I am so excited for cozy sweaters, crisp Autumn air, and all things pumpkin. These pumpkin cookies feel sophisticated yet are simple to make. No stand mixers or chill time are required to put them together, and the small extra step of making the brown butter takes them to the next level. The chocolate and pumpkin combination is just so good, and if you love it too you’ll need to make my Pumpkin Brownies, Pumpkin Puppy Chow, and this Pumpkin Fudge.
Pumpkin Puree: Be sure to use the 100% pumpkin puree and not the pumpkin pie filling. Butter: choose unsalted butter, and visit this post on how to brown butter for an easy tutorial. Sugar: I like using more brown sugar than white sugar in this recipe to make the cookies chewy. The molasses content in the dark brown sugar gives the cookies a subtle caramel flavor, which plays nicely with the brown butter and pumpkin. Egg yolk: just the yolk is needed, you can save the egg white for breakfast the next day! Make sure it’s at room temperature to help it blend more easily with the other ingredients. Flour: all-purpose flour is the only flour I’ve tested this cookie recipe with. Measure flour accurately by spooning it into the measuring cup and leveling it off. Too much flour can make the cookies dense and dry. Pumpkin Pie Spice: instead of taking out several different spices, I am keeping it simple and just adding pumpkin pie spice into these cookies. Chocolate chunks: I love how these cookies look with chopped chocolate pieces, but feel free to use your favorite chocolate chips instead.
