Pumpkin Chocolate Chip Cookies (Not Cakey)

Steps

1. 1

   Place the butter in a light-colored saucepan over medium heat. Cook, swirling frequently, until it foams, the milk solids turn amber-brown, and the butter smells nutty, about 5–8 minutes. Immediately pour it into a heatproof mixing bowl, including the browned bits, and cool until warm rather than hot.

   Start 8-minute timer
2. 2

   Whisk the granulated sugar, brown sugar, and molasses into the cooled brown butter until evenly combined and glossy.

3. 3

   Add the egg yolk and vanilla extract, then whisk until smooth and fully incorporated.

4. 4

   Add the pumpkin purée and whisk until the mixture is uniform. If the browned butter is still hot, cool it first so the egg yolk does not cook.

5. 5

   In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.

6. 6

   Add the dry ingredients to the pumpkin mixture. Fold with a spatula just until no dry streaks remain; do not overmix.

7. 7

   Fold in the chocolate chips, reserving a few for pressing onto the tops after baking if desired.

8. 8

   Cover the dough and refrigerate for at least 30 minutes, or until firm enough to scoop. Chilling helps the cookies bake up chewy rather than cakey or overly spread.

   Start 30-minute timer
9. 9

   Heat the oven to 350°F (180 °C) (175°C (350 °F)) and line baking sheets with parchment paper.

10. 10

    Scoop the chilled dough into approximately 12 portions and arrange them several inches apart on the prepared baking sheets. Press reserved chocolate chips onto the tops if using.

11. 11

    Bake for 10–12 minutes, one sheet at a time, until the edges are set and lightly browned while the centers still look slightly soft.

    Start 12-minute timer
12. 12

    Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. The centers will firm as they cool while remaining chewy.

    Start 5-minute timer