Brown Butter Pumpkin Chocolate Chip Cookies

Prep Time 5 mins

Cook Time 12 mins

Rest Time 45 mins

Total Time 1 hr 2 mins

Cooking Method: Baking

Cuisine: American

Courses: Dessert

Difficulty: Intermediate

Cooking Temp: 350 F

Servings: 12

Best Season: Suitable throughout the year

Dietary: Nut Free, Soy Free

Ingredients

1/2 cup unsalted butter (8 tbsp, unsalted, grass-fed - I like the brand Kerrygold)
1/3 cup pumpkin puree (organic, room temperature)
1/4 cup granulated sugar (organic, or monk fruit)
1/4 cup light brown sugar (organic, packed, or brown monk fruit)
1 egg yolk (organic, large, room temperature)
1 tsp vanilla extract (organic)
1 cup all-purpose flour ((organic))
1 1/2 tsp pumpkin pie spice
1/2 tsp baking soda
1/2 tsp sea salt (fine)
1/2 cup dark chocolate (chopped, organic - I like the brand Hu)

Instructions

1
Preheat your oven to 350°F. Line a large baking sheet with parchment paper and set aside.
2
Brown the butter in a pan over medium heat. While it is cooking, it will foam, pop, and crackle. Watch it carefully and stir it occasionally so it doesn’t burn. When the bottom is covered in brown bits of butter and it smells nutty, it is done.
3
Remove the pan from the heat. Scrape the butter into a glass measuring cup and place it in the fridge for about 45 minutes, stirring it every 15 minutes, or until a thermometer inserted reads 75°F. The butter must be cool but still in liquid form for the perfect cookies.
4
In the meantime, spread the pumpkin puree on a plate. Press paper towels into it and soak up all of the extra liquid. Scrape the pumpkin into a pile and re-spread it around the plate. Press additional paper towels into the pumpkin puree. Continue doing this until the pumpkin feels pretty dry, like soft play-dough.
5
When the butter has reached 75°F, whisk it with the brown sugar and granulated sugar for exactly 1 minute. It will look like wet sand.
6
Next, whisk in the egg yolk, vanilla, and pumpkin puree just until combined. Whisk in the flour, pumpkin pie spice, baking soda, & salt just until combined. Do not over mix!!
7
Fold in the chocolate. Scoop the cookie dough with a cookie scoop & place on the prepared baking sheet, spaced 2-3 inches apart. You will have 10-12 cookies depending on how big you make them.
8
Bake for 12 minutes, or until the edges are golden brown but the middle still looks slightly underbaked (they will finish cooking on the pan more after taken out of the oven). Allow the pan to cool & for the cookies set for 10 minutes. Remove the cookies from the baking sheet and enjoy!

Nutrition Facts

Servings 12

Serving Size 1 caramel (not including coating - will vary on how much you use & brand)

Amount Per Serving
Calories 168kcal

% Daily Value *
Total Fat 13.1g21%
Saturated Fat 8.1g41%
Cholesterol 35.4mg12%
Sodium 102.6mg5%
Total Carbohydrate 13.9g5%
Dietary Fiber 0.9g4%
Sugars 11.6g
Protein 1g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.