There’s something about the nutty richness of brown butter paired with pumpkin that makes these cookies taste like autumn in every bite. Crispy and chewy, they’re studded with melty chocolate and just the right amount of spice. Perfect with an afternoon coffee or tucked into a lunchbox for a seasonal surprise.

Yield 16-18 Cookies

Mis en Place

1 C. + 2 Tbsp. Unsalted Butter

1 C. Brown Sugar

1/2 C. Granulated Sugar

½ C. Pure Pumpkin Puree

2 Eggs, room temperature

2 Tbsp. Heavy Cream or Whole Milk

1 Tsp Vanilla Extract

2 3/4 C. All Purpose Flour

1 Tsp Baking Soda

1 Tsp Baking Powder

1/2 Tsp. Salt

1/2 Tsp. Cinnamon

1/4 Tsp. Nutmeg

1 C. Chocolate Chips, semi sweet

1/2 C. Chopped 60-70% Dark Chocolate

Flaky Sea Salt, to finish

 

Method

Step 1

Brown Butter

Melt butter in a medium saucepan over medium heat, swirling occasionally, until golden brown and nutty (5–7 minutes)

Let cool slightly.

Step 2

In a large bowl, whisk together browned butter, brown sugar, and granulated sugar until smooth.

Add eggs, pumpkin puree, heavy cream, and vanilla.

Stir until fully combined.

Step 3

In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon/nutmeg.

Step 4

Gently fold dry ingredients into wet mixture until just combined — do not over mix.

Fold in chocolate chips & chopped chocolate.

Step 5

Scoop with an ice cream scooper and lay on a lined baking sheet.

Cover and chill for a minimum of 60 minutes, I prefer overnight.

This helps the cookies hold their shape and stay chewy.

Step 6

Preheat oven to 375°F (175°C).

Space cookies about 2 inches apart.

Bake for 9 minutes, at this point I take a cookie cutter and gently swirling a cookie cutter, or a similar round, heat-safe object, around the warm, still-pliable edges of a fresh-from-the-oven chocolate chip cookie to nudge it into a perfect circle.

Lower the oven to 350°F until edges are lightly golden but the center remains soft,

roughly another 4 minutes.

Optional: take a flat spatula and push down on the cookie lightly to flatten.

Step 7

Sprinkle with flaky sea salt while warm.

Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling.