Description
Soft, moist cookies packed with warm spices, featuring the rich flavor of brown butter, pumpkin, and chocolate chips—perfect for fall.
Ingredients
- ¾ cup (170g) unsalted butter
- ½ cup (100g) granulated sugar
- ¾ cup (150g) packed light brown sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- ⅓ cup (80g) pumpkin puree
- 1 ½ cups (190g) all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ¼ tsp ground ginger
- ⅛ tsp nutmeg
- ⅛ tsp cloves (optional)
- 1 cup (180g) semi-sweet chocolate chips
- Flaky sea salt (optional)
Instructions
- Melt butter in a light-colored saucepan over medium heat. Stir until golden brown and fragrant.
- Transfer the brown butter to a bowl and let it cool.
- Whisk in the sugars, egg yolk, vanilla, and pumpkin puree into the cooled butter until smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and spices.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Stir in the chocolate chips or chunks.
- Chill the dough for 20-30 minutes.
- Preheat the oven to 350°F (175°C).
- Scoop dough onto parchment-lined baking sheets.
- Bake for 10-12 minutes.
- Allow to cool before transferring to a wire rack. Top with flaky sea salt if desired.
Notes
Make sure to cool the brown butter completely before mixing it with the other ingredients. Don’t skip chilling the dough; it helps the flavors to develop and makes the cookies thicker.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American