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Brown Butter Pumpkin Chocolate Chip Cookies – The Best Moist Fall Cookie Ever

Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 24 cookies
Calories 150
Indulge in the rich flavors of fall with these moist and delicious brown butter pumpkin chocolate chip cookies.

Ingredients

Baking Ingredients

  • ¾ cup unsalted butter
  • ½ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • ⅓ cup pumpkin puree
  • 1 ½ cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • ¼ tsp ground ginger
  • ⅛ tsp nutmeg
  • ⅛ tsp cloves (optional)
  • 1 cup semi-sweet chocolate chips
  • flaky sea salt (optional)

Instructions 

  • Melt butter in a saucepan over medium heat until golden brown. Transfer to a bowl to cool.
  • Whisk in sugars, egg yolk, vanilla, and pumpkin puree into the cooled butter until smooth.
  • In a separate bowl, whisk flour, baking soda, baking powder, salt, and spices. Add to wet ingredients and mix until just combined.
  • Stir in chocolate chips. Chill dough for 20–30 minutes.
  • Preheat oven to 350°F (175°C). Scoop dough onto parchment-lined sheets. Bake 10–12 minutes. Cool before transferring.
  • Top with flaky sea salt if desired.

Notes

Chilling the dough helps to enhance the flavors and improve the texture.
Calories: 150kcal
Cost: $10.00
Course: Dessert
Cuisine: American
Keyword: Pumpkin