Nutty Brown Butter Pumpkin Chocolate Chip Cookies: Your New Fall Favorite

👩‍🍳 Instructions

1. 1

   Brown the Butter: In a light-colored saucepan, melt the unsalted butter over medium heat. Continue cooking, swirling occasionally, until the butter foams and small brown bits appear at the bottom, and it smells nutty. Immediately pour into a heatproof bowl and let cool for 10-15 minutes.
2. 2

   Combine Wet Ingredients: In a large bowl, whisk together the slightly cooled brown butter, granulated sugar, and brown sugar until well combined. Whisk in the pumpkin puree, egg yolk, and vanilla extract until smooth.
3. 3

   Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice until thoroughly combined.
4. 4

   Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or spatula until just combined. Be careful not to overmix; stop as soon as no dry streaks of flour remain.
5. 5

   Fold in Chocolate Chips: Gently fold in the chocolate chips until evenly distributed throughout the dough.
6. 6

   Bake: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
7. 7

   Cook Until Done: Bake for 9-12 minutes, or until the edges are set and lightly golden, but the centers still look slightly soft. They will firm up as they cool.
8. 8

   Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.