Ingredients
Scale
- 1 cup butter browned and cooled
- 1 cup brown sugar
- 2/3 cup granulated sugar
- 2/3 cup pumpkin puree blotted to become ¼ cup
- 2 large egg yolk room temperature
- 1 Tablespoon vanilla
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 2 2/3 cups all-purpose flour
- 1 – 1 1/2 cup chocolate chips (your preference)
- flaked sea salt
Instructions
- Brown the butter
Melt 1 cup butter in a medium saucepan over medium heat. Stir as it foams, then keep cooking until it turns golden brown and smells nutty. Watch closely—it can burn fast! Pour into a bowl and let cool completely. - Prep the oven & pans
Preheat oven to 350°F. Line two baking sheets with parchment paper. - Blot the pumpkin
Measure 2/3 cup pumpkin puree and blot with paper towels until dry, leaving about 1/2 cup . - Mix wet ingredients
In a stand mixer, beat browned butter, brown sugar, and granulated sugar. Add pumpkin, egg yolks, and vanilla; mix again until smooth. - Mix dry ingredients
In a separate bowl, whisk together flour, baking soda, salt, pumpkin pie spice, and cinnamon. Gently mix into wet ingredients until just combined—don’t overmix! - Add chocolate
Fold in most of the chocolate chips, saving a handful for topping. - Shape the cookies
Scoop dough into large balls (about ¼ cup each). Roll slightly, press down a little, then top with extra chocolate chips and a sprinkle of flaked salt. - Bake
Bake for 9–11 minutes, until the centers are just set (no shiny dough on top). Let cool on the baking sheet before moving to a rack.
Notes
- Blot your pumpkin! This step helps keep the cookies chewy instead of cakey.
- If your dough seems crumbly, add 1–2 tablespoons extra pumpkin until it comes together smoothly.
- Don’t skip the cooling time on the pan—these cookies hold their shape best that way.