Pumpkin Chocolate Chip Cookies

olivesnthyme.com 

Pumpkin chocolate chip cookies are soft, chewy and buttery pumpkin cookies filled with nutty brown butter, cozy warming spices and lots of melty chocolate chips.

olivesnthyme.com 

Make the brown butter and pour into a heat safe bowl to cool for about 15 - 20 minutes to room temperature. Then transfer the browned butter to the fridge for an additional 15 minutes.

Step 1:  

Strain the pumpkin puree on paper towels for 10 minutes. Repeat 1 - 2 more times as needed. There should be about ½ cup (130 g) pumpkin puree left.

Step 2:  

In a mixing bowl whisk together the flour, baking soda, pumpkin pie spice and salt until well combined.

Step 3:  

In a large mixing bowl, whisk the cooled browned butter, sugar and light brown sugar until well combined. Whisk in the egg yolks and vanilla extract and pumpkin puree until smooth and well combined. Stir the dry ingredients into the wet until just combined. Gently fold in the chocolate chips until well combined.

Step 4:  

Cover the cookie dough and transfer to the fridge to chill for 30 - 60 minutes while the oven preheats. Preheat the oven to 375 F (190 C) for about 30 minutes before baking the cookies. Line a large baking sheet with parchment paper.

Step 5:  

Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the cookie dough into balls and place them onto the lined baking sheet about 3 inches apart. Top with more chocolate chips. Bake at 375 F (190 C) for 9 -11 minutes or until the edges of the cookies are set and are a light golden brown.

Step 6:  

Cool the chewy chocolate chip pumpkin spiced cookies on the baking sheet for 10 minutes.

Step 7:  

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