Description

These indulgent cookies combine the rich depth of browned butter with concentrated pumpkin and warm spices for a fudgy, never-cakey texture. Studded with melty semisweet chocolate chips, they are the ultimate cozy treat for crisp autumn afternoons.

Ingredients

1 cup unsalted butter
1 cup dark brown sugar
1/2 cup granulated sugar
1/2 cup pumpkin puree (strained to 1/3 cup)
2 large egg yolks
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon pumpkin pie spice
1 cup semisweet chocolate chips

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Instructions

Strain the pumpkin puree through a fine-mesh strainer lined with paper towels to remove excess moisture while preparing the butter.
Melt and brown the butter in a saucepan over medium heat until it turns amber and smells nutty, then cool in a measuring glass.
Whisk together the flour, baking soda, salt, and pumpkin pie spice in a medium bowl and set aside.
Squeeze the pumpkin puree with fresh paper towels until it becomes a thick paste, then measure out 1/3 cup of the concentrate.
In a large bowl, whisk together the dark brown sugar, granulated sugar, and cooled brown butter including the toasted bits.
Incorporate the egg yolks, vanilla extract, and the 1/3 cup of concentrated pumpkin paste into the butter mixture until smooth.
Gently fold in the dry ingredients and chocolate chips with a spatula, scoop into 2 oz balls, and bake at 350F (175C) for 10-12 minutes.

Notes

To achieve the perfect fudgy texture, ensure the pumpkin is squeezed until it reaches a paste-like consistency to avoid excess water. Allowing the dough to chill for 20 minutes before baking can also help control spreading and deepen the aromatic flavor of the fall spices.

Prep Time: 25 mins
Cook Time: 12 mins
Category: Dessert
Method: Baking
Cuisine: American