Brown Butter Pumpkin Chocolate Chip Cookies
- Cook Time: 32 minutes
- Total Time: 32 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 3/4 cup packed light brown sugar
- 1/2 cup granulated white sugar
- 1 large egg yolk (at room temperature)
- 1 teaspoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon sea salt
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Place the butter in a medium saucepan over medium heat. Melt the butter, then continue cooking while whisking constantly. The butter will foam up and then begin to develop brown specks at the bottom. Once it smells nutty and looks amber in color, remove it from the heat immediately. Pour it into a large mixing bowl and let it cool for about 15 minutes.
- While the butter cools, measure out your pumpkin puree. Place it on a plate covered with several layers of paper towels. Press more paper towels on top to soak up the excess liquid. You want to remove as much moisture as possible until the pumpkin looks thick and concentrated.
- Add the brown sugar and granulated sugar to the bowl with the cooled brown butter. Whisk vigorously until the mixture is smooth and well combined. The mixture should look like wet sand.
- Mix in the blotted pumpkin puree, the egg yolk, and the vanilla extract. Whisk until the batter is creamy and the pumpkin is fully incorporated. Do not overmix, just ensure everything is uniform.
- In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Slowly add the dry ingredients to the wet ingredients. Use a spatula to fold the mixture together until just a few streaks of flour remain.
- Gently fold in the chocolate chips until they are evenly distributed throughout the dough. At this point, the dough might feel soft. For the best results, chill the dough in the refrigerator for 30 minutes to an hour.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop rounded tablespoons of dough onto the sheet, spacing them 2 inches apart. Bake for 10 to 12 minutes, or until the edges are set and lightly golden. The centers may still look slightly soft.
- Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This allows the centers to finish setting up for that perfect chew.