Is it really autumn if a baking blogger doesn’t have a cookie containing pumpkin? No, it isn’t. So here’s my first pumpkin cookie of the season, brown butter pumpkin chocolate chip cookies!
You guys, these are good! Pumpkin frequently makes cookies cake-like. These cookies though, they are perfectly chewy and not at all cakey. The secret is only using the yolk of the eggs, not the whites. Pumpkin puree is wet so we don’t want the additional liquid from the egg whites creating a cakey cookie.
Other than taking out the egg whites and adding the pumpkin, these are the same brown butter chocolate chip cookies we all know and love. If it ain’t broke, don’t fix it, right?
If there is one pumpkin-chocolate cookie you try this year, this is it. The brown butter and the pumpkin perfectly complement the pumpkin and the cookie texture is just perfect.
You’ll be making these all autumn long. I’m pretty sure all of my cookie boxes over the next month or two will consist of nothing but pumpkin cookies and I’m not even mad about it. When somethings good, it’s good!
Brown Butter Pumpkin Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter
- 1/2 cup granulated sugar
- 1 1/2 cups packed brown sugar
- 2 egg yolks
- 2/3 cup pumpkin puree
- 2 tsp. vanilla bean paste (or extract)
- 1 tsp. baking soda
- 1 tsp. salt
- 1/2 tsp. cream of tartar
- 2 1/2 cups all-purpose flour
- 8 oz. chopped chocolate
Directions
- Step 1 Brown the butter by melting over a medium heat. Let the butter foam and you will begin to see it change colour.
- Step 2 Once you see brown milk solids at the bottom of your pan and smell a nutty aroma, remove from the heat and place in a bowl. Be sure to scrape out the sediment because that will give these cookies a nutty flavour. Set aside to cool slightly.
- Step 3 Once cool, combine browned butter with both sugars in a mixing bowl and cream together. Add the egg yolks, one at a time, then the pumpkin and vanilla bean paste.
- Step 4 Add baking soda, salt, cream of tartar and all-purpose flour, stirring to combine. Once dry ingredients have been incorporated, stir in the chopped chocolate.
- Step 5 Place dough in the refrigerator for at least 30 minutes.
- Step 6 Preheat oven to 350°F.
- Step 7 Remove dough from fridge and scoop onto parchment-lined baking sheets, spacing a couple of inches apart because cookies will spread during baking.
- Step 8 Bake for 11-12 minutes then remove from oven. Allow cookies to sit on pan for a couple of minutes before transferring to wire racks to cool completely.
