Brown butter takes these rich, seasonal pumpkin chocolate chip cookies to the next level, adding a nutty, fragrant flavor that is absolutely perfect for fall. Canned pumpkin puree lends moisture to these fluffy, cake-like treats while warm chocolate chips fill every bite. Make these for a Halloween party or a fall dinner party, and be sure to store any leftovers in an airtight container.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1/2 cup light brown sugar, packed
3/4 cup canned pumpkin puree
2 teaspoon vanilla extract
1 large egg
1 1/2 cups semi-sweet chocolate morsels
How to Make It
Preheat oven to 400°.
Heat butter in a medium skillet over medium heat; cook, stirring frequently, until butter is a deep brown and fragrant, about 8-10 minutes. Remove from heat and let come to room temperature.
Whisk together flour, baking soda, cinnamon, and salt in a medium bowl.
Beat together butter and sugars in a large mixing bowl with an electric mixer at medium speed, scraping down the of the bowl sides as necessary. Add pumpkin puree, vanilla, and egg and mix until combined. Fold in morsels.
Drop 2-tablespoon mounds of dough 2-inches apart onto a parchment paper-lined baking sheet (no more than 6 cookies per sheet).
Bake for 9-11 minutes or until golden brown. Cool on baking sheet for 3 minutes; transfer to wire racks to cool completely.