Irresistibly soft and chewy brown butter pumpkin chocolate chip cookies. You won’t be able to eat just one of these fall favorites.
I’ve been trying to hold on on pumpkin recipes this year. If you’ve seen my instagram, you will know that I already failed and made pumpkin cream cheese brioche last week. The recipe for that will be up eventually, but since then, I’ve kept going with a couple more pumpkin recipes, including these brown butter pumpkin chocolate chip cookies.
These brown butter pumpkin chocolate chip cookies have been a ritual of mine for the past few years. I make them once a year, always around the same time, and only that one time. After making the brioche, I had a craving for these cookies again and thought it was about time I shared them with you.
These are crisp and buttery around the edges, but so soft and chewy in the middle. (It is actually a variation of my favorite chocolate chip cookie recipe) They are also really thick without being cake-like which I love. There is a nice balance of chocolate chips. Just enough to satisfy that chocolate craving without overwhelming the taste of the pumpkin and spices. About those spices… I prefer to flavor the cookies simply and they don’t taste like you are eating pumpkin spice. Instead, there is a nice balance of cinnamon, ginger, and cardamom. Three of my favorite spices.