Brown Butter Pumpkin Chocolate Chip Cookies

A play off Crumbl’s favorite fall cookie, Brown Butter Pumpkin Chocolate Chip Cookie! It’s soft, flavorful, and stuffed with chocolate chips. A perfect way to welcome fall and enjoy a little treat. Perfect to toss in kids lunches or for after school snacks before sports or practice! We hope you enjoy!

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Brown Butter Pumpkin Chip Cookies

Total Time2 hours hrs

Servings: 18

Ingredients

• 1 cup butter
• 1 cup Cane sugar
• 1/2 cup Coconut sugar (can use brown sugar for nut allergies)
• 15 oz Pumpkin puree (drained of moisture, see directions below)
• 2 Egg
• 2 tsp Maple extract
• 3 cup Einkorn flour (see note for all purpose flour or gf flour)
• 1 tsp Baking soda
• 1 tsp Salt
• 10 oz Chocolate chips (we love nestle organic semi-sweet)

Instructions

Browned Butter

• Add 1 cup butter into a light colored skillet or pan (darker is harder to see color change)
• Stir and boil for 5-6 minutes over medium heat until color is brown and you smell a nutty smell. It will turn fast so once its smells nutty, is brown, and you see small black bits turn off the heat!
• Immediately remove from heat and dump into heat proof dish. Cool to room temperature again and it hardens before using. 

Drain Pumpkin

• Line a large dinner plate with paper towel on the bottom, dump on 15 oz Pumpkin puree, and add paper towel to the top. Try and get as much water as possible, might take a few rounds of paper towel on the top. 

Dough

• In a large bowl, add browned butter, drained pumpkin, 1 cup Cane sugar, 1/2 cup Coconut sugar, 2 Egg, and 2 tsp Maple extract. Whisk well.  
• Then add in 3 cup Einkorn flour, 1 tsp Salt, 1 tsp Baking soda, and 10 oz Chocolate chips. Mix well until incorporated.
• Refrigerate dough for 1 hour
• Preheat oven to 350 degrees and line 2 sheet trays with parchment paper.
• Once chilled, scoop out dough by 1/4 c measure.
• Roll into a ball and place on baking tray, about 1-2 inches apart.

Bake

• Bake for 20-22 minutes, until golden brown.
• Cool on wire rack and enjoy!

Notes

Allergens

• Not swaps

Flour

• Use 2 3/4 c for all purpose and gf flour if substituting for einkorn