Pumpkin Spice Chocolate Chip Cookies
Chery brown butter pumpkin spice chocolate chip cookies that are the perfect treat for fall.
Servings 13 cookies
Calories 249kcal
Ingredients
- 1 stick salted butter 8 tbsp
- ½ cup pumpkin puree just pumpkin as the ingredient
- ½ cup granulated sugar
- ½ cup brown sugar - packed
- 1 egg
- 2 tsp vanilla extract
- 1 ¾ cup all purpose flour - scoop and level measured
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- ¼ tsp kosher salt
- ¾ cup semi sweet chocolate chips + more for topping
Instructions
- Prepare the brown butter – place a stick of salted butter in a small sauce pan over medium low heat. Allow the butter to melt completely. Whisk occasionally until the top of the melted butter looks foamy. Once it looks foamy, whisk constantly until you start to see small brown flecks at the bottom of the pan and immediately remove from heat. Allow the brown butter to cool in the pan for about 20 minutes.
- While it cools, pat extra moisture out of the pumpkin puree by scooping ½ cup pumpkin puree onto several layers of paper towels and then press several more paper towels into the puree to absorb as much liquid as possible and then set aside.
- Pour the browned butter into a mixing bowl with granulated sugar and brown sugar and mix together with an electric hand mixer. Add the egg, vanilla extract and pumpkin puree to the bowl and mix again.
- In a separate bowl combine the all purpose flour, pumpkin pie spice, baking soda and kosher salt. Pour dry ingredients into wet and mix in with the mixer until a smooth dough forms. Fold chocolate chips into dough with a flat spatula.
- Cover the bowl and place in the refrigerator to chill for at least 1 hour. When the dough is almost finished chilling preheat the oven to 325F and line two baking sheets with parchment paper. Scoop out 3 tbsp of batter for each cookie and roll into evenly shaped balls. Top each ball with a few extra chocolate chips . I like to space the cookies so I have 6 on one sheet and 7 on the other.
- Bake at 325F for 15 minutes. Allow to cool for a couple of minutes on the baking sheets before transferring to a cooling rack to cool completely.
Nutrition
Serving: 20g | Calories: 249kcal | Carbohydrates: 37g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 194mg | Potassium: 89mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1705IU | Vitamin C: 0.5mg | Calcium: 26mg | Iron: 1mg
