Autumn means pumpkin butter at Trader Joe’s and my god—chocolate and pumpkin together is a match made in heaven. I tried this recipe out with a couple of my favorite chocolate chip cookie recipes, but I wanted a more dark, nutty, and mature flavor so I opted for a cookie recipe made with browned butter. Hope you enjoy!
recipe is adapted from broma bakery.
Pumpkin-y Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter
- 1/3 cup pumpkin butter (i get it from trader joe's)
- 3/4 cup brown sugar, packed
- 1/8 cup granulated sugar
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 1 3/4 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1 teaspoon sea salt
- 2 cups dark chocolate, chopped
- flaky sea salt (for sprinkling)
- 1 tablespoon vanilla extract
Instructions
- Brown the butter over medium heat. Stir the butter constantly until it begins to foam and turn a golden color. Make sure not to brown the butter to much or it will taste burned and make the cookie dry.
- In a large mixing bowl, whisk together the cooled butter, brown sugar, white sugar, and pumpkin butter.
- Add the egg, egg yolk, and vanilla extract and mix until everything is incorporated.
- Slowly add in the dy ingredients (flour, baking soda, salt). Make sure not to overmix. Fold in the chopped chocolate.
- Refrigerate the cookie dough for 30 minutes.
- Preheat the oven to 350F and line a cookie sheet with parchment paper. Use an ice-cream scoop to scoop the dough into balls. Place them 2 inches apart on the sheet. Sprinkle flaky sea salt on top of each cookie.
- After the cookies have been in the oven for 4 minutes, open the oven door and bang the cookie pan to force the dough to spread out. Return the cookies back to the oven for 3 more minutes and repeat. Then leave them in for 4 more minutes or until golden brown and the center is still gooey. (11 minutes total)
- Allow to cool.
Notes
*Can freeze the dough for 1 month.
