Brown Butter Pumpkin Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
The hardest part about making these brown butter pumpkin chocolate chip cookies is to not eat them all before sharing with friends.
Serves: 2½ dozen
Ingredients
  • ½ cup butter
  • 1 ice cube
  • ¼ cup granulated sugar
  • ½ cup brown sugar
  • 1 teaspoon vanilla extract
  • ⅓ cup pumpkin puree
  • 1 ½ cup all-purpose flour
  • ½ teaspoon baking soda
  • ⅓ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ¼ teaspoon all spice
  • ½ cup chocolate chips
Instructions
  1. Brown the butter. To do this melt the butter in a saucepan over medium heat. Whisk the melted butter until it becomes golden brown in color and has a nutty smell.
  2. Pour browned butter into a large bowl and whisk in an ice cube. It will froth a little.
  3. Once the brown butter has cooled for a minute or two whisk in the sugars, vanilla extract, and pumpkin puree until smooth.
  4. Fold in the flour, baking soda, salt, and spices.
  5. Stir in the chocolate chips.
  6. Chill the cookie dough in the refrigerator for an hour (up to 24 hours).
  7. Preheat the oven to 350 degrees.
  8. Roll dough into balls and place them on the cookie sheet. Bake for 9-13 minutes.
  9. Let the cookies cool on the baking sheet for 10 minutes and then move them onto a cooling rack to cool completely.
Recipe by Just J.Faye at https://www.justjfaye.com/2017/11/14/pumpkin-chocolate-chip-cookies/