Pumpkin Chocolate Chip Cookies

Step 1

Preheat oven to 350℉. Brown the butter. To brown the butter, bring butter to a simmer and allow to simmer while stirring frequently so that butter doesn’t burn. Once you see the foam on top and brown sandy pieces on the bottom of the melted butter, you know you have browned butter. Remove from heat and pour into a bowl to allow to cool.

Step 2

Add all dry ingredients in a medium-sized bowl, except chocolate chunks, and whisk until well combined. Set aside while you make the wet batter.

Step 3

In a medium bowl, combine coconut sugar with the cooled brown butter, whisking until blended. Add the yolk and vanilla, and whisk until well combined. Stir the pumpkin puree into the wet batter, using a soft spatula, until smooth, creamy and thick.

Step 4

Fold the wet batter into the dry, using the soft spatula, until combined. Add the chopped chocolate chunks to the batter and fold in. Use a medium cookie scoop and roll cookies between your hands. They may be sticky, so work quickly. Place cookie balls on a parchment-lined baking sheet 2″ away from each other.

Step 5

Bake for 13 minutes. Remove from oven and let cool before transferring to a cookie rack.

Note

Cookies will be softer and cakey when eaten warm and more dense if allowed to fully cool.