Ingredients
Scale
- 1/2 cup unsalted butter (browned)
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/3 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg (optional)
- 1/4 teaspoon salt
- 1 cup chocolate chips
Instructions
- Brown the butter in a saucepan over medium heat until golden and foamy, then let it cool slightly.
- In a bowl, mix the brown sugar, granulated sugar, and cooled brown butter.
- Add pumpkin puree and vanilla extract to the mixture and stir well.
- In another bowl, combine flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Fold in chocolate chips.
- Scoop dough onto a baking sheet lined with parchment paper, spacing them out.
- Bake at 350°F (175°C) until the edges are set but centers are slightly underdone, about 10-12 minutes.
- Allow to cool on the tray before transferring them to a cooling rack.
Notes
Chill the dough for 45 minutes for better shape and chewiness. Store cookies in an airtight container with a slice of bread to keep them soft.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg