I think it’s safe to say that the holidays are officially here. Thanksgiving is exactly two weeks away (!!), stores have their Christmas decorations up and Starbucks holiday drinks are available (along with the Great Starbucks’ Red Cup Debacle of 2015).
I also think it’s safe to say that no one officially becomes sick/tired/over pumpkin-flavored things until after Thanksgiving. At least I hope so, because I have two pumpkin goodies coming up, including this one: soft, cake-y brown butter pumpkin chocolate chip cookies.
Browned butter is one of my favorite things. Ever. I would use it in everything, if I could, and I often do. Brown butter mashed potatoes, brown butter pie crust, brown butter and sage gnocchi (oh, man…getting hungry). But browned butter is especially delicious in chocolate chip cookies. And in keeping with the holiday theme, let’s add pumpkin in the mix, too.
These cookies are soft and cake-y, as most pumpkin cookies are. There are several chewy pumpkin cookie recipes out there, but this one isn’t one of them. If you’re craving a soft, fluffy and comforting cookie, with notes of nutty browned butter that perfectly complement pumpkin and flecks of sweet milk chocolate, look no further, friends!
- 2 sticks butter, browned
- ½ cup cane sugar (or white)
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup pumpkin puree
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1½ cups milk chocolate chips
- Preheat oven to 350 degrees.
- In a skillet, melt 2 sticks butter over medium heat, stirring occasionally, until browned. The butter will smell fragrant and nutty. Pour butter into a bowl and cool, making sure to scrape all of the browned bits (that's the good stuff!)
- Combine the flour with the spices, salt, baking soda and baking powder in a separate bowl.
- To the butter, whisk in both sugars until smooth. Add eggs and vanilla. Add pumpkin.
- Stir the flour in, in 3 additions, until just combined. Fold in chocolate chips.
- Scoop heaping tablespoons of cookie dough onto parchment lined cookie sheets. Bake at 350 degrees for 15-20 minutes, until lightly browned at edges.
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