Brown Butter Pumpkin Chocolate Chip Cookies

No ratings yet

These brown butter pumpkin chocolate chip cookies are thick, chewy, loaded with rich chocolate, and built on a base of nutty brown butter.

Prep Time1

Cook Time13

Total Time1 15

Course: 100 Best Cookies Recipes on the Planet, All Your Favorite Fall Recipes to Warm up to

Cuisine: American

Keyword: brown butter, cookie, fall desserts, pumpkin, pumpkin chocolate chip cookie recipe, pumpkin chocolate chip cookies, pumpkin cookie recipe

Servings:

Author: Carrian Cheney

Preheat the oven to 350 ℉. Line two baking trays with parchment paper and set them aside.
Brown the butter in a large stainless steel pan until foaming, browning and crackling. When it smells nutty, remove the pan from the heat. You should have just under 1 cup of browned butter. Pour into a bowl to cool for 40-50 minutes. It should still be liquid-y but cool.
1 Cup Unsalted Butter
Spread the pumpkin puree on a quarter cookie sheet or plate. Press gently with a stack of paper towels into it and soak up the extra liquid. Continue doing this, using a new stack of paper towels to keep absorbing the extra liquid, until the pumpkin feels pretty dry.
⅔ Cup Pumpkin Puree
When the butter is cool, beat together with the brown sugar and white sugar for 1 minute.
1 Cup Light Brown Sugar, ½ Cup Sugar
Mix in the egg yolks, vanilla, and dried pumpkin puree until combined.
2 Egg Yolks, 2 teaspoons Vanilla Extract
Gently stir in the flour, pumpkin spice, cinnamon, baking soda, salt, and chocolate until just combined.
2 ¾ Cup Flour, 2 teaspoons Pumpkin Spice, 1 teaspoon Baking Soda, ½ teaspoon Fine Sea Salt, 1 Cup Chocolate Bar, 1 teaspoon Cinnamon
Scoop the cookie dough, roll into balls then place them on the prepared baking sheet.
Bake for 9-13 minutes or until the edges are golden brown but the middle is slightly underbaked.
Let the pan cool on a wire cooling rack completely then remove the cookies and enjoy!