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Brown Butter Pumpkin Chocolate Magic 20

Brown Butter Pumpkin Chocolate
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These Brown Butter Pumpkin Chocolate Chip Cookies are the perfect fall treat, combining the rich, nutty flavor of brown butter with the warm spices of pumpkin and the sweetness of chocolate chips. They are soft, chewy, and easy to make, making them a must-try for any baking enthusiast.

Ingredients

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  • 1 cup unsalted butter
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 cup pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 cup chocolate chips

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt the butter. Continue cooking, stirring frequently, until the butter turns a golden brown color and has a nutty aroma. Remove from heat and let cool slightly.
  2. Mix sugars: In a large mixing bowl, combine the brown butter, brown sugar, and granulated sugar. Beat together until well combined.
  3. Add pumpkin & egg: Stir in the pumpkin puree, egg, and vanilla extract until smooth.
  4. Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  5. Mix dry and wet ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
  6. Fold in chocolate chips: Gently fold in the chocolate chips until evenly distributed throughout the dough.
  7. Chill the dough: Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 30 minutes to an hour.
  8. Preheat oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  9. Scoop cookies: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, leaving space between each cookie.
  10. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
  11. Cool: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  12. Enjoy: Serve the cookies warm or store in an airtight container for later enjoyment!

Notes

  • For a variation, try adding nuts or using different types of chocolate chips.
  • Ensure you use pure pumpkin puree, not pumpkin pie filling.
  • Gluten-free? Substitute all-purpose flour with a gluten-free baking blend.

Nutrition

Find it online: https://yummywords.com/brown-butter-pumpkin-chocolate/

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