Brown Butter Pumpkin Chocolate Chip Cookies
Chewy pumpkin cookies made with nutty brown butter, warm cinnamon, brown sugar, and plenty of chocolate chips. Chilling the dough helps the cookies hold their shape while baking.
Prep: 25 min · Cook: 12 min · Yield: 24 · Method: Oven
Ingredients
- 10 tablespoons unsalted butter
- 0.5 cup pumpkin puree
- 1 cup light brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1.75 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 0.75 teaspoon baking soda
- 0.5 teaspoon kosher salt
- 1 cup semisweet chocolate chips
Cooking instructions
- Melt the butter in a light-colored saucepan over medium heat. Cook, swirling often, until the milk solids turn amber and smell nutty, 5 to 7 minutes. Pour into a large heatproof bowl and cool for 10 minutes. (about 17 min) — Medium heat
- Whisk the pumpkin puree, brown sugar, egg yolk, and vanilla into the cooled brown butter until smooth. (about 3 min) — Room temperature
- In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt. Stir the dry ingredients into the butter mixture just until no dry streaks remain, then fold in the chocolate chips. (about 4 min) — Room temperature
- Cover and chill the dough until firm, about 30 minutes. Meanwhile, heat the oven to 350°F and line two baking sheets with parchment. (about 30 min) — 350°F
- Scoop the dough into 2-tablespoon portions, spacing them about 2 inches apart on the prepared sheets. Bake one sheet at a time for 11 to 13 minutes, until the edges are set and lightly browned while the centers still look soft. (about 13 min) — 350°F
- Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack. They will finish setting as they cool and should remain chewy in the centers. (about 5 min) — Room temperature