Brown butter takes these rich, seasonal pumpkin chocolate chip cookies to the next level, adding a nutty, fragrant flavor that is absolutely perfect for fall. Canned pumpkin puree lends moisture to these fluffy, cake-like treats while warm chocolate chips fill every bite. Make these for a Halloween party or a fall dinner party, and be sure to store any leftovers in an airtight container.
My whole family loves these! I used white whole wheat flour, reduced granulated sugar to 1/2 cup, and added 1/2 teaspoon each of nutmeg, ginger, and cloves
These cookies really are amazing! Made them a few times and everyone loved them (kids and adults, alike). Delicious taste and texture. As previous reviewer stated directions need to be updated to include when to add the dry ingredients. I just added at the end (just before the chips and all at once) and they turned out great. I also used whole-wheat flour, decreased the butter by a couple tablespoons, and decreased the granulated sugar to 1/2 cup.
I made these cookies for my family and co-workers and everyone loved them. I had to improvise with the recipe as there isn't any direction on when to add the dry ingredients. I alternated mixing in the dry ingredients and the pumpkin mixture and it was fine.
