Sara Tane
Active Time
25 Mins
Total Time
45 Mins
Yield
Makes 24 cookies

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.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

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.

Step 3

Whisk together flour, baking soda, cinnamon, and salt in a medium bowl.

Step 4

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.

Step 5

Drop 2-tablespoon mounds of dough 2-inches apart onto a parchment paper-lined baking sheet (no more than 6 cookies per sheet).

Step 6

Bake for 9-11 minutes or until golden brown. Cool on baking sheet for 3 minutes; transfer to wire racks to cool completely.

Ratings & Reviews

Great cookies but instructions lacking!

Kim
October 24, 2017
I made these cookies for my family and co-workers and everyone loved them. I had to improvise with the recipe as there isn't any direction on when to add the dry ingredients. I alternated mixing in the dry ingredients and the pumpkin mixture and it was fine.

Huge Hit!

sha
November 05, 2017
These cookies really are amazing! Made them a few times and everyone loved them (kids and adults, alike). Delicious taste and texture. As previous reviewer stated directions need to be updated to include when to add the dry ingredients. I just added at the end (just before the chips and all at once) and they turned out great. I also used whole-wheat flour, decreased the butter by a couple tablespoons, and decreased the granulated sugar to 1/2 cup.