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Brown Butter Pumpkin Cookie

Brown Butter Pumpkin Cookies

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Ingredients

Scale
  • 16 tbsp butter (2 sticks)
  • 120g pumpkin, pre-measured and blot
  • 380g all purpose flour
  • 1tsp baking soda
  • ¼ tsp baking powder
  • 1tsp salt
  • 15g cornstarch
  • 4 tsp cinnamon
  • 3 tsp pumpkin pie spice
  • 170g granulated sugar
  • 170g packed brown sugar
  • ½ tsp vanilla
  • 1 egg
  • 170g choco chips  
  • Sugar for rolling 
  • Sea Salt, optional

Instructions

  • Preheat the oven to 375ºF
  • Then, brown the butter & cool to room temperature.
    • To brown the butter, grab a light colored pan (this helps with being able to spot when the butter is browned enough) and place it over medium heat. 
    • Add the cubed butter to the pan and continuously stir with a wooden or rubber spoon to keep the heat moving evenly across all the butter.
    • The butter will quickly melt and start to foam and sizzle. This is good! Keep things going for another 5-8 minutes until the butter turns a nice golden brown. Hint: Once it starts to smell nice and toasty and nutty, you are about 3 minutes away from it being done! 
    • Immediately remove the butter from heat and place it into a heat proof container to completely cool to room temperature. 
  • Next, Prepare the pumpkin. Don’t skip this step! 
    • Prepare the canned pumpkin by measuring out 120g of puree.
    • Grab a couple paper towels or a cheese cloth, place the puree inside and blot/squeeze the pumpkin to remove excess liquid. 
    • You’ll want to remove most of the liquid so you are left with something that resembles more of a paste than a puree.
  • In a medium bowl, combine flour, baking soda & baking powder, salt, cornstarch, cinnamon and pumpkin pie spice. Set that aside. 
  • Using an electric mixer on medium-high, cream the cooled browned butter, vanilla and sugars together until light and fluffy. Set a timer for 4 minutes and walk away. Let that butter & sugar mixture get nice and fluffy! 
  • Add in the prepared pumpkin and egg to the sugar mixture and mix until just combined
  • Gradually add in the flour mixture, being sure to wipe down the sides of the bowl between mixes
  • Finally, fold in the chocolate chips
  • Scoop out your cookies into 1 inch balls. Roll each in your hand until smooth, then drop them into sugar to lightly coat the outside of each cookie ball. 
  • Place on a baking sheet greased and lined with parchment paper
  • Bake in the oven for 14 minutes
  • Allow them to fully cool before devouring. 
  • Enjoy!