Description
Unlock the ultimate fall flavor with these incredibly chewy and perfectly spiced brown butter pumpkin chocolate chip cookies. This easy-to-follow recipe guarantees crisp edges, soft centers, and an irresistible nutty aroma.
Ingredients
- 1 cup (2 sticks) unsalted butter
- 1/2 cup (120g) pure pumpkin puree (not pie filling)
- 1 cup (200g) packed light brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg yolk
- 1 3/4 cups (210g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 1/2 cups (255g) chocolate chips (a mix of semi-sweet and milk chocolate works well)
- Flaky sea salt, for sprinkling (optional)
Instructions
- Brown the Butter: In a light-colored saucepan, melt butter over medium heat. Cook, stirring, until milk solids turn golden brown and smell nutty (5-7 mins). Pour into a heatproof bowl to cool slightly.
- Combine Wet Ingredients: Once butter has cooled (10-15 mins), whisk in brown sugar and granulated sugar for 1 minute. Add pumpkin puree and egg yolk, whisking until smooth and emulsified.
- Add Dry Ingredients & Chocolate Chips: In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt. Gradually add dry ingredients to wet, mixing until just combined. Fold in chocolate chips.
- Chill the Dough: Cover dough and refrigerate for at least 30 minutes, or up to 24 hours. This is crucial for texture and flavor.
- Scoop, Bake, & Cool: Preheat oven to 375°F (190°C). Scoop dough onto parchment-lined baking sheets, 2 inches apart. Bake for 9-12 minutes, until edges are golden and centers are slightly soft. Cool on sheets for 5 minutes, then transfer to a wire rack to cool completely. Sprinkle with flaky sea salt, if desired.
- Prep Time: 20 mins
- Cook Time: 10-12 mins