Description
Cookies made rich and nutty with browned butter, pumpkin puree for soft texture, classic pumpkin spice, and melty chocolate—perfect for fall baking.
Ingredients
1 cup cold unsalted butter
2/3 cup pumpkin puree (dried)
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
2 large egg yolks
2 teaspoons vanilla extract
1 2/3 cups + 1 tbsp all-purpose flour
2 1/2 teaspoons pumpkin spice
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup finely chopped chocolate or chips
Instructions
-
Brown butter until nutty, cool to 75°F.
-
Dry pumpkin puree on paper towels.
-
Whisk butter with sugars until pale. Stir in yolks, vanilla, and pumpkin.
-
Fold in flour, spices, soda, salt, and chocolate until just combined.
-
Scoop and shape dough into tablespoon balls; place on lined trays.
-
Bake at 350 °F (180 °C) for 9–13 minutes.
-
Use round cutter to nudge edges inward while warm. Cool completely.
Notes
- Dry pumpkin prevents cakey texture.
- Brown butter deepens flavor and aroma.
- Store airtight for 2–3 days or freeze dough for later
- Prep Time: 25 minutes (including cooling brown butter)
- Cook Time: 10–12 minutes
- Category: Cookies / Dessert
- Method: Baking
- Cuisine: American Baking / Fall Treat
