Pumpkin-Spiced Chocolate Chip Cookies with Brown Butter

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Soft cookies infused with pumpkin puree and warm pumpkin spice, enriched by nutty brown butter and studded with semi-sweet chocolate chips. This American-inspired Halloween recipe, ready in about 34 minutes, layers unsalted butter, pumpkin puree, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 120 calories and feeds 24, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 14 min Serves 24 American cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium saucepan, melt 1 cup (2 sticks) unsalted butter over medium heat, swirling occasionally until butter foams and turns golden brown with a nutty aroma (about 5 minutes). Remove from heat and cool slightly.
  2. Step 2: In a large bowl, whisk together 1/2 cup pumpkin puree, 3/4 cup granulated sugar, 1/2 cup packed brown sugar, 1 large egg, and 1 tsp vanilla extract until smooth.
  3. Step 3: Stir the cooled brown butter into the pumpkin mixture until fully combined.
  4. Step 4: In a separate bowl, sift together 2 cups all-purpose flour, 1 tsp baking soda, 1 1/2 tsp pumpkin pie spice, and 1/2 tsp salt.
  5. Step 5: Gradually fold the dry ingredients into the wet ingredients until just combined, then gently fold in 1 cup semi-sweet chocolate chips.
  6. Step 6: Chill dough in the refrigerator for 30 minutes to firm up.
  7. Step 7: Preheat oven to 350°F. Line two baking sheets with parchment paper.
  8. Step 8: Scoop dough with a tablespoon into 1 1/2-inch mounds, spacing them 2 inches apart. Bake for 12-14 minutes until edges are set and tops are slightly cracked.
  9. Step 9: Cool cookies on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

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