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Brown Butter Pumpkin Chocolate Chip Cookies

Brown butter pumpkin chocolate chip cookies combine nutty browned butter, pumpkin pie spice, and semisweet chocolate chips in soft-centered cookies with lightly browned edges. Chill the dough until firm before baking for cookies that hold their shape.
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Prep Time 25 minutes
Cook Time 18 minutes
Chilling 1 hour
Total Time 1 hour 43 minutes
Servings: 30 servings
Course: Dessert
Cuisine: American
Calories: 108
Ingredients Equipment Method Notes

Ingredients
  

  • 10 tbsp unsalted butter
  • 0.5 cup pumpkin puree
  • 0.75 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 1 egg yolk large
  • 2 tsp vanilla extract
  • 2.25 cup all-purpose flour spooned and leveled
  • 0.5 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 0.5 tsp kosher salt
  • 1 cup semisweet chocolate chips

Equipment

  • 2 18x13-inch rimmed baking sheets

Method
 

  1. Melt the butter in a small saucepan over medium heat, swirling often, until it smells nutty and the milk solids turn golden brown, 4 to 6 minutes.
  2. Pour the butter, including the browned bits, into a large heatproof bowl and cool until warm, about 15 minutes.
  3. Spread the pumpkin puree on several layers of paper towels and blot with additional paper towels until thick and matte, about 5 minutes.
  4. Whisk the brown sugar and granulated sugar into the cooled butter until combined.
  5. Whisk in the egg yolk, vanilla, and blotted pumpkin puree until smooth.
  6. In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
  7. Stir the flour mixture into the butter mixture just until no dry streaks remain.
  8. Fold in the chocolate chips.
  9. Cover the dough and refrigerate until firm, at least 1 hour and up to 24 hours.
  10. Heat the oven to 350°F.
  11. Line two 18x13-inch rimmed baking sheets with parchment paper.
  12. Scoop the dough into 2-tablespoon portions.
  13. Arrange 15 portions on each baking sheet, spacing them about 2 inches apart.
  14. Bake both sheets for 11 to 14 minutes, switching their rack positions and rotating them front to back halfway through, until the edges are set and lightly browned while the centers still look slightly soft.
  15. Let the cookies cool on the baking sheets for 5 minutes.
  16. Transfer the cookies to a wire rack to cool completely.

Notes

Blot the pumpkin puree until it is thick and matte so the dough is not too wet. Store the cookies in an airtight container in the refrigerator for up to 5 days; they can be frozen for up to 3 months. For a dairy-free option, use dairy-free butter and chocolate chips.