Browned Butter Pumpkin Chocolate Chip Cookies

So, there is this scent of seasonal Scentsy wax that I’m absolutely obsessed with (or, was.. they don’t have it anymore to my knowledge) called Coconut Pumpkin Pie and it smells just like two of my favorite things: coconut and fall. I’ve been trying to decide on different ways I could combine these two again except this time, in a dessert.

So, after playing around with a couple of different ideas and quantities, these – get ready for it – gooey brown butter coconut pumpkin chocolate chip cookies were born. Listen, I know it’s a lot, but just trust me. Earthy from the brown butter, sweet from the coconut & chocolate, pumpkin-y from the.. pumpkin, this is a perfect fall cookie.

And honestly, the coconut is just excess. These would be really good without it too.

There is also a cup of butter in it so get on your Lululemon’s.

Recipe Notes:

You don’t really need to brown the butter, but trust me, you want to. Add the butter to a pan over medium heat, let the butter melt completely while stirring occasionally. It will start to foam and then form little grainy bits. Make sure you keep those scrapped off the bottom of the pan, and once the butter is a deep amber color – you’re all set.

Don’t use a stand mixer or hand mixer for this recipe. Just use mixing bowls with a rubber spatula and a little bit of muscle. I think it’s best to not totally overmix your dough.

Definitely put the dough in the fridge for at least one hour for all of the ingredients to meld together.

Use unsweetened coconut for sure, or just leave it out entirely. It’s just for fun.

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Brown Butter Pumpkin Chocolate Chip Cookies

Ingredients:

2 ¼ C. flour

1 C. unsalted butter

1 ½ C. brown sugar

1 egg + 1 egg yolk

1/3 C. pumpkin puree

1 tsp. vanilla

1 tsp. baking soda

½ tsp. baking powder

½ tsp. salt

½ tsp. cinnamon

½ tsp. nutmeg

½ tsp. ground cloves

¼ tsp. all-spice

Directions:

1. Brown your butter and allow to cool completely. See instructions above. You can put it in the refrigerator, but don’t let it solidify again.

2. In a bowl, mix the flower, baking soda, baking powder, salt and spices.

3. In a separate bowl, mix the brown sugar and brown butter until it looks like clumpy sand. Wisk in the eggs, vanilla, and pumpkin until smooth.

4. Fold the dry ingredients into the wet.

5. Refrigerate for 30+ minutes.

6. Heat your oven to 325.

7. Using a cookie scoop, form balls with the dough and bake for 16-18 minutes. Let cool on the pan for an additional 2 minutes, then move to cooling rack.