Description
Soft cookies scented with nutty brown butter and warm autumn spices, dotted with gooey chocolate chips. Pumpkin puree adds moisture and subtle sweetness, creating a tender bite that melts on the tongue in every comforting mouthful.
Ingredients
- 1 cup unsalted butter
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
Instructions
- Place butter in a light colored saucepan over medium heat and cook, stirring constantly, until melted foam subsides and butter solids turn golden brown and smell nutty.
- Transfer browned butter to a heatproof bowl and let cool to room temperature.
- Preheat oven to 350°F and line baking sheets with parchment paper.
- In a large bowl whisk together cooled brown butter, brown sugar, granulated sugar, pumpkin puree, egg, and vanilla extract until smooth.
- In a separate bowl whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
- Gradually stir dry ingredients into wet ingredients until just combined.
- Fold in chocolate chips.
- Scoop tablespoonfuls of dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 10 to 12 minutes or until edges are lightly golden and centers are set.
- Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Make sure browned butter is cooled before mixing with sugars to prevent cooking the egg.
- Use 100 percent pumpkin puree for best flavor and texture.
- Dough can be chilled for 30 minutes for thicker cookies.
- Store cookies in an airtight container for up to 4 days to maintain freshness.