Description

These gourmet pumpkin cookies use browned butter and strained puree to achieve a dense, chewy texture that avoids the typical cakey crumb. Packed with warm spices and melty chocolate chips, they remain soft and fresh for days.

Ingredients

1 cup unsalted butter
1 cup dark brown sugar
1/2 cup granulated sugar
1/3 cup strained pumpkin puree
2 large egg yolks
1 tablespoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon pumpkin pie spice
1 1/2 cups semisweet chocolate chips

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Instructions

Place pumpkin in a fine-mesh strainer lined with a paper towel to begin draining moisture.
Melt butter in a saucepan over medium heat, stirring until it turns amber and smells nutty, then cool in a glass.
Whisk the flour, baking soda, salt, and pumpkin pie spice together in a medium bowl.
Wring the pumpkin in paper towels three times until you have 1/3 cup of concentrated puree.
In a large bowl, whisk the cooled brown butter with both sugars until smooth and combined.
Whisk in the egg yolks, vanilla, and concentrated pumpkin until the batter is glossy.
Fold in the dry ingredients and chocolate chips with a spatula until no flour streaks remain.
Scoop 2 oz portions onto a parchment-lined sheet and bake at 350F for 10-12 minutes, cooling on the pan for 15 minutes.

Notes

For the best results, ensure the browned butter has cooled to room temperature before mixing; adding it while hot can melt the sugars too quickly and cause the cookies to spread excessively. If you prefer a flatter cookie with more ripples, gently bang the baking sheet on the oven rack halfway through the baking time.

Prep Time: 30 mins
Cook Time: 12 mins
Category: Dessert
Method: Baking
Cuisine: American