Description

Experience the perfect balance of 19th-century baking techniques and modern culinary science with these exceptionally tender cookies. By reducing pumpkin moisture and using rich brown butter, you achieve a sophisticated treat that avoids the typical cakey texture of autumnal bakes.

Ingredients

2/3 cup high-quality pumpkin puree (reduced to 1/3 cup)
1 cup unsalted butter
1 cup dark brown sugar
1/2 cup granulated sugar
2 large egg yolks
1 tablespoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons pumpkin pie spice
1 1/2 cups semisweet chocolate chips (60% cacao recommended)

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Instructions

Place pumpkin puree in a paper-towel-lined fine-mesh strainer over a bowl for 15 minutes to draw out surface moisture.
Melt butter in a saucepan over medium heat, stirring until it reaches a light amber color and nutty fragrance, then transfer to a glass bowl to cool.
Wring out the pumpkin puree using fresh paper towels three times until it forms a thick, concentrated paste.
Whisk the cooled brown butter with the dark brown and granulated sugars, then add egg yolks, vanilla, and 1/3 cup of the reduced pumpkin paste until glossy.
In a separate bowl, whisk the flour, baking soda, salt, and spices together before gently folding them into the wet ingredients.
Fold in the chocolate chips just until combined, then scoop 2 oz portions onto a parchment-lined baking sheet.
Bake at 350°F (175°C) for 10-12 minutes until the edges are set but the centers remain soft; allow to cool on the tray.

Notes

To ensure the most consistent texture, let your brown butter cool until it is no longer steaming before mixing with the sugars; using hot fat can lead to a greasy dough. If you prefer a more ripples in your cookies, try the ‘pan-banging’ method by firmly tapping the tray on the oven rack halfway through the baking process.

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