World? Meet my pumpkin chocolate chip cookies. Pumpkin chocolate chip cookies? Meet the world! These chewy cookies are made with browned butter and pumpkin puree, making them perfect for Fall (or any time of the year!). They are grain-free, sugar-free, low carb and melt in your mouth delicious. It’s hard to eat just one (and you don’t have to)!
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These cookies are swoon-worthy
I don’t want to get ahead of myself by bragging about my baking skills, but when you have a moment of pride, it’s best to take it and run with it! Cookies have been a tough spot for me in the baking department since becoming grain-free and sugar-free, and that’s a tough pill to swallow considering my Mom is a cookie baking genius!
When these pumpkin chocolate chip cookies came out of the oven, tasting and looking the way that they did, I couldn’t wait for my family to get home to try them. For a minute, I thought I was fluffing myself up to much in thinking they were the best cookies I have ever made, but after the hubs and kiddo got to sampling, tney confirmed how scrumptious these pumpkin chocolate chip cookies really are (thank god I’m not crazy!).
No pumpkin spice!
I don’t know about you, but when I think about pumpkin cookies, I automatically think about pumpkin pie. And, while these chocolate chip cookies are loaded with creamy pumpkin, they do not have any of the standard pumpkin pie spices, making them perfect for any time of the year baking.
The pumpkin adds a cakey texture and a hint of natural sweetness that takes these pumpkin chocolate chip cookies to the next level
Browned butter is the secret
I have never used browned butter in a recipe before. In fact, before this recipe, I had never browned butter at all (I didn’t even know what it was!). But, I was watching one of my favorite bakers insta-stories and totally took note from her book (she used brown butter in herpumpkin butter chocolate chip cookies and raved about the nutty flavor it added to her cookie). Since I had the task of creating a pumpkin chocolate chip cookie that was both grain-free, sugar-free and low carb, I had my work cut out for me. BUT, she convinced me that browning my butter before adding it to my batter was the way to go. So I went. And, OMG. So. Good.
The full instructions for creating browned butter is in the recipe below. But, as a quick breakdown, all you do is brown your butter in a skillet, until it turns foamy, and eventually brown. You’ll smell a nutty flavor (it warmed my heart and my kitchen) and that’s when you remove it from the skillet. I let mine cool before adding it to my batter so that my other wet ingredients wouldn’t curdle. And, while some bakers stress using a light-colored skillet (so you can see the browning process better), I used what I had (dark) and everything seemed fine (I watched it very closely).
Only 1.5 net carbs per cookie
These babies make a great treat for anyone! But, if you’re watching your carbs (and eating keto), you’ll love that you can enjoy two cookies for just 3 net carbs. They are super filling too and are as easy to grab and go as they are to enjoy while catching up on your favorite show (I just finished Workin’ Moms – LOVE!).
If you’re craving even more pumpkin, feel free to check out my Pumpkin Spice Muffins and Pumpkin Spice Latte Cupcakes (with salted espresso buttercream). Both are grain-free, sugar-free, low carb and friendly for anyone eating a keto diet.
A few more baking tips
Drop your baking sheet
Another secret I learned recently is to drop your baking sheet against the countertop a couple of times before you put the cookies in the oven. I use a cookie scoop and rolled these cookies in cinnamon sugar substitute before placing them on my baking sheet. This creates a very round cookie that probably won’t flatten too much when baked. If you drop your baking sheet against the countertop a couple of times before you put them in the oven, this will break the roundness and flatten them slightly. About 3/4 of the way through baking, I removed them and quickly dropped the baking sheet against the counter one more time to flatten them a little more. You can do this as much as you wish to get the desired shape. I like my cookies a little puffy, so I only did it two times.
Roll in sugar substitute
To add another layer of flavor (a little spice), I rolled my cookie balls in a cinnamon sugar substitute mixture before baking them. This process not only helped in maintaining the structure of the cookie, but since the sugar substitute crystalizes a bit while baking, it created a shiny toasted coating, which totally enhanced the nutty flavor that came from the browned butter.
Pumpkin chocolate chip cookies recipe
My easy-peasy pumpkin chocolate chip cookies recipe is below! While you can totally use regular (unbrowned) butter for this recipe, I encourage you to give it a try (it takes less than 5 minutes and totally changes the game for these cookies!). I will likely use browned butter in other cookie recipes (stay tuned for maple walnut!) and can’t wait to see how it continues to add to my favorite sweet treats.
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