Ingredients:

  • 1/2 cup (115g) unsalted butter, browned and slightly cooled
  • 3/4 cup (150g) packed brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg (50g), room temperature
  • 1/2 cup (120g) pumpkin puree (blotted with a paper towel to remove excess moisture)
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 tbsp (6g) pumpkin pie spice
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Brown the butter in a small saucepan over medium heat until it foams and smells nutty, then allow it to cool slightly.
  2. In a large bowl, whisk the browned butter with brown sugar and granulated sugar until smooth.
  3. Beat in the room-temperature egg, blotted pumpkin puree, and vanilla extract until the mixture is velvety and uniform.
  4. Sift together the flour, baking soda, salt, and pumpkin pie spice.
  5. Gently fold the dry ingredients into the wet base using a spatula, stopping as soon as no streaks of flour remain.
  6. Fold in the semi-sweet chocolate chips.
  7. Scoop rounded tablespoons of dough onto parchment-lined baking sheets.
  8. Bake at 350°F (175°C) for 10–12 minutes until edges are barely golden brown and centers look slightly underdone.
  9. Let the cookies cool on the pan for 5 minutes to set before transferring them to a wire rack.