Brown Butter Pumpkin Chocolate Chunk Cookies
These Brown Butter Pumpkin Chocolate Chunk Cookies are soft, chewy, and full of cozy fall flavor. Browned butter adds richness, blotted pumpkin keeps the texture just right, and melty chocolate chunks make them irresistible. A sprinkle of flaky sea salt finishes them off perfectly.
Servings: 16 cookies
Ingredients
- ½ cup salted butter browned
- ½ cup pumpkin puree blotted
- ½ cup dark brown sugar you can use light if that's all you have
- ⅓ cup granulated sugar
- 1 egg yolk
- 1 ½ tsp vanilla extract
- 1 ¾ cup all-purpose flour
- ½ tsp baking soda
- ½ tsp kosher salt
- 1 ½ tsp pumpkin pie spice
- ½ tsp ground cinnamon
- 1 ½ cups chocolate chunks or wafers bittersweet recommended
- flakey sea salt optional for topping
Instructions
- First blot the pumpkin. Scoop ½ cup pumpkin purée onto a few stacked paper towels. Fold and gently press to absorb liquid. Repeat with fresh towels if needed.
- In a small saucepan, melt butter over medium heat. Stir often until it foams, smells nutty, and turns golden brown (about 5–7 minutes). Remove from heat and let cool slightly.
- In a large bowl, whisk browned butter, blotted pumpkin, brown sugar, granulated sugar, egg yolk, and vanilla until smooth.
- Stir in flour, baking soda, salt, pumpkin pie spice, and cinnamon until just combined. Mix in most of the chocolate chunks, reserving a few to press on top later.
- Refrigerate for 30–60 minutes. (Don’t skip this—chilling makes them thick, chewy, and flavorful!)
- Scoop the dough into 2–3 tablespoon-sized balls. Place on a parchment-lined baking sheet and press reserved chocolate chunks into the tops. Bake at 350°F (175°C) for 10–12 minutes, until edges are set but centers still look slightly underdone. Sprinkle warm cookies with flaky sea salt. Let cool 5–10 minutes before enjoying.