These brown butter pumpkin chocolate chip cookies are the perfect combination of fall flavors. Brown butter's rich nuttiness, combined with the warmth of pumpkin and the sweetness of chocolate chips, makes for a delectable treat.
Ingredients: 1/2 cup unsalted butter. 1/4 cup granulated sugar. 1/2 cup brown sugar. 1/2 cup canned pumpkin puree. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 1 cup chocolate chips.
Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Melt the butter over medium-low heat in a saucepan. Keep cooking and stirring the butter often until it turns golden brown and smells nutty. Take it off the heat and let it cool down a bit. Put the brown sugar, granulated sugar, and brown butter in a mixing bowl. Mix everything together well. Mix the vanilla extract and pumpkin puree together in the bowl until the mixture is smooth. Mix the flour, baking soda, cinnamon, nutmeg, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. The chocolate chips should be carefully mixed in. Using a spoon or cookie scoop, put dough on the baking sheet that has been prepared. After the oven is hot, bake for 10 to 12 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. Have fun with these tasty brown butter pumpkin chocolate chip cookies!
Prep Time: 20 minutes
Cook Time: 10-12
Sandy Red Pearl
