Pumpkin brown butter white chocolate chunk cookies

Soft, chewy, and sinfully addicting. These pumpkin cookies are made with nutty brown butter, warm fall spices, and creamy white chocolate chunks. Bet you can’t eat just one!

‘Tis the season for raking leaves, heavy sweaters, and eating everything pumpkin under the sun. I have yet to pick up a leaf or even look at a sweater—we turned on the AC yesterday—but I’ve already made these pumpkin brown butter white chocolate chunk cookies three times this month. It’s only the 11th, if you’re unaware.

I adapted this recipe from DisplacedHousewife when I realized she held the key to elevating my cookies. The answer is to go brown. Brown butter and brown sugar are what make these cookies so rich. chewy, and sinfully addicting. I mean, the butter-sugar combo is basically one ingredient away from caramel, already—just saying. Browning the butter adds a toasty richness and using brown sugar gives the cookies a deep, almost molasses flavor and chew. I’m telling you, the last batch were some of the softest, chewiest, most delectable cookies I’ve ever made. Maybe even more than these.

Look at that texture, though! One bite and you’ll be hooked. Guaranteed.

I wrestled with what type of chocolate to use, but white was definitely the best choice. I tried a few different brands, but found Lyndt to be the most meltable. It’s super creamy and adds a subtle sweetness that counterbalances the spicy, warm notes from the cinnamon, nutmeg, and clove.

Even though California is in flames right now and there isn’t the slightest hint of fall in the air, with these cookies in the oven, at least it smells like chilly weather and cozy nights. Living in a climate that barely changes with the seasons, we rely mainly on food smells (and some forced scarf wearing) to give us a sense of nostalgia around the holidays. So let’s bake these cookies and pretend we live where fall feels like fall!

Enjoy.

PUMPKIN BROWN BUTTER WHITE CHOCOLATE CHUNK COOKIES

*Makes approx. 45 cookies

INGREDIENTS

• 1/3 cup pumpkin puree
• 1/3 cup coconut oil, melted
• 1/2 + 1/3 cup granulated can (or white) sugar
• 1/2 + 1/3 cup brown sugar
• 2 large eggs, room temp
• 1 tbsp vanilla extract
• 1 stick unsalted butter
• 3 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground clove
• 1/2 tsp sea salt
• 2-3 white chocolate bars (I used Lyndt), chopped into small chunks

INSTRUCTIONS

Preheat oven to 375 degrees F and put a rack in the top third of the oven. Start melting the butter in a small saucepan over med-low heat.

Whisk together dry ingredients—flour, baking powder, baking soda, cinnamon, nutmeg, clove, and salt—in a mixing bowl and set aside.

When butter has melted, turn up heat to med-high. The butter will start to foam and turn from yellow to tan. Swirl the butter around in the pan (or stir with a rubber spatula), watching carefully until brown bits start to form on the bottom of the pan. The butter will start to smell very nutty/toasty and fragrant. When this happens quickly remove the butter from the heat and transfer to a bowl to cool slightly. Do not let your butter burn, it will become very bitter. Keep an eye on it.

While butter cools, whisk the remainder of wet ingredients—pumpkin, coconut oil, granulated sugar, brown sugar, eggs, and vanilla—in a large mixing bowl. Once butter cools slightly, add it to the bowl and whisk until everything is smooth and well combined.

Slowly add the dry ingredients to the bowl and mix until just combined. Add chocolate chunks to the dough and gently mix until combined. With a cookie scoop (or your hands) carefully roll the dough into 1-inch balls (do not overwork the dough) and place on a cookie tray lined with parchment paper. I put 15 cookies per 10×15 inch tray.

Bake for 9-10 minutes. I like to turn the tray 180 degrees in the oven halfway through to ensure even cooking. The cookies will looks slightly under cooked when they’re finished, but take them out anyway. This will create the beautiful cracks and chewy texture. Let cool on the tray for 5 minutes, then transfer to a cooling rack.

Store in an airtight container. Delicious with milk.