. Let the cookies rest on the baking sheet for 5 minutes before moving them to a wire rack to cool.
Nutrition
Calories: 163kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 139mg | Potassium: 85mg | Fiber: 1g | Sugar: 12g | Vitamin A: 868IU | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 1mg