Brown Butter Pumpkin Chocolate Chip Cookies

Chewy brown butter pumpkin chocolate chip cookies, the perfect cozy autumn bake.

By @handletheheat

Original recipe source

Cook time: 30 minutes

Servings: 24

Ingredients

• 1 cup unsalted butter
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon pumpkin pie spice
• 1 cup granulated sugar
• 1 cup brown sugar
• 1 egg yolk
• 2 teaspoons vanilla extract
• 1 cup pumpkin puree
• 1.5 cups chocolate chips

Instructions

1. Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper.
2. In a medium saucepan over medium heat, melt the butter. Continue to cook, stirring constantly, until the butter is browned and has a nutty aroma, about 5 to 8 minutes. Remove from heat and let cool slightly.
3. In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
4. In another large bowl, whisk together the granulated sugar, brown sugar, and cooled brown butter until combined.
5. Add the egg yolk and vanilla extract to the sugar mixture and whisk until smooth.
6. Stir in the pumpkin puree until combined.
7. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
8. Fold in the chocolate chips.
9. Using a medium cookie scoop, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
10. Bake for 12 to 14 minutes, or until the edges are set and the centers are still soft. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.