👩🍳 Instructions
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1
Brown the butter: In a light-colored saucepan, melt the butter over medium heat. Cook, stirring occasionally, until it foams, then sizzles, and golden-brown bits appear at the bottom. Immediately pour into a heatproof bowl and let cool for 10-15 minutes.
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2
Combine dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
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3
Mix wet ingredients: In a large bowl, whisk the cooled brown butter with granulated sugar and light brown sugar until smooth. Beat in the egg, pumpkin puree, and vanilla extract until well combined.
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4
Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Fold in the chocolate chips.
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5
Bake: Preheat oven to 375°F (190°C). Drop rounded tablespoons of dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake for 10-12 minutes, until edges are golden and centers are slightly soft.
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6
Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
💡 Notes
Ensure pumpkin puree is 100% pure pumpkin, not pie filling. For extra flavor, a pinch of cloves can be added to the spice mix. Cookies can be stored in an airtight container for up to 4 days or frozen for up to 3 months.
🥗 Nutrition (per serving)
Calories
180 kcal
Protein
2g
Total Fat
10g
Saturated Fat
6g
Carbs
20g
Fiber
1g
Sugar
12g
Sodium
100mg
Cholesterol
30mg
